| Violation Date |
Code |
Description |
| 2019-01-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic lids stacked wet after cleaning in dish area. |
| 2019-01-03 |
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 bbq cooling after preparation tightly covered by aluminum foil and plastic |
| 2019-01-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed pasta, diced chicken, and marinara sauce hot holding below 135f. cdi-employee removed all items to reheat to 165f or above. |
| 2019-01-03 |
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 marinara sauce at 51 f on a plastic covered speed rack inside walk in cooler. pic stated marinara was recently opened |
| 2019-01-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed clear plastic lids and plates stored in clean area with food debris. cdi-removed for rewash.4-602.11 equipment food-contact surfaces and utensils-freq |
| 2018-10-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: found oatmeal in hotbox less than 135 f. item is eventually held on tphc, so it is important to maintain at 135 f or above during holding. cdi- oatmeal voluntarily discarded. |
| 2018-10-04 |
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 mozzarella and feta one day past maximum hold time. cdi- both items voluntarily discarded. |
| 2018-10-04 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. no one certified by approved program during first half of inspection. certified person arrived during inspection. |
| 2018-10-04 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. sanitizer in wiping cloth bucket 0 ppm quat. |
| 2018-07-16 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf: found one dented can on rack with retail food. cdi- can pulled and placed on quarantine cart. |
| 2018-07-16 |
33 |
3-501.13 use approved thawing methods. observed raw chicken thawing in 3-comp sink under running water of 80 f. chicken was completely thawedand warm to touch. cdi- chicken immediately pulled from thawing to begin prep. |
| 2018-07-16 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf : found rice noodles in deep volume, cooling covered in walk-in. found tightly pack |
| 2018-07-16 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf: found food held on tphc with no lab |
| 2018-07-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found deli ham, turkey in refrigerator 48 f. |
| 2018-07-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: found turkey burger and pizza holding below 135 f. refer to temperature chart above. |
| 2018-07-16 |
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 : found pan of pasta 46 f from cooling previous day. cdi- pasta voluntarily discarded. |
| 2018-05-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. found quat sanitizer at 0 ppm in bucket. |
| 2018-02-16 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p : observed employee at grill handle raw burgers with gloved hands, remove gloves and put on new without handwash. employee then touched bread with new gloves. cdi- pic voluntarily discar |
| 2018-02-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. found one sanitizer bucket with cloths below 150 ppm quat. |
| 2018-02-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed somepink build-up on non-food contact surfaces of beverage dispenser. |
| 2017-11-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris accumulating on shelves of warmer. |
| 2017-11-06 |
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 rice and okra cooling tightly covered in walk-in. cdi- pic voluntarily de |
| 2017-11-06 |
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 rice cooling at a rate of .4 degrees f /minute. found okra cooling at a rate of .225 degrees f / minute. cdi- pic volunta |
| 2017-11-06 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed black build-up on soda dispenser nozzles after detaching exterior nozzle covers. observed build-up on inside of ice tea urn dispenser. |
| 2017-11-06 |
11 |
3-202.15 food packaging has be in good condition, intact and protect the food inside. found one dented can on can storage rack. cdi- can pulled from rack. |
| 2017-08-10 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed drain fly in kitchen. call made to pest control contractor. |
| 2017-08-10 |
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: found cooked chicken breast dated 8/10 with actual prep date of 8/9. cdi- allowed to back date. ensure kitchen staff date marks food accur |
| 2017-08-10 |
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 area of peeling paint under dish machine. |
| 2017-05-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed dampcloths on surfaces in kitchen. |
| 2017-02-23 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unprotected cup lips. |
| 2017-02-23 |
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 employee re-contaminate hands after washing by turning offhandsink faucets withoutestabli |
| 2016-12-05 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single-use cups in common area with unprotected lip contact service. |
| 2016-12-05 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed some employees with wristwatches and unapproved rings on fingers. foodprepnot observed by these employees. |
| 2016-12-05 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf: found some foods held on tphc that |
| 2016-12-05 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p: found par-cooked chicken in walk-in cooler from previous day. chicken was 40 f on a sheet tray at the bottom off of a speed car |
| 2016-09-30 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -pobserved can opener blade collecting residue, pic stated that can opener is wiped every day and cleaned weekly. cdi - disassembled and washed. |
| 2016-09-30 |
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 hot dogs opened stored in walkin refrigerator with 30 day date mark. cdi - open dated listed |
| 2016-09-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed wet. stacked plate cover in kitchen. |
| 2016-09-30 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed single service cups stored in common area with mouth contact areas uncovered. |
| 2016-06-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. found damp wiping cloths on surfaces in kitchen. |
| 2016-06-29 |
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 sliced chicken in covered container 95 f after one hour. properly vent cool |
| 2016-02-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed some pans and sheet trays stacked wet. |
| 2016-02-24 |
31 |
repeat violation 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 cut melon, chicken salad and tomatoes cooling tightly |
| 2016-02-24 |
19 |
general comment 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed sausage in the hot box at 113f. cdi - sausage was voluntarily discarded. |
| 2015-10-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed a box of raw turkey sausage stored above biscuits and gravy. keep all raw products below ready to eat items. cdi -sausage was moved to the bottom of the speed rack. |
| 2015-10-28 |
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 cut tomatoes tightly covered in the front reach in. tomatoes were 51f. |
| 2015-10-28 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf - observed breakfast and lunch items |
| 2015-10-28 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on the patient reach in cooler and on the reach in cooler and freezer by the fryer area. replace gaskets. |
| 2015-03-26 |
47 |
4-602.13 nonfood contact surfaces - c; keep non-food contact surfaces clean; observed shelving underneath microwaves collecting debris in need of cleaning. |
| 2015-03-26 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p; properly store raw meat products;' observed raw fish and raw turkey stored above cooked chicken in walk-in cooler; cdi raw meats properly stored according to final cook temp |
| 2014-12-03 |
45 |
(general comment) 4-202.16 nonfood-contact surfaces - c; keep equipment in good repair; observed split/torn gasket on holding unit in need of repair. |
| 2014-12-03 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p; properly hot hold phf products; observed tukey breast with gravy and stuffing stored inside hot box holding unit measuring 120 degrees f. cdi |
| 2014-12-03 |
18 |
3-501.14 cooling - p; properly cool phf products; observed large container of gravy inside walk-in cooler measuring 74 degrees f; cdi gravy discarded. |
| 2014-09-15 |
31 |
3-501.15 cooling methods; properly cool using approved methods; observed numerous food products (tuna salad, deli meats) wrapped in containers stored in walk-in cooler measuring 55-60 degrees f; cdi all items unwrapped to quickly cool. |
| 2014-06-18 |
47 |
4-602.13 nonfood contact surfaces; keep non-food contact surfaces clean; observed shelving throughout collecting debris in need of cleaning; observed surfaces of equipment collecting debris in need of cleaning. |
| 2014-06-18 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils; properly wash, rinse and sanitize food contact surfaces; observed numerous tea nozzles stored clean with food debris stuck to surfaces; nozzles broken down and placed i |
| 2014-03-27 |
45 |
4-202.11 food-contact surfaces-cleanability; keep food equipment in good repair; observed numerous tongs / spoons with damaged handles in need of replacing; observed stained/gouged cutting boards in kitchen area in need of resurfacing. |
| 2013-11-25 |
45 |
(general comment) keep equipment in good repair; observed damaged plastic containers that are melted in need of discarding. |
| 2013-11-25 |
14 |
properly wash, rinse and sanitize; observed dishes stored clean with food debris stuck to surfaces; dishes pulled and placed into dirty dish pit. |
| 2013-09-26 |
37 |
prevent contamination of food during storage, preparing, serving; observed condiments for salad bar stored in containers that expose food to customer contamination. |
| 2013-09-26 |
35 |
3-602.11 food labels;3-602.12 other forms of informationobserved establishment packaging food products for self service missing required labeling; cdi education, in place by next inspection. |
| 2013-09-26 |
31 |
(general comment) properly cool phf products using approved methods; observed phf products wrapped in plastic while cooling in walk-in cooler; remove plastic wrap until completely cooled. |
| 2013-09-26 |
20 |
properly cold hold phf products; observed shredded cheese, diced deli meats stored on cold holding unit measuring 64 degrees f; switch to unit was turned off and was turned back on during inspection. all food in question was discarded by management. |
| 2013-06-21 |
8 |
(general comment) provide hand wash signs at all employee hand washing sinks; observed hand washing signs missing from employee hand sinks. |
| 2013-06-21 |
16 |
properly cook to required temperatures; observed backed ziti cooked to 118-128 degrees f; ziti stored inside hot box during time of inspection; ziti reheated and placed back into hot holding unit. |
| 2013-06-21 |
20 |
properly cold hold phf products; observed various cheese; diced tomaotes; tuna salad sandwiches all stored in cold holding unit which was not functioning properly; all products were measuring 55-57 degrees f; all items transferred to walk-in cooler and re |
| 2013-06-21 |
23 |
(general comment) provide consumer advisory for all raw animal products served raw or undercooked; observed eggs cooked to order with no advisory posted. cdi education in place by next inspection. |
| 2013-06-21 |
42 |
(general comment) properly store clean equipment to prevent contamination; observed large container of clean equipment/utensils stored within splash zone of hand washing sink. |
| 2013-03-21 |
38 |
(general comment) except for a plain ring such as a wedding band; while preparing food; food employees may not wear jewelry including medical information jewelry on their arms and hands. observed numerous employees wearing bracelets and watches while prep |
| 2013-03-21 |
19 |
properly hot hold phf products; observed grilled chicken/turkey burgers/beef burgers stored on grill top measuring 129-133 degrees f. more broth added to items to maintain uniform temperature; temperatures maintained at 155 and higher once broth added. |
| 2012-12-07 |
41 |
properly store in use utensils; observed metal bowl stored down in dry food products in kitchen area. |
| 2012-12-07 |
19 |
3-501.16 (a)(1) properly hot hold phf products; observed cooked noodles; and pasta stored in hot holding unit measuring 99-128 degrees f; products pulled and properly reheated. |
| 2012-12-07 |
13 |
3-302.11 properly store raw meat products; observed raw chicken stored above rte food products in stand up refrigerator. raw meats properly stored accoridng to final cooking temperature. |