| Violation Date |
Code |
Description |
| 2019-01-09 |
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 lights above grill station burned out. observed some tiles damaged at back of |
| 2019-01-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed gaskets with black build up and food debris. |
| 2019-01-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet stacked containers stored as clean. cdi: items separated. |
| 2019-01-09 |
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 scoop handle for potatoes stored in product. cdi: handle moved out of fo |
| 2019-01-09 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed items cooled in walk in overnight tightly wrapped. observed shrimp from to |
| 2019-01-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed eggs and rehydrated hashbrowns above 41f. hashbrowns were above 45f. cdi: items permanently placed on tphc. tphc form sent via email along with inspection today. times marked on |
| 2019-01-09 |
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. -p observed several items (soups, gyro, rice) cooled in walk in overnight above 41f. all items in walk in that were not cooled, were 38f |
| 2019-01-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed stacked pans/containers with stickers and sticker residue on them. cdi: items returned to dish area for proper cleaning. observed clean lids and utens |
| 2019-01-09 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employee handle dirty dishes, load dishes, and then unload clean dishes and begin to put away with no glove change. cdi: dishes rewashed, and employee |
| 2018-10-31 |
4 |
repeat: 2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed an employee drink stored on the shelf with plates etc. cdi relocated to designated area. |
| 2018-10-31 |
20 |
repeat: 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved all potentially hazardous items in the cold holding make station unit at 49-54f. cdi- discarded all potentially hazardous items (slaw, country ham, sliced ham, lettuce, a |
| 2018-10-31 |
26 |
no points deducted:7-201.11 store toxic materials to avoid contamination. -pobserved a container of window cleaner stored on the shelf beside the slicer and coffee container. cdi- moved to chemical shelf. |
| 2018-10-31 |
39 |
no points deducted:3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wet towels sitting on the counter. follow the rule above. |
| 2018-10-31 |
31 |
repeat: observed lettuce, tomatoes, etc stored stacked in deep pans and tightly covered. cdi: divided the pans, vented, and placed in the walkin freezer. food items are now at 42-39f.3-501.15 quickly cool foods. use methods such as open/vented shallow pa |
| 2018-10-31 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed all of the single service items stored with the food portion exposed. cdi- inverted to protect the food side from contamination. |
| 2018-10-31 |
45 |
no points deducted:4-501.11 maintain equipment in good repair.observed the cooler make station to the left in the kitchen at 49-54f. cdi- all items were removed, cold food from the walkin cooler was placed submerged in ice baths and placed in the unit. al |
| 2018-10-31 |
54 |
no points deducted:6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions.observed a jacket and purse stored on top of a bag of flour and bag of onions. |
| 2018-06-27 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. clean floors where needed. debris collecting in grout. observed baseboard damage near walk in cooler door. repair where needed. |
| 2018-06-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris on shelving in prep area. observed build up of debris inside(top) on dish machine. |
| 2018-06-27 |
31 |
3-501.15 cooling methods - pf: observed cut tomatoes, sliced gyro meat(small amount), and sandwich lettuce cooling in walk in covered. items were being prepped upon entrance of kitchen. cdi- items were uncovered for proper cooling. repeat. |
| 2018-06-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: observed gyro meat 61f, lettuce 54f, and covered fruit cups(cantaloupe) 54f. observed the process and suggested placing food in walk in cooler uncovered until time for use (lunchtime) o |
| 2018-06-27 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p: observed boxes of unwashed veggies stored above prepped/cut veggies. keep all unwashed produce below prepped produce. |
| 2018-06-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee coffee stored uncovered on prep surface beside hash browns. cdi-discarded |
| 2017-11-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine running with 0 ppm chlorine. cdi: dish machine was serviced by end of inspection and running at 150 ppm chlorine. 4-602.11 clean the equipment and |
| 2017-11-20 |
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 coleslaw cooling at a rate of 0 deg/min in walk-in cooler. coleslaw was covered with tight fitting lid. cdi: coleslaw was un |
| 2017-11-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed hash browns at 65f on the counter upon arrival without tphc sticker. hash browns were not on ice. cdi: hash browns were voluntarily discarded. ehs explained again to pic that ha |
| 2017-11-20 |
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 repeat observed chicken salad from friday and milk in walk-in cooler without date labels. cdi: date labels were placed on items. observed ma |
| 2017-11-20 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. repeat observed squeeze bottles and spice shakers without labeling above grill. |
| 2017-11-20 |
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 coleslaw cooling with tight fitting lid in walk-in cooler at a rate |
| 2017-11-20 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single-service coffee cup lids without plastic covering by self-serve drink station. ensure plastic sleeve is left on lids to prevent contamination from |
| 2017-11-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. repeat observed cleaning needed on cooler drawer cracks and crevices and gaskets. observed cleaning needed on walk-in freezer fan cover. observed cleaning ne |
| 2017-11-20 |
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 clean and in good repair. repeat observed re-caulking needed on hand sink by dish washer and on prep si |
| 2017-11-20 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. repeat observed coffee cup being stored on high shelf of dry storage rack. |
| 2017-11-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. repeat observed sanitizer at 50 ppm quat by prep top cooler #1. observed sanitizer bucket with hot water and low quat by dish machine. quat was dispensing from three compartment sink at the |
| 2017-09-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausage and turkey sausage holding at temperatures below 135f. employees are constantly in and out of drawer and would even accidentally leave them open at times. ehs suggested |
| 2017-09-14 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed food debris and colored liquid in basin of hand sink upon arrival. observed food debris in the drain of the hand sink by the dish machine. observed employee col |
| 2017-09-14 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed cleaning needed on squeeze bottles where there is build-up on the interior and cleaning needed on spice containers. observed build-up on ladels b |
| 2017-09-14 |
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 multiple food items cooling at a rate of zero throughout facility including sliced tomatoes, cut melons, and liver mush. obs |
| 2017-09-14 |
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 repeat observed multiple items without date labels throughout establishment. observed no date marking system in place. items not date marked |
| 2017-09-14 |
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 items cooling throughout with tightly wrapped plastic and tight fitting li |
| 2017-09-14 |
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 squeeze bottles and spice containers without labels. |
| 2017-09-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat observed entire prep cooler holding foods well above 45f. prep cooler was on and at max cold setting. all tcs food items were voluntarily discarded including tomatoes, shredded ch |
| 2017-09-14 |
45 |
4-501.11 maintain equipment in good repair. observed prep cooler not in working order during inspection. verification required to ensure prep cooler is working properly. observed gasket in cooler drawer under stove out of place. |
| 2017-09-14 |
46 |
4-204.119 warewashing sinks and drainboards, self-draining - c repeat observed drainboard completely slanted on the clean side. pic stated they have been working on figuring out how to fix the drainboard. |
| 2017-09-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. repeat observed cleaning needed in cooler gaskets and in cooler/hot holding drawers throughout. observed cleaning needed on freezer fan cover. |
| 2017-09-14 |
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. repeat observed floors, walls, and ceilings in need of cl |
| 2017-09-14 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. repeat observed employee drinking cup, without lid being stored on dry storage shelf above dry goods. improvement seen at mop sinks where tiles we |
| 2017-09-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed damp and wet wiping cloths being stored on countertops throughout kitchen. |
| 2017-05-08 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed pic wash hands after taking out the trash but turn off the faucet without a barrier. cdi: |
| 2017-05-08 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions.6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c observed employee drink being stored on top of the prep top coo |
| 2017-05-08 |
53 |
6-501.12 cleaning, frequency and restrictions - c -repeat- observed cleaning need on floors, corners, and cracks throughout facility.6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat |
| 2017-05-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed on the freezer and walk-in cooler fan covers, cart that eggs are stationed on by grill, in cooler gaskets throughout, in cooler draw |
| 2017-05-08 |
46 |
4-204.119 warewashing sinks and drainboards, self-draining - c observed drain board of dish machine sloping in the opposite direction where waste water was collecting and not able to drain on the clean side. |
| 2017-05-08 |
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 -repeat- observed hummus cups and lettuce in prep cooler, chicken soup, euro meat, and boiled eggs in the walk-in without date labels. obser |
| 2017-05-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed hash browns and raw shell eggs being stored at room temperature during breakfast service. cdi: hash browns had been out for less than two hours and were allowed to be taken to b |
| 2017-05-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer used for slicing red onions with old onions and build-up left on it. observed white onion chopper stored as clean with onion debris left on it. |
| 2017-05-08 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce in boxes being stored above washed, ready-to-eat produce in the walk-in cooler. cdi: pic was advised to switch the storage order. 3-304.11 food contact with equipm |
| 2017-01-09 |
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 gyro meat in walk in cooler from friday (according to pic) with no date mark. cdi: item properly dated. |
| 2017-01-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed no label on spray bottle with unidentifiable chemical in it at sink. cdi: chemical properly labeled as degreaser. |
| 2017-01-09 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed lettuce that was just cut and prepared cooling in prep cooler on line. cdi |
| 2017-01-09 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed tomato slicer with food debris build up in it. cdi: slicer returned for washing. pic stated it was used early this morning and had been cleaned |
| 2017-01-09 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service items stored underneath pepsi machine drain lines. cdi: items relocated. observed overstacked foam cups at regi |
| 2017-01-09 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed walls with damage making them no longer easily cleanable. repeat violation6-501.12 floors, walls, ceilings including the at |
| 2017-01-09 |
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 utensils stored over dirty side of sink. food accumulation on the clean utensils. observed splatter on clean dis |
| 2016-10-07 |
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 damaged tiles at can wash in need of repair. paint peeling on walls in dish |
| 2016-10-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-10-07 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed buildup of debris on guard for ice machine . |
| 2016-05-05 |
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 can wash tiles in need of replacement. |
| 2016-05-05 |
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 lettuce, prepped salad , and gyro meat cooling in too large of volume an |
| 2016-05-05 |
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 prepped salads, lettuce and gyro meat not cooling at proper rate to achieve proper cooling time. cdi cooling method |
| 2016-05-05 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed cook not washing hands and changing gloves when handling raw eggs and then plating them contaminating clean plates with soiled hands. cdi corrected by instruction. |
| 2016-02-05 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employee at grill cracking raw eggs without glove changes and contaminating plates and single service trays with same gloves. cdi by instruction and discussion for process change. |
| 2016-02-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-02-05 |
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 observed pitted pans in clean dish area. -0 points- cdi removed pans4-501.11 maintain |
| 2016-02-05 |
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 milk opened 3 days prior to inspection not dated . cdi dated milk - 0 points- |
| 2016-02-05 |
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 wall behind dishmachine and can wash with missing tiles. |
| 2016-02-05 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed ladies room without covered receptacle. -0 points- |
| 2016-02-05 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed exhaust over dish machine in need of cleaning. |
| 2015-10-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed salad spinner, flour sifter, taco shell fryer basket, and bowls soiled with food debris. cdi items moved to sink for cleaning.4-602.11 clean the equi |
| 2015-10-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed raw eggs on cart at 64f. cdi eggs discarded. repeat. |
| 2015-10-05 |
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 lettuce and hashbrowns that were tightly packed in plastic containers and |
| 2015-10-05 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. observed no paper towels at any kitchen handsink. cdi paper towels provided. 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf |
| 2015-10-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed vents in walk in,microwave, prep drawers, prep units interior and exterior, and area by oven/grill soiled with debris. repeat. |
| 2015-10-05 |
33 |
3-501.13 use approved thawing methods. observed package of chili sitting in water thawing. fully submerge food under full container of water and running water to agitate particles. |
| 2015-06-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food cart and prep drawer. repeat |
| 2015-06-12 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed facility with food items under sandwiches, bagel, and croissants that have undercooked eggs that does no |
| 2015-06-12 |
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 ranch that had the wrong date on it and mac and cheese that was not dated. cdi items properly d |
| 2015-06-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed eggs held on rack at 59f. cdi items placed in ice to cool down. |
| 2015-06-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed gyro meat 128f. cdi spit turned on and gyro reheated to 179f. |
| 2015-06-12 |
6 |
2-301.14 wash hands after activities that contaminate them.-p. observed employee wash his hands and recontamintate hands by touching soiled faucet with bare hands. cdi employee washed his hands. |
| 2015-01-22 |
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 cooked mixed vegetables that were not dated. cdi item dated. 3-501.18 discard the food requiring date labels once time/temperature |
| 2015-01-22 |
8 |
6-301.14 post a handwash sign at each handsink. observed handsinks without handwashing signs. cdi provided hand wash signs.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed hand sinks with food debris inside. |
| 2015-01-22 |
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. observed lettuce stored in deep containers and tightly covered in cooler. cdi item |
| 2015-01-22 |
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 4 large containers of lettuce tightly covered in cooler at 55-62f after 4 hours. cdi items discarded. |
| 2015-01-22 |
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 cracked tiles by can wash area. repeat. |
| 2015-01-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed grease build up at hood exhaust area. |
| 2014-09-16 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c. 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. observe |
| 2014-09-16 |
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 lettuce in large plastic containers and c |
| 2014-09-16 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed facility holding eggs and hashbrowns at room temperatur |
| 2014-09-16 |
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 4 pans soiled with debris. cdi items moved to sink for cle |
| 2014-09-16 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. 3-302.11(a) separate the different types of raw animal foods. -p. observed facility with batter that they use for both chicken and fish at lunch time. cdi facility made sepa |
| 2014-06-12 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c. keep fixtures and premises in good repair. observed cracked floor tiles and grouting missing on floor. repeat. |
| 2014-06-12 |
31 |
3-501.15 cooling methods - pf. foods shall be cooled in shallow containers and left uncovered to allow cooling. observed hashbrowns in reach in cooling in covered pans. cdi items placed in shallow pans and uncovered. |
| 2014-06-12 |
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 the facility for over 24 hours shall be dated. foods that are 41f or below have a 7 day shelf life, foods that a |
| 2014-06-12 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods shall cold held at 45f or below. observed half and half on front serving table at 48f. cdi item placed in cooler to cool down. |
| 2014-06-12 |
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 grits at 128f. cdi food reheated to 188f. |
| 2014-06-12 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. mechanical sanitizer shall be at 50-200ppm. observed dish machine with no sanitizer and two rinse additives. cdi eco lab brought |
| 2014-06-12 |
13 |
3-304.15 (a) gloves, use limitation - p. gloves shall be chnged when soiled, destroyed, or when single task interrupted. observed employee wiping soiled gloves on cloths. employee soiled touching raw eggs batter and cheese with gloves. observed employee w |
| 2014-01-02 |
46 |
i4-302.14 sanitizing solutions, testing devices. a test kit or device that accurately measures the concentration of sanitizing solutions shall be provided. observed facility using wrong test strips to test dish machine chlorine sanitizer. cdi by instructi |
| 2014-01-02 |
39 |
3-304.14 wiping cloths, use limitation. wet wiping cloths shall be stored in a sanitizer bucket between uses or put away for laundering purposes. cdi placed wet cloths in sanitizer bucket. |
| 2014-01-02 |
41 |
3-304.12 in-use utensils, between-use storage. during pauses in food preparation, utensils shall be stored on a clean surface or otherwise in compliance with the rules. observed knives stored in cracks between the refrigerated prep units. |
| 2014-01-02 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods. keep fixtures and premises in good repair. observed cracked floor tile through out facility and grouting on floor eroding. |
| 2013-08-06 |
31 |
facility must cool items properly using approved methods such as vented shallow pans. observed hash browns 90f in sealed covered containers. cdi, put in shallow pans and vented. |
| 2013-08-06 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens. observed the facility has a reminder but not a disclosure and has not identified items such as eggs which are served undercooked. this nee |
| 2013-02-14 |
14 |
maintain sanitizer at appropriate levels. observed the bucket on the prep line and the bucket in the front were less than 100 ppm quat. cdi; changed out. |
| 2013-02-14 |
42 |
air dry equipment and utensils after air drying. observed wet stacked metal pans. cdi. |
| 2013-02-14 |
41 |
store scoops in dry goods with the handle out of the product. observed two bins of dry goods with the handle in the product. cdi. |
| 2013-02-14 |
23 |
facility needs a proper consumer advisory; including disclosure and reminder on their menu board and menus. observed the facility had put a reminder on the menu board and by the register but has not identified the items and disclosed that they are or may |
| 2013-02-14 |
21 |
make sure to date mark open bags of lettuce held over. cdi. |
| 2013-02-14 |
19 |
maintain hot food at 135f or higher. observed 120-132f for fried chicken/fish in the hot holding unit. cdi by voluntary discard by the pic. |
| 2012-10-10 |
6 |
observed the dishwasher was not washing their hands between handling dirty and clean dishes. cdi. |
| 2012-10-10 |
13 |
observed raw bacon stored above cooked gyro meat in the walk-in refrigerator. cdi. |
| 2012-10-10 |
23 |
observed facility serves undercooked eggs for breakfast without a consumer advisory on the menu. cdi by instruction and handout. |
| 2012-10-10 |
2 |
observed facility has not yet gone over their employee health policy with staff. cdi by instruction. |
| 2012-10-10 |
31 |
observed sausage cooling with only a small hole torn in the plastic wrap to cool. cdi by tearing a much larger hole to allow the product to rapidly cool. |
| 2012-10-10 |
39 |
observed in use cloth on the side of the cutting board in the kitchen. per the rules; in use clothes used for wiping counter and other equipment surfaces shall be held in sanitizer. |
| 2012-10-10 |
26 |
observed in use green buckets labeled soap actually contained sanitizer. cdi. |
| 2012-10-10 |
1 |
certified person was a line cook. restaurant manager and kitchen manager who were in charge were not certified. cdi by instruction. |