| Violation Date |
Code |
Description |
| 2018-12-04 |
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 6 floor tiles missing in front of door to walk in unit. pic stated that repair |
| 2018-12-04 |
45 |
4-502.11(a) maintain utensils in good repair. observed a few plastic pans with burn damage and pitting to the food contact surfaces. cdi: damaged pans were voluntarily discarded. |
| 2018-12-04 |
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 observed black beans cooling in a deep, covered plastic container in the walk in un |
| 2018-12-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one small pan of grilled mushrooms holding at 109f on edge of grill. cdi: mushrooms reheated to 200f on grill top. points not deducted due to only one item being out of tempera |
| 2018-09-06 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service take out boxes displayed throughout facility with food contact surface facing up. |
| 2018-09-06 |
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 utensils held in water at 118f. |
| 2018-09-06 |
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 cole slaw in walk in unit cooling at 48f in a covered plastic bin. cdi: pr |
| 2018-09-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed ginger mayo holding at 60f in flip top unit across from hot holding cabinets. cdi: ginger mayo placed on tphc and pic changed procedure to keep mayo based dressings in reach in |
| 2018-05-14 |
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 two handsinks beginning to loosen from caulking along wall. ensure that caulki |
| 2018-05-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on counter during inspection, as well as multiple wiping cloths stored in sanitizer reading less than 50 ppm qac. |
| 2018-05-14 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed small number of flies along main cook line during inspection. ensure that pests are properly excluded from kitchen area. |
| 2018-05-14 |
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 several items prepared today in walk in covered in plastic while still ove |
| 2018-05-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed dressings, lettuce, and tomato on main cook line overstacked in units across from grill. cdi: top portion of out of temperature items removed and sent to walk in to cool properl |
| 2018-05-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked mushrooms and onions holding below 135f on grill, as well as brunswick stew holfing at 121 at front of house. cdi: items heated to well over 165f during inspection. |
| 2017-11-17 |
42 |
repeat4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. properly air dry; observed multi-use drinking cups stacked wet at drink stations. |
| 2017-11-17 |
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 stored in between prep coolers and prep tables on surfaces tha |
| 2017-11-17 |
45 |
4-501.11 maintain equipment in good repair. observed split / torn gaskets on reach-in cooler unit in kitchen area.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cut |
| 2017-05-31 |
13 |
no points deducted3-302.11(a) 3-302.11(a) separate unwashed produce from ready-to-eat foods. -pobserved fresh produce stored above rte foods in walk-in cooler.cdi items properly stored. |
| 2017-05-31 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed personal clothing and items stored on dry storage items and shelving in kitchen area. |
| 2017-05-31 |
47 |
repeat4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (surfaces of cooking equipment, underneath microwaves, lids to dry food bins |
| 2017-05-31 |
45 |
no points deducted4-501.11maintain equipment in good repair.observed damaged plastic containers in need of replacing; observed split /torn gasket on walk-in cooler door, observed prep cooler that is no longer in use in need of removal. |
| 2017-05-31 |
42 |
repeat4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous cups and containers stacked wet in kitchen area. |
| 2017-05-31 |
39 |
3-304.14 wiping cloths, use limitation - c observed wiping cloths hanging from staff's pants coming in contact with soiled staff clothing. |
| 2017-05-31 |
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 numerous tcs foods placed into walk-in to cool in sealed containers (cut to |
| 2017-05-31 |
14 |
repeat4-602.11 clean the equipment and utensils as required to avoid contamination. -pobserved 3 compartment sink setup used for washing dishes; 2 of the basin were full of dirty dishes that were overflowing onto prep surfaces. cdi staff removed all dish |
| 2017-05-31 |
6 |
repeat2-301.14wash hands before donning gloves and between gloves uses.-p observed employee's switching between task, touching raw meat and continue to put gloves on to perform food prep without washing hands. cdi employee educated and properly washed han |
| 2017-03-22 |
47 |
no points deducted4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (surfaces of dry food bins, shelving and items stored under prep |
| 2017-03-22 |
42 |
no points deducted4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2017-03-22 |
14 |
'4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved containers / utensils stored clean with food debris stuck to surfaces; cdi containers / utensils pulled and placed into dirty dish pit. |
| 2017-03-22 |
6 |
2-301.12follow the cleaning procedures to adequately wash your hands.-p observed employees wash hands in hand washing sink failing to wash for the required time frame; observed staff re-contaminate their hands by turning faucet handles off with bare hands |
| 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. bulk and in use dry seasonings and mixes at line and in prep area. some dried items have date label on them but no other indication |
| 2016-11-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloths under cutting boards and cutting surfaces at prep/ cook line. remove and discontinue lining indicated areas with wet wiping cloths. |
| 2016-11-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal containers and pans, and plastic cups at multiple locations tightly stacked together while wet. allow to air dry prior to tightly stacking them. |
| 2016-11-10 |
45 |
4-501.11 maintain equipment in good repair. torn gaskets at prep units of line equipment. pic john jett advised that measurements have been given to repair personnel for replacement of damaged gaskets. (0pts) |
| 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. dried debris at side prep area and bar areas/ hard to reach areas in service areas. cleaning is needed. |
| 2016-08-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. some dried debris/ dust on fan shield at bar area and lower shelving at storage areas. cleaning is needed. (0pts) |
| 2016-08-26 |
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. spoons stored in room temperature water at cook/ prep line. cdi- pic removed all |
| 2016-08-26 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. multiple flies observed at and around back prep, service areas, storage areas, and expedite station. pic did show all devices currently in place to deter. continue to work on eliminati |
| 2016-08-26 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. two small contianers of dry seasoning and one large squeeze bottle of oil/ liquid at cook line not labeled. label all contianers a |
| 2016-08-26 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. per pic green bucket in prep area is used for sanitizer only, labeled as detergent. one red bucket provided that also has sanitizer in it. cdi- bucket labeled correc |
| 2016-08-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. food items in prep cooler across from warmer and on ice not under temperature control. cdi- pic voluntarily discarded items and replaced. ambient air of cooler at 43f. (1.5pts) |
| 2016-08-26 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. mold substance on interior hose, chute arm and sides of chute. cleaning is needed. pic john jett advised he will call for service personnel to clean. (1. |
| 2016-04-13 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed open employee drink in reach-in cooler stored above food. **2-401.11 cover and store employee drinks to prevent contamination of food or utensils. cdi-drink disposed of. |
| 2016-04-13 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf observed hot water broken on hand sink on cook line. no soap or paper towels at hand sink on line near wic. no paper towels at either bar hand sink. cdi-soap and towels put at hand sinks |
| 2016-04-13 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf observed no asterisks on cook to order burgers called single cylinder and ben's v twin **3-603.11 provide consumer advisory for animal |
| 2016-04-13 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c observed missing and damaged grout in kitchen. missing quarry tile(s) in kitchen. **6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dis |
| 2016-04-13 |
39 |
3-304.14 wiping cloths, use limitation - c observed several visibly soiled dry wiping cloths on counters and cutting boards. **3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free |
| 2016-02-29 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p: found numerous containers of food uncovered and exposed in walk-in cooler. |
| 2016-02-29 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p: observed gloved employees touching cooler door handles then changing gloves before working with food, but neglecting to wash between changes. cdi- discussion with management and employe |
| 2016-02-29 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf: hot water 70 f maximum at bar handsink. verification needed. |
| 2016-02-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: one item, cut lettuce in flip top 53 f. cdi- voluntarily discarded. |
| 2016-02-29 |
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: found portioned chicken tightly wrapped and stacked in cold salad drawer |
| 2016-02-29 |
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 solution in sanitizer buckets soiled. |
| 2016-02-29 |
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: found brisket bits date marked 2/19. voluntarily discarded by pic. |
| 2015-12-02 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. plates with food contact surface exposed to consumers stored in dining room. display so contact surface is protected. |
| 2015-12-02 |
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: found collards dated 11/25. pic voluntarily discarded. observed smoked tomato relish dated 12/2 at 41 f. |
| 2015-12-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: cole slaw and potato salad 46 f and 47 f from overnight in prep flip top. cdi- voluntarily dicarded by pic. |
| 2015-12-02 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p: observed iterms in 6-compartment holding unit 118f-120 f after one hour. do not rely on holding units to properly reheat tcs foods. foods moved to flat top a |
| 2015-12-02 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf5-205.11 : observed kitchen handsink at rear door being used as a dump sink. cdi- sink cleaned. |
| 2015-08-14 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. one fly observed in the beverage and utensil washing area. cdi- verbal correction to monitor and provide additional pest management. |
| 2015-08-14 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf . one bottle of sanitizer with label worn off. cdi- pic sean sennet had bottle labeled immediately. |
| 2015-08-14 |
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 . pan of potato salad and small container of pimento cheese in prep cooler during |
| 2015-08-14 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. two small containers of dry seasoning and one squeeze bottle of oil not labeled, all in use. pic had all labeled. |
| 2015-08-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. 3-307.11 protect food from contamination sources not specifically noted by code. container of celery and container of carrots in bottom o |
| 2015-08-14 |
38 |
2-402.11 effectiveness-hair restraints - c. all employee's preparing food and in utensil washing and storage areas are required to wear hair restraints. one employee cutting lemons at the bar not wearing hair restraint, one employee assisting with food p |
| 2015-08-14 |
39 |
3-304.14 wiping cloths, use limitation - c. 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet cloths used to line underneath one cutting board and in one storage area rack. cdi- pic removed. |
| 2015-08-14 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. metal tongs stored in direct contact of shelving at cook line that had dried residue and food debris on it. cdi- pic removed t |
| 2015-08-14 |
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 . some shelving in walk in cooler, shelving at prep tables , gaskets in prep cooler damage |
| 2015-03-12 |
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 grout wearing away between floor tiles in several areas. observed one hood lig |
| 2015-03-12 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed dain plug missing on dumpster. |
| 2015-03-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food buildup on shelving in walk in cooler. |
| 2015-03-12 |
45 |
4-501.11 maintain equipment in good repair. observed a few split gaskets - cold drawer, undercounter cooler. observed shelving in walk in cooler peeling and rusting in some areas. 4-501.12 resurface or replace cutting surfaces that can no longer be effect |
| 2015-03-12 |
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 many containers of food throughout the kitchen and the coolers which ha |
| 2015-03-12 |
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 one tub of pulled turkey stored covered in walk in cooler. turkey measur |
| 2015-03-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed one hot box not holding food ast or above 135f. chicken 124f, ribs 127f. food was in temp according to :ic when placed into hot box a short time earlier. cdi - both reheated - |
| 2015-03-12 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p. observed pic begin to measure food tempersature without cleaning thermometer probe first. cdi - stopped and corrected. |
| 2015-03-12 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p. observed cups of pimento cheese stored resting directly on top of mushrooms and cranberries in prep cooler, top section. cdi - removed. |
| 2014-10-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soiled knife stored as clean and ice scoop stored in soiled holder. cdi - all returned to dish area to be cleaned and sanitized. ice scoop holder is |
| 2014-05-29 |
8 |
6-301.14 handwashing signage - c. a handwashing sign or poster shall be posted at all handwashing sinks notifying food employees to wash their hands. observed kitchen handsinks without signage. signs left with pic. |
| 2014-05-29 |
10 |
3-202.11 temperature - p,pf. upon receipt, tcs food shall be free of evidence of previous temperature abuse. observed very large tub of chili in walk in cooler. tub was about 2/3 full. pic had just brought tub from warehouse, where it had been prepared an |
| 2014-05-29 |
18 |
3-501.14 cooling - p. hot tcs food shall be cooled to 45f or less within 6 hours. observed brunswick stew in metal tub inside walk in cooler, uncovered. pic stated it had been put there at close last night. nine hours later it measured 51f. cdi - voluntar |
| 2014-05-29 |
42 |
4-901.11 equipment and utensils, air-drying required - c. air dry equipment and utensils after cleaning and sanitizing. observed employee towel drying tub before using it for chips coming out of the fryer. corrected by instruction. |
| 2014-05-29 |
53 |
6-501.12 cleaning, frequency and restrictions - c. physical facilities shall be cleaned as often as necessary to keep them clean. observed standing water in kitchen near hot box. this was observed last inspection also. observed standing water near ice mac |
| 2014-05-29 |
36 |
6-501.111 controlling pests - pf. premises shall be kept free of insects, rodents, and other pest. observed many fruit or drain flies in kitchen, especially near dish machine and soda areas. |
| 2013-11-18 |
53 |
ensure floors, walls, and ceilings are maintained clean and in good repair. observed standing water on floor near hot holding unti. |
| 2013-11-18 |
39 |
ensure all wet wiping cloths arae kept in bucket with sanitizer between uses. observed wet wiping cloth stored under cutting board. |
| 2013-11-18 |
17 |
3-403.11 ensure that all time/temperature control for safety(tcs) foods are properly reheated to 165f within 2 hours. observed ribs pulled from steamer 130f, cdi by placing back in steamer, verified to reheat to 184f. |
| 2013-11-18 |
16 |
3-401.11 ensure all raw animal foods are properly cooked to the appropriate temperature. chicken must be cooked until all parts reach 165f for 15 seconds. observed wings to be removed from smoker 148-160f, cdi by returning to smoker. |
| 2013-11-18 |
14 |
ensure sanitizer is maintained at proper concentrations at all times. observed sanitizezr in buckets weak, cdi by refilling. |
| 2013-11-18 |
13 |
304.15 ensure that single-use gloves are used for only one task, and then discarded when damaged, soiled, or when interruptions occur in the operation. observed employees wearing gloves getting pen from pocket, writing, date labeling, touching apron, ret |
| 2013-08-13 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed multiple items including open milk, cut tomatoes, cooked meats, macaroni with no date marking, slaw with incorrect date marki |
| 2013-08-13 |
13 |
3-302.11 ensure food is protected from cross-contamination by separating types of raw animal foods from each other and from ready-to-eat foods during storage, preparation, holding, and display. observed raw chicken and beef stored over cooked turkey and |
| 2013-08-13 |
19 |
3-501.16 ensure all hot time/temperature control for safety foods (tcs) are maintained 135f or above. observed onions 125f, cheese 106f, ribs 128f, chicken 125f, macaroni 129f, all items were reheated. facility must maintain adequate equipment for hot h |
| 2013-08-13 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed cheese and corn ovestacked in cooler 53f, cdi by discarding. |
| 2013-08-13 |
26 |
7-102.11 ensure all working containers of chemicals are properly labeled with common name. observed no label on bottle, cdi by labeling. |
| 2013-08-13 |
31 |
ensure proper cooling methods are used for cooling tcs foods. observed macaroni cooling at room temperature, cdi by moving to cooler. |
| 2013-08-13 |
36 |
eliminate presence of pests in facility, observed very large numbers of flies in kitchen. |
| 2013-08-13 |
37 |
ensure ice used for for cooling beverages is not used for drinks, observed can of beer stored in drinking ice, cdi by discarding. |
| 2013-08-13 |
39 |
3-304.14 ensure all wet wiping cloths are stored in bucket with sanitizer solution when not in use. observed wiping cloths stored on counter. |
| 2013-08-13 |
41 |
ensure utensils are stored in a clean dry place, observed knives stored in side of prep table. |
| 2013-04-17 |
42 |
store clean utensils in a clean place; observed knives stored between cooler and table. |
| 2013-04-17 |
31 |
use only approved methods for cooling tcs foods. obseserved deep container of black beans cooling in prep cooler; cdi by spreading out and placing in walk-in cooler. |
| 2013-04-17 |
23 |
3-603.11 provide a consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include disclosure and reminder. facility has been in contact with mchd regarding menu; and correct menu has recently been sent for |
| 2013-04-17 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed open milk with no date marking; cdi by instruction. |
| 2013-04-17 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed sour cream 48f; cole slaw 46f in prep cooler; cdi by cooling; do not overfill and keep lids closed to ensure temperature is maintained. |
| 2013-04-17 |
19 |
3-501.16 ensure all hot time/temperature control for safety foods (tcs) are maintained 135f or above. observed pork 120f; ribs 98f in hot holding unit; cdi by reheating; repeat violation. |
| 2013-04-17 |
13 |
-304.15 ensure that single-use gloves are used for only one task; and then discarded when damaged; soiled; or when interruptions occur in the operation. observed employees changing tasks multiple times without changing gloves; employees touching hat and f |
| 2013-02-13 |
7 |
3-301.11 ensure that food employees do not contact exposed; ready-to-eat food with their bare hands. observed employee handling bread with bare hands; cdi by discarding. |
| 2013-02-13 |
13 |
3-304.15 ensure that single-use gloves are used for only one task; and then discarded when damaged; soiled; or when interruptions occur in the operation. observed employee leave kitchen through back door; go outside; and return inside with same pair of g |
| 2013-02-13 |
14 |
ensure quat sanitizer is maintained at proper concentrations at all times. observed sanitizer weak in three compartment sink and coming from dispenser. have dispenser repaired; manually mix sanitizer until dispenser can be repaired; vr to check dispense |
| 2013-02-13 |
16 |
3-401.11 ensure all raw animal foods are properly cooked to the appropriate temperature. observed macaroni and cheese containing eggs pulled for service 112f; cdi by returning to oven. |
| 2013-02-13 |
19 |
3-501.16 ensure all hot time/temperature control for safety foods (tcs) are maintained 135f or above. observed cheese sauce 110f; mashed potatoes 112f; wings 98f; ribs 100f in hot holding; cdi by reheating. |
| 2013-02-13 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed lettuce 52f in top of cooler overfilled; cdi by cooling. |
| 2013-02-13 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed ceaser dressing improperly date marked; chicken ribs; potato salad; deviled eggs with no date marking; cdi by instruction. |
| 2013-02-13 |
23 |
3-603.11 provide a consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include disclosure and reminder. observed burgers on menu served cooked to order with no consumer advisory; vr to check advisory. |
| 2013-02-13 |
37 |
ensure that food is protected from contamination by keeping off floor. observed onions on floor. |
| 2012-11-27 |
26 |
store all toxic chemicals in a manner to prevent contamination of food and utensils. observed bottle of degreaser stored over tortilla shells in kitchen; cdi by moving and discarding tortillas. |
| 2012-11-27 |
23 |
3-603.11 provide a consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include disclosure and reminder. observed no consumer advisory on menu; facility is serving burgers cooked to order. cdi by instru |
| 2012-11-27 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed no date marking on diced chicken; tomatoes; cdi by instruction. |
| 2012-11-27 |
19 |
ensure that all hot foods that are time/temperature control for safety (tcs) are held 135f or above. observed beans 127f; ribs 131f; onions 86f; cdi by reheating. |
| 2012-11-27 |
13 |
3-304.15 ensure that single-use gloves are used for only one task; and then discarded when damaged; soiled; or when interruptions occur in the operation. observed employees changing tasks multiple times without changing gloves; employees wiping gloves on |
| 2012-11-27 |
8 |
ensure paper towels are available at handsinks at all times. observed no paper towels at kitchen handsink; cdi by refilling. |
| 2012-11-27 |
6 |
ensure hands are properly washed using correct procedure. hands must be washed using soap and warm water for at least 20 seconds; and dried with a paper towel. observed employee rinse hands for approx. 5 seconds and then dry instead of washing hands usi |
| 2012-11-27 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed employees putting on clean gloves without washing hands; cdi by instruction. |
| 2012-11-27 |
2 |
2-201.11 ensure facility has an approved employee health policy; observed employee health policy not available during inspection; cdi by instruction. |