| Violation Date |
Code |
Description |
| 2018-10-17 |
53 |
general comment: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 light fixture in back single service storage room in n |
| 2018-10-17 |
45 |
4-501.11 maintain equipment in good repair. observed large tear in gasket at reach-in freezer on main cook line. observed paint chipping on shelving inside reach-in freezer and dish area.4-202.11 food contact surfaces shall be smooth, free of open seams, |
| 2018-10-17 |
42 |
repeat:4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee at dish area towel drying plates. |
| 2018-10-17 |
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 in water of 86f - 131f at server station. |
| 2018-05-04 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. personal hat stored on top of dishwasher and dri |
| 2018-05-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.minor wet stacking of pans observed. |
| 2018-05-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -plettuce, tomatos, and cheese all recorded above 45f (see chart). cdi- brought to wic to cool down. |
| 2017-10-24 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. one employee washed hands and turn |
| 2017-10-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pftwo plates soiled with food debris. cdi- plates taken to dishwasher.4-501.114 maintain sanitizer at correct concentrations. -pobserved dish machine running and |
| 2017-10-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pliquid eggs recorded above 45f (see chart). cdi- brought to wic to cool down. |
| 2017-10-24 |
45 |
4-501.11 maintain equipment in good repair.sheleves in reach in unit are peeling and in need of replacing. |
| 2017-06-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several stacks of plates that were wet when stacking. |
| 2017-06-21 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. one chef not wearing a hair restraint. |
| 2017-06-21 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed multiple foods holding above 45f. discovered they were being cooled in an impr |
| 2017-06-21 |
13 |
3-304.15(a) single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -p observe chef wipe p |
| 2017-03-03 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observed employee wash hands an |
| 2017-03-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p shell eggs and raw bacon were recorded above 45f (see chart). cdi- bacon moved to wic to cool down. shell eggs appeared to be stacked too high and not completley submerged in ice bath. e |
| 2017-03-03 |
21 |
3-501.17(b) commercially prepared and packaged time/temperature control for safety (tcs) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -pf facility is not datin |
| 2017-03-03 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf prepped tomatos in wic recorded above 45f (see chart). tomatos were wrapped in silan wr |
| 2017-03-03 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. one in use wet cloth stored on counter. cdi- cloth removed. |
| 2016-10-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. some dried debris on shelving, equipment and gaskets at far end of cook line, and fan shields of floor/ counter top fans. cleaning is needed. |
| 2016-10-27 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. coffee filters and single service cups at beverage station not protected. cdi- pic corrected (0pts) |
| 2016-10-27 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. manager assisting with cooking and food preparation without wearing hair restraint. cdi- pic provided hair restraint for ma |
| 2016-10-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. raw shell eggs stored over pasteurized eggs and ready eat sauces in walk in cooler. cdi- pic johnathan phifer corrected storage immediately. |
| 2016-06-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed employee at dish machine area using wiping cloth improperly.note: **********observed condensation leaking coming from all ceiling vents inside kitchen. monitor for possible leak. |
| 2016-06-06 |
38 |
general comment - 2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee on cook line handling food with bracelets on. |
| 2016-06-06 |
36 |
general comment - 6-501.111 keep the premises free of insects, rodents, and other pests.observed a few fruit flies in kitchen. |
| 2016-06-06 |
4 |
repeat - 2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed an employee drink stored improperly on cook line and another drink stored on top of dish machine. cdi - both drinks were discarded. |
| 2016-03-07 |
39 |
general comment - 3-304.14(b) hold in-use wiping cloths in sanitizer at proper strength between uses. observed one quat sanitizer bucket at waitress/wait station at 100ppm. bucket was changed and refilled with sanitizer at proper strength. |
| 2016-03-07 |
14 |
repeat - 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pobserved dried food debris on tongs, a few metal pans, a batter container, tomato slicer stored under prep table, and plates stored at dish machine area |
| 2016-03-07 |
4 |
repeat - 2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drink stored on prep table adjacent to cook line. cdi - drink discarded. |
| 2015-12-16 |
4 |
general comment - 2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed a employee bottled water on top shelf above prep surface. cdi - drink discarded. |
| 2015-12-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved shell eggs in ice bath at 55f, buttermilk pancake mix sitting on counter at 50f, and pancake batter milk on cook line in belshaw mixer at 59f. cdi - ice added to eggs and pancake |
| 2015-12-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pobserved some plastic food containers, plates, metal pans, and tomato slicer stored with dried food debris remaining. |
| 2015-12-16 |
53 |
general comment - 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.observed food debris accumulating on dr |
| 2015-12-16 |
47 |
repeat - 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed grease and food debris accumulating on gaskets of reach-in coolers on cook line, cook line shelving, dish room shelving, and walk-in cooler |
| 2015-09-24 |
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 broken baseboard and floor tile at can wash area and some areas in kitchen. |
| 2015-09-24 |
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 shelves inside reach-in freezer cook line, cooler gaskets on cook line, and some cook line equipment including shelves. |
| 2015-09-24 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.observed scored cutting boards stored on bottom shelf on cook line. |
| 2015-09-24 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf.observed paper towels missing from hand sink on front cook line. cdi - by providing paper towels. |
| 2015-06-24 |
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 the floor of the walk in freezer bowing and grouting deteriorating between ti |
| 2015-06-24 |
42 |
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 2 griddle scraping utensils stored between a metal wall and the side of |
| 2015-06-24 |
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. observed 1 dry wiping cloth stored underneath the griddle top that was visibly soiled. |
| 2015-06-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one container of hashwbrowns stored at room temperature next to the griddle top at 64f. cdi- hash browns were discarded. instructed pic to use tphc for hash browns or keep th |
| 2015-06-24 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p pic stated bacon strips are par cooked and then cooled before being fully cooked. cdi- facility will discontinue process or st |
| 2015-06-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed can opener stored clean with food/grease accumulation on the blade, 2 mixing bowl attachments with dried food accumulation on them, and 3 utensils st |
| 2015-06-24 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employee cracking raw shell eggs and then handling cleaned plates without changing gloves or washing hands. cdi by instruction. |
| 2015-03-13 |
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 3 containers of hashbrowns in the walk in cooler that were above 45f (see chart). the hashbrowns were prepared the night be |
| 2015-03-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed plates stored clean with dried cheese on them. cdi- items set aside for recleaning. improvements made since last inspection. |
| 2015-03-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked while wet on the clean equipment storage racks. |
| 2015-03-13 |
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 two cracked plastic containers on the clean equipment storage rack. cdi- contai |
| 2015-03-13 |
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 the floor of the walk in freezer bowing. |
| 2014-12-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal and plastic pans stacked while wet near the dish machine. |
| 2014-12-11 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several dead cockroaches and 3 live cockroaches on the inside of an unused oven near the grill line. |
| 2014-12-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed soiled soda nozzles stored clean with debris on them, soiled soup spoons and tongs stored over the 3 compartment sink with food debris on them, and a |
| 2014-12-11 |
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 one employee handling cooked pancakes with their barehands. cdi by instruction. |
| 2014-09-17 |
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 dusty ventilation along the cooking line and grease deposits on the ventilation air ducts near the |
| 2014-09-17 |
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 ceiling tile joints rusting and missing paint near the walk in cooler and alo |
| 2014-09-17 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed missing drain plugs on both waste receptacles. |
| 2014-09-17 |
45 |
4-501.11 maintain equipment in good repair. observed severe bowing in the walk in freezer flooring. |
| 2014-09-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans stacked while wet. |
| 2014-09-17 |
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 scooping utensils being stored in warm running water that was 118f. |
| 2014-09-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed butter in an ice bath at 62f in portions that were not submerged in ice. cdi by submerging the entire container in the ice bath. |
| 2014-09-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 3 soiled metal containers stored clean and two soiled plastic containers with visible food debris on them stored clean. cdi by setting containers as |
| 2014-09-17 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed one employee handle raw sausage with a gloved hand and then handle cooked sausage without changing gloves or washing hands in between. cdi by instruction. |
| 2014-05-28 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be clean to sight and touch. observed two soda nozzles with black growth on them. cdi by recleaning. |
| 2014-05-28 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. potentially hazardous foods being maintained cold shall be at 45f or below. observed pancake batter above 45f on cook line (see char |
| 2014-05-28 |
7 |
3-301.11 preventing contamination from hands - p,pf. food employees shall not contact ready to eat food with their bare hands. observed one employee adding shredded cheese to a plated omelette with her bare hands. cdi by instruction, the omelette and c |
| 2014-05-28 |
39 |
3-304.14 wiping cloths, use limitation - c. wet wiping cloths shall be stored in sanitizer buckets when not in use. observed one wet wiping cloth near cooking line not stored in a sanitizer bucket. |
| 2014-05-28 |
42 |
4-901.11 equipment and utensils, air-drying required - c. equipment must be air dried before being stacked. observed several metal pans stacked while wet. |
| 2014-05-28 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c. single use items shall be stored covered or inverted. observed one stack of styrofoam trans stored face up and not covered. |
| 2014-05-28 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. equipment shall be maintained in a state of repair. observed floor of walk in freezer with severe bowing. |
| 2014-01-30 |
47 |
4-601.11c nonfood contact surface of equipment shall be left free of dust and dirt accumulation. observed area under grill with grease deposits and an out of use oven full of food debris. |
| 2014-01-30 |
45 |
4-501.11a equipment shall be maintained in a state of repair. observed floor of walk freezer warped. pic stated that people were scheduled to fix it. |
| 2014-01-30 |
39 |
3-304.14 when not is use wet wiping cloths shall be stored in sanitizer buckets. observed one wet rage on a curring board. cdi by placing in sanitizer. |
| 2014-01-30 |
37 |
3-307.11 food shall be protected from all sources of contamination. observed ice in freezer on loaves of bread from the freezers condensing unit. |
| 2014-01-30 |
35 |
3-302.12 except for food that is unmistakably recognized, food that is removed from its original container shall have a label with it common name. observed one bottle of vegetable oil without a label. |
| 2014-01-30 |
34 |
4-302.12b a thermometer with a thin probe shall be provided for measuring the temperature of thin masses. observed only thick probed thermometers. pic stated that he already ordered digital thin probe thermometers. |
| 2014-01-30 |
26 |
7-201.11 toxic chemicals shall be stored so they cannot contaminate food and equipment. observed can of paint stored on top shelf in closet above linens. cdi by moving to bottom shelf. |
| 2014-01-30 |
20 |
3-501.16a2 - except during prep, cooking or cooling, maintain all foods held cold at 45f or below. observed container of hashbrowns and pancake batter both out ot temperature (see chart) cdi by recooling hash browns and discarding pancake batter. |
| 2014-01-30 |
14 |
4-601.11(a) - food contact surfaces shall be cleaned to sight and touch. observed moldy soda nozzles. cdi by removing for recleaning. |
| 2013-10-11 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationfood shall be stored in wrappings, packages, or covered containers. observed several foods uncovered and unprotected in 2 door reach-in freezer along cookline. raw animal food sha |
| 2013-10-11 |
35 |
3-302.12 food storage containers identified with common name of foodingrediants that are not easily recognizable shall be labeled by common name of food. observed 1 container of powdered sugar not labeled along front prep line. cdi, operator labeled cont |
| 2013-10-11 |
38 |
2-303.11 prohibition-jewelrygeneral comment: employees shall not wear anything on their wrists except a plain wedding band. observed 1 employee with a watch and decorative ring. |
| 2013-10-11 |
41 |
3-304.12 in-use utensils, between-use storagestore ice scoop in a clean, dry area or inside ice with handle up. observed 1 ice scoop stored on a holster that was collecting debris and residue in kitchen. observed an ice scoop near beverage station stored |
| 2013-10-11 |
39 |
3-304.14 wiping cloths, use limitationwet wiping clothes shall be stored in sanitizer in between uses. observed several wet wiping clothes stored on prep counter along cookline. |
| 2013-10-11 |
42 |
4-901.11 equipment and utensils, air-drying requiredallow clean equipment to air dry. observed several stacks of plastic and metal containers being wet stacked at warewashing area.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service a |
| 2013-10-11 |
45 |
4-202.11 food-contact surfaces-cleanabilitymultiuse food contact surfaces shall be designed to be smooth and easily cleanable. observed 1 heavily dented metal strainer and 1 metal container with heavily dented corner. cdi, operator removed items from use. |
| 2013-10-11 |
47 |
4-602.13 nonfood contact surfacesnonfood contact surfaces shall be free from accumulation of soil. observed ice bin along front line that operator stated wasn't in use soiled with syrup and debris. observed shelving underneath microwave and other areas of |
| 2013-08-14 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibitiongeneral comment: clean ventilation system in men's and women's restroom. observed dust buildup on ventilation units in men's and women's restrooms. |
| 2013-08-14 |
53 |
6-501.12 cleaning, frequency and restrictionsphysical facilities shall be clean as often as necessary to keep them clean. observed trash and other debris accumulating under ice machine. |
| 2013-08-14 |
45 |
.4-501.11 good repair and proper adjustment-equipmentgeneral comment: keep equipment in good repair. observed 1 split gasket on tall 2-door reach in refrigeration unit at end of prepline. |
| 2013-08-14 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storingclean equipment shall be stored in a clean, dry location where they are not exposed to contamination. observed several plates stored as clean but soil |
| 2013-08-14 |
35 |
. 3-302.12 food storage containers identified with common name of foodfood that is not easily recognized shall be labeled by common name of food. observed 1 container of cocoa not labeled properly. cdi by instruction. |
| 2013-08-14 |
33 |
3-501.13 thawingpotentially hazardous food shall be thawed at running water less than 70 degrees f. observed chicken thawing under running water at 82 degrees f. corrected during inspection. |
| 2013-08-14 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingpotentially hazardous food shall be cold held at 45 degrees f or below. observed cut tomatoe and sour cream cold held above 45 degrees f th |
| 2013-08-14 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsfood contact surfaces shall be clean to site and touch. observed 2 plates along prep line accumulating food debris. cdi, operator relocated plates for cleaning. |
| 2013-08-14 |
8 |
5-205.11 using a handwashing sink-operation and maintenancegeneral comment: handwashing sinks shall only be used for handwashing. observed an employee dump a bucket of sanitizing solution in handwashing sink. cdi by instruction. |
| 2013-08-14 |
4 |
2-401.11 eating, drinking, or using tobaccoemployees may drink from a a closed beverage container if located so that contamination of employees hands, food and equipment is prevented. observed an employee coffee cup stored over warewashing area. cdi, ope |
| 2013-05-24 |
8 |
(a) a handwashing sink shall be maintained so that it is accessible at all times for employee use. (b) a handwashing sink may not be used for purposes other than handwashing.observed employee filling bucket with water at handsink. observed storage in hand |
| 2013-05-24 |
35 |
general comment: 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 packages for use in the food establishment; suc |
| 2013-05-24 |
39 |
containers of chemical sanitizing solutions specified in subparagraph (b)(1) of this section in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food; equipment; utensils; line |
| 2013-05-24 |
39 |
store wet wiping clothes in sanitizer in between uses or maintain dry. observed several wet wiping clothes stored on prep tables and cutting boards. |
| 2013-05-24 |
42 |
cleaned equipment and utensils; laundered linens; and single-service and single-use articles shall be stored: (1) in a clean; dry location;(2) where they are not exposed to splash; dust; or other contamination;observed several plates stored as clean but c |
| 2013-05-24 |
45 |
general comment: keep equipment in good repair. observed rust developing on shelving of walk-in cooler. |
| 2013-05-24 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed food debris collecting on gaskets of reach-in units along cookline. observed food debris collecting on shelving of reach-i |
| 2013-03-25 |
13 |
foods stored shall be in packages; wrappings; or covered containers. observed onion rings and garlic bread uncovered/unprotected in 2 door freezer unit. corrected during inspection by covering. |
| 2013-03-25 |
13 |
store raw animal meat below ready to eat foods to prevent cross contamination. observed raw steak and sausage patties stored over cooked chicken in 2 door freezer unit that was removed from commercial packaging. cdi; operator relocated items to correct |
| 2013-03-25 |
14 |
food contact surfaces shall be clean to site and touch. observed several spatulas soiled with white buildup but stored as clean. observed several plastic containers stored as clean but soiled with food debris at dishwashing area. corrected during inspec |
| 2013-03-25 |
19 |
potentially hazardous foods being hot held shall be at 135 degrees f or higher. observed sausage being held at 122 to 127 degrees f. cdi; sausage was reheated. |
| 2013-03-25 |
8 |
general comment: a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. observed handwash sign near soda dispensors without a hand |
| 2013-03-25 |
41 |
in a clean; protected location if the utensils; such as ice scoops; are used only with a food that is not potentially hazardous. observed ice scoop being stored on metal holster with heavy buildup. |
| 2013-03-25 |
45 |
general comment: keep equipment in good repair. observed a broken gasket on 2 door freezer. observed a broken door on fryer unit. |
| 2013-03-25 |
39 |
store wiping clothes in sanitizer in between uses or maintain dry. observed several wet wiping clothes stored on food prep tables throughout facility. |
| 2012-12-11 |
38 |
no food employee shall have painted nailsunless using gloves. |
| 2012-12-11 |
6 |
ensure that the proper procedures are used used when hand washing. always use soap and when complete use towel to turn water off to prevent further contamination of hands. corrected by washing hands properly. |
| 2012-12-11 |
13 |
observed many containers uncovered in 2 door reachin. food shall be protedted form cross contamination by storing food in packages; covered containers or wrappings. corrected by covering all items. |
| 2012-12-11 |
13 |
ensure staff is adhereing to proper glove use and limitations. |
| 2012-12-11 |
14 |
observed many items (pans/utensils) stored soiled; all items were returned to dish room to be recleaned. observed cutting board with build up on bottom contacting small prep cooler. board was sent to dish room to be cleaned and sanitized. |
| 2012-12-11 |
20 |
observed lettuce in prep cooler exceeding 45 degrees. items was removed and placed in reachin cooler. |
| 2012-12-11 |
21 |
observed ready to eat items in walkin cooler which had exceeded the date and time combination. items were corrected by discarding. |
| 2012-12-11 |
31 |
observed gravy and chicken soup being cooled in walkin cooler with lid at 90 degrees. use one or more of the following to facilitate rapid cooling (shallow pans; frequent stirring; ice bath) for thicker items divide portions. corrcted by placing items in |
| 2012-12-11 |
37 |
observed open bag of grits in dry storage area. bags were closed down; but should have a clip to properly secure closure or place item in tight fitting closure/containers. corrected by properly storing item. |
| 2012-12-11 |
38 |
food employees may not wear jewelry except for plain wedding band. |
| 2012-12-11 |
45 |
observed lose handle on low boy cooler at wait line. corrected by tightening. |
| 2012-12-11 |
39 |
cloths in use for wiping counter and other equipment shall be held between uses in a chemical sanitizer at the specified concentration. |
| 2012-12-11 |
41 |
observed spatula lying on towel at flat top. privide clean surface for in use utensils. |
| 2012-12-11 |
42 |
observed many pans being stored wet. ensure that items are properly air dried prior to stacking. |
| 2012-12-11 |
6 |
observed wait staff bringing dirty dishes to wash/dish room and leave without properly washing hands. wait staff serve as bus person as well. ensure hands are washed frequently between duties. |
| 2012-12-11 |
47 |
observed the following items need cleaning. extensive cleaning need on all equipment in kitchen area; clean all gaskets; clean inside omicrowave; shelving in walkin cooler; clean debris/splatter from mixer. |
| 2012-12-11 |
49 |
need to install backflow device designed for continous pressure or remove cut off on hose or disconnect hose. |
| 2012-12-11 |
52 |
provide trash recepticles at each hand sink. |
| 2012-12-11 |
53 |
clean all floors; special attention under equipment and shelving. clean vents in dry storage area. |
| 2012-12-11 |
38 |
food employees must wear hair restraints during food prep operations; this includes wait staffwhen plating food (grits/tomatoes; etc). |
| 2012-12-11 |
2 |
observed facility without employee health policy. person in charge is aware of responsibility to inform employees of their responsibility to report certain symptoms or diagnosed diseases. |