| Violation Date |
Code |
Description |
| 2018-11-07 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee apron stored on prep surface and jackets stored on dry storage rack. ensure to designate an area for employee's possessions. rep |
| 2018-11-07 |
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 employees wash hands for less than 15 sec and use hands to turn the faucet off. ensure to |
| 2018-11-07 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed breaded raw shrimp stored above cooked chicken wings and fries in low reach in unit. cdi container of raw shrimp was moved to a proper location.3-304.15(a) discard gloves after a |
| 2018-11-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed veggie soup hot holding on stove top below 135f (see temp chart). cdi pic reheated soup above 165f during the inspection. |
| 2018-11-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pasta salad, cut lettuce, cut tomatoes, and sliced cheese above 45f (see temp chart). pic stated that flip top unit doors by grill were removed for lunch-rush. ensure to attach |
| 2018-11-07 |
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 prepped salad, pasta salad, and cooked potatoes prepped the day prior and not date mark. cdi pic dated during the inspection. |
| 2018-11-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee dump ice into handsink. ensure to maintain access to handsinks. cdi ice was removed from handsink during the inspection and ehs educated on using hands |
| 2018-11-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed container of raw chicken on the floor of the walk in cooler and boxes on the floor of the walk in freezer. cdi boxes and containe |
| 2018-11-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed damp wiping cloths on prep surfaces. ensure to hold in sanitizer between uses.3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers |
| 2018-11-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed handles on walk in cooler and reach in units with food debris build up. facility in need of general cleaning on walls and exterior of equipment. rep |
| 2018-11-07 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies in the establishment. |
| 2018-03-23 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. personal clothes stored in back shelves. keep s |
| 2018-03-23 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue,and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation ofso |
| 2018-03-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.wet stacking observed. |
| 2018-03-23 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier whentouching surfaces such as manually operating handsink faucets or touching the handle of a door. employee washed hands and didnot us |
| 2017-09-21 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf frozen deli meat in freezer was not dated. pic stated item was sliced in 9/19. cdi- item dated. |
| 2017-09-21 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. employee washed hands and did not |
| 2017-09-21 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. open container of pasta salad and tray of sliced deli meat observed in reach in cooler. protect all foods with coverings. cdi -items wrapped. -0- |
| 2017-09-21 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed wrapped chicken salad in reach in cooler. do not cool foods in reach in coole |
| 2017-09-21 |
53 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. door to dumpster was open. keep door closed. |
| 2017-09-21 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-09-21 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed wet wiping cloths stored in soapy water and on prep tables. store in use cloths in saniti |
| 2017-03-09 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-03-09 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p bleach sanitizer too strong at 200ppm in bucket. water added to dilute. |
| 2017-03-09 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observe employees wash hand and |
| 2016-11-29 |
50 |
5-402.11 prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -p observed pipe draining directly into drain with no air gap. cut pipe to provide air gap. vr. |
| 2016-11-29 |
47 |
.4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2016-11-29 |
45 |
4-501.11 maintain equipment in good repair. observed a damaged gasket in reach in unit. |
| 2016-11-29 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed ice dumped in handwash sink. cdi- do not dump anything in handwash sink. |
| 2016-08-08 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-pemployee observed handling lettuce and tomato with bare hands at prep area. cdi - lettuce and tomato discarded and em |
| 2016-08-08 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-pemployee observed going outside back door with gloves on, return from outside, and proceeding to change gloves without washing hands in between. cdi - directed employee to wash hands and |
| 2016-08-08 |
8 |
general comment: 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfemployee observed rinsing off scoop inside handsink. cdi - directed employee to wash utensils at 3-comp sink. |
| 2016-08-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.soiled and wet wiping cloths stored on counter tops. |
| 2016-08-08 |
47 |
repeat - 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.much improvement noted on cleaning on non food contact surfaces. continue to work on removing dust and grease from hood filters above fyers and grill |
| 2016-08-08 |
53 |
repeat - 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.much improvement noted on cleaning of ceilings and |
| 2016-05-16 |
54 |
general comment - 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed hats stored on top of single service lids and jacket stored on top of bagged grits in dry storage area. |
| 2016-05-16 |
53 |
repeat - 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 cleaning needed to remove splash build-up |
| 2016-05-16 |
47 |
repeat - 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 following to remove grease and food build-up: sides and backs of fryers, shelving above dish area and in walk-in cool |
| 2016-05-16 |
41 |
general comment - 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 wedged between prep table and wall.observed ut |
| 2016-05-16 |
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. -pfobserved large container of slaw cooling for ~ 4 hours inside walk-in cooler with li |
| 2016-05-16 |
20 |
repeat - 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved multiple cold hold items inside make table > 45f (see temp chart). maintenance was called out earlier on same cooler. according to pic these items are constantly being s |
| 2016-05-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved hot dogs and sauteed onions on stove; grilled chicken in hot box < 135f (see temp chart). cdi - grilled chicken reheated to 175f; hot dogs and sauteed onions reheating to 165f+. |
| 2016-02-03 |
53 |
repeat - 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 cleaning needed to remove splash build-up |
| 2016-02-03 |
47 |
repeat - 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 following to remove grease and food build-up: sides and backs of fryers, shelving above dish area and in walk-in cool |
| 2016-02-03 |
39 |
repeat - 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. multiple wet wiping cloths stored on prep surfaces while not in use. |
| 2016-02-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pmultiple food items inside prep unit on right side measuring above 45f (see temp chart). pic indicated that food items have been inside unit no less than 2 hours. all items removed and tr |
| 2015-11-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed several uncovered employee drinks stored on prep surfaces in kitchen. cdi - drinks discarded. ****repeat**** |
| 2015-11-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved shell eggs in one flat at 54f on cook line. cdi - eggs moved inside bottom of flip top cooler. suggested tphc for eggs. |
| 2015-11-09 |
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 potatoes for hashbrowns cooling on prep table and shelf by cook line at 54f and 59f |
| 2015-11-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. mutiple wet wiping cloths stored on prep surfaces while not in use. *repeat*** |
| 2015-11-09 |
47 |
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 following to remove grease and food build-up: sides and backs of fryers, shelving above dish area and in walk-in cooler, and h |
| 2015-11-09 |
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 cleaning needed to remove splash build-up and resi |
| 2015-07-21 |
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 cleaning needed to removed splash build-up and re |
| 2015-07-21 |
47 |
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 following to remove grease and food build-up: sides and backs of fryers, shelving above dish area, and hood filters above cook |
| 2015-07-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. use wiping cloths properly. observed several wet wiping cloths stored on prep surfaces. observed one employee using wiping cloths to dry hands. |
| 2015-07-21 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pfobserved two thick probe dial thermometers present used to check temperatures. cdi - discussion with pic to provide thin probe therm |
| 2015-07-21 |
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. -pfobserved large container of slaw cooling in walk-in with lid on. cdi - by discussion |
| 2015-07-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved multiple items in both flip top coolers stored > 45f (see temp chart). cdi - all food moved to walk-in freezer to rapidly cool. |
| 2015-07-21 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed several employee drink stored on counter surfaces in kitchen. cdi - drinks relocated to bottom shelf. |
| 2015-03-05 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw bacon stored above deli meats in the walk in cooler and raw bacon stored over cheese slices in a reach in cooler. cdi- storage rearranged. |
| 2015-03-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed two pots on the stove-top and foods stored under a heat lamp that were under 135f (see chart). cdi- food items were reheated to above 165f (see chart). |
| 2015-03-05 |
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 lettuce, sliced tomato, and diced tomato in a flip top cooler that we |
| 2015-03-05 |
33 |
3-501.13 use approved thawing methods. thaw foods under refrigeration or under running water. oberved two containers of frozen fish thawing in standing water near the 3 compartment sink. |
| 2015-03-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic containers stacked while wet above the 3 compartment sink. |
| 2015-03-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several foods in a flip top cooler that were above 45f (see chart). cdi- foods were placed into a reach in cooler for rapid cooling. |
| 2015-03-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soiled shelving in the walk in cooler, the flip top reach in coolers, above the 3 compartment sink, in the dry storage room, and above the warming |
| 2015-03-05 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in the walk in cooler and a fryer basket that is beginning to fray. |
| 2015-03-05 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster lids opened while not in use. |
| 2015-03-05 |
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 splash debris behind two flip top coolers, spla |
| 2014-11-04 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed ventilation duct and surrounding tiles above the 3 compartment sink gathering dust. |
| 2014-11-04 |
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. observed the wall behind a flip top cooler with splash r |
| 2014-11-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving gathering food debris/dust/grease above the 3 compartment sink, on the dry storage shelving, and in the walk in cooler. |
| 2014-11-04 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in the walk in cooler. |
| 2014-11-04 |
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 observed fried chicken dated 10/28 in the walk in cooler, sliced ham dated 10/24 in the walk in cooler, |
| 2014-11-04 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw breaded fish stored over hot dogs, milk, and dressing containers and ground beef stored over heads of lettuce in the walk in cooler.. cdi- fish and ground beef were relocated |
| 2014-11-04 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a sugar shaker stored in a handsink and ice dumped in a handsink. cdi by instruction. |
| 2014-11-04 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee food and drink stored over tuna salad in the walk in cooler and one employee beverage stored over single use items in the front of the restaurant. |
| 2014-08-06 |
6 |
2-301.14 when to wash - p. food employees shall clean their hands when switching between working with raw food and working with ready to eat food. observed employee crack an egg and then butter toast without changing gloves or washing hands in between. |
| 2014-08-06 |
18 |
3-501.14 cooling - p. cooling shall be accomplished from 135f to 70f within 2 hours and within a total of 6 hours from 135f to 45f. observed chili in the walk in cooler in large plastic buckets made on 8/4 at 48f. cdi by discarding. |
| 2014-08-06 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods being held hot shall be maintained at 135f or above. observed sausage patties in a warmer at 123f. cdi by placing sausage patties on |
| 2014-08-06 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods being held cold shall be maintained at 45f or below. observed several foods in a flip top cooler above 45f; and dairy creamers |
| 2014-08-06 |
39 |
3-304.14 wiping cloths, use limitation - c. when not in use, wiping cloths shall be stored in sanitizer buckets. observed 2 wet wiping cloths being stored on counter tops. |
| 2014-08-06 |
31 |
3-501.15 cooling methods - pf. cooling shall be accomplished by placing food in shallow pans, separating the food into thinner portions, using containers that facilitate heat transfer, or other effective methods. observed chili made on 8/4 in the walk i |
| 2014-08-06 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - c. intake and exhaust air ducts shall be cleaned so they are not a source of contamination by dust, dirt, and other materials. observed dust buildup on and around the ceiling ve |
| 2014-08-06 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. commercially packaged foods and food prepared within the facility shall be dated if held for more than 24 hours. observed hot dogs opened on |
| 2014-02-27 |
31 |
3-501.15- cooling shall be accomplished by using shallow pans, separating foods into thinner portions, using containers that facilitate heat transfer. observed large plastic container of pork at 50f. cdi by discard. |
| 2014-02-27 |
14 |
4-601.11(a)- food contact surfaces shall be clean to sight and touch. observed dirty vegetable chopper blade that was not used today as well as a dirty spatula and 2 food storage lids with debris on them. cdi by setting in wash basin for recleaning. |
| 2014-02-27 |
18 |
3-501.14- cooling shall be accomplished by decreasing temperature from 135f to 70f within 2 hours and from 135f to 45f within a total of 6 hours. observed pulled pork employee stated was made yesterday that was at 50f. cdi by denature and discard. |
| 2014-02-27 |
19 |
3-501.16(a)(1)- potentially hazardous foods being held hot shall be atleast 135f. observed sausage above heat lamp at 85f. cdi by placing in walk in cooler to cool back down. operator agreed to keep them in hot well or hot box from now on. |
| 2014-02-27 |
20 |
3-501.16(a)(2)- potentially hazardous foods being held cold shall be atleast 45f or below. observed diced tomatoes, dairy creamers, and shredded lettuce all above 45f. cdi items were placed in walk in to cool down. creamers were discarded. |
| 2014-02-27 |
21 |
3-501.17- potentially hazardous food prepared and held for more than 24 hours shall be date marked. observed tuna salad and cole slaw not dated. operator said they take 2-3 days to sell. cdi by adding dates.3-501.18- food shall be discarded if it excee |
| 2014-02-27 |
35 |
3-602.11- food packaged in the facility that is available for self service shall contain necessary labeling requirements. observed pies in cooler in front of restaurant not labeled. cdi by placing ask for assistance sign on top of cooler. |
| 2014-02-27 |
1 |
2-102.11- a person with managerial responsibilities shall have an ansi certification and be on site during all hours of operation. observed no one on site with ansi certificate. |
| 2014-02-27 |
39 |
3-304.14- in between use, wet wiping cloths shall be stored in sanitizer buckets. observed 2 wet rags not in use on prep. surface. |
| 2014-02-27 |
45 |
4-205.10- non absorbent wooden shelves in good repair may be used for dry storage. observed paint flaking on wooden shelves in dry storage.4-501.11- equipment shall be maintained in a state of repair. observed damaged counter at handsink in front of res |
| 2014-02-27 |
47 |
4-601.11(c)- nonfood contact surfaces shall be kept free of dirt accumulation. observed grease deposits on fryers and fryer components. |
| 2014-02-27 |
51 |
5-501.17- the receptacle in the women's restroom shall be covered. observed no covered receptacle. |
| 2014-02-27 |
53 |
6-501.12- physical facilities shall be cleaned as often as necessary to keep them clean. observed grease and food debris around grill area floors and trash behind dumpster. |
| 2014-02-27 |
54 |
6-202.11- in areas where food and equipment are exposed, light bulbs shall be shielded or shatterproof. observed one bulb under grill hood not protected. replace all burnt out bulbs. |
| 2014-02-27 |
37 |
3-305.11- food shall be stored so it is protected from splash and dust. observed opened bag of sugar not sealed. place sugar in closed container. |
| 2013-11-25 |
1 |
2-102.12 certified food protection managerat least one person on site shall be an ansi accredited certified food protection manager. observed nobody on site with certification. cdi by instruction. repeat. |
| 2013-11-25 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employeesgeneral comment: implement and follow a proper employee heatlh policy. observed pic not able to fully demonstrate that health policy was being follow |
| 2013-11-25 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationstore raw animal food so cross contamination is prevented. observed 2 boxes of raw ground beef patties stored above eggs in walk-in cooler. observed open package of ground turkey |
| 2013-11-25 |
17 |
3-403.11 reheating for hot holdingpotentially hazardous food reheated in a microwave oven for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165 degrees f and the food is rotated, or stirred, covered, and allow |
| 2013-11-25 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holdingpotentially hazardous food shall be hot held at 135 degrees f or above. observed home fries hot holding below 135 degrees f under heat lamp. cdi, op |
| 2013-11-25 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingdate mark potentially hazardous food that is ready-to-eat and held in establishment for over 24 hours. observed 1 container of hot dogs and 1 containe |
| 2013-11-25 |
26 |
7-102.11 common name-working containersgeneral comment: working containers of toxic substances shall be labeled by common name of material. observed container of pump sprayer stored with chemicals without a label. cdi by istruction. |
| 2013-11-25 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storinggeneral comment: single-service items shall be stored 6 inches off of the ground. observed 1 large bag of single-service gallon containers stored on ground |
| 2013-11-25 |
45 |
4-202.11 food-contact surfaces-cleanabilitygeneral comment: multi-use food contact surfaces shall be free of cracks, breaks and be smooth and easily cleanable. observed 1 of 4 fryer baskets in poor repair. cdi, operator removed fryer basket from use. |
| 2013-11-25 |
47 |
4-602.13 nonfood contact surfacesnonfood contact surfaces shall be free from accumulation of soil. observed outside of meat slicer soiled with food debris. observed shelving inside walk-in and reach in unit accumulating debris and in need of cleaning. |
| 2013-11-25 |
53 |
6-201.11 floors, walls and ceilings-cleanabilityfloors and walls shall be designed and constructed to be smooth and easily cleanable. observed several damaged areas of the floors and walls near 3 compartment sink and dry storage area.6-501.12 cleaning, fr |
| 2013-11-25 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogensprovide a proper consumer advisory consisting of a disclosure and a reminder for animal food that is offered to customers raw or undercooked. |
| 2013-06-06 |
21 |
date mark potentially hazardous food that is ready-to-eat and held inestablishment over 24 hours. observed no date marking procedures being followed. |
| 2013-06-06 |
20 |
potentially hazardous food shall be cold held at 45 degrees f or below. observed cut tomatoe and american cheese above 45 degrees f in prep unit 2. cdi; operator relocated items to walk-in to rapidly cool. |
| 2013-06-06 |
1 |
a person in charge with ansi accredited certified food protection manager shall be on site at all times. observed nobody on site at time of inspection with certificatoin. cdi by instruction |
| 2013-06-06 |
23 |
general comment: provide a consumer advisory for animal food that is sold raw or undercooked. observed over-easy eggs on menu and operator stated that they have changed menu and that they will be picking up the new menu from the printing company next wee |
| 2013-06-06 |
51 |
general comment: a toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
| 2013-06-06 |
45 |
keep equipment in good repair. observed damaged shelving in walk-in cooler. |
| 2013-06-06 |
53 |
general comment: floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. observed a chipped tile in female restroom and a missing ceiling tile in men's restroom. |
| 2013-06-06 |
45 |
multiuse food-contact surfaces shall be: (1) smooth; pf (2) free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections.observed 3 heavily damaged fryer baskets. cdi; operator discarded fryer baskets. |
| 2013-03-20 |
13 |
food shall be stored in wrappings; packages; or covered containers to protect foods from contamination. observed fish not covered in walk in cooler and biskuits not covered in walk in freezer. corrected during inspection. |
| 2013-03-20 |
20 |
keep potentially hazardous foods being cold held at 45 degrees f or below. observed cut tomatoes between 53 to 68 degrees f that was recently prepared in flip top cooler. cdi; operator relocated tomatoes to walk in to rapidly cool tomatoes. |
| 2013-03-20 |
21 |
general comment: date mark potentially hazardous food that is ready to eat and held in establishment for over 24 hours. observed no date marking procedures currently being followed on milk; ham; and other foods. cdi by instruction; handout provided. |
| 2013-03-20 |
23 |
general comment: implement a proper consumer advisory for any undercooked or raw food provided to customers. observed eggs on menu and operator stated that they serve over easy eggs if ordered. cdi by instruction and provided handout. |
| 2013-03-20 |
31 |
use proper methods to cool food. observed large volume of cole slaw prepared at room temperature cooling in a covered container. observed potatoes in bulk container cooling down on food prep table. observed cut tomatoe prepared at room temperature bein |
| 2013-03-20 |
39 |
general comment: keep wet wiping clothes stored in sanitzer or maintain dry in between uses. observed a wet wiping cloth stored on food preparation table. |
| 2013-03-20 |
43 |
keep single use items in original protective packaging or another means to prevent contamination. observed several bulk single use trays and cups not being protected. |
| 2013-03-20 |
45 |
provide food grade liner or replace rubbermaid roughneck containers to nsf listed equipment. observed non nsf listed rubbermaid roughneck containers storing dry food ingrediants that was heavily chipped and scratched. cdi by instruction. |
| 2013-03-20 |
45 |
keep equipment in good repair. observed rusty shelving inside 2 door reach in unit. observed two split gaskets on low reach in cold hold units. observed 3 broken rubbermaid roughneck containers being used to store dry food seasonings. |
| 2013-03-20 |
46 |
provide chlorine test strips to measure sanitizer concentration. observed operator mention that they use bleach sanitizer but no test strips were available to measure chlorine concentration. verification required by 3/30/12 |
| 2013-03-20 |
47 |
nonfood contact surfaces of equipment shall be free from accumulation of soil. observed floor of walk in freezer accumulating food debris. observed shelving of walk in cooler accumulating heavy soil. observed shelving above 3 component sink accumulatin |
| 2013-03-20 |
8 |
general comment: supply each handwash sink used by employees with a handwash sign. observed no handwash signs at handwash sinks behind counter or in restrooms. |
| 2013-03-20 |
45 |
seal around equipment exposed to spillage. observed water damage around handwash sink behind counter. |
| 2013-03-20 |
1 |
a person in charge with ansi accredited certified food protection manager shall be on site at all times. observed nobody on site at time of inspection with certificatoin. cdi by instruction. |