| Violation Date |
Code |
Description |
| 2018-07-11 |
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 all sinks in need of re-caulking to firmly secure fixtures to walls and preven |
| 2018-07-11 |
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 spice shakers and squeeze bottles on cook line with no labelling to indicate contents. cdi: items labelled. |
| 2018-07-11 |
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 chicken stock cooling on counter top outside of refrigeration, freshly pre |
| 2018-07-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed air leaving fans in walk in unit at 47f and several items in unit holding between 45f and 48f. pic stated that items had temped properly this morning for breakfast. all out of t |
| 2018-07-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed clarified butter holding below 135f on cook line. cdi: butter reheated to 165f on grill. |
| 2018-07-11 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed facility par cooking beef and chicken for parties without approved procedures from mchd. ehs provided procedures to be |
| 2018-07-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on shelving abvoe food for restaurant in walk in unit. cdi: beverage relocated to bottom shelf of unit, away from food. |
| 2018-01-29 |
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 open bags of ham and hot dogs dated 1-16. staff indicated those were in use on friday but should be disca |
| 2018-01-29 |
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 diced tomatoes placed in cold drawer to cool. cdi - relocated to walk in cooler for |
| 2018-01-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. sanitizing solution in wiping cloth bucket testing at 50 ppm. cdi - dumped and remade at correct concentration. |
| 2018-01-29 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. clean floor in walk in freezer. |
| 2018-01-29 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee drink stored on prep table. cdi - relocated to low shelf. |
| 2018-01-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean crumbs from low prep cooler door gaskets and cold drawer gaskets. |
| 2017-10-11 |
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- repeat- observed sliced ham, sliced turkey, roast beef, hot dogs, pork roast, pork loin, slaw, pico, boi |
| 2017-10-11 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf- observed salmon on the menu cooked to order with proper c.a however, facility does not have a parasite letter. cdi- pic was abl |
| 2017-10-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf- observed meat slicer stored clean. employee stated the meat slicer was used this morning, cleaned properly, and stored clean. cdi- pic ensured the slicer woul |
| 2017-10-11 |
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 repeat- observed chicken salad in the flip top at 50f. pic stated the item was prep |
| 2017-10-11 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.- observed milk and raw fish stored on the floor. |
| 2017-10-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.- observed several stacks of pans and containers stored clean and wet. |
| 2017-10-11 |
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 vent covers and hard to reach areas in need of |
| 2017-10-11 |
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 several working squeeze bottles not labeled. |
| 2017-06-12 |
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. - repeat- observed handsink, food prep sink and 3 compartment sink coming away from wal |
| 2017-06-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. -repeat- ehs observed food debris build up inside of reach in cold holding equipment and grease build up on cookline equipment. also observed dust build up o |
| 2017-06-12 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. - observed one employee preparing food (rou) and wearing a watch. the employee was informed he may not wear a watch while preparing food. |
| 2017-06-12 |
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 boiled eggs (51f) in a low boy tightly covered, pasta (61f), mac n cheese |
| 2017-06-12 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf- observed a bottle of all-purpose cleaner not labeled. also observed a bottle of all-purpuse cleaner in a quat sanitizer bottle. cdi- each bottle was labeled as an al |
| 2017-06-12 |
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 sliced ham and turkey dated for 6/5/17. item should have been discarded on 6/11/17 or before fa |
| 2017-06-12 |
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. -p- observed an employee placing rte lettuce in the flip top unit with bare hands. cdi- employee voluntarily discarded |
| 2017-06-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - observed employee drink stored on a prep surface with employee actively working on prep table. |
| 2017-01-27 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. -0pts- observed black build in ice machine. clean as needed to prevent black build up. |
| 2017-01-27 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p 2 pts- observed dish washing employee pre-rinse soiled dishes and then |
| 2017-01-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - 1.5pts- observed boiled eggs (48f), slaw (50f), and tuna salad (49f) on buffet line all above 45f. also, observed butter at 50f in the flip top. cdi- employee voluntarily discarded the |
| 2017-01-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. 0pts- observed dust build up on fan covers in walk in cooler. clean as needed to prevent build up. |
| 2017-01-27 |
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. - repeat 1pt- observed handsink, food prep sink and 3 compartment sink coming away from |
| 2016-10-11 |
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 dusty fan grate and mold growth on walls in wal |
| 2016-10-11 |
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 several squeeze bottles of oils and sauces, not labeled as required. observed bulk storage bins of flour, sugar or salt |
| 2016-10-11 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed several spray bottles of cleaners not labeled as required. |
| 2016-10-11 |
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 roast beef dated 9/27 in walk-in cooler, and ham dated 10/3 in flip top cooler. cdi-pic di |
| 2016-03-29 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored on countertops with food. cdi-drinks relocated to a lower shelf. |
| 2016-03-29 |
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 observed pasta salad dated 3/7 in walk-in cooler,. cdi-pic discarded. (repeat) |
| 2016-03-29 |
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 cheese and cole slaw sitti |
| 2016-03-29 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed disclosure on menu for salmon. per pic all salmon is fully cooked because there is no parasite destructi |
| 2016-03-29 |
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 several squeeze bottles of oils and sauces, not labeled as required. observed bulk storage bins of flour, sugar not labe |
| 2016-03-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths lying on countertops. observed an employee storing a wiping cloth as a side towel and using to wipe down cutting boards. cdi-by instuction and a sanitizer bucket |
| 2016-03-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up and rusting on shelves in walk-in cooler. (repeat) |
| 2016-03-29 |
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 dusty fan grate and mold growth on walls in wal |
| 2015-11-02 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed dishmachine dispensing a sanitizing solution of 0ppm chlorine. cdi-dishmachine was adjusted to provide chlorine solution at correct concentration. |
| 2015-11-02 |
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 open package of hotdogs, baked potatoes, and cut melon cups, made on friday not date labeled. cdi-items were labeled with date of p |
| 2015-11-02 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed reminder on menu for salmon; pic stated that salmon did not have a parasite destruction letter, so was no |
| 2015-11-02 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottle of sanitizer not labeled. cdi-spray bottle was labeled. |
| 2015-11-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed black residue building up behind ice dispenser at beverage dispensing machine. observed build up of debris on racks in walk-in cooler. |
| 2015-11-02 |
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 handsink in kitchen coming away from wall, and in need of recaulking. |
| 2015-11-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishes on drying rack wet stacked. |
| 2015-05-12 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - potentially hazarouds foods shall be cold held at 45 degrees f. observed chicken salad and cut lettuce that operator stated was recen |
| 2015-05-12 |
1 |
2-102.12 certified food protection manager - c - at least one person on site in a managerial capacity shall be an ansi accredited certified food protection manager. observed nobody on site with certification. cdi by instruction. repeat. |
| 2015-05-12 |
4 |
2-401.11 eating, drinking, or using tobacco - c - employees may drink from a closed beverage container if handled to prevent contamination of equipment. observed some employee beverage stored next to equipment on shelf. |
| 2015-05-12 |
6 |
2-301.12 cleaning procedure - p - use clean barrier to turn faucet off after handwashing. observed food employee turn faucet off with their bare hands. repeat.wash hands before doning gloves. observed food employee put on gloves without washing their hand |
| 2015-05-12 |
7 |
3-301.11 preventing contamination from hands - p,pf - no bare hand contact with ready to eat foods. observed operator state that they prepare grilled cheese sandwiches with their bare hands but foods are cooked. oberved final cook temperature of bread at |
| 2015-05-12 |
12 |
3-402.11 parasite destruction - p - provide parasite destruction information for salmon that operator stated was offered cooked to order. observed no parasite destruction information from supplier on-site. cdi, operator stated that they would discontinue |
| 2015-05-12 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal food shall be stored so that cross contamination is prevented. observed raw sausage removed from commercial packaging and stored with a box of ready to eat |
| 2015-05-12 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p - ice machines shall be cleaned according to manufacturers recommendations or |
| 2015-05-12 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf - date mark potentially hazardous food that is ready to eat and held on sit for over 24 hours. observed 6 portioned containers of mac and chees |
| 2015-05-12 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed dish washing employee towel drying clean dishes after cleaning.4-803.11 storage of soiled linens - c - store soiled linen properly. observed sev |
| 2015-05-12 |
28 |
3-302.13 pasteurized eggs substituted for raw eggs for certain recipes - p - pasteurized eggs shall be substitued for raw eggs on certain dressing recipies such as caeser sauce and hollandaise sauce. observed operator state that they occasionally prepare |
| 2015-05-12 |
31 |
3-501.15 cooling methods - pf - use proper methods to cool foods. oberved pasta cooling in covered container in walk in cooler. observed chicken salad cooling in covered container located in flip to prep refrigerator. observed mac and cheese cooling in co |
| 2015-05-12 |
37 |
3-307.11 miscellaneous sources of contamination - c - food shall be protected from miscellaneous sources of contamination. observed a sink being used at front prep area to store ice and hold food during lunch. |
| 2015-05-12 |
38 |
2-303.11 prohibition-jewelry - c - jewelry shall not be worn on wrists or fingers except a plain wedding band. observed several food employees wearing a watch and dish machine operator wearing nail polish and ring. |
| 2015-05-12 |
26 |
l . 7-101.11 identifying information, prominence-original containers - pf - containers of toxic or poisonous items shall bear a legible manufactuers label. observed label missing from spray chemical bottle. cdi, operator voluntarily discarded container. |
| 2015-05-12 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair. observed 1 light out under hood. observed rusty shelving in walk in cooler.4-501.12 cutting surfaces - c - cutting surfaces shall be free of heavy cracks or scarring |
| 2015-05-12 |
52 |
5-501.13 receptacles - c - outdoor dumpsters shall be constructed to be leakproof and supplied with tight fitting lids. observed lids and drainplug missing from outdoor dumpster. |
| 2015-05-12 |
54 |
6-202.11 light bulbs, protective shielding - c - provide shielded or shatterproof-shatter-resistant lighting in areas above clean equipnment. observed light shields missing above beverage dispensing unit and above single-service articles in storage room. |
| 2015-01-05 |
1 |
2-102.12 certified food protection manager - cat least one person in a managerial capacity shall be an ansi accredited certified food protection manager. observed nobody on site with certification. cdi by instruction. repeat |
| 2015-01-05 |
6 |
2-301.12 cleaning procedure - puse proper procedures to wash hands. observed food employee turn faucet off with their bare hands. cdi by instruction. |
| 2015-01-05 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - praw animal foods shall be stored so that cross contamination is prevented. observed raw shell eggs stored over lettuce and ready-to-eat foods. cdi, operator relocated foods fo |
| 2015-01-05 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfdate mark potentially hazardous food that is ready-to-eat and held on site for over 24 hours. observed open packages of ham with a date of prepa |
| 2015-01-05 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pfprovide a proper consumer advisory consisting of a diclosure and reminder statement. observed no disclosure statement for cooked to order |
| 2015-01-05 |
35 |
3-302.12 food storage containers identified with common name of food - cfood storage containers shall be labeled by common name of food if not easily recognizable. observed several containers of sugar and salt not labeled by common name of food. cdi, repe |
| 2015-01-05 |
37 |
3-305.11 food storage-preventing contamination from the premises - cstore food 6 inches from the ground. observed a box of bacon stored on ground in walk-in cooler. |
| 2015-01-05 |
47 |
4-602.13 nonfood contact surfaces - cnonfood contact surfaces shall be free of an accumulation of debris. observed crumbs and soil accumulating on door hinge of flip top prep cooler. clean. |
| 2015-01-05 |
26 |
7-201.11 separation-storage - pstore toxic substances so that contamination of equipment is prevented. observed spray bottles of toxic substances and cleaners hanging from drainboard of 3 compartment sink., cdi, toxic substances relocated. |
| 2014-06-09 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfgeneral comment: date mark potentially hazardous food that is ready to eat and held in establishment over 24 hours. observed facility starting do |
| 2014-06-09 |
8 |
6-301.11 handwashing cleanser, availability - pfgeneral comment: each handwashing sink shall be supplied with handwashing cleanser. observed very little hand soap left at handsink in men's restroom. cdi by instruction. |
| 2014-06-09 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - praw animal food shall be stored so that cross contamination is prevented. observed raw chicken stored over onion in walk-in cooler. observed raw chicken with commercial packag |
| 2014-06-09 |
1 |
2-102.12 certified food protection manager - cat least one person on site shall be an ansi accredited certified food protection manager. observed nobody on site with certification. repeat. cdi by instruction. |
| 2014-06-09 |
26 |
7-201.11 separation-storage - pgeneral comment: store toxic substances so that contamination of equipment is prevented. observed spray bottles of degreaser and multisurface cleaner hanging from dirty drainboard of 3 compartment sink. cdi, bottles relocate |
| 2014-06-09 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - pice machines shall be cleaned according to manufacturers recommendations and at least enough to prevent accumulation of soil. observed black mold building up in ice machine. cdi by instruc |
| 2014-06-09 |
35 |
3-302.12 food storage containers identified with common name of food - cgeneral comment: food storage containers of ingredients that are not easily identifyable shall be labeled by common name of food. observed 1 container of sugar not labeled in kitchen. |
| 2014-06-09 |
42 |
4-803.11 storage of soiled linens - csoiled linen shall be stored properly. observed several soiled cloths stored on shelf in kitchen.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cstore clean e |
| 2014-06-09 |
43 |
4-904.11 kitchenware and tableware-preventing contamination - csingle-service cups shall be stored in approved dispenser or furnished so from plastic wrapper that is covering the lip contact area. observed stacks of single-service coffee cups stored in di |
| 2014-06-09 |
45 |
4-205.10 food equipment, certification and classification - cgeneral comment: food equipment shall meet nsf / ansi standares. observed non-nsf / ansi cutting sheets with heavy scarring stored on dry storage rack.4-501.11 good repair and proper adjustment- |
| 2014-06-09 |
28 |
3-302.13 pasteurized eggs substituted for raw eggs for certain recipes - pgeneral comment: pasteurized eggs shall be subsituded for raw eggs for house made hollindayse sauce. observed operator state that they occasionally make hollandayse sauce with raw s |
| 2013-10-07 |
1 |
general comment- observed pic without certification. certification needed by 1/1/14 to avoid 2pt deduction. |
| 2013-10-07 |
14 |
maintain all food contact surfaces properly wahsed, rinsed, and sanitized. observed dish machine not dispensing sanitizer and mold build up in ice machine and ice chute of drink machine. facility switched to single service utensils and ads called for serv |
| 2013-10-07 |
21 |
general comment- maintain proper date marking and pulling of product that is out of date. observed most items date marked, still some remaining without dates. also observed sliced turkey dated 9/30/13 which is outside the 7 days time frame for disposal. p |
| 2013-10-07 |
26 |
maintain proper storage of chemicals. observed spray glass cleaner sitting on counter with espresso (mini) machine and some single service items. maintain storage to prevent contamination of food or food items. |
| 2013-10-07 |
31 |
maintain proper cooling methods. observed grits (115f degrees) and rice (95f degrees) in walk in cooler covered with saran wrap. maintain uncovered to cook rapidly under 70f degrees within 2 hours and to under 45 within a total of 6 hours. repeat violatio |
| 2013-10-07 |
4 |
maintain all employee beverages stored to prevent contamination. observed employee styrofoam fast food cup of drink stored on sheld above prep station in cook area. employee removed. |
| 2013-10-07 |
43 |
maintain proper storage of single service items. observed coffee cups at coffee area in dining room without protection. maintain plastic sleeves or otherwise protection for coffee cups in customer dining area. |
| 2013-10-07 |
45 |
general comment- maintain equipment and utensils in good repair. observed several knives with handles that are worn and peeling making them unable to properly clean. also observed split gasket on door to two door reach in freezer. |
| 2013-10-07 |
46 |
general comment- maintain test strips used daily to check for proper operation of dish machine. |
| 2013-10-07 |
39 |
general comment- do not store wet rags underneath cutting boards. use rubber mat or anything that is non-absorbant to stabilize cutting boards. wet rags are to be maintained in bucket of sanitizer if they are to be maintained on cook/preperation line. |
| 2013-02-12 |
45 |
general comment: replace torn gasket on front prep cooler. recaulk behind prep sink. |
| 2013-02-12 |
31 |
observed one item cooling that was tightly sealed. do not tightly cover items in a cooling process until proper temps have been achieved. cdi |
| 2013-02-12 |
21 |
observed a few items in walkin and coolers needing to be date marked and/or labled. ensure that all ready to eat foods that are prepared or opened are date marke. see following: rule except when packaging food using a reduced oxygen packaging method as sp |
| 2013-02-12 |
14 |
observed sanitizer concentration in bottle low. bottle was corrected during inspection. |
| 2013-02-12 |
14 |
observed ice machine needing cleaning in shoot. mold build up noted. corrected during inspection.ensure that the machine is checked and cleaned frequently. utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning |
| 2013-02-12 |
2 |
observed no employee health policy. cdi by documentation. |
| 2013-02-12 |
1 |
observed no person in charge with ansi certified course.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 |
| 2012-10-30 |
14 |
observed no sanitizer being distributed in mechanical dishmachine. machine was repaired during during inspection. sanitizer checked with test strips (50-100 ppm). |
| 2012-10-30 |
54 |
observed hood in need of cleaning. |
| 2012-10-30 |
21 |
observed commercially processed deli meats and cheeses after opening original package. |
| 2012-10-30 |
19 |
observed grits at 119 f. grits are placed in microwave. hot foods must be held at 135 f and above. |
| 2012-10-30 |
1 |
no certified food manager on duty. manager advised to obtain food safety certification. |