| Violation Date |
Code |
Description |
| 2018-07-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on shelving inside a hot box and on a spice rack next to the convection oven. previous items listed on last inspection report |
| 2018-07-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced grilled chicken, romaine lettuce, and spinach in a salad bar buffet line cold holding above 45f. observed pico de gallo, sliced tomato, and other tcs items cold holding |
| 2018-07-18 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp stored above baked beans in the walk in cooler. cdi- storage rearranged. |
| 2018-03-02 |
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 to one of the shelves in the glass reach in cooler, and to the bottom shelf underneath the hot holding buffet. huge improvement t |
| 2018-03-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking to the equipment stored on the clean equipment rack. ensure pans are fully air dried prior to stacking. |
| 2018-03-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce holding above 45f on the salad bar. cdi-the lettuce was removed and placed into the walk in freezer for rapid cooling. |
| 2018-03-02 |
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 observed employee using the 3-compartment sink to fill sanitizer into a |
| 2017-12-07 |
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 scooping ice into a lettuce container with no gloves on. that ice is now a ready to eat product. |
| 2017-12-07 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed apples on the front line with the stickers still on the apples. ensure that the apples are properly washed and have the stickers removed before placing on the line for customer service. repeat. |
| 2017-12-07 |
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 to the glass reach in cooler. have cleaned. repeat. |
| 2017-12-07 |
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 cleaning needed to the wall underneath the spic |
| 2017-07-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the bottom shelf of the sliding glass reach in cooler. have cleaned. |
| 2017-07-11 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed apples still containing stickers on the product and available for customer self service. either wrap the apples and pears with plastic wrap or place behind a sneeze guard. |
| 2017-07-11 |
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, chopped turkey, and tuna salad that was not fully cooled prior |
| 2017-07-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed buildup on the inside of one pan and three skillets. cdi-the equipment was brought back to the 3-compartment sink. repeat. improvement was observ |
| 2017-04-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed many pans with buildup on the inside stored on the clean equipment rack. cdi-the pans were sent back to the 3-compartment sink. |
| 2017-04-21 |
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 sausage with a date mark of 4-12. cdi-the product was discarded. repeat. |
| 2017-04-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed the hamburgers not hot holding above 135f on the front line. cdi-the hamburgers were brought back to be reheated. |
| 2017-04-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked wet on the clean equipment rack. ensure equipment is fully air dried prior to stacking. |
| 2017-02-06 |
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 lettuce brought out to the salad bar after being prepped. the product r |
| 2017-02-06 |
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 roast beef with a date of 1/27. cdi-the product was discarded. much improvement from the |
| 2017-02-06 |
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 observed multiple instances where hand washing should have taken place |
| 2016-11-18 |
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 dusty ceiling tiles above the cooking stove are |
| 2016-11-18 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed two flies in the kitchen. increase pest control procedures. |
| 2016-11-18 |
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 the rice, and two containers of stuffing with no date label. cdi-all items were back dated.3-501.18 discard the food requiring da |
| 2016-11-18 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed vegetables stored underneath raw meat in the walk in cooler. cdi-the vegetables were moved to the top shelf. |
| 2016-08-23 |
14 |
.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dried on food residue on the inside of the stainless steel drop pans. also observed sticky residue on the long baking sheets used for storing wet con |
| 2016-08-23 |
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 white gravy cooling in the reach in cooler with a tightly wrapped lid. cd |
| 2016-08-23 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed small amount of dust buildup on the ceiling tile |
| 2016-05-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed multiple wet wiping cloths sitting on the prep sink counters and prep table. the wiping cloths either need to be kept dry and free of visible soil, or stored in a sanitizer bucket |
| 2016-05-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed potato salad, jicama fries, diced ham, peppers, and meatballs all above 45f in walk in cooler, pic stated that the racks that the products were stored on were moved out of the w |
| 2016-05-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored on top of rte okra in reach in freezer near cooking station. cdi-informed cook to keep the chicken on the bottomed shelf to prevent cross contamination. the ch |
| 2016-05-09 |
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 observed food employee wash, rinse and sanitize cutting board, removed g |
| 2016-05-09 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p observed no written employee health policy in place at facility. when asking an employee about the policy, it was said that they have not signed an employee h |
| 2016-01-15 |
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 deli roast beef without date marking. product was opened this morning and was properly labeled for discard. |
| 2016-01-15 |
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 food to be held under time will be |
| 2016-01-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed slight build up of greasy film and debris in lower areas of prep table and other equipment and shelves. thorough cleaning needed. |
| 2015-10-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed slight build up in front corners of 1 prep sink. |
| 2015-10-15 |
33 |
3-501.13 use approved thawing methods. observed reduced oxygen packaged grouper thawing in unopen package. gave instruction to open fish while frozen and before thawing. |
| 2015-10-15 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed steamed eggs being served as buffet item under hot hold. the eggs did not temp at required hot hold tem |
| 2015-10-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut lettuce on salad bar at greater than 45 f. all other items were appropriate. lettuce was discarded within time. discussion of requirements for using time as a control for |
| 2015-10-15 |
19 |
-3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed steamed eggs on buffet at 102 - 130 f. eggs are steamed and may have met final cook temperature but no consumer advisory was available. all other items on steam table were a |
| 2015-07-09 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p all tcs cold food must be stored at or below 45 f. observed most items in walkin refrigeration above 45 f. unit had been repaired in |
| 2015-07-09 |
34 |
4-204-112 temperature measuring devices-functionality - pf provide ambient thermometers in all units. |
| 2015-07-09 |
31 |
3-501.15 cooling methods - pf use approved cooling methods. observed cooling items tightly covered. gave instruction. |
| 2015-07-09 |
45 |
4-501.11 good repair and proper adjustment-equipment - c maintain refrigeration equipment in good repair. observed walkin not holding at approved temperatures and condensation leak near fan. service was contacted while on site and is due today. |
| 2015-02-13 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. observed facility with limited amount of refrigeration space. observed walk in cooler filled to maximum capacity and speed racks stored in |
| 2015-02-13 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). facility has just begun using time as a public health control for various lettuces on salad buffet. observed correct procedures being followed an |
| 2015-02-13 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed open container of heavy cream in reach in cooler with out date marking. cdi by discarding.3-501.18 discard the food requiring date la |
| 2015-02-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. observed in tact packages of raw tilapia thawing in 2 compartment sink under running water and employees washing and cutting vegetables on both drainboards of sink. cdi by instruction; veget |
| 2014-09-17 |
39 |
3-304.14 wiping cloths, use limitation - c observed sanitizer to be out of strength. it was quat at less than 100ppm. keep all sanitizer in proper strength. |
| 2014-09-17 |
37 |
3-307.11protect food from contamination sources not specifically noted by code. observed an empty egg crate set on top of packaged produce in the walk-in cooler. do not store egg crates in such a manner as they are a cross-contamination hazard. |
| 2014-06-13 |
37 |
3-307.11 miscellaneous sources of contamination - c observed dry goods foods left open or mummy wrapped in plastic. open dry goods foods shall be stored in containers with lids or in bags with resealable closures. |
| 2014-06-13 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed residue remaining a a slicer. -cdi items was marked for cleaning. |
| 2013-11-21 |
37 |
3-307.11 miscellaneous sources of contamination observed single service cups with no handles left in dry goods storage containers. utensils with handles must be used to dispense foods. do not use utensils with no handles to dispense the foods. |
| 2013-08-09 |
45 |
4-501.11 good repair and proper adjustment-equipmentobserved an issue with a stand-up freezer unit where the interior is getting built up with ice making it difficult to clean. correct this issue. |
| 2013-08-09 |
40 |
3-302.15 washing fruits and vegetablesobserved apples offered for sale at the counter with stickers still on them. when washing fruit or vegetables with edible skins, removed the stickers as they can harbor contaminates. |
| 2013-08-09 |
39 |
3-304.14 wiping cloths, use limitationobserved wiping cloths set out on a food prep table. all in-use wiping cloths shall be stored in containers of proper sanitizer and the containers shall be kept up off of the floor. |
| 2013-08-09 |
37 |
3-307.11 miscellaneous sources of contaminationobserved dry goods foods stored in mummy wrapped plastic and also in tied shut plastic sack. open dry goods foods shall be stored in containers with lids or in bags with resealable closures. |
| 2013-08-09 |
35 |
3-302.12 food storage containers identified with common name of foodobserved 1 container of flour to be stored without a label. dry goods foods such as flour, salt, surgar, must be properly labeled.also observed baked goods offered bagged for to-go servi |
| 2013-08-09 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingobserved chubbs of meat to be stored from the previous day and to be without proper date marking. -cdi items were date marked. |
| 2013-08-09 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingobserved refrigeration required items to be at 47f near the door of the walk-in cooler, probably due to traffic into and out of the cooler. |
| 2013-06-05 |
14 |
(a) equipment food-contact surfaces and utensils shall be cleaned: (1) except as specified in ? (b) of this section; before each use with a different type of raw animal food such as beef; fish; lamb; pork; or poultry; p(2) each time there is a change from |
| 2013-06-05 |
54 |
observed improperly stored personal drink. this was noted on the previous inspection. keep all personal food and drink away from the customer items and food prep tables. |
| 2013-03-07 |
54 |
observed an unopened personal drink commingled with customer items on a prep table. do not keep personal items with customer items. |
| 2013-03-07 |
43 |
(a) except as specified in ? (d) of this section; 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 contamina |
| 2013-03-07 |
21 |
(a) except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) and (e) of this section; refrigerated; ready-to-eat; potentially hazardous food (time/temperature control |
| 2012-11-15 |
39 |
a) cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (1) maintained dry; and(2) used for no other purpose. (b) cloths in-use for wiping counters and other equipment surfaces shall be |
| 2012-11-15 |
37 |
observed sugar; rasins; and other dry goods foods stored open and exposed or mummy wrapped in plastic. open dry goods foods shall be stored in containers with lids or in bags with resealable closures. |
| 2012-11-15 |
31 |
observed itmes that were above 41f-45f cooling in tightly covered plastic wrap. items shall not be cooling in tightly wrapped containers. -cdi items were vented. |
| 2012-11-15 |
21 |
observed unlabeled cut leafy vegetables such as red cabbage. properly date mark any ready-to-eat; time/temperature control foods that are kept for more than 24hrs in storage. -cdi by instruction. |
| 2012-11-15 |
20 |
observed several items out of proper temperature range. the items are listed in the temp log. these items were returned to the walk-in cooler for further cooling. -cdi |