| Violation Date |
Code |
Description |
| 2018-09-27 |
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. clean floors behind cook line. points not increased as pr |
| 2018-09-27 |
49 |
5-205.15 maintain a plumbing system in good repair. replace three comp faucet with pin hole leak. |
| 2018-09-27 |
45 |
4-501.11 maintain equipment in good repair. one prep cooler with air temp 48f. cdi - tech arrived and repaired during inspection. air temp now at 39f. |
| 2018-09-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal pans wet stacked on storage rack. separate to allow air drying. |
| 2018-09-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. one wet wiping cloth stored on cutting board. cdi - relocated to sanitizing solution. |
| 2018-09-27 |
33 |
3-501.13 use approved thawing methods. frozen shrimp thawing on prep counter. cdi - relocated to walk in cooler to finish thawing. |
| 2018-09-27 |
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 tomatoes cut today and cooling in flip top cooler. cdi - tomatoes relocated to walk |
| 2018-06-04 |
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. sweep debris from floors in walk in freezer. |
| 2018-06-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean low prep cooler door gaskets on bar prep cooler and low prep coolers by fryers. |
| 2018-06-04 |
45 |
4-501.11 maintain equipment in good repair. replace split gaskets on prep cooler doors of flip top make cooler. |
| 2018-06-04 |
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 tomatoes cut today and cooling in flip top cooler. cdi - tomatoes relocated to wal |
| 2018-06-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf soda gun nozzles with dark build up. cdi - cleaned during the inspection. |
| 2018-03-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one container of shredded cheese cold holding at 47f in a flip top cooler. cdi- produce was relocated to another cooler for cooling. |
| 2018-03-13 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabeled chemical spray bottle. cdi- bottle was labeled. |
| 2018-03-13 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed an employee handling raw hamburger steak proceed to change gloves without washing hands in-between. cdi- discussion with pic about when handwashing is required. |
| 2018-03-13 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a crack in one of the 3 compartment sink faucet necks. |
| 2018-03-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans stacked while wet. improvements made to wetstacking since last inspection. |
| 2017-12-18 |
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. observed debris accumulation on the floor underneath the |
| 2017-12-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the convection oven knobs. improvements made to cleaning of non-food contact surfaces since last inspection. repeat |
| 2017-12-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned plastic food containers stacked while wet. repeat |
| 2017-12-18 |
33 |
3-501.13 use approved thawing methods. observed shrimp and calamari stored on a prep. table while thawing. |
| 2017-12-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed mashed potatoes and gravy hot holding below 135f in a hot box. cdi- gravy discarded, instructed pic to reheat mashed potatoes to 165f or higher. |
| 2017-12-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed debris on the back side of the deli slicer blade and on the 'buffalo' chopper blade. pic indicated the deli slicer was used earlier but was cleaned |
| 2017-12-18 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken skewers stored above raw beef in the walk in cooler. cdi- storage rearranged. |
| 2017-09-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 2 uncovered employee beverages stored on a prep table near the deli slicer. |
| 2017-09-19 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed one employee turn a chicken skewer that was on the grill (product was still raw) then proceed onto other tasks without a glove change. observed anot |
| 2017-09-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a deli slicer stored clean with visible food debris on the back side of the blade, cleaned plastic food storage buckets with sticker residue on them, |
| 2017-09-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths being stored on counter tops while not in use. |
| 2017-09-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on some shelving in the walk in cooler and on the back sides of the handles of the cooler drawers located below the grill. imp |
| 2017-09-19 |
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 2 large metal cooking pots with creases in the bottom of the pots allowing food |
| 2017-09-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned plastic food storage buckets stacked while wet. |
| 2017-06-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed mashed potatoes hot holding in a steam table below 135f (see chart). cdi- product was reheated to above 165f. |
| 2017-06-21 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed bar soda sprayer with debris accumulation on the inner nozzle. |
| 2017-06-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed plated salads being stored at room temperature in the kitchen (see temp. chart). cdi- salads were relocated to the cooler for cooling. |
| 2017-06-21 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed 2 wet wiping cloths stored on counter tops while not in use.3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper concentrations. observ |
| 2017-06-21 |
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 in-use tongs being stored in sanitizer buckets. |
| 2017-06-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on oven knobs and on shelving in the walk in cooler. |
| 2017-03-07 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed damage to the ceiling in the men's restroom due to a leak in the ceiling. pi |
| 2017-03-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on shelving in the walk in cooler, on the inside tracks of the hot box, and on the oven knobs. |
| 2017-03-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic food storage containers stored clean and stacked while wet. |
| 2017-03-07 |
39 |
3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets used for wiping cloths at proper concentrations. observed 1 sanitizer bucket at 0ppm chlorine concentration. |
| 2017-03-07 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed an opened package of feta cheese not dated, baked chicken made the previous day not dated, and |
| 2017-03-07 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed an employee handling tongs that were being stored in a raw chicken container (handle portion also stored in chicken) not wash hands afterwards and proceed to handle clean plates. cd |
| 2016-12-15 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed no one on site with ansi food safety certification upon arrival at 9:25am. employee indicated food prep. begins as early as 8:15am. cdi- pic with food safety certification arrived |
| 2016-12-15 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee beverage stored on a food prep. surface and then relocated to a food slicer before being placed on the bottom shelf of a food prep. table. |
| 2016-12-15 |
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 an employee not washing hands for the full duration and 2 employees not use a paper towel |
| 2016-12-15 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the hand sink nearest the bar. cdi- dispenser was refilled. |
| 2016-12-15 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw marinated chicken stored over raw marinated beef in the walk in cooler. cdi- storage rearranged. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed r |
| 2016-12-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dried food residue on the deli slicer blade. cdi- slicer was recleaned. |
| 2016-12-15 |
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 meat sauce and vegetable soup above 45f in the walk in cooler (see chart). both items were prepared on the previous day. |
| 2016-12-15 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed meat sauce and rice that were prepared on a previous day hot holding in a steam well below 135f. cdi- items reheated to above 165f. |
| 2016-12-15 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed one sanitizer bucket with a chlorine concentration greater than 200ppm. the chlorine test strip turned purple and then back to white due to high concentration. cdi- |
| 2016-12-15 |
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 meat sauce and vegetable soup cooling in high volume low surface area con |
| 2016-12-15 |
39 |
3-304.14 wiping cloths, use limitation - c wiping cloths shall be used for cleaning and no other purposes. observed wet wiping cloths being used underneath cutting boards for stabilization. |
| 2016-12-15 |
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 knives being stored in a gap between prep. tables. |
| 2016-12-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the hot box sliding tracks, the oven knobs, and on the front of the convection oven. |
| 2016-12-15 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed unused equipment accumulation throughout the facility. 6-502.12 floors, walls, ceilings including the attachments such as soap, to |
| 2016-12-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one pan of lettuce cold holding in an ice bin above 45f (see chart). cdi- lettuce transferred to walk in cooler for cooling. |
| 2016-09-14 |
47 |
observed build up on walk in racks, hot cabinet racks,non-food portions of slicer, unused equipment, and cleaninig needed in general on all equipment.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-09-14 |
53 |
observed low grout in the kitchen. observed gaps on wall outside of walk in cooler.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. |
| 2016-09-14 |
36 |
observed live roach in the unused oven.clean this unit well, close off gaps in equipment where they can hide, and let pest managment company know so they can treat.6-501.111 keep the premises free of insects, rodents, and other pests. |
| 2016-09-14 |
20 |
observed cold drawers not holding tcs foods at 45f or less- products had not been in unit for long and were moved to the walk in freezer where they fell quickly in temperature.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2016-09-14 |
14 |
observed food debris on meat mallet and on the inside of the ice bins. mallet sent back to be soaked and ice bins washed, rinsed, and sanitized during inspection.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. |
| 2016-06-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried chicken, and baked potatoes below 135f. cdi-the cook voluntarily disposed of the food products. |
| 2016-06-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food residue buildup on plates. when testing dishwasher, it was found that the dishes are not being cleaned due to inadequate hot water. the water h |
| 2016-06-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a container of mayonnaise sitting on the shelf at room temperature, and chicken in the bottom right drawer cooler above 45f. cdi-both products were voluntarily disposed of. |
| 2016-06-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a scoop stored in the handwash sink near the walk in cooler. cdi-the scoop was moved to the dirty dish container. a handwash sink can only be used for hand wa |
| 2016-06-20 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed multiple flies in the kitchen. |
| 2016-06-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed multiple wet wiping cloths sitting out on the counter upon entering the kitchen. cdi-the cloths were removed to the sanitizer bucket.3-304.14(d) maintain dry wiping cloths free of |
| 2016-06-20 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gasket to reach in cooler door. needs replacing. repeat. |
| 2016-06-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy residue buildup on outside pieces of equipment throughout facility. needs thorough cleaning. |
| 2016-06-20 |
48 |
n/a |
| 2016-06-20 |
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 grouting issues on the floor throughout the kitchen.6-501.12 floors, walls, ce |
| 2016-03-16 |
53 |
observed holes in walls in the kitchen today and gaps in wall today- repair.observed wood on wall and a peeled ceiling tile today that is abosorbant.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and e |
| 2016-03-16 |
52 |
observed the grease bin lid open.observed trash and food build up on the ground around the dumpster.observed unused oil container, unused sign, and an unused metal piece of equipment out back-remove.5-501.115 discard items and litter stored in the waste a |
| 2016-03-16 |
47 |
observed build up between cooking equipment, inside of unworking oven, below cornbread drawer and on gaskets today.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-03-16 |
45 |
observed the metal ice scoop cracked today- discarded during inspection.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. -pfobserved some torn |
| 2016-03-16 |
38 |
observed the chef and waitress that was cutting lemons with a watch and bracelet on respectively.2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. |
| 2016-03-16 |
20 |
observed tcs items in the flip top cooler holding at >45f- products discarded except tomatoes that were still cooling.tomatoes were moved to the glass reach in to correct those.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2016-03-16 |
7 |
observed employees handling lemons and cut tomato with no gloves on- lemons and tomato discarded during inspection to correct.3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equ |
| 2015-12-01 |
6 |
observed no warm water being used to wash hands today. provide warm water to wash hands.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.-pvr in 10 day |
| 2015-12-01 |
8 |
observed no hot water at handsinks today.5-202.12 provide at least 100f water at handsinks.-pfvr in 10 days. |
| 2015-12-01 |
39 |
observed cloth towels stored on the counter and around employees' waists. 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2015-12-01 |
46 |
observed no hot water available to the dishmachine to use and it was being used to wash dishes.4-501.15 operate a warewashing machine in accordance with data plate. |
| 2015-12-01 |
45 |
observed dark grooves on the make table cutting board today.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed duct tape on the 2 door freezer gasket- replace gaskets so that they meet the rule |
| 2015-12-01 |
47 |
observed build up on the walk in cooler racks, hood vents and spray arms, shelving, and the white flour bin.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2015-12-01 |
48 |
observed no hot water in the facility today at any of the sinks. repairman onsite for the water heater.5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pfvr in 10 days. |
| 2015-12-01 |
53 |
observed holes in the wall near the dishmacine and hard to clean repairs- repair so that it is smooth, easily cleanable and non-abosorbant.6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; an |
| 2015-08-12 |
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 a broken wall near the dish machine today. |
| 2015-08-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up on the hood vent and on the bar drink dispenser holders. |
| 2015-08-12 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved multiple tcs foods held >24hours without date marks in the walk in today(green beans, meatloaf, crab cakes, slaw, pasta salad, etc.) |
| 2015-08-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved some tcs foods in the cold drawers and on ice holding at >45f today(see chart).foods moved to the walk in to quickly chill down- temperature began falling fast during the inspect |
| 2015-08-12 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved raw chicken stored over raw pork and raw ground beef. chicken placed on the bottom shelf today to correct. |
| 2015-08-12 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved a scooper stored in the handsink today- sent to the dishpit to correct. |
| 2015-05-19 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c; keep floors clean; observed flooring behind cooking equipment collecting debris in need of cleaning. |
| 2015-05-19 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c; keep non-food contact surfaces clean; observed sides of cooking equipment collecting debris in need of cleaning. |
| 2015-05-19 |
45 |
4-501.12 cutting surfaces - c; keep cuttng surfaces in good repair; observed gouged / stained cutting boards in use in kitchen area in need of resurfacing. |
| 2015-05-19 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p; properly cold hold phf products; observed large container of slaw stored directly on ice measuring 50-52 degrees f; observed pull draw |
| 2015-05-19 |
8 |
6-301.14 handwashing signage - c; provide hand washing signs at all hand washing sinks; observed no hand washing signs at any hand washing sinks in kitchen area. |
| 2014-09-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed biofilm inside ice machine. return visit required. 4-501.114 maintain sanitizer at correct concentrations. -p observed dishmachine not dispensi |
| 2014-09-08 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed new menus without adequate disclosure for raw or undercooked foods. reminder is correct but disclosure |
| 2014-09-08 |
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 cheese, lasagna, without date mark.3-501.18 discard the food requiring date labels once time/temperature window has expired, if |
| 2014-09-08 |
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. oberved areas where floors, walls, and ceilings are aged and in need of repair and/o |
| 2014-09-08 |
45 |
4-501.11 maintain equipment in good repair. observed torn refrigeration gaskets, corroded shelving, and leak from ice machine. gave instruction to repair or replace where needed. |
| 2014-04-10 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - the premises shall be free of: items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used; and litter. area ou |
| 2014-04-10 |
45 |
4-501.11 good repair and proper adjustment-equipment - maintain all equipment in good repair. observed torn gaskets on lower reachin doors. obsereved 3-comp sink pulling away from wall without proper seal. observed leak from ice machine. gave instruct |
| 2014-04-10 |
39 |
3-304.14 wiping cloths, use limitation - wiping cloths shall be properly stored. observed wet cloth in handsink. cloths shall be clean and dry on clean surface, submerged in sanitizer solution, or stored with soiled linens. |
| 2014-04-10 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - properly worded reminder portion of consumer advisory is found on menus. the disclosure is not asterisk to the reminder. the owner is h |
| 2014-04-10 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - separate food by order of final cook temperature. observed raw chicken product over salmon patties. reorganized. |
| 2013-11-25 |
1 |
2-102.12 certified food protection manager required by rule. no accreditation observed. gave handout of class options and reminder of january 1, 2014 compliance date. |
| 2013-11-25 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - maintain outdoor storage area clean and organized. observed enclosed area immediately outside back door near walkin freezer with unnecessary items and shelves needing organized. gave instructi |
| 2013-11-25 |
45 |
4-205.10 food equipment, certification and classification - all equipment and utensils shall be approved. observed grey industrial grade containers used in walkin for food storage. observed torn gaskets on lower reachin. gave instructions for repair/repla |
| 2013-11-25 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - observed couple of ready to eat items without date proper date marking. gave instructions. |
| 2013-07-16 |
13 |
all raw meat products must be organized in reverse order of cook temperature once packaging is open. observed opened packages of raw ground beef patties over raw fish, veal over vegtables. gave instruction to keep raw meats in the following order from bot |
| 2013-07-16 |
45 |
maintain all equipment in good repair. continue replacement of torn refrigeration gaskets. observed salad cooler has been replaced. remove unused equipment and utensils from facility. |
| 2013-07-16 |
1 |
on staff management employee must have food safey accreditation. management has no accreditation. gave instruction and reminded owner of jan. 1, 2014 deadline. |
| 2013-07-16 |
53 |
maintain floors. observed heavy grease build up under friers. gave instruction to properly degrease and clean the floors. |
| 2013-03-26 |
1 |
pic must have ansi certification. person in charge is not ansi food protection certified. gave instruction. |
| 2013-03-26 |
2 |
person in charge must have knowledge of employee health agreement. pic had no knowledge of employee health agreement. gave instruction and form. |
| 2013-03-26 |
19 |
keep foods hot at 135 f or above. observed rice and mashed potatoes under 135 f. both reheated to 165 f. |
| 2013-03-26 |
12 |
provide documentation that salmon; and any other fish that may be served undercooked; is parasite free. pic states that salmon filets will go under consumer advisory; so documentation will be required. cdi- instruction. |
| 2013-03-26 |
13 |
all food must be stored in reversed order of final cook temperature. observed raw fish above collard greens; tartar sauce in walk-in cooler. reorganized and gave instruction. |
| 2013-03-26 |
21 |
date marking is required for all ready to eat foods that will be stored more than 24 hours. observed some cooked foods in cooler undated. observed opened milk containers; salad dressings not date marked. these items must be marked with the date the packag |
| 2013-03-26 |
41 |
keep handles of scoops out of foods. observed handle in flour. |
| 2013-03-26 |
34 |
install thermometers on the interiors of all refrigeration units. |
| 2013-03-26 |
39 |
(b) cloths in-use for wiping counters and other equipment surfaces shall be: (1) held between uses in a chemical sanitizer solution at an approved concentration. observed wet cloths on surfaces in kitchen. |
| 2013-03-26 |
45 |
replace refrigeration door gaskets when they become torn. observed torn gaskets in some units. |
| 2013-03-26 |
23 |
provide approved consumer advisory on all menus for raw or undercooked animal foods. discussed steaks; eggs; hamburgers; beef items; fish; as all requiring consumer advisory. pic states new menus will be printed by end of july. |
| 2012-12-19 |
13 |
raw chicken must be stored beneath other raw meats. all food must be stored in reversed order of final cook temperature. observed raw chicken above raw pork. reorganized and gave instruction. |
| 2012-12-19 |
8 |
a handwashing sink shall be maintained so that it is accessible at all times for employee use. observed handsink with pan in it. removed utensil and gave instruction. |
| 2012-12-19 |
21 |
date marking is required for all ready to eat foods that will be stored more than 24 hours. gave instruction. |
| 2012-12-19 |
2 |
person in charge must have knowledge of employee health agreement. pic had no knowledge of employee health agreement. gave instruction and form. |
| 2012-12-19 |
34 |
a temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filet |
| 2012-12-19 |
45 |
all equipment shall be properly functioning. observed leak at unused portion of 4-comp sink. gave instruction of need for repair. replace torn gaskets. gave instruction. |
| 2012-12-19 |
23 |
consumer advisory containing disclosure and reminder required when under cooked animal foods are available. no advisory. gave written literature and explanation. |
| 2012-12-19 |
1 |
pic must have ansi certification. person in charge is not ansi food protection certified. gave instruction. |