| Violation Date |
Code |
Description |
| 2018-09-23 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed several food employees wearing watches and jewelery during inspection. repeat. |
| 2018-09-23 |
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 no labels on salt and cajun spices at bojangles cook line. |
| 2018-09-23 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed no labels on hand soaps and hand sanitizers, making them indistinguishable. cdi: products properly labelled. |
| 2018-09-23 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwash signage at handsinks in stands #325 and #324. |
| 2017-09-17 |
38 |
2-303.11 only a plain wedding band is allowable on food employees while handling food. observed employees with bracelets and watches while handling food. |
| 2017-09-17 |
20 |
3-501.16 (a)(2) maintain cold holding at or below 45f. observed sandwiches and wraps stored inside the walk in cooler ranging from 47f-51f. was unable to determine when the products were prepared. cdi- voluntary disposal of 13 sandwiches. |
| 2017-09-17 |
19 |
3-501.16(a) (1) maintain hot holding at or above 135f. observed chicken strips in a hot holding cabinet at 130f. cdi by disposal. |
| 2016-09-01 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf: found ice bags, cutting boards, and wine bottle in handsinks. cdi- sinks cleared. |
| 2016-09-01 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p: found par-cooked chicken in walk-in cooler stored over jalapeno bacon. cdi-re-arranged food storage. |
| 2016-09-01 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p : procedures must be maintained on site. |
| 2016-09-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: found many items holdingunderno temperature control. refer to to temperature chart. cdi- food placed on tphc as it will be consumed within 4 hours from reaching 135 f. |
| 2016-09-01 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed drink preparers wearing rings and wrist adornments. |
| 2016-09-01 |
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. found one ice scoop with handle down in ice. |
| 2015-09-20 |
20 |
3-501.16 (a)(2) cold holding; properly cold hold phf products. observed cole slaw, sliced tomatoes held on ice measuring 50f. cdi slaw, tomatoes switched with fresh products not over stocked to maintain uniform temp, old products taken to walk-in cooler. |
| 2015-09-20 |
19 |
3-501.16 (a)(1) hot holding; properly hot hold phf producs; observed chicken wings held under heat lamps measuring 100-120f. cdi wings reheated and placed into hot box. |
| 2015-09-20 |
13 |
3-302.11 separation; properly store raw meats; observed raw chicken stored over ready to eat in walk-in cooler. cdi all raw meats properly stored according to final cook temp. |
| 2014-08-17 |
31 |
use proper cooling methods. observed chicken cooling in walk in cooler and tightly wrapped with plastic wrap. cdi-pan vented. |
| 2014-08-17 |
20 |
store tcs food cold at 45f or below. observed cut tomato/lettuce and blue cheese dressing on ice and above 45f. cdi-ice refilled around pans. |
| 2014-08-17 |
13 |
food shall be stored to prevent contamination. observed raw shell eggs stored over ready to eat food/drinks. cdi-moved. repeat. |
| 2013-08-29 |
13 |
food shall be stored to prevent contamination. observed raw shell eggs stored above ready to eat foods in walkin. moved to bottom shelf. |