| Violation Date |
Code |
Description |
| 2018-10-05 |
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 several areas of ceiling needing better cleaning |
| 2018-10-05 |
45 |
4-501.11 maintain equipment in good repair. observed racks in walk in cooler (repeat) and a few in two door fridge that are peeling and showing rust. observed gaskets badly torn on drawer cooler under grill and on 2 door fridge, need replacing. |
| 2018-10-05 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no stem thermometer available. will follow up that proper stem thermometer is available.4-204.112 provide and position cor |
| 2018-10-05 |
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 two pans of poorly vented ground beef meat cooling in walk in approx. 30 m |
| 2018-10-05 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottle of sanitzer not labeled in dish area. cdi- bottle labeled. |
| 2018-10-05 |
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 one pan of roast beef with a 7 day old date marking, date marking had not been changed since prepping a few days ago acc. to pic. c |
| 2018-10-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed meat slicer not used today with food debris on blade guard. cdi- slicer cleaned during inspection. |
| 2018-10-05 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed bag of smoked sausage stored in same pan with raw ground sausage in walk in cooler. cdi- smoked sausage placed above ground sausage on rack. observed raw bacon wrapped jalepenos st |
| 2018-06-21 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed ground beef and nacho cheese at 110-123 degrees, attempting to be reheated in plug in steam table for approx. 3 hrs. unit not set hot enough to rehea |
| 2018-06-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p facility storing onion peels at room temp for approx. 3 hrs, no temp control. facility will use tphc procedures, pic time marked onion straws and will dispose before 4 hr time limit sin |
| 2018-06-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed just prepped deli meats stored in make table to cold hold at 53 degreees. items had not been properly chilled to 45 or below. cdi- meats moved to fridge to rapidly chill, observ |
| 2018-06-21 |
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. -pf observed tub of tomatoes cooling in deep amount and tight lid in fridge. cdi- tomat |
| 2018-06-21 |
45 |
4-501.11 maintain equipment in good repair. observed a couple metal rack shelves in walk in cooler badly rusted and peeling, needing replacing. observed standing water in prep cooler. (repeat) have cooler serviced as needed. |
| 2018-06-21 |
49 |
5-205.15 maintain a plumbing system in good repair. observed handwash sink badly leaking under sink and not able to completely turn off hot water due to handle hitting faucet. needs repair asap. |
| 2018-06-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a lot of containers tight stacked while wet. |
| 2018-01-23 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved tcs ready-to-eat foods in prep cooler without date marks. cdi by date marking.verification within 10 days. |
| 2018-01-23 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination.observed build-up on backside of ice deflector in ice machine. |
| 2018-01-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved sliced/diced tomatoes, leaf lettuce, feta cheese, blue cheese, stored in fliptop prep cooler > 45f.cdi by voluntary discard by pic. pic will call for service repair.verification |
| 2018-01-23 |
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 scoops (without handle) stored in food product. |
| 2018-01-23 |
45 |
4-501.11 maintain equipment in good repair.observed internal ambient air temp of 47f in flip top prep cooler.observed standing water in prep cooler.observed missing gasket on prep cooler. |
| 2018-01-23 |
50 |
5-401.11 capacity and drainage - cobserved standing water in small floor drains. |
| 2018-01-23 |
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 mold growth on wall at dish machine.observed dust |
| 2018-01-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed wet tight stacked containers on the drying rack. |
| 2017-10-02 |
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.floors, walls, and ceilings need cleaning throughout. obse |
| 2017-10-02 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.observed cutting boards on prep coolers to be heavily stained and soiled. replace or resurface. |
| 2017-10-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet stacked containers on the drying rack. |
| 2017-10-02 |
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 ice scoop stored on top of dirty ice machine. observed plastic cups bein |
| 2017-10-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored in sani bucket testing 100ppm qac. cdi refilled and test at 200ppm. |
| 2017-10-02 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed buckets of pickles stored on the floor of walk-in cooler.3-305.11 food storage-preventing contamination from the premises - obser |
| 2017-10-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dried food debris build-up on can opener. observed food residue on containers stored as clean on the drying rack.4-602.11 clean the equipment and ute |
| 2017-06-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed food overstacked in pans in open prep unit and above 45f. cdi-excess product removed and put into cooler. |
| 2017-06-28 |
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 employee chopping roasted garlic with bare hands. cdi-food discarded. employee washed hands and donned glov |
| 2017-06-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice dumped in handsink. cdi-through education. |
| 2017-06-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed all items in small corner steam table holding below 135f. cdi-items reheated to 165f+ and temperature on unit turned up. |
| 2017-06-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies on food in kitchen. |
| 2017-06-28 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket stored on floor.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on counter. |
| 2017-06-28 |
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 of debris on shelving throughout facility. clean shelving. repeat. general cleaning needed on equipment throughout. |
| 2017-06-28 |
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. cleaning needed on floors, walls and ceilings throughout. |
| 2017-06-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes of chicken and buckets of pickles, etc. stored on floor of walk in cooler. repeat. |
| 2017-02-27 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c observed employee food stored with other food in walk in. |
| 2017-02-27 |
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 of debris on shelving throughout facility. clean shelving. |
| 2017-02-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed commercially packaged pickles stored on floor. store off of floor. |
| 2017-02-27 |
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 one chub of turkey in walk in with no date marking sticker. cdi by dating the turkey chub. |
| 2017-02-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed utensils stored as clean with build of debris. cdi by removal for re-washing. |
| 2017-02-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored over tomatoes. repeat. cdi by placing the eggs under the tomatoes. |
| 2017-02-27 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 seconds, rinse, and dry without re-contaminating hands. -p observed employee turn off faucet with bare hands. cdi by rewashing hands following the proper |
| 2016-07-21 |
36 |
general comment 6-501.111 keep the premises free of insects, rodents, and other pests. - observed a few fruit flies in the bar area. remove drain flies. |
| 2016-07-21 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed shell eggs above tomatoes in the walk in cooler. cdi- eggs were moved to the bottom shelf. |
| 2016-07-21 |
17 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p - observed a bag of mashed potatoes heating in the steam table. employee stated the bag was placed in there at 11am. at 1 pm |
| 2016-07-21 |
20 |
repeat violation 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed all tcs items in 2 prep units above 45f. cdi - pic voluntarily discarded the food. |
| 2016-07-21 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed rusty shelving in the prep unit under the serving window and in the reach in cooler. replace/resurface shelving.observed 2 prep units holding above 45f. maintenance has been contacted |
| 2016-07-21 |
52 |
general comment 5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - observed tash on the dumpster pad. clean around dumpster. |
| 2016-07-21 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed 2 employee drinks stored in the prep top cooler with food. cdi -drinks were removed. |
| 2016-07-21 |
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 3 spoon handles down in pimento cheese, cole slaw and potato salad. c |
| 2016-02-16 |
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 stainless steel wall behind grill separating from wall, needing repair, refast |
| 2016-02-16 |
45 |
4-501.11 maintain equipment in good repair. observed prep cooler with badly rusted and peeling racks inside, needing recoating or replacing. (repeat) observed drawer cooler being held together with a plastic wrap tie, have drawer cooler repaired. |
| 2016-02-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. observed large pot of nacho cheese stored in wash compartment of sink that had held dirty dishes and hot not been cleaned or sanitized. cdi- pot removed, sink properly cleaned. ob |
| 2016-02-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed fresh roasted garlic cold holding above prep table cold wells at 56 degrees for nearly 4 hr. cdi- worker voluntarily disposed of garlic. heat treated plant food is tcs and needs |
| 2016-02-16 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed build up at top underside of ice machine behind ice guard needing cleaning. |
| 2016-02-16 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed no hot water at only kitchen handsink. have problem corrected, will follow up within 10 days. |
| 2015-10-19 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed mold build up on ice guard and around the ice chute of the ice machine. |
| 2015-10-19 |
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 chub of turkey opened 2 days ago that was not date marked. cdi- turkey date marked. |
| 2015-10-19 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed employee drop a bag of lettuce on the floor and then place the bag on prep cooler cutting board, did not clean cutting board. cdi- cutting board cleaned and sanitize |
| 2015-10-19 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed pan of ground meat cooled in walk in cooler 2 days ago that had been left open uncovered. cdi- meat covered. |
| 2015-10-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some pans and dishes being tight stacked while still wet. |
| 2015-10-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce in make table at 53 degrees. need to cool fresh prepped foods below 45 degrees for proper cold holding. cdi- lettuce placed in fridge to cool. |
| 2015-10-19 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. no test strips available, facility uses quat and chlorine, need both kinds of test strips. |
| 2015-10-19 |
45 |
4-501.11 maintain equipment in good repair. observed prep cooler with rusted and peeling racks inside, needing recoating or replacing. observed small prep table with rusted bottom shelf next to ice machine.4-502.11(a) maintain utensils in good repair. ob |
| 2015-10-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. better cleaning needed inside main prep cooler. |
| 2015-10-19 |
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. |
| 2015-03-09 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. present pic not food safe certified. |
| 2015-03-09 |
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 cook handling buns with bare hands. cook corrected, washed hands and used utensils and deli paper to contac |
| 2015-03-09 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwash signs posted at kitchen handsink and men's restroom. cdi- mgr. placed hand signs at sinks. |
| 2015-03-09 |
14 |
4-501.114 maintain sanitizer at correct concentrations (chlorine sanitizer at 50-200 ppm) observed dish machine sanitizer reading 0 ppm, sanitizer had run out and not been changed. cdi- sanitizer changed out and observed sanitizing at 100 ppm.4-601.11(a) |
| 2015-03-09 |
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. -pobserved deep and tightly covered container of queso in refrigerator cooling since last night reading 56 degrees. cdi- queso disposed |
| 2015-03-09 |
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 observed no date marking on ham prepped over 24 hrs ago and no date on house made salsa made 2 days ago. cdi- food properly date marked. |
| 2015-03-09 |
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 improperly cooled queso cooling in a deep, sealed, container. cdi- queso disp |
| 2015-03-09 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. no thermometer available in under-grill drawer cooler. cdi- cook placed thermometer in cooler.4-302.12 provide a thin probe thermometer for accurate measure of thin |
| 2015-03-09 |
45 |
4-501.11 maintain equipment in good repair. observed main prep cooler in poor condition. metal structure of cooler is saggingdown inside. other meat/salad prep cooler has condensation accumulating, both prep coolers need repair or replacement asap. storag |
| 2015-03-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. better cleaning and more frequent cleaning needed inside refrigerator and prep coolers of old food build up. clean dust from storage rack next to doorway to |
| 2015-03-09 |
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 orother materials. ceiling intake vents above ice machine are very dusty, need cleaning.general comment: call 704-336-5100 ext 2 |
| 2014-10-28 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf pic was un-aware of health policy, facility had a verbal health policy that did not meet all food code requirements. cdi- gave |
| 2014-10-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open employee drink stored on prep table while employee prepped food, observed another employee drink stored in prep cooler above food. cdi- drinks removed. |
| 2014-10-28 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p slicer not used today stored dirty with food debris on the blade. cdi- slicer cleaned.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and tou |
| 2014-10-28 |
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 and tightly covered pan of ground beef in walk in cooler cooling since last night reading 50-55 degrees. cdi- beef dis |
| 2014-10-28 |
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 one container of chedder and cream cheese dip in refrigerator held longer than 7 days. cdi- dip |
| 2014-10-28 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed improperly cooled ground meat cooling in a deep, sealed, and stacked cont |
| 2014-10-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bucket of pickles stored on floor in walk in cooler. cdi- bucket stored off the floor.3-307.11 protect food from contamination so |
| 2014-10-28 |
45 |
4-501.11 maintain equipment in good repair. observed main prep cooler in poor condition. metal structure of cooler is sagging down inside, racks are badly rusted, condensation is accumulating, needs repair or replacement asap.4-205.10 ensure equipment oth |
| 2014-10-28 |
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. ceiling intake vents are very dusty, need cleaning. |
| 2014-03-20 |
53 |
6-501.12 maintain ceilings clean. observed dust build up on kitchen ceiling. |
| 2014-03-20 |
47 |
4-602.13 maintain non food contact surfaces clean. observed dust accumulation on bread storage rack in kitchen and linen storage shelf. |
| 2014-03-20 |
45 |
4-501.11 maintain equipment in good repair. observed a few storage racks in walk in cooler and in refrigerator that is peeling badly or showing rust, need repair or replacing. gaskets on prep cooler and refrigerator are badly torn, need replacing. |
| 2014-03-20 |
31 |
3-501.15 use approved cooling methods to ensure foods cool quickly from 135 to 70 in two hrs and 70-45 in 4 more hrs. observed ground beef cooling while stacked on top of other cooling meats, beef observed at 69 degrees approx. 5.5 hrs since cooling began |
| 2014-03-20 |
14 |
4-501.114 maintain sanitizer at proper strength. observed spray bottle of sanitizer reading 0 ppm. cdi- bottle removed. 4-601.11 (a) maintain food contact surfaces clean to sight and touch. observed ice machine with some mold build up around ice guard. cd |
| 2014-03-20 |
8 |
6-301.14 all handwash sinks need handwash signs. kitchen handsink does not have a sign. |
| 2014-03-20 |
4 |
2-401.11 employee drinks should be covered and stored below food or food contact surfaces. observed open employee drink stored on counter above food. cdi- drink removed. |
| 2014-03-20 |
1 |
2-102.12 pic needs to be food safe certified and present at all times of operation. present pic not food safe certified. |
| 2013-10-22 |
8 |
all hand sinks need handwash signs. hand wash sink in kitchen has no sign. cdi- corrected by instruction. |
| 2013-10-22 |
14 |
food contact surfaces need to be clean to sight and touch. observed dishes above 3 comp stored as clean with food and residue left on them. cdi- dirty items placed in dish sink for re-washing. clean food contact surfaces at least every 4 hrs after use. ob |
| 2013-10-22 |
2 |
need employee health policy in place and employees need to be knowledgeable of policy. recommend more training of employees on health policy so they are knowledgeable of their responsibilities. cdi- pic will conduct more training with employees of health |
| 2013-10-22 |
17 |
reheat previously heated foods to 165 and processed rte foods to min. 135, reheating must be accomplished within 2 hrs. observed nacho cheese reheating in steam table less than 165 and processed potato salad in steam table reheating less than 135 nearly |
| 2013-10-22 |
21 |
date mark required tcs/rte foods refrigerated more than 24 hrs per nc food code. observed a number of foods held longer than 24 hrs that were not being date marked. cdi- foods properly dated or disposed of if unable to establish date. |
| 2013-10-22 |
37 |
do not store food on the floor. observed open bucket of pickles stored on floor of walk in. cdi- food stored off of floor. |
| 2013-10-22 |
45 |
maintain equipment in good repair. observed very rusty racks in a couple of the prep coolers. observed gaskets on on prep cooler torn, needing replacing. observed one prep cooler with a lot of water accumulation at bottom, cooler needs service. |
| 2013-10-22 |
47 |
maintain non food contact surfaces clean. observed significant grease build up around outsides of fryer and old oil and grease under and behind grill. |
| 2013-10-22 |
34 |
maintain thermometers in all cooler units. obsereved missing thermometer in prep cooler. cdi- thermometer placed in cooler. |
| 2013-03-08 |
45 |
maintain equipment and utensils in good repair. observed rusty and peeling racks in prep cooler. observed bar mix cooler unit with a lot of water at bottom possibly due to condensation. cooler needs repair. |
| 2013-03-08 |
41 |
store ice scoops with handle up out of ice or on clean dry surface. observed ice scoop at bar stored handle down in the ice. |
| 2013-03-08 |
26 |
only commercially approved insecticides should be used and stored in a restaurant. observed non-approved insecticide stored in kitchen. cdi- corrected by instruction. |
| 2013-03-08 |
13 |
properly store food by final cook temperature. observed raw bacon stored over rte deli meats in refrigerator. cdi- foods stored by final cook temperature. cover foods during storage and display to prevent contamination. observed ice bins at bar not being |
| 2013-03-08 |
7 |
bare hand contact is not allowed with any ready to eat foods. pic said bartenders do not use gloves or utensils for drink garnishes. reviewed food code no bare hand contact policy with pic; did not observed bare hand contact of foods at time of inspection |
| 2013-02-27 |
2 |
gave pic employee health policy to review with employees on last inspection. employee health policy still not in place. cdi- reviewed health policy with pic to review with employees. |
| 2013-02-27 |
14 |
maintain proper strength sanitizer; chlorine sanitizer should be 50-100 ppm. dish machine not sanitizing properly; reading 0 ppm on test strip. sanitizer had run out. cdi- sanitizer replaced and working properly. |
| 2013-02-27 |
18 |
cool foods from 135-70 within 2 hrs and 70-45 in 4 more hrs for a 6 hr cooling window. observed large container of soup; time labeled for 10:45 am that was reading 83 degrees at 3:30 pm. observed container of sausages left out at room temp. reading 80 deg |
| 2013-02-27 |
20 |
cold hold foods at 45 or below. observed some diced chicken prepped 30 min. earlier stored on make table to cool reading 59 degrees. make table is for cold holding; prepped foods must be chilled to 45 or below before cold holding. cdi- chicken placed on f |
| 2013-02-27 |
8 |
all handwash sinks need handwash signs. |
| 2013-02-27 |
31 |
use approved cooling methods to achieve proper cooling temperatures and times. use ice baths; quick chilling equipment; shallow pans; ice paddles; vent cooling food; do not stack cooling foods. observed soup cooling in deep amount; sausages cooling with n |
| 2013-02-27 |
34 |
all cooler units need working thermometers. no thermometer in drawer cooler under grill. |
| 2013-02-27 |
45 |
maintain equipment and utensils in good repair. observed rusty and peeling racks in prep cooler. observed a few broken food containers. |
| 2013-02-27 |
26 |
label all chemicals. unlabeled spray bottle of sanitizer observed in kitchen. cdi |
| 2012-10-30 |
7 |
observed employee handling sliced cheese with bare hands. reviewed with employee and mgr no bare hand contact requirement. cdi- employee washed hands and put on gloves. |
| 2012-10-30 |
14 |
observed meat slicer not properly cleaned since last used with food particles on blade gaurd and sharpener. cdi- slicer properly cleaned. |
| 2012-10-30 |
14 |
observed sanitizer in buckets reading 0 ppm. quat sanitizer needs to be 200 ppm to be effective; sanitizer needs to be changed out regularly as needed to maintain strength. cdi- sanitizer re-made. |
| 2012-10-30 |
18 |
observed 3 deep tubs of cooked queso; said to have been cooling over 4 hrs at 88 degrees. foods need to cool from 135 to 70 in two hrs and 70-45 in 4 more hrs using approved cooling methods to ensure they are cooled quickly. cdi- cheese voluntarily dispos |
| 2012-10-30 |
20 |
observed some sliced roast beef and pastrami over stacked in make table holding at 50-52 degrees. be sure foods are not stacked above chill line so they cold hold properly at 45 max. cdi- over stacked meat moved to reach in cooler. |
| 2012-10-30 |
21 |
obs. some foods not being date labeled. rte foods need to be date labeled per nc food code. cdi- reviewed date labeling with mgr. |
| 2012-10-30 |
26 |
observed unlabeled spray bottle of bleach. label all toxic substances. cdi- bleach labeled. |
| 2012-10-30 |
31 |
observed improper cooling methods in use to cool sausages; cheese; and chicken. foods were being cooled in deep amounts; need to cool foods in thin portions; you can use ice baths; use quick chilling equipment; dont stack cooling foods; don't tightly cove |
| 2012-10-30 |
35 |
observed some un-labeled containers of dry goods unlabeled. 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 pack |
| 2012-10-30 |
36 |
observed a number of flies in kitchen. |
| 2012-10-30 |
45 |
observed torn gasket on refrigerator; needs replacing. |
| 2012-10-30 |
46 |
no test strips available to check quat sanitizer. |
| 2012-10-30 |
4 |
observed employee drink stored on prep table. keep employee drinks stored below food contact surfaces to prevent contamination. cdi- drink removed. |
| 2012-10-30 |
34 |
a few missing or broken thermometers in some of the coolers. need to have working thermometers in cooler units. |
| 2012-10-30 |
2 |
no employee health policy available. cdi- gave mgr health policy to review with employees. |