| Violation Date |
Code |
Description |
| 2018-10-22 |
45 |
4-501.11 maintain equipment in good repair. several walk in cooler racks are peeling, needing re-coating or replacing soon. |
| 2018-10-22 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed presence of fruit flies under dish sink. facility uses a pest company for treatment and has fly traps on floor at drain and fly light trap in kitchen. maintain pest control me |
| 2018-10-22 |
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 pork roast and potato salad in walk in cooler made yesterday, items not date marked. cdi- pic date marked foods. |
| 2018-06-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on cutting boards, not in sanitizer. cdi- towels moved to sanitizer buckets. |
| 2018-06-19 |
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 few instances of foods actively cooling in tightly wrapped pans and mash |
| 2017-11-27 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies present in the dry storage and mop sink area. cdi-pest control company was called and will be out to perform a thorough treatment. |
| 2017-07-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cups wet stacked at front counter area. cdi-items sent be rewashed. |
| 2017-07-20 |
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 with handle in contact with the ice. cdi-handle placed uprigh |
| 2017-07-20 |
34 |
4-203.12 ambient air and water thermometers shall be accurate.-pf ensure the ambient air thermometer on the walk-in cooler is accurate or add a hanging thermometer inside the walk-in. verification required. |
| 2017-02-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed quat sanitizer less than 200 ppm. cdi-sanitizer remade to correct concentration. |
| 2016-10-10 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed rusted shelves in walk-in cooler. |
| 2016-04-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed plantains and lettuce holding flip top cooler above 45f. cdi plantains were recently prepared and taken to walk-in cooler to rapidly cool. lettuce was voluntarily discarded. |
| 2016-04-14 |
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 plantains cooling in flip top cooler. observed chicken for catering orde |
| 2016-04-14 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several fruit flies beside prep sink and clean dish storage area. |
| 2016-04-14 |
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 touch bread with bare hands. cdi employee discarded bread. |
| 2016-04-14 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed kitchen employee without hair restraint. |
| 2016-04-14 |
49 |
5-205.15 maintain a plumbing system in good repair. observed two handsinks leaking. |
| 2016-04-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed nonfood contact surface of bowl used to mix salad in direct contact with lettuce. |
| 2016-01-19 |
54 |
6-303.11 intensity-lighting - c. observed several lights disconnected. lighting throughout kitchen must meeting proper intensity. |
| 2016-01-19 |
42 |
he 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans stacked wet. |
| 2016-01-19 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several fruit flies throughout facility. |
| 2016-01-19 |
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 curry chicken cooling tightly covered in walk-in cooler; curry chicken w |
| 2015-07-06 |
45 |
4-501.11 maintain equipment in good repair. observed prep cooler tempeature at 50 degrees, all foods inside were on ice baths and were being held at 42 or below. have cooler serviced to maintain food 45 or below. will follow up within 10 days. observed dr |
| 2015-07-06 |
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 some pans of rice cooling in deep pans and a sealed deep container of cook |
| 2015-02-13 |
45 |
4-501.11 maintain equipment in good repair. racks in walk in cooler are peeling and showing rust, need recoating or replacing. dry good cambro has broken lid, needs replacing. |
| 2015-02-13 |
16 |
3-401.12 raw animal foods cooked in the microwave shall be stirred throughout the cooking process, covered to maintain moisture, heated to 165f in all parts of the foods and allowed to stand for 2 minutes. observed chicken still cooking in rotisserie uni |
| 2014-08-18 |
45 |
4-501.11 prep cooler has condensation build up, needs servicing. racks in walk in cooler are rusty and need replacing soon.general comment: old stove has been replaced with a new stove/ grill unit as a like for like replacement. |
| 2014-08-18 |
42 |
4-903.11 (a), (b) and (d) properly stored dishes and utensils to prevent contamination. observed a very dirty hand truck stored touching clean dish rack. cdi- hand truck removed. |
| 2014-08-18 |
37 |
3-303.12 protect food during storage. observed frozen fries stored in pooled water from prep cooler condensation. cdi- fries disposed of. have cooler serviced asap to prevent condensation build up. |
| 2014-08-18 |
31 |
3-501.15 use approved cooling methods. observed deep containers of cabbage and potato salad with tight lids and pans of tightly wrapped chicken cooling. foods cool faster using proper cooling methods, ice baths, shallow vented pans, quick chilling equipme |
| 2014-08-18 |
26 |
7-201.11 properly separate and store chemicals to prevent contamination. observed chemicals on small shelf stored above boxes of food in storage area. cdi- chemicals moved to chemical storage area. |
| 2014-08-18 |
18 |
3-501.14 cool foods from 135 to 70 in two hrs and 70- 45 or below in 4 more hrs. observed cabbage in a deep amount with tight lid at 85 degrees 2.5 hrs since cooling began. cdi- cabbage placed on flat pans to quickly cool below 45 within then next 4 hrs. |
| 2014-08-18 |
1 |
2-102.12 pic needs to be present with food safe certification. pic not food safe certified. |
| 2014-02-25 |
1 |
2-102.12 pic must be present with proof of food safe certification. pic is not food safe certified. |
| 2014-02-25 |
20 |
3-501.16 (a)(2) cold hold tcs foods at 45 or below. observed cooked ribs and chicken recently taken from cooler, cut and left out on counter at 70 degrees. food was not being actively worked with at the time. worker said food had been out approx. 30 minut |
| 2014-02-25 |
32 |
3-401.13 properly cook plant food to min. 135 for hot holding at 135. observed collard greens that after cooking appeared did not reach 135 throughout. cdi- collard reheated to 165 and hot held. |
| 2014-02-25 |
19 |
3-501.16 (a)(1) hot hold tcs foods at 135 min. observed meat patties in hot hold unit at 80 degrees, pic said they are temporarily placed there until they are heated in the steamer. patty warmer is for hot holding, it will not properly heat the patties. o |
| 2014-02-25 |
42 |
4-901.11 air dry all dishes and utensils. observed cups being tight stacked while still wet. |
| 2014-02-25 |
39 |
3-304.14 store wet wiping cloths in sanitizer. observed wet wiping cloth left on cutting board. |
| 2014-02-25 |
45 |
4-501.11 maintain equipment in good repair. main prep cooler is broken. foods are being held in ice baths. needs repair. a few racks in walk in cooler are rusty and need replacing soon. |
| 2013-11-01 |
47 |
• . . . 4-602.13 nonfood contact surfacesclean the stove top, inside of the spit, and the vent above the dishwasher. soiled today. |
| 2013-11-01 |
37 |
. . 3-307.11 miscellaneous sources of contaminationobserved an employee scoop ice with a bar glass today. be sure to use a scoop with a handle to scoop ice so the product is protected from hand contamination. scoop placed at bar ice chest to correct tod |
| 2013-11-01 |
20 |
. . . 3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingobserved potato salad stored inside of plastic container today that was on ice potato salad was holding at >45f today due to ice only |
| 2013-11-01 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holdingobserved fried plantains holding at 165f today to correct. hot tcs foods must be stored at 135f or more. tilt form given and gone over as an alter |
| 2013-11-01 |
16 |
3-401.11 raw animal foods-cookingcook all poultry to 165f or more. observed chicken that had been in the rotating spit and then put into the microwave and then plated still not reaching 165f today. chicken placed in fryer to correct- reheat temp. was 19 |
| 2013-11-01 |
11 |
3-101.11 safe, unadulterated and honestly presentedobserved out of date raw ground beef in the wic today- discard when product is past its use-by date. discarded today to correct. |
| 2013-11-01 |
1 |
2-102.12 certified food protection managerpic must have passed an ansi approved, proctored food safety exam. points will not be deducted until jan. 2014. |
| 2013-07-22 |
1 |
pic(person-in-charge) must have passed an ansi approved, proctored food safety exam. no points will be deducted until jan. 2014. |
| 2013-07-22 |
8 |
5-205.11 using a handwashing sink-operation and maintenancehot and cold water are required at all handsinks, at all times of operation. observed no hot water on at the bar handsink today- turned on during inspection. |
| 2013-07-22 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdinghold tcs foods cold at 45-41f or less. observed lettuceand french fries stored in small make table today at >45f. french fries were disc |
| 2013-07-22 |
31 |
3-501.15 cooling methodscool foods using approved methods such as: shallow food portions, metal pans, keeping uncovered so the food can breath, put on ice, use freezers etc. observed cooked plantains and sliced tomato cooling in a make table that is not |
| 2013-07-22 |
45 |
4-501.11 good repair and proper adjustment-equipmentcold make table is not working properly today, must be repaired/replaced. repair the leaks at the bar handsink and the 3 comp. sink. |
| 2013-07-22 |
52 |
5-501.115 maintaining refuse areas and enclosuresobserved grease bin lid open today- keep this closed to reduce the attraction to flys, especially because it is located at the back entrance. |
| 2013-04-22 |
38 |
food service employees are limited to a single wedding band-no other rings; bracelets; or watches. |
| 2013-04-22 |
20 |
hold phf cold at 45-41f or less. observed foods on ice today to be kept cold-products were stored higher in the pans than the ice was stored on teh outside-if using this method then do not store as much in pans. foods reduced and excess moved to wic. |
| 2013-04-22 |
1 |
pic(person-in-charge) must have passed an ansi approved; proctored food safety exam. |
| 2013-01-28 |
2 |
employees must know the big five illnesses that must be reported to the manager if they are diagnosed or exposed to one of them. managers need to know what symptoms must have been gone for at least 24 hours before an employee can return to work. paperwork |
| 2013-01-28 |
4 |
(a) except as specified in ¶ (b) of this section; an employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use art |
| 2013-01-28 |
13 |
when foods are in storage; keep them covered to protect them from contamination. mulitiple cakes; peeled potatoes; and raw animal foods uncovered today in the wic. covered during inspection. |
| 2013-01-28 |
14 |
maintain sanitizer at 200-400ppm. today the bucket was <150 ppm. recommend upping the concentration coming out of the dispenser; as long as it does not exceed 400ppm. |
| 2013-01-28 |
20 |
keep potentially hazardous foods cold at 41f or less; or at 45f or less. bbq sauce was stored at room temp. today and the manufacturers label stated for it to be refrigerated after opening. |
| 2013-01-28 |
21 |
date mark all potentially hazardous foods that are ready-to-eat and held >24 hours. open milk and mulitple leftovers had no date marks today. |
| 2013-01-28 |
34 |
thermometer is not working continuously-replace asap. corrected by instruction. |
| 2013-01-28 |
45 |
chest freezer and rice crock are no longer easily cleanable and need to be repaired or replaced. |
| 2013-01-28 |
36 |
fly strip cannot be hanging where it could cause contamination of food; equipment; single-use articles; or linens. today it is hanging from the ceiling near the chest freezer and dishwasher. |
| 2013-01-28 |
37 |
(a) except as specified in ¶¶ (b) and (c) of this section; food shall be protected from contamination by storing the food: (1) in a clean; dry location; (2) where it is not exposed to splash; dust; or other contamination; and (3) at least 15 cm (6 inches) |
| 2013-01-28 |
42 |
do not store the clean bag of linens on the floor. store at least 6 off of the floor. |
| 2013-01-28 |
42 |
store clean dishes on a clean dry surface. clean bar glasses stored on wet cardboard today behind the bar. |
| 2013-01-28 |
35 |
keep sauce bottles labeled. |
| 2012-10-23 |
2 |
observed no adequate verbal/written employee health policy. 2-201.11(a) facility was given a sample copy of an employee health policy. |
| 2012-10-23 |
54 |
observed light out over the dry storage area. 6-303.11 |
| 2012-10-23 |
39 |
observed wiping cloths stored on bottles of quat sanitizer. 3-304.14 if wiping cloths are wet they must be stored in sanitizer. instruction provided. |
| 2012-10-23 |
31 |
observed cooked cabbage being cooled in a tightly covered container. cabbage put onto a sheet pan on the speed rack in the walk-in cooler to cool properly. cooling parameters met; cabbage was 70 degrees within 2 hours |
| 2012-10-23 |
21 |
observed no date marking of rte (ready to eat)foods. 3-501.17 discussed date marking any rte foods being held for more than 24 hours. hand out provided. |
| 2012-10-23 |
14 |
observed dish machine not reaching 180 degrees f on the final rinse as measured with a thermolabel and the final rinse gauge on the machine. gauge read 170f. 4-501.112 ecolab was called to repair the dish machine and was on site before inspection was c |
| 2012-10-23 |
13 |
observed goat meat and ground beef stored on top of fish in the walk-in cooler. 3-302.11 items moved to a separate shelf and should be stored according to final cook temperatures. |
| 2012-10-23 |
1 |
observed no pic (person in charge) with a certified food managers certificate. 2-102.12 facility has until 1-1-2014 for compliance. |