| Violation Date |
Code |
Description |
| 2019-01-17 |
45 |
4-501.11 maintain equipment in good repair.observed racks in facility that were rusted. |
| 2019-01-17 |
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 ice wands stored on floor in walk in freezer. |
| 2019-01-17 |
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 two packages of butter not dated, and feta cheese held since 12.29. cdi items discarded. |
| 2019-01-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved pans, ladles, lare white tub, tong, grater, and pitcher soiled with debris. cdi items moved to sink for cleaning. |
| 2018-10-10 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain.observed the handles of scoops being stored inside of containers of dry food. |
| 2018-10-10 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.observed containers of sugar, flour, and breadcrumbs that were not labeled. & |
| 2018-10-10 |
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 rice in closed plastic containers in walk in cooler that was holding at 46- |
| 2018-10-10 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pfin chemical storage room, observed chemical bottles with no labels on them.cdi- chemical bottles were labeled. |
| 2018-06-14 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed large tub of shredded white cheddar cheese. cheese had molded. cdi - voluntarily discarded. |
| 2018-06-14 |
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 containers both large and small used for cooling freshly made pico and black bean salsa. containers were plastic and |
| 2018-06-14 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf. observed salsa and pico tightly covered in plastic pans and one large container fo |
| 2018-06-14 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several small tubs of dry goods not labeled with common name of item. pic discarded. |
| 2018-06-14 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed unlabeled spray bottle of unidentified chemical. cdi - discarded. |
| 2018-06-14 |
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 wearing ring with stones in the setting. she was washing her hands in preparation for working with food. she removed rings |
| 2018-06-14 |
45 |
4-502.11(a) maintain utensils in good repair. observed a few plastic pans damaged with chipping, cracking. pic discarded. |
| 2018-06-14 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies in mop sink area and pastry area. pic said pest control service is addressing currently. |
| 2018-02-16 |
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 several bags of smoked pork jus not labeled. cdi- voluntarily discarded. found opened bucket of |
| 2018-02-16 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. found severely dented and swollen can of green beans on storage racks. cdi- can disposed of by pic. |
| 2017-11-02 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed some handles of scoops with handle down in dry food. |
| 2017-11-02 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. found containers and bins of dry goods not labeled. |
| 2017-11-02 |
26 |
7-201.11 store toxic materials to avoid contamination. -p: found three bags of curing salt sel rose on dry storage room shelves. cdi- moved to chef's office. staff state they do not use that product. |
| 2017-11-02 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p: found opened spreadable brie (two containers) not date marked. found opened feta cheese bucket dated 8/2 |
| 2017-11-02 |
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: found cooling cart with many containers of three bean bake from overnight 62 f. cdi- pic voluntarily discarded four bean salad |
| 2017-11-02 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p: found whole chickens partially cooked and cooling in walk-in. cdi- chickens moved immediately to ovens and finished cooking to |
| 2017-11-02 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf: no hand towels at prep room handsink next to ice machine. cdi- towels provided.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.- |
| 2017-08-17 |
14 |
.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed slicers broken down and said to have been cleaned with significant food attached. cdi- slicers taken back to cleaning process. 4-602.12 (b) the cavi |
| 2017-08-17 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p: observed bagged pork butts being reheated in oven. final creheat log book showed butts coming out of oven over 165 f. two remaining butts were temped and fou |
| 2017-08-17 |
21 |
s3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf: found mac and cheeses not date marked from two days. found cooked onions not date marked. cdi- allowed to back date.3-501.18 discard the f |
| 2016-12-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf : facility uses red buckets for sanitizer and green for soapy water. found sanitizer in green bucket at slicing station. make sure slicing station conforms with color |
| 2016-12-22 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p : observed sliders coming off the grill at 113 f to be cooled. explained non-continuous cooking requirements and left template f |
| 2016-12-22 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf: observe ddish machine in use with final rinse reaching 142 f maximum. cdi- maintenance called while on site and arrived, adjusted machine and machine |
| 2016-09-14 |
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 opened deli turkey dated 9/2. pulled pork in pan with no date. three pans of mac and cheese dated |
| 2016-09-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p: found raw beef loin on shelf over rte foods in walk-in cooler. blood was getting on shelves and presenting a drip hazard. cdi- beef moved, shelves cleaned and food below beef was checked f |
| 2016-06-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf: observed one handsink blocked by cary at 3-comp sink in dish pit. cdi- cart moved.6-301.12 provide paper towels or approved alternative for hand drying at each handsink |
| 2016-06-16 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. found cream cheese moldy and out of date. cdi- discarded. |
| 2016-06-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed significant amount of dried food residue on slicer from previous day. slicer taken immediately to cleaning process. |
| 2016-06-16 |
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 opened chub of deli turkey dated 6/7. found various cheeses dated well past 7 day holding time. f |
| 2016-06-16 |
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 salads cooling aftyer prep in closed clam shells. observed chicken cooked p |
| 2016-06-16 |
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. pic stated chicken was for testing a recipe and chicken for serving public is alwa |
| 2016-06-16 |
36 |
| 6-501.111 keep the premises free of insects, rodents, and other pests. observed rodent droppings in dry storage. fruit flies at 3-comp sink in dish pit. facility has regular service from terminex. technician actually arrived for service while inspection |
| 2016-06-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed some food in produce cooler less than 6 from floor. some shelves in cooler empty, but at floor level. |
| 2016-06-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed peeling, rusting, and food build-up on shelves in prepared food walk-in cooler. |
| 2016-06-16 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. a few items not labeled in dry storage areas, including a green powder that staff could not identify. turned out to be wasabe powd |
| 2016-03-11 |
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 goat cheese dated 2/29. discarded voluntarily. opened milk jug not dated. cut collards and opened bags of spinach in produce cooler n |
| 2016-03-11 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf : observed high temp dish machine not reaching 180 f by temperature gauge. thermo label did not turn. cdi- discontinued use of machine and maintenance |
| 2016-03-11 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p: uncovered cut greens in produce cooler and uncovered sauces in walk-in cooler. cdi- containers covered. |
| 2015-12-09 |
28 |
3-302.13 pasteurized eggs substituted for raw eggs for certain recipes - p: facility has been serving caesar dressing for several months with unpasturized shell eggs as an ingredient. cdi- recipe changed as of today, until pasteurized eggs obtained. |
| 2015-12-09 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf: observed caesar salad dressing ingredients being brought out for prep of dressing. noted pastuerized eggs not wit |
| 2015-12-09 |
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 high volumes of food (chicken, pulled pork, greens, stocks, chili, opened packages of hot dogs), carmelized onions, with no date nar |
| 2015-09-23 |
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 whole briskets removed from smoker on 9/21 in covered cooling racks 51 f internal temperature. exterior temperature 47 f. cd |
| 2015-09-23 |
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 whole briskets on cooling cart in meat cooler dated 9/11. product had not been frozen. discarded c |
| 2015-09-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: roasted potatoes in hot holding 115 f. cdi- reheated to 190 f. |
| 2015-09-23 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. cleaned lids on both sidesof three compartment sink that is used for vegetable washing. observed shrimp being iced in bays of sin |
| 2015-09-23 |
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 : whole briskets being cooled on covered carts did not meet cooling parameters. fac |
| 2015-05-04 |
14 |
clean food contact surfaces at proper frequency. observed blade of 2 slicers soiled with dried food debris. cdi, operator starting cleaning process on slicers. - 4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p -4- |
| 2015-05-04 |
45 |
4-501.12 cutting surfaces - c - observed a few cutting boards developing some heavy scratches.4-501.11 good repair and proper adjustment-equipment - c - observed split gasket on door of walk in cooler. |
| 2015-05-04 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed containers being wet stacked at warewashing area. repeat.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use |
| 2015-05-04 |
38 |
2-303.11 prohibition-jewelry - c - food employees shall not wear anything on their wrists or fingers except a plain wedding band. observed a watch on wrist of food employee. |
| 2015-05-04 |
35 |
3-302.12 food storage containers identified with common name of food - c - food storage containers storing dry goods or spices that are not easily identifyable shall be labeled by common name of food. observed 2 packages of mixed spices in a bag that pic |
| 2015-05-04 |
33 |
3-501.13 thawing - c - use proper methods to thaw food. observed chicken thawing at prep sink under cold water aty 72 degrees f. |
| 2015-05-04 |
26 |
7-201.11 separation-storage - p - store toxic substances so that contamination of food is prevented. observed spray bottle of butane fuel stored on dry storage rack over food containers. cdi, operator relocated fuel for proper storage. improvement made si |
| 2015-05-04 |
21 |
•3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf - observed an open container of milk not date marked. 4 containers of kale not date marked in walk in cooler, 2 containers of beans not date ma |
| 2015-05-04 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal food so that cross contamination is prevented. observed a traw of raw chicken removed from commercial packaging and stored over cooked foods on rack locate |
| 2014-10-21 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pstore raw animal food to prevent cross contamination. observed a box of ground beef stored above whole muscle beef in walk in cooler 2. cdi, operator relocated foods for prope |
| 2014-10-21 |
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 in establishment over 24 hours. observed 4 pans of sausages patties and links |
| 2014-10-21 |
26 |
7-201.11 separation-storage - ptoxic substances shall be stored so that contamination of equipment is prevented. observed 2 spray bottles of degreaser and other cleaning chemicals hanging from 3 compartment sink. cdi, chemicals relocated for proper storag |
| 2014-10-21 |
46 |
4-302.14 sanitizing solutions, testing devices - pfprovide test strips that are easily accessible to test sanitizer concentration. observed quat test strips not located near warewashing station. cdi, pic placed test strips near 3 compartment sink. |
| 2014-10-21 |
45 |
4-205.10 food equipment, certification and classification - cfood equipment shall meet ansi / nsf standards. observed several beverage dispensers located in back end of kitchen not nsf certified and 2 griddles that were for household use.4-501.12 cutting |
| 2014-10-21 |
6 |
2-301.12 cleaning procedure - puse proper procedures when washing hands. observed employee turn off faucet with their bare hands after handwashing. cdi by instruction. |
| 2014-10-21 |
42 |
4-901.11 equipment and utensils, air-drying required - callow equipment to air dry after cleaning. observed stack of metal containers being wet stacked near dish machine. |
| 2014-04-28 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pdish machines shall provide proper hot water to sanitize dishes. observed high temperature dish machine not providing proper hot wa |
| 2014-04-28 |
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 in establishment for over 24 hours. observed house made pecan butter with a da |
| 2014-04-28 |
26 |
7-201.11 separation-storage - ptoxic substances shall be stored so that contamination of equipment and single-service items are prevented. observed aerosol containers of stainless steele cleaner stored over singe-service gloves on chemical storage rack. o |
| 2014-04-28 |
8 |
6-301.12 hand drying provision - pfgeneral comment: disposable towels or a means to dry hands shall be at each handwash sink. observed no disposable towels left at 1 handsink near rear dry storage area. cdi by instruction. |
| 2014-04-28 |
28 |
3-302.13 pasteurized eggs substituted for raw eggs for certain recipes - pgeneral comment: pasteurized eggs shall be substituted for raw eggs for house made caeser dressing. observed operator state that they use raw eggs for their caeser dressing but had |
| 2014-04-28 |
27 |
3-502.11 variance requirement - pfvariance requirement. facility vaccum packages smoked pork butt but pic, john morey and india watkins stated that they are no longer vaccum packaging until proper procedures have been approved. cdi- verbal education as to |
| 2014-04-28 |
37 |
3-305.11 food storage-preventing contamination from the premises - cfood shall be stored 6 inches from the ground. observed 1 container of vacuum packaged meat stored on ground of players walk-in freezer.operator stated they were from previously vacuum pa |
| 2014-04-28 |
42 |
4-901.11 equipment and utensils, air-drying required - cgeneral comment: allow equipment to air dry after cleaning. observed 1 stack of metal pans being wet stacked near dish machine. improvement made since previous inspection. |
| 2014-04-28 |
45 |
4-501.12 cutting surfaces - cgeneral comment: cutting surfaces shall be free from heavy scoring or scratches. observed 2 of 15 cutting boards in poor repair. cdi, operator removed cutting boards from use.4-202.11 food-contact surfaces-cleanability - pfmul |
| 2014-04-28 |
47 |
4-602.13 nonfood contact surfaces - cgeneral comment: nonfood contact surfaces shall be free from accumulation of soil. observed some equipment that operator stated was not used until season start accumulating food debris. observed black residue accumulat |
| 2014-04-28 |
30 |
8-103.11 documentation of proposed variance and justification - pf8-103.11 documentation of proposed variance and justification. variance not approved at this time. see item #27. repeat. |
| 2013-08-09 |
31 |
3-501.15 cooling methods. chef salads cooling in walk in cooler, tightly covered at 52f. cdi- salads removed and placed in blast chiller. |
| 2013-08-09 |
8 |
5-205.11 using a handwashing sink-operation and maintenance. no hot water at handsinks at #136, #128, #115 stands. cdi |
| 2013-08-09 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness. sanitizer less than 200ppm fo rquat sanitizer; two can opener blades soiled with food debris. cdi- all corrected. |
| 2013-08-09 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding. food items in more than six warmer boxes not under temperature control. cdi- all reheated/ see chart for items and temperatures. |
| 2013-08-09 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. ten/twelve cold turkey sandwiches not under temperature control. operator advised all prepared at 9am. cdi- operator voluntarily discarded |
| 2013-08-09 |
27 |
3-502.11 variance requirement. facility vaccum packages multiple items including, but not limited to meats, dry mixes and seasonings, and vegetables. cdi- verbal education as to rule. application and information provided to operato. |
| 2013-08-09 |
30 |
8-103.11 documentation of proposed variance and justification. variance not approved at this time. see item #27. |
| 2013-08-09 |
34 |
4-204-112 temperature measuring devices-functionality. thermometers on hot box/ warmer units not operating. replace/ repair |
| 2013-08-09 |
35 |
3-302.12 food storage containers identified with common name of food. some food items stored in vaccum packing in dry goods area not clearly labeled; double wrapped and illegible. |
| 2013-08-09 |
38 |
2-402.11 effectiveness-hair restraints. male employee's with semi- hanging beards/ facial hair without beard guards on while preparing food. |
| 2013-08-09 |
39 |
3-304.14 wiping cloths, use limitation. wiping cloths stored in container of soapy water; beingused to wipe down equipment/ food contact surfaces. cdi- verbal education to store in sanitizer. two step process needed to clean in place and then sanitize. |
| 2013-08-09 |
42 |
4-901.11 equipment and utensils, air-drying required. multiple utensils, pans, and containers throughout facility stacked tightly while wet. cdi- verbal correction. |
| 2013-08-09 |
45 |
4-101.19 nonfood-contact surfaces. split gaskets and rusting shelving; some cracked/ damaged metal containers. replace. scarred/ damaged cutting board. replace |
| 2013-08-09 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. dried food debris and residue in cooler gaskets. soiled residue in gaskets at stands #136 and #128. cleaning is needed. |
| 2013-05-20 |
42 |
observed container/pans stacked wet. ensure that all utensils/pans/containers are allowed to air dry proior to stacking or nesting. |
| 2013-05-20 |
39 |
observed wiping cloths being stored in soap and water buckets. ensure that all in use cloths are stroed in sanitizer solution between uses. |
| 2013-05-20 |
37 |
observed stock in walkin cooler uncovered. ensure that all items are properly protected and covered to prevent debris or contamination of food items. cdi by covering itmes. |
| 2013-05-20 |
30 |
general comment: will require variance approval for specialized process (reduced oxygen). |
| 2013-05-20 |
27 |
general comment: discussed issue with reduced oxygen criteria. facility to submit haccp/variance plan for approval.information given to manager (pic) |
| 2012-12-11 |
27 |
general comment- haccp plan needed for vacuum packaging- more info to come. |
| 2012-12-11 |
31 |
general comment- ensure that proper cooling methods are used. observed large plastic containers of stock in walk in cooler at 103f degrees. use ice wands or split into smaller containers to bring temperature rapidly below 70f degrees. (within 2 hours) |
| 2012-12-11 |
14 |
maintain all food contact surfaces properly cleaned and sanitized. observed dish machine booster not functional and not turning thermolabel. pic restarted boosters (2) and they began operating. pic is to educate operators of dish machine that it is to be |
| 2012-12-11 |
42 |
general comment- maintain proper air drying. observed several wet stacked plastic containers in clean dish storage area. |
| 2012-12-11 |
13 |
maintain all raw meats stored in order of final cook temperature. observed ground meats above whole intact steak in walk in cooler. corrected on-site by pic. |