| Violation Date |
Code |
Description |
| 2018-10-09 |
53 |
general comment 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 dust build up on the vents in |
| 2018-10-09 |
47 |
repeat violation 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 the walk in cooler shelves. |
| 2018-10-09 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed shelves starting to rust in the walk in cooler. resurface/replace shelves; do not spray paint. |
| 2018-10-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed a bottle of sanitizer not labeled. cdi - bottle was labeled.7-204.11 provide sanitizer at correct concentrations, diluting as required.-p - observed a sani |
| 2018-10-09 |
20 |
repeat violation 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed raw chicken in 2 prep sinks at 74f while the employees were working with other food. make sure to only take out a little a time to prevent a cold holding viol |
| 2018-10-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed rice, pork chops and greens holding below 135f on the serving line. cdi - items were reheated to at least 165f; see temperature chart. |
| 2018-10-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - observed personal drinks stored on the shelf above the prep tables while food was being prepared. cdi - drinks were removed. |
| 2018-06-27 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed open bag of rice not covered/protected while in storage. cdi bag placed in container. |
| 2018-06-27 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine collecting black and pink debris on inside surfaces. |
| 2018-06-27 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed green beans, squash, rice and two containers of pintos in warmer at 78f-89f. pic stated items were removed from warmer to make room for mac n chees |
| 2018-06-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken in standing water at 87f. employees stated they will begin preparing product soon. cdi product prepared and cooked above 165f. facility must reduce the time items ar |
| 2018-06-27 |
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 items stored directly on floor. |
| 2018-06-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelves in walk-in cooler collecting black debris. |
| 2018-06-27 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed cakes and pies o |
| 2018-01-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed okra in hot box at 109 degrees, pic said okra has been in hot box since morning hours. cdi- pic voluntarily disposed of okra, all other foods in hot box were 135+. observed fri |
| 2018-01-25 |
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 large pot of collard greens cooling approx. 4 hrs with no cooling methods at 98 degrees. cdi- pic disposed of collard greens |
| 2018-01-25 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air mustflow around product to remove the heat. -pf observed large pot of collards improperly cooled without cooling methods and large pot |
| 2018-01-25 |
37 |
3-307.11 protect food from contamination sources. observed raw beef ribs in prep sink compartment right next to raw chicken in next sink compartment subject to potential contamination from raw chicken splashing over into sink compartment. did not see actu |
| 2018-01-25 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed worker cutting and washing cabbage while wearing a ring with large stone and designs. |
| 2018-01-25 |
40 |
3-302.15 wash fruits and vegetables prior to use. food code requires produce to be washed before cutting. observed worker cutting cabbage first, then washing cabbage. cdi- pic corrected employee. |
| 2018-01-25 |
54 |
6-303.11 intensity-lighting - c observed no working lights in walk in freezer (repeat)6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee personal food stored in walk in cooler co- |
| 2017-09-06 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed pie crust stored on pan of raw pork chops in walk in freezer. cdi- food arranged by final cook temperature. |
| 2017-09-06 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed turkey wings reheating on stove that pic said were partially cooked the day before, cooled to be cooked to completion t |
| 2017-09-06 |
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 large pot of gravy cooked 2 days ago that was not date marked. cdi- pic date marked gravy. |
| 2017-09-06 |
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 large pots in use to cool foods and deep, sealed, and stacked pans used to |
| 2017-09-06 |
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 deep, sealed, and stacked pans of collard greens and macaroni and cheese cooling in walk in cooler since yesterday afternoon |
| 2017-09-06 |
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 missing floor tile at can wash, and a displaced ceiling tile in front of walk |
| 2017-09-06 |
54 |
6-303.11 intensity-lighting - c observed no working lights in walk in freezer (repeat) general comment: facility cooks and cools large numbers of various foods, risk category to be changed to 4. will follow up to verify proper cooling methods and procedur |
| 2017-09-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed rolling condiment rack in kitchen needing cleaning of grease and build up. |
| 2017-05-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed pans of rice and green beans in hot holding unit at 109 degreees, placed in unit approx. 1 hr earlier according to pic and were awaiting reheating. hot holding unit is for hot |
| 2017-05-16 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing sign provided at handsink in kitchen area. cdi signprovided. (repeat) |
| 2017-05-16 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed one gallon of milk that had expired 10 days ago that had soured in walk in cooler. cdi- milk disposed of. |
| 2017-05-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed large bowl of raw chicken stored above corn bread rolls in walk in cooler. cdi- food arranged by final cook temperature. |
| 2017-05-16 |
14 |
4-702.11 before use after cleaning - p all food contact surfaces are to be washed, rinsed, and sanitized in a 3 step process. spoke to dish washer who washes dishes in bleach water |
| 2017-05-16 |
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 observed various foods cooling from last night (mac and cheese, large pots of gravy, baked chicken etc.) that were all 51-58 degrees |
| 2017-05-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed walk in cooler temperature at 50 degrees, all tcs foods inside were 51-58 degrees including but not limited to: baked chicken, raw chicken, huge pots of gravy, several pans of c |
| 2017-05-16 |
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 gallons of milks not being date marked. cdi- items disposed of. |
| 2017-05-16 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled spray bottle of unknown chemcial. cdi- bottle removed. |
| 2017-05-16 |
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 observed evidence of foods attempting to cool since yesterday in large and tighly c |
| 2017-05-16 |
36 |
6-501.112 removing dead or trapped birds, insects, rodents and other pest - c observed a number of dead roaches on floor at back storage area ice machine that need removing, floor needs cleaning. |
| 2017-05-16 |
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 |
| 2017-05-16 |
46 |
4-204.117 warewashing machines, automatic dispensing of detergents and sanitizers - pf observed dish machine in operation but no detergent connected, not operating dish machine properly. cdi- pic provided detergent for proper dish washing. |
| 2017-05-16 |
54 |
6-303.11 intensity-lighting - c observed no working lights in walk in freezer (repeat) pic changed bulb to provide lighting during inspection. general comment: call 980-314-1643 to request a re-inspection, will follow up that walk in cooler is repaired as |
| 2016-12-23 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing sign provided at handsink in kitchen area. cdi sign provided. |
| 2016-12-23 |
9 |
3-201.11 use food from approved sources only. -p observed cakes prepared at employees home. cdi pic removed cakes from serving line. verification required. |
| 2016-12-23 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed ice machine collecting black and pink debris.4-602.12 (b) the cavities and door seals of microwave ovens shall be cleaned at least every 24 hour |
| 2016-12-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two containers of mac n cheese holding out of temperature control. see temperature chart for temperature observations. cdi mac n cheese repaidly reheated to above 165f. |
| 2016-12-23 |
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 items throughout facility not date marked; cheeses, boiled eggs, ham, turkey, lettuce, spinach, pork chops, gravy, baked chicken. |
| 2016-12-23 |
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 container of flour and cornmeal not labeled. |
| 2016-12-23 |
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 facility reusing metal single service catering pans. cdi containers voluntarily |
| 2016-12-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelves in walk-in cooler soiled. |
| 2016-12-23 |
54 |
6-303.11 intensity-lighting - c observed bulb nonfunctional in walk-in freezer. |
| 2016-12-23 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one sanitizer spray bottle not labeled. cdi bottle labeled.7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed sanitize |
| 2016-09-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed macaroni on hh line to be below 135f. observed items in hotbox to be below 135f. hot box appears to not be operating efficiently. cdi: items reheated to 165f. pic directed t |
| 2016-09-09 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels at kitchen handsink. cdi: papertowels provided during inspection. |
| 2016-09-09 |
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 macaroni pasta cooling in wic tightly wrapped above 45f. cdi: item vente |
| 2016-09-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed vent covers in kitchen with significant dust and grease build up. |
| 2016-09-09 |
54 |
6-303.11 proper light intensity shall be provided in all required areas. observed light in wif to be out. cdi: light bulb chnged during inspection. |
| 2016-09-09 |
45 |
4-501.11 maintain equipment in good repair. observed dishwasher to not be functioning during inspection. pic stated that machine has been damaged since monday. maintenance is to arrive today around 4pm. cdi: no more than 50 seats have and will be serv |
| 2016-06-15 |
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 wall damage and tile damage at mop sink. repeat violation. previous issues hav |
| 2016-06-15 |
36 |
h6-501.111 keep the premises free of insects, rodents, and other pests. observed 2 live roaches in facility back storage area. observed one dead roach. pic stated that facility has a contract with orkin. pic directed to maintain contract and increase vis |
| 2016-06-15 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed sanitizer in squirt bottle to be too strong for fcs. bleach sanitizer bleached out test strip. cdi: sanitizer was corrected on site. direction on how to properly pre |
| 2016-06-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken wings, rice, and broccoli hot holding below 135f. cdi: items voluntarily discarded. repeat violation. |
| 2016-04-18 |
32 |
3-401.13 cook fruits and vegetables to a minimum of 135f when the food will be moved to hot holding. -pf observed several vegetables on hot line, ready for service, below 135f. items were not cooked to 135f. verification required |
| 2016-04-18 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed no person in charge on premises during inspection. all employees were unwilling to cooperate during the inspection with answering questions. questions about food processing were ask |
| 2016-04-18 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed no employee health policy. verification required |
| 2016-04-18 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed personal bottled drinks on prep surfaces in kitchen. |
| 2016-04-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed several items on hot line below 135f. verification required |
| 2016-04-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed eggs, shredded cheese, and raw chicken wings all holding above 45f on counter under no temperature control. verification required |
| 2016-04-18 |
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 no date on cole slaw in wic. verification required |
| 2016-04-18 |
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 employee tightly wrap pasta for cooling. pasta was 87f. verification req |
| 2016-04-18 |
33 |
3-501.13 use approved thawing methods. observed chicken wings thawing in water at 108f in sink. water was not running. |
| 2016-04-18 |
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 on various surfaces including tables and equipment throughout facility. observed gasket on wic with black residue. |
| 2016-04-18 |
35 |
3-302.12 label all food in working containers except those readily identifiable such as rice or dry pasta. observed large plastic container with white powder unlabeled. observed large white container with white granular unlabeled. observed several squee |
| 2016-04-18 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies throughout facility and heavy accumulation in dry storage area. obtain pest control. verification required |
| 2016-04-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored throughout facility not in sanitizer. |
| 2016-04-18 |
42 |
. 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed utensils stored as clean in a tool box with debris, in plastic tupperware with debris, and hanging from shelving with |
| 2016-04-18 |
45 |
4-501.11 maintain equipment in good repair. observed small split in gasket on wic. observed rusted racks in wic. |
| 2016-04-18 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf no employee able to provide a thermometer. verification required |
| 2016-04-18 |
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 dust accumulation on racks where utensils are st |
| 2015-11-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed two employee drinks stored on prep surfaces. one with a lid and one without. cdi: employee moved or discarded drinks. |
| 2015-11-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored adjacent to and touching rte food. cdi: food separated. |
| 2015-11-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed collards, rice, and chicken legs in hot holding below 135f. cdi: items placed in oven to be reheated to 165. |
| 2015-11-16 |
26 |
7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food service only.-pf observed black flag spray for flying insects labelled for use in the home only on shelf near dishwasher. c |
| 2015-11-16 |
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 flour and sugar containers not labelled. cdi: pic labelled containers. |
| 2015-11-16 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed large quantities of chicken held on counters in bus tubs above 45f. upon arrival pic moved all chicken to wic immediately. cdi: chicken cooled back down to proper te |
| 2015-11-16 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee cutting and prepping vegetables with a watch and bracelet on. |
| 2015-11-16 |
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 food processor with duct tape on fcs to cover hole in container. cdi: equipment |
| 2015-11-16 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed no test strips for sanitizer on site. cdi: pic given a few test strips until they can get some. |
| 2015-11-16 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a non-functioning faucet to a handsink at entrance to kitchen with green residue. pic informed inspector that maintenance was called and that it is going to be fixed this coming week. all other |
| 2015-11-16 |
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 severe paint damage and peeling paint in prep area where pans are stored. |
| 2015-11-16 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee personal food stored on shelving above customer food. cdi: pic discarded employee items. |
| 2015-11-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one wet cloth on the prep table. cdi: pic put cloth into sanitizer. |
| 2015-02-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: found turkey necks, fried chicken wings on serving line below 135 f. found rice, macaroni and cheese, fried chicken in holding unit less than 135 f. refer to temperature chart. cdi- it |
| 2015-02-27 |
9 |
3-201.11 use food from approved sources only.-p : through conversation with pic, found that cakes, and perhaps other desserts are prepared in staff homes. cdi- direction that all food served in facility must be prepared in the permitted facility. |
| 2015-02-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p: observed log of ground beef on top of container of beverages. raw bacon on top of container of prepared salad. cdi- items re-arranged. verification that practice has been corrected within |
| 2015-02-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found several food items sitting unattended in open kitchen for extended time. eggs: 55 f. raw chicken, 55 f. cdi- items moved to refrigeration. some chicken cooked. ribs in prep sink 5 |
| 2015-02-27 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic with no certified training. repeat |
| 2015-02-27 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf: facility is not using a thin probe thermometer to take temperatures of food. observed thin probe thermometer from previous vr visi |
| 2015-02-27 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed drawers where cleaned scoops, thermometers, other utensils are stored to be significantly soiled. |
| 2015-02-27 |
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 no prepared food in facility to be date marked. verification of date marking system within ten days. |
| 2014-09-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. employee observed starting to towel dry utensils. employee advised that utensils were not going to be used and were going to be put away. cdi- verbal correction to allow all to air |
| 2014-09-18 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. large in use containers of breaders, and smaller in use containers of seasonings not labeled per rule. cdi- verbal correction to l |
| 2014-09-18 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf. thin tip probe thermometer is needed. accurately calibrated stem thermometer provided today. return visit by september 28, 2014 to |
| 2014-09-18 |
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 . food iterms in walk in cooler prepared/ used this morning, tightly covered during |
| 2014-09-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. food items in walk in cooler not under temperature control. operator advised that cooler was propped open this morning when foods were being placed in cooler and taken out for today's u |
| 2014-09-18 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p . operator advised some foods are partially reheated in the oven, then placed in steam table to complete reheating process. steam table being used is for hot |
| 2014-09-18 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. no one on site today with verification of food safety training. operator, kelvin walker advised that he signed up the for the class through his food service provider, but th |
| 2014-03-05 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - maintain hot water temperature at handsinks at a minimal of 100 f. observed handsink in kitchen not reaching 100 f. gave instruction to repair to provide 100 f hot water. will call when rep |
| 2014-03-05 |
31 |
3-501.15 cooling methods - cool foods in an approved method. shallow pans, uncovered where protected, separated to provide air flow around food containers. observed greens, mac & cheese, and beef in tightly covered containers. greens were covered in d |
| 2014-03-05 |
33 |
3-501.13 thawing - use approved methods for thawing foods. observed fish thawing on prep sink. gave instruction and placed in walkin. |
| 2014-03-05 |
4 |
2-401.11 eating, drinking, or using tobacco - store employee drinks with lid and straw below prep surfaces, clean utensils, single served items, and food contact areas. observed employee drink on shelf above drain board. gave instruction and removed. |
| 2014-03-05 |
39 |
3-304.14 wiping cloths, use limitation - store in use wiping cloths in appropriate concentration sanitizer or clean and dry on clean surface. observed multiple wet wiping cloths on prep tables. gave instructions. |
| 2014-03-05 |
34 |
4-302.12 food temperature measuring devices - provide small probe thermometer for temping thin mass foods like fish or burgers. gave instruction. |
| 2013-02-21 |
1 |
(a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing |
| 2013-02-21 |
17 |
a) except as specified under ?? (b) and (c) and in ? (e) of this section; potentially hazardous food (time/temperature control for safety food) that is cooked; cooled; and reheated for hot holding shall be reheated so that all parts of the food reach a te |
| 2013-02-21 |
20 |
(a) (2) at a temperature specified in the following: (a) 5?c (41?f) or less; p or(b) 7?c (45?f) or between 5?c (41?f) and 7?c (45?f) in existing refrigeration equipment that is not capable of maintaining the food at 5?c (41?f) or less if: p (i) the equipm |
| 2013-02-21 |
45 |
surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. observed cutting board on veget |
| 2013-02-21 |
2 |
(a) the permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. a food employee or conditional emp |
| 2013-02-21 |
53 |
physical facilities shall be maintained in good repair. observed walls in need of repair.(a) physical facilities shall be cleaned as often as necessary to keep them clean. observed floors and walls under and behind equipment in need of cleaning. |
| 2013-02-21 |
54 |
a) at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor; in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. observed no lights operting in walk-in freezer. |
| 2013-02-21 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed equipment in kitchen in need of cleaning (plate carts; walk-in cooler shelving; rolling rack; shelving under prep tables an |
| 2012-10-17 |
2 |
(a) the permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. a food employee or conditional emp |
| 2012-10-17 |
53 |
(a) physical facilities shall be cleaned as often as necessary to keep them clean. observed floors and walls under and behind equipment in need of cleaning.physical facilities shall be maintained in good repairobserved walls in need of repair. |
| 2012-10-17 |
47 |
c) nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris.observed equipment in kitchen in need of cleaning (plate carts; walk-in cooler shelving; rolling rack; large prep table in back of |
| 2012-10-17 |
45 |
(a) equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 1 and 4-2. observed galvinized metal shelving below food prep tables in kitchen no longer smooth; easily cleanable.surfaces such as cu |
| 2012-10-17 |
35 |
except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils |
| 2012-10-17 |
14 |
(e) except when dry cleaning methods are used as specified under ยง 4 603.11; surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned:(1) at any time when contaminatio |
| 2012-10-17 |
1 |
(a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing |