| Violation Date |
Code |
Description |
| 2019-01-18 |
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 wearing in the flooring in the back kitchen and |
| 2019-01-18 |
49 |
5-205.15 maintain a plumbing system in good repair. observed slow drain at first handsink in the kitchen. repeat. |
| 2019-01-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a container of cheese and tomato with temperatures above 41f in the prep unit. items had been prepped and placed straight in the prep unit. cdi- pic moved items to the walk in c |
| 2019-01-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed collard greens in the hot holding box with a temperature range of 114 to 117f. cdi- pic placed items back in the steamer to reheat to 165f. |
| 2019-01-18 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed yams in the walk in cooler stacked on top of each other with no barrier between the yams and bottom of the pan stacked on top. cdi- pic but a barrier |
| 2018-11-14 |
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 floor tiles near toilets and urinals in restroom. observed cracked floo |
| 2018-11-14 |
49 |
5-205.15 maintain a plumbing system in good repair. observed slow drain at first handsink inside the inspection. -0- |
| 2018-11-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested drinking cups in dining room. -.5- bar |
| 2018-11-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bottled water stored directly on floor in cage in dining room. observed food stored on low riser at 4 inches off ground in walk i |
| 2018-11-14 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed generic chemical bottle without label stating what is inside near restrooms. observed rubbed off label on sanitizer bucket near prep sink. cdi - pic labeled |
| 2018-08-10 |
9 |
3-201.11 use food from approved sources only. -p observed cakes prepared by third party vendor without contact information available for source. items come in without labeling and invoice is handwritten on receipt pad without address, phone number or othe |
| 2018-08-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed overstacked pan of barbecue and rice in steam well hot holding at 112f and below. cdi - pic reheated to over 165f on flat top. -1.5- repeat |
| 2018-08-10 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed 4 inch risers in walk in cooler with food present and cooking oil stored directly on floor at rear of kitchen. -0- |
| 2018-08-10 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed w |
| 2018-08-10 |
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 and uneven flooring not sloped to drain in kitchen with standing water |
| 2018-08-10 |
45 |
4-501.11 maintain equipment in good repair. observed hot box out of service and bottom gasket missing on hot box. -2- repeat |
| 2018-08-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on walk in and drying shelving. -0- |
| 2018-08-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested metal pans on drying rack and glasses at beverage station. -0- |
| 2018-06-20 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed no consumer advisory on brunch menu for eggs served any style. vr |
| 2018-06-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed items in the bottom of the hot box below 135f. see chart. cdi-pic pulled items and reheated in steam oven. |
| 2018-06-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in flip top unit above 45f. see chart. cdi-pic was able to add ice to items to cool foods below 45f. |
| 2018-06-20 |
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 cooling items wrapped tightly in plastic wrap. cdi-pic educated on cooling |
| 2018-06-20 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed insects in back of kitchen. contact pest control for help. repeat |
| 2018-06-20 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed salmon cakes in freezer with cake box stored directly in contact with salmon cakes. |
| 2018-06-20 |
45 |
4-501.11 maintain equipment in good repair. observed split and damaged gaskets on hot box. damaged gaskets can lead to equipment not functioning properly due to hot or cold air leaking out. repeat |
| 2018-06-20 |
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 damage to floors, walls, and ceilings throughout the facility. repeat |
| 2018-02-19 |
54 |
general comment 6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - observed an unshielded light above the dry storage. |
| 2018-02-19 |
53 |
repeat violation 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 a very wrapped counter top under the tea urns on the cook l |
| 2018-02-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on prep unit gaskets, handles of equipment and the walk in cooler shelves. |
| 2018-02-19 |
45 |
4-501.11 maintain equipment in good repair. - observed split gaskets on the prep unit next to the fryer and both doors of the prep unit across from the grill. replace gaskets. |
| 2018-02-19 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - observed drain flies in the back kitchen area. contact pest management company to help with the issue. |
| 2018-02-19 |
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 tomatoes cooling in a prep unit and a prep top. cdi - tomatoes were plac |
| 2017-12-15 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee use hand washing sink to soak a wiping cloth. cdi, employee corrected by instruction. ensure hand washing sink is soley used for hand washing. |
| 2017-12-15 |
17 |
3-403.11 reheating for hot holding - p observed soup prepared the previous day reheated for hot holding to 126f. cdi, pic returned soup to stove to reheat to correct tenmperature. |
| 2017-12-15 |
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 several foods in flip tops, as well as in under ocunter coolers without date mark. food such as water cooled eggs, chicken, tomatoe |
| 2017-12-15 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed quatt tablets stored above spices and food prep table. cdi, tablest re-located. |
| 2017-12-15 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed walls damaged in kitchen and server station. observed absorbent ceiling tiles in kitchen. observed heavily damaged floors |
| 2017-12-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some pans stacked while still wet. ensure equipment is allowed to air dry. |
| 2017-12-15 |
45 |
4-501.11 maintain equipment in good repair. observed several utensils such as scoops, with damaged handles. ensure equipment is in good repair, smooth and easily cleanable. |
| 2017-12-15 |
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 containers of foods not easily identifiable without identifying label. |
| 2017-09-22 |
14 |
repeat non-compliance: observed sanitizer at 0 ppm in dish machine.observed old labels on container of grits.4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p remove labels during washing procedures.4-501 |
| 2017-09-22 |
13 |
observed frozen fish in 2 door freezer uncovered.3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. |
| 2017-09-22 |
21 |
observed date mark on collards 9/6, another label for grits present on side.. chesf stated collards were made previous day. cdi - old date mark removed.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more tha |
| 2017-09-22 |
33 |
observed frozen items thawing under running water in prep sink. cold water over 70 degrees f.3-501.13 use approved thawing methods. running water for thawing must not exceed 70 degrees. |
| 2017-09-22 |
45 |
observed bowl for missing mac and cheese damaged, metal bowl with tear on side.observed 2 door reach in across from grill with damaged door on interior.observed damaged gasket on 2 door cooler next to hot hold unit on right door.4-502.11(a) maintain utens |
| 2017-09-22 |
53 |
repeat non-compliance: observed floors damaged throughout kitchen. observed missing ceiling tiles. observed dust collecting on vents on cook line. observed walls damaged in kitchen and server station. observed absorbent ceiling tiles in kitchen.6-201.11 f |
| 2017-06-28 |
53 |
repeat non-compliance: observed several white acoustic ceiling tiles in kitchen. observed wall damaged in entrance to the kitchen. observe wall damaged at entrance to server station. observed several vents in kitchen area collecting dust. observed water |
| 2017-06-28 |
49 |
observed hot water in women's restroom not working on one of two hand sink.5-205.15 maintain a plumbing system in good repair. |
| 2017-06-28 |
42 |
hobserved plastic containers wet stacked.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. |
| 2017-06-28 |
31 |
repeat non-compliance: observed baked sweet potato coolling at .3 degree per min from 100.2 to 97.0 degrees in 9 in minutes. cdi - moved to freezer cooled to 79 degrees in freezer in 44 minutes3-501.14(a) quickly cool cooked foods within 2 hours from 135f |
| 2017-06-28 |
14 |
observed dish machine not sanitizing. pic stated that tea urn nozzles and soda nozzles are cleaned with soapy water daily, not sanitized. observed interior of ice machine chute collecting residue.4-602.11 clean the equipment and utensils used with tcs foo |
| 2017-03-23 |
18 |
observed okra at 60 degrees in tightly covered plastic container with lid, additional temperature taken 20 minutes later with no change. cdi - moved to ice bath.3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 |
| 2017-03-23 |
19 |
observed chicken tenders at 112 degrees for hot hold. cdi - discarded by operator.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p |
| 2017-03-23 |
20 |
observed butter, tomatoes, and banana pudding in flip top at 53, 49 and 53 respectfully. cdi - flip top lid closed, banana pudding move to freezer to cool.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2017-03-23 |
31 |
observed okra, cooked cooling in walk in covered.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 |
| 2017-03-23 |
45 |
observed door handle damaged on 2 door freezer. observed damaged leg on prescrape sink for dishwaher.4-501.11 maintain equipment in good repair. |
| 2017-03-23 |
41 |
observed one scoop in water on counter.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. |
| 2017-03-23 |
53 |
observed floor damaged throughout kitchen. observe wall damaged between walk in and wall on left side. observed residue collecting under soda fountain on floor.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are s |
| 2017-03-23 |
39 |
observed soiled dry cloths on counter throughout facility.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2016-11-10 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine with 0ppm sanitizer. cdi- 3 compartment sink will be used for sanitizing in the interim until machine is serviced. verification required |
| 2016-11-10 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf observed handwashing sink hot water turned off at the valve due to small leak. pic was able to readily turn water on with hot water greater than 100f. pic advised to ensure hot water is avai |
| 2016-11-10 |
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 bulk storage bins of flour, sugar etc not labeled as required. |
| 2016-11-10 |
13 |
.3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed pan of food uncovered beneath a soiled fan grate in the walk-in cooler. cdi-product covered. |
| 2016-11-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to interior surfaces and shelving in walk-in and reach-in coolers. |
| 2016-11-10 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed damaged and missing floor tiles throughout kltchen. cosmetic updates are needed. |
| 2016-11-10 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in walk-in cooler and on drying racks |
| 2016-07-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an open, uncovered employee beverage on prep table. cdi- discarded |
| 2016-07-12 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf observed chef bare han |
| 2016-07-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed all tcs foods in hot hold box below 135 f. see temp chart cdi- reheated above 171 f. observations of hot hold violations limited to vertical hot hold box not steam tables. |
| 2016-07-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple tcs foods cold holding above 45 f . see temp chart cdi- removed to cool no observations made to indicate improvement in cold holding |
| 2016-07-12 |
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 cole slaw, potato salad and hb eggs not date marked in top of prep unit. cdi- date marked |
| 2016-07-12 |
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 raw eggs in cornbread batter left out at room temperature at 65 f. cdi- removed to cool no observations made to indica |
| 2016-07-12 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed multiple fruit flies in kitchen. |
| 2016-07-12 |
45 |
4-501.11 maintain equipment in good repair. observed prep unit failing to hold foods in top at 45 f. have observed no cold holding, cooling or hot holding replacement equipment added to facility to address consistent compliance issues |
| 2016-07-12 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed facility floor still holding water. can wash torn out to repair leak. observed |
| 2016-07-12 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed raw eggs(batter) cooling at room temperature 65 f. |
| 2016-06-06 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed no consumer advisory for eggs served any style on brunch menu. vr |
| 2016-06-06 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed pic failure to ensure tcs foods are being effective cooled within time temperature parameters, raw and ready to eat foods are being prepared to avoid cross co |
| 2016-06-06 |
4 |
2-401.11 employee shall not eat during food preparation. observed food employee chewing something. |
| 2016-06-06 |
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 food employees with gloves handling food and then handling soil |
| 2016-06-06 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken on same prep table with raw onions and vegeatbles. cdi- chicken removed and prep table washed, rinsed and sanitized. cdi- instruction provided |
| 2016-06-06 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed raw shell eggs added to man n cheese during cooling process. pic unable to ensure eggs hit 145 f |
| 2016-06-06 |
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 facility unable to ensure batches of raw shell eggs are being cooked to 155 f initially before the cooling and cold hold pro |
| 2016-06-06 |
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 cooked tcs foods not date marked in walk in cooler and on main prep line. vr for date marking3-501.18 discard the food req |
| 2016-06-06 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed facility cooling sweet potatos at room temperature at 110 f for 45 minutes |
| 2016-06-06 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed box of raw chicken on floor. cdi- removed |
| 2016-06-06 |
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 dry granular foods not labeled. |
| 2016-06-06 |
53 |
6-201.13 provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. floor must be graded to drain to functioning floor drains. observed kitchen has excessive floor damage allowing liquids not to drain properly.6-501.11 f |
| 2016-06-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed multiple soiled equipment surfaces. |
| 2016-06-06 |
45 |
4-501.11 maintain equipment in good repair. observed walk in cooler and hot water at hand sink dripping water consisitently. |
| 2016-06-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed excessive wet tight stacking. |
| 2016-06-06 |
33 |
3-501.13 use approved thawing methods. observed raw frozen chicken thawing in pan on prep table. |
| 2016-06-06 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed multiple fruit flies in kitchen. |
| 2016-06-06 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil.observed soiled wet wiping cloths on prep surface and not in sanitizer bucket. |
| 2016-03-23 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed multiple places in kitchen with bare wood surfaces. 6-501.11 floors, walls, and ceilings including the attachments such as |
| 2016-03-23 |
45 |
4-501.11 maintain equipment in good repair. observed prep unit with dressings and deserts not coldholding below 45 f. vr |
| 2016-03-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed staff towel drying after chemical sanitization. cdi- instruction provided |
| 2016-03-23 |
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 pan scoops atop soiled lids of flour in rear kitchen. |
| 2016-03-23 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed multiple fruit flies in kitchen. vr |
| 2016-03-23 |
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 yesterday of befores cooked potato salad, cooked chicken, hb eggs, cooked beef tips and sausage not date marked. cdi- date marked a |
| 2016-03-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut cabbage, and open bagged leafy greens on prep tables, not being prepped at 74 and 56 f respectively. cdi- removed to walk in observed house made ranch and blue cheese dressi |
| 2016-03-23 |
17 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f and in house cooked tcs foods to 165 f within 2 hours if food is to be hot held until service. -p observed rice, country ribs and bbq not reheated to 165 f before placing on hot hold. |
| 2016-03-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed blue powerade on prep table. cdi- placed under |
| 2015-10-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried chicken, grits and gravy hot holding less than 125 f. cdi- reheated above 165 f. |
| 2015-10-19 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed pic failure to ensure food safety through proper temperature control. |
| 2015-10-19 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed food employee on main line bare hand contact making sandwiches and fried foods onto plate. cdi- instruction |
| 2015-10-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut leafy greens, leaf spinach, cut cabbage, cut tomatoes all cold holding above 48 f in prep units. observed multiple cooked foods cold holding in walk in cooler above 45 f. co |
| 2015-10-19 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf. have noticed long standi |
| 2015-10-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed multiple soiled wiping cloths on prep surfaces. |
| 2015-10-19 |
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. floors, walls, and ceilings including the attachments such as soap and towel dispensers |
| 2015-10-19 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed multiple cooked foods not date marked. vr for date marking the cooler food need 2nd point of reference on day dots. |
| 2015-05-29 |
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, walls, ceilings all in very poor repair throughout. soda cabinet is mad |
| 2015-05-29 |
45 |
4-502.11(a) maintain utensils in good repair. observed large plastic tub holding breads was cracked on bottom corner and a large hole had formed. replace immediately. 4-501.11 maintain equipment in good repair. observed most equipment in poor repair - ver |
| 2015-05-29 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed live roach on upper part of walk in cooler, dead roach under equipment on cook line. pic states he has been addressing vigorously. |
| 2015-05-29 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf. have noticed long standing issue with food cooling and cold holding. although improvement has been noted due to improved cooling method |
| 2015-05-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed several items (not all) in prep cooler near cakes were measuring 50f-52f. pic stated that those items had come out of the small undercounter cooler nearby, where they had been |
| 2014-12-18 |
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 physical facilities in poor repair. examples: badly damasged soda cabinet with |
| 2014-12-18 |
49 |
5-205.15 maintain a plumbing system in good repair.-p. observed urinal out of order in mens' room. cdi - repair scheduled. |
| 2014-12-18 |
45 |
•4-501.11 maintain equipment in good repair.observed most equipment in poor repair. examples: rusted and peeling racks inside coolers and throughout kitchen, rusred or corroded prep table lower shelving, chipped ice deflector shield inside ice machine. |
| 2014-12-18 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies near soda area. observed live juvenile roach behind ice machine. |
| 2014-12-18 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed unlabeled bucket of sanitizer, unlabeled spray bottle of liquid. cdi - sanitizer labeled, spray bottle emptied and stored. |
| 2014-09-02 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw shell eggs stored above ready to eat macaroni and shredded cheese. cdi - advised pic to move, suggesting other ways to arrange cooler. |
| 2014-09-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed walk in cooler was holding tcs foods between 54f-59f, prep cooler holding foods between 52f-55f. cdi - all tcsz foods out of temperature were voluntarily discarded.-pic decline |
| 2014-09-02 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p. observed employee cutting green onions and then using bare hands to scrape them into a pan for service. cdi - corre |
| 2014-09-02 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no cetified food protection manager on site during inspection. |
| 2014-09-02 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p. observed chlorine sanitizer bucket on prep table contained sanitizer at concentration above 200 ppm free chlorine. cdi - diluted by pic to 100 ppm. |
| 2014-09-02 |
45 |
4-501.11 maintain equipment in good repair.observed several pieces of equipment are aging and no longer in good repair. |
| 2014-09-02 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed floors in poor repair throughout. 6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light f |
| 2014-09-02 |
36 |
.6-501.111 keep the premises free of insects, rodents, and other pests. observed one dead juvenile roach and several live fruit flies. vr - will; return to check for improvement. pic states that facility was serviced by fogging two sundays ago. |
| 2014-03-20 |
53 |
6-101.11 surface characteristics-indoor areas - c. floors are in poor repair due to age. cabinetry around and under soda station is poor repair. |
| 2014-03-20 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. observed two fryer baskets in poor repair. pic states they will be replaced. |
| 2014-03-20 |
36 |
6-501.111 controlling pests - pf. observed three live juvenile roaches and one dead juvenile roach under prep table near hand sink. observed fruit flies near drain under soda station. pic stated he has had pest control working on both issues. vr - will re |
| 2014-03-20 |
17 |
3-403.11 reheating for hot holding - p. observed reheating was not yet adequate for all products -.mac and cheese 47f-110f, pot pie 102f-110f, green beans 127f. cdi - all items removed from hot box and reheating was completed to 169f, 168f, and 171f. disc |
| 2014-03-20 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. observed raw shell eggs over shredded cheese. cdi - eggs moved to bottom shelf. |
| 2014-03-18 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. observed black mold on interior surfaces of ice machine. cdi - cleaned and sanitized during inspection. |
| 2014-03-18 |
17 |
3-403.11 reheating for hot holding - p. observed mac and cheese reheated in oven for hot holding. temperature as food was being put into hot box measured from 73f to 106f. cdi - mac and cheesewas put back in the oven and was heated to 170f. |
| 2014-03-18 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. observed items holding in hot box measured between 122f and 129f. cdi - all were pulled and reheated to above 165f, then placed back into hot |
| 2014-03-18 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. observed large cooler was not holding food at 45f or below. ambient temperature was 54f. cdi - tcs foods which were made more than 6 h |
| 2014-03-18 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. observed cooked sausage, ham, meatlosf, cooked chicken with no date markings. cdi - dates added. vr - will return to ensure date marking is in |
| 2014-03-18 |
34 |
4-302.12 food temperature measuring devices - pf. facility food types require a thin probe thermometer. none was present. vr - will return to ensure compliance. |
| 2014-03-18 |
26 |
7-204.11 sanitizers, criteria-chemicals - p. observed two buckets of bleach water sanitizer which measured in excess of 200 ppm free chlorine. cdi - diluted to 100 ppm. |
| 2014-03-18 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c. observed to-go containers stored not inverted. |
| 2014-03-18 |
53 |
6-101.11 surface characteristics-indoor areas - c. observed kitchen floors are old and in poor repair. |
| 2014-03-18 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. observed brunch menu offers eggs any style without consumer advisory. discussed requirements with pic. vr - will return to ensure consu |
| 2013-09-27 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationrules require segregation of raw and ready to eat foods to prevent contamination.observed raw chicken mixed in bowl on prep unit cutting board.cdi- instruction provided |
| 2013-09-27 |
4 |
2-401.11 eating, drinking, or using tobacco2-401.11 employee beverages must be handled in a manner to prevent contamination of the employee's hands; the container; and food and equipment.observed open employee beverage stored over food prep surface.cdi- p |
| 2013-09-27 |
6 |
2-301.14 when to washrules require hand washing in between working with raw foods and ready to eat foods. observed food employee handle raw chicken with gloves, removed gloves then put new gloves on and handle ready to eat foodswithout washing hands. cdi- |
| 2013-09-27 |
18 |
3-501.14 coolingrules require applicable tcs foods be cooled according to time temp specifications.observed large container of bbq at 50 f. pic had no explanation why it was out of temp.cdi- pic discarded |
| 2013-09-27 |
31 |
3-501.15 cooling methodsrules require proper , effective cooling methods be used to cool appliacble tcs foods.observed high volumes of mac n cheese(114f) and collard greens(140f) in plastic containers with metal pans of ice used to cool.this method is not |
| 2013-09-27 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f.observed cooked chicken, tomatoes an |
| 2013-09-27 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking3-501.17 ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4days |
| 2013-09-27 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding3-501.16 ensure all hot time/temperature control for safety foods (tcs) are maintained 135f or above.observed multiple cooked foods in hot hold upri |
| 2013-03-19 |
53 |
a) except as specified in ? (b) of this section; materials for indoor floor; wall; and ceiling surfaces under conditions of normal use shall be: (1) smooth; durable; and easily cleanable for areas where food establishment operations are conducted;(2) clos |
| 2013-03-19 |
31 |
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 the type of food being cooled:(1) placing the food in shallow pans; pf(2) separating th |
| 2013-03-19 |
21 |
rules require all opened; ready to eat; tcs foods to be clearly date marked. (< 41 f/7 days;42-45 f/4 days)observed most all cooked foods had no date marking. cdi- corrected through instruction these foods must be date marked before next inspection to avo |
| 2013-03-19 |
20 |
rules require all cold held tcs foods be 45 f or colder at all times. observed multiple containers of cut leafy greeens at 48-54 f. cdi- corrected through instruction |
| 2013-03-19 |
4 |
b) a food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) the employee's hands;(2) the container; and(3) exposed food; clean equipment; utensils; and linens; and unwrapped single-service and |
| 2013-03-19 |
2 |
rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have t |
| 2012-12-18 |
2 |
rules require employee health policy. observed no employee health policy. cdi- corrected through inistruction. |
| 2012-12-18 |
31 |
rules require using approved cooling methods. observed inverted ice bath. mac n cheese in large plastic container with pan of ice on top. procedure changed to ice in large plastic container with mac n cheese in smaller shallow metal pan. ice in pan may be |
| 2012-12-18 |
21 |
rules require all ready to eat; opened tcs foods to be clearly datea marked. observed multple cooked foods not date marked in walk in cooler. cdi- must be corrected before next inspection. |
| 2012-12-18 |
18 |
rules require previously heated cooling tcs foods reach 70f within 2 hours from 135 f and 45 f within 4 additional hours. observed mac n cheese cooling in incorrect ice bath. temped food in three areas at 90 f upon starting inspection. one hour later same |
| 2012-12-18 |
1 |
rules require pic to have food safeety certification and actie managerial control. observed pic had no food safety certification. cdi- corrected through instruction. |