| Violation Date |
Code |
Description |
| 2018-11-06 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed debri |
| 2018-11-06 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the kitchen. advised to continue pest control and to hang up fly tape underneath equipment to prevent contamination. |
| 2018-11-06 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottle of bleach without a label on it. advised to label all chemicals. |
| 2018-11-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed boiled egg out of temperature. refer to temperature chart. removed to freezer to rapidly cool. product is currently down to 45f and back in flip top. |
| 2018-11-06 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed chlorine spray bottle solution less than 50 ppm. cdi - refilled to proper solution. advised to use sanitizer test strips more often. |
| 2018-11-06 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observed food employees bare hand |
| 2018-05-24 |
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. -pfobserved foods cooling in upright cooler in deep containers and thick layers of food |
| 2018-05-24 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved multiple ready-to-eat foods without date mark.cdi by date marking. frozen ready-to-eat foods must be date marked also. |
| 2018-05-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw ground beef stored over cooked potatoes and sliced tomatoes in upright cooler.cdi by rearranging storage order. |
| 2018-05-24 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -pobserved food employees changing gloves without first washing hands.cdi by correcting employees and employees wash hands. |
| 2018-05-24 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.obserevd 1 employee beverage stored on shelf above bowl of cooked chicken.cdi by moving beverage. |
| 2018-02-08 |
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 3 gallon bucket of gravy at 135 degrees placed in fridge unit to cool with |
| 2018-02-08 |
33 |
3-501.13 use approved thawing methods. observed large portion of raw beef thawing at room temp with no thawing methods. need to use cool running water or thaw under refrigeration. cdi- pic moved beef to fridge to thaw. (repeat) |
| 2018-02-08 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. observed a number of foods cooling for approx. 1 hr 45 minutes that were above 70 degrees including: several deep pans of pulled chicken |
| 2018-02-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. observed large package of raw beef stored on 3 comp sink clean side drain board right next to 3 gallon bucket of cooling gravy. cdi- raw beef and gravy removed, separated and prop |
| 2017-10-23 |
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 observed hose bib at kitchen handsink with no backflow device. need to have proper backflow device installed. will follo |
| 2017-10-23 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. observed box of raw chicken and box of smoked sausage stored on 3 comp sink clean side drain board while dishes were in process of being washed. need to use prep sink for food pre |
| 2017-10-23 |
33 |
3-501.13 use approved thawing methods. observed smoked sausage left out at room temp to thaw. sausages moved to fridge to thaw. |
| 2017-10-23 |
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 5 large pans of diced chicken 6-8 inches deep cooling in fridge with plast |
| 2017-10-23 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf one bottle of degreaser unlabeled. cdi- bottle labeled. |
| 2017-10-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sausage patties and liver pudding being left out at room temp waiting to be heated at 78 degrees, left out approx one hour according to pic. observed 2 flats of eggs left out at |
| 2017-10-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored on shelf next to and above bags of bread. cdi- drinks removed. |
| 2017-06-02 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed foods being actively coooled in deep and covered pans or cooling without |
| 2017-06-02 |
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 few foods, bucket of rice and bucket of cooked potatoes in fridge, prepared and/or thawed 4 days ago that were not date marked. c |
| 2017-06-02 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed a pan of fried liver pudding cooling at 80 degrees without temperature control approx 2 hrs according to pic and 4 deep pans |
| 2017-06-02 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks being stored on a shelf above prep sink above cooked potatoes stored at sink. cdi- drinks moved to a bottom shelf of rolling rack. |
| 2016-11-16 |
17 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p 3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed green beans, pinto |
| 2016-11-16 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p worker explained how they partially cook sausage patties, store in fridge then fully cook them later. need to apply for non-cont |
| 2016-11-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked potatoes and liver pudding on speed rack for approx 30 min according to pic. per pic this process is done to facilitate faster service during lunch. cdi-food placed on |
| 2016-11-16 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. present pic not food safe certified. |
| 2016-11-16 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a couple spray bottles of pure bleach and degreaser that were not being labeled. cdi- bottles labeled. |
| 2016-11-16 |
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 salmon patty mix from 5 days ago and several other foods made 24 hrs ago or more that were not date marked including cooked chicken |
| 2016-10-19 |
8 |
2-301.15 only wash hands in handwashing sink.-pf observed employees washing utensils and rinsing wiping cloths in the handwashing sink. cdi by instruction. |
| 2016-10-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed staff place a raw hamburger patty on grill directly next to cooked chicken and potatoes. spatula was used to move raw patty to a different location on the grill and then used to c |
| 2016-10-19 |
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 cooked whole potatoes sitting out in a bucket on countertop at 141f coolin |
| 2016-10-19 |
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 squeeze bottles of condiments for consumer use not labeled as required. cdi-pic to label bottles. (repeat) |
| 2016-10-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths lying around on countertops. cdi-place in sanitizer solution. |
| 2016-10-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked potatoes (on speed rack), liver mush and sausage sitting out on countertop 1 hour (see temperature chart). per pic this process is done to facilitate faster service duri |
| 2016-10-19 |
51 |
51 5-501.17 provide a covered waste bin in female restrooms. observed no covered waste receptacle in female restroom |
| 2016-10-19 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors missing on dumpster.5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed drain plug missing on dumpster. |
| 2016-10-19 |
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 cove base missing in dry storage and door sweep missing on back door leaving a |
| 2016-10-19 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed tongs stored on soiled linen. cdi-tongs and towel removed. |
| 2016-06-09 |
35 |
repeat violation 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - observed a squeeze bottle of water not labeled. observed a sugar bin not labeled. |
| 2016-06-09 |
26 |
general comment 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed a spray bottle of bleach and 2 bottles of degreaser not labeled. cdi - bottles were set aside to be labeled. |
| 2016-06-09 |
20 |
repeat violation 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed shell eggs out on the counter at 58f. suggested keeping the eggs in a container of ice or doing tphc. observed tomatoes and turkey above 45f in the prep unit. |
| 2016-02-16 |
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 macaroni and cheese, milk, homemade potato salad without datemarking as required. cdi-pic to datemark. |
| 2016-02-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cole slaw in flip top unit holding above 45f (see temperature chart). the ambient air temperature of the unit was 44f. the unit sits next to a toaster oven (heart source) that |
| 2016-02-16 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed food stored uncovered in refrifgeration units. cdi-pic covered. |
| 2016-02-16 |
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 chicken cooling in reach-in cooler tightly covered in a deep pan, cooling |
| 2016-02-16 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered waste receptable in female restroom |
| 2016-02-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths lying around on countertops. cdi-place in sanitizer solution. |
| 2016-02-16 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed chips in tile flooring of kitchen. |
| 2016-02-16 |
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 squeeze bottles of condiments for consumer use not labeled as required. cdi-pic to label bottles. |
| 2015-10-22 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed chips in tiles of kitchen. |
| 2015-10-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on surfaces throughout kitchen area. |
| 2015-10-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottles of cleaners not labeled. cdi- bottles were labeled. |
| 2015-10-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw salmon meat in container out on prep surface above 45f. pic stated salmon meat was left out during busy lunch rush for no longer than 30 minutes. salmon was placed in reach- |
| 2015-10-22 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed container of raw chicken over bucket of potatoes. cdi-chicken was relocated to lower shelf.3-302.11(a) separate the different types of raw animal foods. -p observed chicken removed |
| 2015-03-02 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfimplement proper date marking procedures. observed no date marking being followed. operator stated that most foods were frozen after preparation |
| 2015-03-02 |
6 |
2-301.12 cleaning procedure - puse proper procedures when washing hands. observed food employee turn off faucet with their bare hands after handwashing and 1 food employee start to put on gloves without washing their hands prior to putting on single-servi |
| 2015-03-02 |
7 |
3-301.11 preventing contamination from hands - p,pfno bare hand contact with ready-to-eat fods. observed food employee touch bacon with their bare hands to place on salad. cdi, food employee voluntarily discarded salad. |
| 2015-03-02 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pstore raw animal food so that cross contamination is prevented. observed 1 bucket of raw chicken removed from commercial packaging and stored over cooked chicken and ready-to- |
| 2015-03-02 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be hot held at 135 degrees f or above. observed 1 container of collard greens hot held below 135 degrees f at s |
| 2015-03-02 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pfprovide proper consumer advisory on in-house menu. observed operator update menu board for undercooked eggs but no consumer advisory was |
| 2015-03-02 |
26 |
7-102.11 common name-working containers - pftoxic substances shall be labeled by common name of substance. observed 1 bottle of degreaser and 1 bottle of bleach not labeled by common name of substance. cdi, operator labeled containers while on site. repea |
| 2015-03-02 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cstore clean equipment in a clean, dry area. observed clean container lids and utensils stored in container collecting debris. |
| 2015-03-02 |
45 |
4-205.10 food equipment, certification and classification - c - food equipment shall meet nsf / ansi standards and food contact surfaces shall be safe for food. observed several carlyle storage containers storing dry spices and ingredients that did not me |
| 2015-03-02 |
52 |
5-501.15 outside receptacles - c - provide tight-fitting lids for dumpster. observed dumpster lid removed on outdoor recyclable dumpster and trash dumpster. repeat. |
| 2015-03-02 |
53 |
6-201.11 floors, walls and ceilings-cleanability - cfloors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. observed floor of kitchen with missing or chipped tiles and no longer easily cleanable. repair. |
| 2014-10-10 |
6 |
2-301.14 wash hands after activities that contaminate them.-pobserved cook crack shell eggs and proceed to handle clean single-service articles. cdi by instruction. |
| 2014-10-10 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved raw beef liver and raw steaks removed from commercial packaging and stored over cooked sausage patties in reach-in freezer. observed raw chicken liver removed from commercial packagi |
| 2014-10-10 |
14 |
general comment: 4-501.114 maintain sanitizer at correct concentrations. -pobserved 1 bucket of chlorine sanitizer below proper concentration as measured by test strips. cdi |
| 2014-10-10 |
19 |
general comment: 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved 1 container of collard green hot held below 135 degrees f at steam well. cdi, operator reheated food to proper temperature. |
| 2014-10-10 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfpotentially hazardous food that is ready to eat and held for over 24 hours shall be date marked. observed no date marking being followed in facil |
| 2014-10-10 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pfconsumer advisory shall consist of a disclosure and reminder statement. observed current consumer advisory missing a disclosure statement |
| 2014-10-10 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be cold held at 45 degrees f. observed half and half located on low shelf inside reach in refrigerator |
| 2014-10-10 |
31 |
general comment: 3-501.15 cooling methods - pfuse proper methods to cool food. observed container of chicken cooling in a tightly covered container located inside reach-in freezer. cdi, cover removed from chicken. improvement made since previous inspectio |
| 2014-10-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust and debris starting to accumulate on shelving in kitchen |
| 2014-10-10 |
52 |
5-501.15 provide dumpster, waste containers that are of sound construction. observed dumpster lids missing on both containers. |
| 2014-10-10 |
54 |
general comment: 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed an employee fish oil supplement bottle stored on shelf over prep area. cdi, fish oil relocated. |
| 2014-10-10 |
26 |
general comment: 7-102.11 common name-working containers - pfworking containers of toxic substances shall be labeled by common name of substance. observed 1 spray bottle of degreaser not labeled by common name. |
| 2014-05-21 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pfprovide proper consumer advisory for raw or undercooked animal foods offered for consumption. observed operator state that they sometimes |
| 2014-05-21 |
4 |
2-401.11 eating, drinking, or using tobacco - cgeneral comment: employee beverages shall be handled to prevent contamination of equipment and hands. observed screw on water bottle stored on shelf. cdi by instruction. |
| 2014-05-21 |
6 |
2-301.14 when to wash - pgeneral comment: wash hands before doning gloves. observed 1 employee switch single-use gloves without washing their hands in-between. cdi by instruction. |
| 2014-05-21 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pstore raw animal food so that cross contamination is prevented. observed raw chicken stored over raw salmon and raw ground beef stored over raw fish and steaks in reach-in coo |
| 2014-05-21 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pgeneral comment: potentially hazardous food shall be cold held at 45 degrees f or below. observed american cheese overstacked in flip to |
| 2014-05-21 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfgeneral comment: date mark potentially hazardous food that is ready-to-eat and held in establishment for over 24 hours. observed operator state t |
| 2014-05-21 |
26 |
7-201.11 separation-storage - ptoxic substances shall be located so that contamination of equipment is prevented. observed several spray bottles of degreasers and other cleaners stored on drainboard of 3 compartment sink. cdi, operator relocated toxic sub |
| 2014-05-21 |
53 |
6-201.11 floors, walls and ceilings-cleanability - cfloors walls and ceilings shall be designed and constructed to be smooth and easily cleanable. observed floor damage in kitchen, especially near grill and no longer smooth and easily cleanable. |
| 2014-05-21 |
35 |
3-302.12 food storage containers identified with common name of food - cgeneral comment: containers of dry ingredients and spices shall be labeled by common name of food. observed 1 large container of sugar not labeled. |
| 2014-05-21 |
37 |
3-305.11 food storage-preventing contamination from the premises - cfood shall be stored 6 inches off of the ground. observed a bag of flour stored on ground in back storage room. |
| 2014-05-21 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cclean equipment and utensils shall be stored in a clean, dry area. observed clean cutting board stored in splash zone of 3 compartment sink. observ |
| 2014-05-21 |
45 |
4-101.11 characteristics-materials for construction and repair - pgeneral comment: materials used in construction for food contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors or tastes to food and s |
| 2014-05-21 |
31 |
3-501.15 cooling methods - pfuse proper methods to cool food. observed large container of collard greens cooling in plastic container on prep table. observed 2 containers of chicken that was cooling in deep covered containers in reach-in cooler. cdi, ope |
| 2013-08-21 |
20 |
maintain all cold foods below 45f degrees at all times. observed tomatoes at 52f degrees and hard boiled eggs at 48f degrees in top of prep cooler. cooler lid closed to help bring back down to temperature. |
| 2013-08-21 |
4 |
maintain employee beverages covered and stored to prevent contamination. observed employee beverage on shelf above prep table uncovered. pic removed |
| 2013-08-21 |
13 |
maintain proper storage of raw meats. observed raw liver stored over top of ready to eat foods in walk in cooler. also observed raw bacon stored above gravy. maintain ready to eat foods above raw meats. |
| 2013-08-21 |
14 |
maintain food contact surfaces properly washed, rinsed, and sanitized. observed mold build up in ice machine. pic had employee clean on-site. |
| 2013-08-21 |
21 |
general comment- maintain proper date marking of all ready to eat foods. foods held longer than 7 days (if maintained at 41f degrees or below). must be discarded. foods heldt 42-45f degrees must be discarded after 4 days. |
| 2013-08-21 |
47 |
general comment- new caulking needed behind 3-compartment sink (beginning to mold). |
| 2013-08-21 |
42 |
general comment- maintain proper air drying of wet pans. observed several wet metal pans wet stacked. |
| 2013-08-21 |
45 |
general comment- observed some peeling shelving in reach in coolers and dry storage shelving (wood) peeling. re-paint. |
| 2013-08-21 |
31 |
maintain proper cooling methods or bringing cooling foods rapidly below 70f degrees within 2 hours. foods then have an additional 4 hours to bring foods below 45f degrees (making up to a 6 hour total cooling procedure). observed chopped, cooked chicken in |
| 2013-06-27 |
53 |
. 6-201.11 floors, walls and ceilings-cleanabilityfloors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so that they are smooth and easily cleanable. observed floor damage in kitchen near fryer and no l |
| 2013-06-27 |
26 |
7-102.11 common name-working containersworking containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. observed 1 |
| 2013-06-27 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingdate mark potentially hazardous food that is ready-to-eat and held in establishment for over 24 hours. observed no date marking procedures being follo |
| 2013-06-27 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationstore raw animal food below ready to eat food. observed uncooked sausage stored over salad and cooked chicken in 3 door reach-in refrigeration unit. observed raw sausage over read |
| 2013-06-27 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employeesimplement and follow an employee health policy. observed operator state that they were following a written employee health policy but not able to fin |
| 2013-06-27 |
1 |
} 2-102.12 certified food protection managerat 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 |
| 2013-02-19 |
1 |
observed food safety manager not on site during inspection. person must be on site during operational hours. |
| 2013-02-19 |
2 |
facility must have employee health policy established. cdi by documentation. |
| 2013-02-19 |
13 |
observed raw hamburger over fish in 2 door reachin cooler. cdi by rearranging items in reachin. |
| 2013-02-19 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. pf |
| 2013-02-19 |
14 |
observed sanitizers being very high concentration. ensure that concentration is between 50- 100 ppm. also noted ice machine needed to be cleaned and sanitized around the screen. one spary bottle being used for sanitizer was below 10ppm; this was corrected |
| 2013-02-19 |
20 |
general comment:ensure that working containers of food (diced chicken; and lettuce used for salads) are held either hot or cold. |
| 2013-02-19 |
31 |
observed foods being cooled at room temperature. utilize one of the following methods: (a) cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 by using one or more of the following methods based on |
| 2013-02-19 |
26 |
observed some in use bottles need to be labled or relabled with what the use is and the common chemical name. |
| 2013-02-19 |
34 |
ensure that thermometers or checked and calibrated frequently. noted stem thermometers were slightly out of calibration. |
| 2013-02-19 |
39 |
general comment: ensure that all wet working cloths are held in sanitizer buckets between uses. |
| 2013-02-19 |
53 |
observed general cleaning needed throughout facility. special attention under equipment and storage areas. |
| 2013-02-19 |
21 |
observed date marking needed for items being held greater than 24 hours. this is to include milk as well. see rule:except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraph |
| 2012-10-25 |
13 |
3-302.11-observed containers of raw chicken and raw hamburger stored above raw fish. cdi-chicken and hamburger were moved below raw fish. |
| 2012-10-25 |
39 |
3-304.14-observed wet wiping cloths stored on top of prep table. cdi-wiping cloths were put in a bucket of sanitizer. |
| 2012-10-25 |
31 |
3-501.15-observed cooked chicken cooling covered in reach-in cooler. cdi-chicken was vented. |
| 2012-10-25 |
6 |
2-301.12-observed employee handle raw pork with gloved hands and wash hands with gloves on. employee was instructed to remove soiled gloves and wash bare hands then put on new gloves. |