| Violation Date |
Code |
Description |
| 2018-12-06 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed minor damage/pitting in floor behind bar area rendering it no longer smooth/ea |
| 2018-12-06 |
45 |
4-502.11(a) maintain utensils in good repair. observed a deeply cracked plastic bin in storage above prep tables. cdi: utensil discarded. |
| 2018-12-06 |
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 in use utensils stored beneath panini press at pizza station. cdi: utens |
| 2018-12-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer buckets at pizza station and in kitchen reading less than 200 ppm qac. cdi: buckets emptied and refilled with sanitizer reading 200 ppm qac. |
| 2018-12-06 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed two pans of meatballs stacked directly on top of each other cooling on ref |
| 2018-12-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all items in pasta drawers at right end of cook line holding between 52f and 55f. pic found that the unit had become unplugged during service and plugged it back in. observed se |
| 2018-12-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed two immersion mixers stored with visible food residue on the inside of the blade cover. cdi: both items removed and sent for proper cleaning. |
| 2018-07-16 |
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 several items going out for |
| 2018-07-16 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed freshly cut tomatoes cooling in a flip top unit rated for holding, boiled |
| 2018-07-16 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed two sanitizer buckets stored directly on the floor at cook line area. |
| 2018-07-16 |
4 |
2-401.11 cover and store employee food and drinks to prevent contamination of food or utensils. observed employee meal stored over top of food for restaurant in reach in unit along cook line. cdi: food voluntarily discarded. |
| 2018-07-16 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on low boy freezer for ice cream at end of cook line. |
| 2018-07-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving used to store clean dishes at dish area and dry goods at prep area with grease/food buildup. |
| 2018-07-16 |
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 clean pans stored directly beneath soup kettle holding soup of the day, creating an opportunity for food splatter to rea |
| 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. dust build up on ceiling tiles over beverage and preparat |
| 2018-01-23 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. employee moved stored containers of bread crumbs and onions to floor during delivery this morning. cdi- storage was corrected; employee wa |
| 2018-01-23 |
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. line chef preparing wraps and sandw |
| 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. -pf. pic and chef advised of using day label on one bag in pasta pans at line to indicate day of preparation. two pans of penne, one pan of spa |
| 2018-01-23 |
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. multiple employee's observed washing hands properly. one employee at washed hands and did not use |
| 2017-09-28 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p. chicken in pan at prep table, cooked on the outside but raw on the inside. sous chef joe advised that they rarely partial cook |
| 2017-09-28 |
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. 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than |
| 2017-09-28 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. two male employees at line both wearing two rubber style bracelets while preparing food. remove jewelry as required. |
| 2017-09-28 |
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. floors at bar area pitted throughout. repair floor. |
| 2017-09-28 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. one large cutting board scarred at prep line. replace. (0pts) repeat |
| 2017-09-28 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. residue/ debris in sanitizer with cloth stored in it at pizza station and one at the back prep area. |
| 2017-06-07 |
21 |
3-501.17. date mark tcs foods held more than 24 hours. currently labeling one bag of pasta in large pans. advised chef tom better practice to either label the individual bags or the pans. also advised of updated directive to label pans in the top of the f |
| 2017-06-07 |
20 |
3-501.16(a). maintain tcs foods at 45f or less. food items being replenished in salad cooler and prep drawer after lunch. foods in both units not under temperature control. all foods removed and placed in walk in units for rapid cooling. cdi- cooler was f |
| 2017-06-07 |
35 |
3-302.12. label in use oils, spices, salts. three bottles of oil at line not labeled. label as required.(0pts) |
| 2017-06-07 |
14 |
4-602.11. equipment for non tcs foods shall be cleaned as required. visible mold like substance on inner chute of large ice bin and lids of in counter/ under lid ice bin. pic chris st. john advised they will be cleaned. |
| 2017-06-07 |
45 |
.4-501.12. resurface or replace damaged cutting boards. cutting bard at main cook line scarred and heavily stained. replace or resurface. (0pts) |
| 2017-06-07 |
39 |
3-304.14(d). maintain sanitizer containers for in use cloths free of visible debris. one bucket at main prep line with visible debris in sanitizer. cdi- pic emptied and replaced. (0pts) |
| 2017-03-22 |
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. wait staff employee observed initially pick up sliced lemon with tongs, then taking lemon from tongs with bare han |
| 2017-03-22 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. mold like build up on one tea urn nozzle at beverage area. cdi -pic had nozzle removed for cleaning. (0pts) |
| 2017-03-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. salads being packaged for to-go catering order. chicken and shrimp placed on salads while hot. lettuce on salads at 48f during preparation. pic and chef thomas advised of no additional |
| 2017-03-22 |
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 2-301.14 wash hands before donning gloves and between gloves uses. -p. |
| 2017-03-22 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. both doors open on shared dumpster. maintain doors closed. (0pts) |
| 2017-03-22 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. closed employee beverage stored on prep table next to large ice bin at start of inspection, closed employee beverage stored co-mingled in cooler a |
| 2017-03-22 |
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. penne pasta and spaghetti noodles advised to be cooling at start of inspection. te |
| 2016-12-15 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. flooring at bar area is pitted. repair flooring. repeat |
| 2016-12-15 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. large cutting boards at main pre line heavily scarred and stained. resur |
| 2016-12-15 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. large plastic container of linen wrapped silverware stored on the floor at host/ hostess area near kitchen. cdi- christopher st. |
| 2016-12-15 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. in use oils, dry mixes and seasonings on the prep line and more than four containers of white powder stored in plastic single servi |
| 2016-12-15 |
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. large container of penne pasta being cooled in walk in cooler. temperature of pas |
| 2016-09-27 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf . see item # 27 (0pts) |
| 2016-09-27 |
27 |
3-502.11 obtain a variance for specialized processes.-pf. chef advised today that he is preparing pickled onions using a hot brine and storing for at least 14 days. cdi- discussed requirement to submit a completed application and haccp plan to continue pr |
| 2016-09-27 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. completed consumer provided in menu. grouper marked as being allowed to be served raw or under- cooked. per chef, |
| 2016-09-27 |
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 . large container of prepared lettuce (greater than 5 gallon container) being coole |
| 2016-09-27 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. in use rinse compartment at 3 comp sink with food debris and oily residue in it. cdi- pic had compartment emptied and cleaned. (0.5pts) |
| 2016-09-27 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. single service items throughout not protected during storage. invert and/ or cover single service articles being stored. (0.5pts) |
| 2016-09-27 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. some damage/ pitting of floors at bar area. repair is needed. (0pts) repeat |
| 2016-09-27 |
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. scoops with no handles stored in multiple dry food items at beverage station. cd |
| 2016-04-14 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c. floor at bar area is pitted at several areas. repair replace. |
| 2016-04-14 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. 4-602.13 nonfood contact surfaces - c. dried food debris on the exterior of large rolling dry goods containers and on some lower shelving. cleaning is neede |
| 2016-04-14 |
42 |
4-901.11 equipment and utensils, air-drying required - c. more than five large plastic containers wet nested while still wet. cdi- verbal correction to allow to air dry prior to stacking. |
| 2016-04-14 |
35 |
3-302.12 food storage containers identified with common name of food - c. label all working containers of food except food that is easy to identify. multiple containers, squeeze bottles, and pans throughout and at cook/ prep area not labeled per the rule. |
| 2016-04-14 |
22 |
3-501.19 time as a public health control - p,pf. provide written procedures for foods held using time as a public health control. cream butter not under temperature control at back of prep line. pic discussed using time to monitor, currently does not have |
| 2016-04-14 |
18 |
3-501.14 (a) cooling - p. quickly cool cooked foods within 2 hours from 135f to 70f and within a total of 6 hours from 135f to 45f. large containers of meat sauce being cooled from the previous night per pic chef tom dryness advisement. large cold sticks |
| 2016-02-01 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed no date on large bin of mozzarella cheese in the walk-in cooler. cdi- date placed on cheese. |
| 2016-02-01 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf- no paper towels at the wait station hand sink. cdi- paper towels were placed at the sink during the inspection. |
| 2016-02-01 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed one dented can stored in dry storage with other cans for use. can was dented on the seam and shall be discarded. cdi- pic voluntarily discarded. |
| 2016-02-01 |
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 a cambro with cooked cooling broccoli covered in the walk-in cooler. cd |
| 2016-02-01 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer at the proper concentration. several wiping cloth buckets observed at 0 ppm of quat. cdi- replenished now at 200 ppm. |
| 2016-02-01 |
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 build-up on the walls at the dish machine area.- |
| 2016-02-01 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometer in the bar cooler holing salads and half&half. cdi- thermometer was placed in the unit during inspection. |
| 2015-11-12 |
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 cutting utensils said to be clean stored in crevice between knife holder and wall. cdi- utensils moved to cleaning proce |
| 2015-11-12 |
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: when freezing prepared tcs foods, date marking must indicate date of prep, date frozen (if different), and date pulled from freezer. observ |
| 2015-11-12 |
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 employee handling raw vegetables for a salad plate without gloves. cdi- pic voluntarily discarded all cut |
| 2015-11-12 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p : observed employee putting on gloves without washing hands prior. cdi- pic instructed employee to wash hands. |
| 2015-07-31 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf. one digital thermometer 3 or more degrees off in calibration. cdi- head chef discarded and replaced with a calibrated thermometer. all other thermometers calibrated correctly. |
| 2015-07-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. some food debris on shelving of protein walk in cooler, mold build up on exterior plate at door of ice machine, some dust build up on ceiling. cleaning i |
| 2015-07-31 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf . cutting boards at main cook line heavily scarred and some peeling shelving in the bar co |
| 2015-07-31 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. one stack of single service catering trays stacked on upper shelf at line in direct contact with the ceiling. cdi- verbal correction to |
| 2015-07-31 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. three small metal pans of dry seasoning and three bottles of oils, all in use, not labeled per rule. cdi- verbal correction to lab |
| 2015-07-31 |
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. pan of chicken breast, stewed tomato mix on ice with only on the bottom of the co |
| 2015-07-31 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. one bag of raw mussels stored on top of a bag of tuna. cdi- head chef tim corrected storage order. all other food items observed to be stored correctly. |
| 2015-04-14 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p. observed employees change gloves without handwashing. cdi hands washed gloves changed. |
| 2015-04-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw sausage stored over rte food in pizza cooler, and chicken sausage stored below raw meats in walk in unit. cdi items rearranged.]3-304.15(a) discard gloves after a task is com |
| 2015-04-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed plates soiled in facility. cdi items moved to sink for cleaning. repeat. |
| 2015-04-14 |
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 facility with knives stored between panini press and prep table where i |
| 2015-04-14 |
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 floors in kitchen cracked and missing and in need of repair, and reach in unit |
| 2015-04-14 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p. observed shrimp cooked to 99f. cdi item reheated to 156f. |
| 2014-11-18 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. 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 cooked red potatoe |
| 2014-11-18 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed plates soiled with food debris. cdi items moved to sink fo |
| 2014-11-18 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. 3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminde |
| 2014-11-18 |
18 |
3-501.14 cooling - p. 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 facility with 6 large containers of meat sauce at 50-53f from last night. cdi items discarded. repeat |
| 2014-11-18 |
31 |
3-501.15 cooling methods - pf. 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 facility with blanched asparagus in tighly |
| 2014-11-18 |
53 |
6-501.12 cleaning, frequency and restrictions - c. 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. observ |
| 2014-11-18 |
26 |
7-102.11 common name-working containers - pf. 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed facility with sanitizer stored in bottle of streak free cleaner. cdi bottle discarded. |
| 2014-07-28 |
7 |
3-301.11 preventing contamination from hands - p,pf. bare hand contact is not allowed with rte foods that are not going to be heated to 165f immediately. observed employees touching rte foods with bare hands. cdi hands washed and items discarded. |
| 2014-07-28 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be cleaned to sight and touch. observed ice machine soiled with debris.cdi item cleaned. |
| 2014-07-28 |
18 |
3-501.14 cooling - p. foods shall be cooled from 135f to 70f in 2 hours, and below 70f within 4 hours. observed grilled chicken made earlier today at 72f. cdi item discarded. |
| 2014-07-28 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods that are hot held shall be 135f or above. observed grilled chicken and calzone filling below 135f. cdi items discarded. |
| 2014-07-28 |
31 |
3-501.15 cooling methods - pf. food shall be cooled in shallow containers, uncovered, and separated into smaller portions. observed pasta in large plastic bin. cdi pasta separated into smaller portions in speed racks. |
| 2014-07-28 |
39 |
3-304.14 wiping cloths, use limitation - c. wet wiping cloth shall be in sanitizer in between uses. observed wet cloth underneath cutting boards. |
| 2014-07-28 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods that are cold held shall be 45f or below. observed goat cheese, dressing, chicken stock, half and half, and sauce. cdi items wer |
| 2014-04-11 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c. utensils handles shall stored above and up out of food. observed scoop handle in flour. |
| 2014-04-11 |
35 |
3-302.12 food storage containers identified with common name of food - c. foods that are stored in bulk containers shall have the common name of the food item. observed bulk bins of flours and sugar. |
| 2014-04-11 |
26 |
7-102.11 common name-working containers - pf. toxic containers shall be labeled with common name of the chemical. observed on unlabeled chamical bottle. cdi bottle discarded. |
| 2014-04-11 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. phf/rte foods that are held in te facility for 24 hours or more shall be dated. foods that are 41f and below have a 7 day shelf life foods that |
| 2014-04-11 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be cleaned to sight and touch. observed a few plates and tomato cutter soiled with food debris. cdi items moved to dish washer for clean |
| 2014-04-11 |
12 |
3-203.12 shellstock, maintaining identification - pf. shellstock shall be labeled with the date container emptied and stored in chronological order according to recorded date. observed tags with no dates. verification required. |
| 2013-10-14 |
18 |
3-501.14 cooling. cooling foods must reach 70f within 2 hours and 45f within 6 total hours. observed approximatly 12 bags of sauce which were improperly cooled. these measured 47-54f and had started the cooling process on sunday. cdi - these were disc |
| 2013-10-14 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. maintain cold holding temperatures at 45f or lower. observed several containers of sauce on ice as warm as 56f. cdi- reiced. |
| 2013-10-14 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking. maintain date marking throughout the lifespan of a food. for example, portions of some foods taken from larger containers in the walk-in did not h |
| 2013-10-14 |
53 |
facility is in the process or repairing the damaged flooring in the kitchen. |
| 2013-10-14 |
31 |
3-501.15 cooling methods. observed cooked chicken and cut tomatoes were tightly wrapped up and still above 45f. these were vented to allow them to finish cooling as they were within the time limits specified in the rules. also, rop'd sauces had failed |
| 2013-10-14 |
27 |
3-502.12 re. . .duced oxygen packaging, criteria. 3-502.12. ensure that complete haccp plan is provided for cook-chill process for sauces and any other foods which undergo cook-chill process. haccp plan must meet requirements of 8-201.14 and facility mus |
| 2013-03-20 |
20 |
butter was on the line at 52f. cdi by placing on ice. |
| 2013-03-20 |
13 |
keep pans of food seperated. observed three containers of pasta stacked together with the top pans placed directly into the food of the lower pan. cdi. |
| 2013-03-20 |
19 |
maintain hot food at 135f or greater. hot held chicken was observed at 90-110f. cdi by reheating. |
| 2013-03-20 |
21 |
ready to eat tcs (time/temperature control for safety foods including cooked and cooled foods shall be date marked if held more than 24 hours. these foods can be held for 7 days at 41f or below and 4 days between 41-45f. observed items on the line were |
| 2013-03-20 |
13 |
employees were observed to be using gloves for more than one task. for example; employees who were handling ready to eat food; would then go across the kitchen; touch man surfaces; open doors; ect and then once again handle ready to eat food with the sam |
| 2013-03-20 |
26 |
an unlabeled spray bottle was found at the bar. label all chemicals with the common name. |
| 2013-03-20 |
27 |
facility shall implement a haccp plan for reduced oxygen packing (cook-chill) in compliance with section 3.502.12 in the nc food code. observed facility was cooling sealed bags of sauce in ice baths. cdi by instruction. |
| 2013-03-20 |
39 |
store wet wiping cloths in sanitizer between uses. observed wet wiping cloths on cutting boards and equipment. |
| 2013-03-20 |
21 |
the walk-in used for prep was 42-45f. 4 day date marking is allowed in this cooler; including the day of preparation. observed roasted garlic from 3/10 and meatballs from 3/15. cdi; chef discarded. |
| 2013-03-20 |
6 |
observed employees were not washing their hands when changing from cleaning tasks to handling food. cdi by instruction and handwashing. |