| Violation Date |
Code |
Description |
| 2018-07-30 |
41 |
general comment 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 tong handles down in a container of bread; observed 2 |
| 2018-07-30 |
20 |
repeat violation 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed chicken, meatball, tofu and tomatoes above 45f at the food stations. cdi - items were cooled down in the blast chiller; see temperature chart. suggested tphc |
| 2018-07-30 |
19 |
general comment 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed a tray of chicken holding at 98f on the serving line. cdi - chicken was reheated to 165f. suggest tphc; procedure sheet emailed with inspection. |
| 2018-07-30 |
13 |
repeat violation 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw chicken stored above potatoes in the walk in cooler. cdi - chicken was moved to a correct location. |
| 2018-03-29 |
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. observed quat sanitizer buckets below 150 ppm. advised to switch out solution more often. |
| 2018-03-29 |
38 |
2-402.11 food employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed one food employee that did not have a hair restraint on. advised to have a hair r |
| 2018-03-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product on the buffet line in the temperature danger zone. refer to temperature chart. cdi - emailed the pic tphc procedural paperwork. educated pic and food employees about |
| 2018-03-29 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -p observed raw burgers stored above ready to eat bbq. all product including the raw burger and prepared bbq were covered in plastic wrap. all products protected. cdi - educated pic and fo |
| 2017-08-22 |
14 |
observed buildup in ice machine.4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. |
| 2017-08-22 |
20 |
repeat non-compliance: observed butter and cream cheese on ice at 48 degrees. cdi - discardedobserved tuna at 53 degrees f. cdi - discarded3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2017-08-22 |
47 |
observed gasket on refrigerator at grill station collecting residue.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2017-08-22 |
45 |
observed several cutting boards damaged.observed one flip top near pizza station not operating.4-501.11 maintain equipment in good repair.4-502.11(a) maintain utensils in good repair. |
| 2017-04-18 |
18 |
observed sausage at 74 degrees in blast chiller after an hour and a half, initial temperature at 146. product discarded.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 |
| 2017-04-18 |
42 |
observed plastic containers wet stacked.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. |
| 2017-04-18 |
31 |
observed container of chicken loosely over stacked deep in vegetable cooler. observed sausage in meat and dairy cooler closed at 46 degrees other items in cooler at 36, opened and cooled.3-501.15 quickly cool foods. use methods such as open/vented shallo |
| 2017-04-18 |
20 |
observed lettuce on salad bar at 47 degrees. observed butter packets at 52 on salad bar. cdi - discarded.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2016-10-03 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed hot water at several handwashing sinks in the kitchen at 80f at start of inspection. cdi-water temperature was eventually able to reach 100f and as a precaution, a work order was placed wit |
| 2016-10-03 |
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 cooked pasta (108f) cooling one hour and chicken (112f) cooling one hour 45 minutes and unable to meet cooling time parama |
| 2016-04-28 |
39 |
3-304.14(b) hold in-use wiping cloths in solution at proper sanitizer concentrations between uses. observed wiping cloths in soapy water at o ppm sanitizer. |
| 2016-04-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed one palmetto bug in dining room. cdi- exterminated |
| 2016-04-28 |
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 multiple cooked or prepped yesterday tcs foods not date marked. cdi- instruction provided |
| 2016-04-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken nuggets hot held at 99 f or less. cdi- placed on temporary tphc. |
| 2016-04-28 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p conversation revealed facility wash, rinse and sanitize food prep surfaces once a day. cdi- changed to twice daily |
| 2016-04-28 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed very good handwashing and glove changing but two times employees changed gloves without washing hands. cdi- instruction provided |
| 2015-11-19 |
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 to-go boxes stored on counter by buffet line unprotected. |
| 2015-11-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed in-use wiping cloths stored in buckets of detergent. cdi by instruction. store wiping cloths only in sanitizer between uses. |
| 2015-11-19 |
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 clear squirt bottles throughout kitchen not labeled to indicate contents. |
| 2015-11-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed meatballs in stand up hot holding unit at 119f. cdi- meatballs and sauce being held in hot holder were removed to be reheated to atleast 165. |
| 2015-11-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed lid of container stored on drying rack, with debris adhered to inside. cdi- item was removed to be rewashed. |
| 2015-11-19 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed soap dispensers not dispensing soap at handsink by office and handsink by dishmachine. cdi-bottles of handsoap were placed at handsinks. |
| 2015-07-08 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - observed container of raw chicken stored in direct contact with package of raw pork. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed a container of raw turkey |
| 2015-07-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed collard green hot held in reach in hot box below 135 degrees f. cdi, operator relocated collard greens for reheat duing inspection. |
| 2015-07-08 |
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 large covered container of chicken in walk in cooler 2 in the cooling pr |
| 2015-07-08 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - store clean utensils in a clean, dry area. observed 1 pizza slicer utensils wedged between knife holster and wall. |
| 2015-07-08 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed 1 food employee wearing jewelry on their wrists. cdi by instruction. |
| 2015-07-08 |
43 |
single-service cups shall be furnished from an approved dispenser or in protective packaging with lip contact area protected. observed stacks of single service cups with plastic pulled down and lip contact area exposed and unprotected. |
| 2015-07-08 |
45 |
4-501.11 maintain equipment in good repair. observed 2 lights out under hood. observed ice scoop holster cracked. |
| 2015-07-08 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c - warewashing equipment shall be cleaned as often as necessary to keep them clean. observed clean drainboard of 3 compartment sink soiled with food residues. |
| 2015-03-03 |
45 |
4-501.12 cutting surfaces - ccutting surfaces shall be free of heavy scratches or scaring. observed 1 cutting board with heavy scratches. cdi, operator voluntarily discarded cutting board.4-202.11 - multiuse food contact surfaces shall be constructed to b |
| 2015-03-03 |
41 |
3-304.12 in-use utensils, between-use storage - cstore in-use uitensils properly. observed in-use whisk and mixing utensil for sauce stored in hot water at 97 degrees at prep station. |
| 2015-03-03 |
39 |
3-304.14 wiping cloths, use limitation - cwet wiping cloths shall be stored in sanitizer in between uses. observed wet wiping cloths not fully submerged in sanitizer below prep tables. observed containers of sanitizer stored near clean equipment in kitch |
| 2015-03-03 |
37 |
3-305.11 food storage-preventing contamination from the premises - cfood shall be stored 6 inches from the floor. observed boxes of food stored on ground in walk-in cooler and walk-in freezer. operator stated that foods were recently delivered. |
| 2015-03-03 |
34 |
4-204-112 temperature measuring devices-functionality - pfrefrigeration units intended for the storage of potentially hazardous foods shall be supplied with a temperature measuring device to measure ambient air temperature of unit. observed temperature me |
| 2015-03-03 |
13 |
•3-302.11 packaged and unpackaged food-separation, packaging, and segregation - praw animal food shall be stored so that cross contamination is prevented. observed 1 package of turkey burger removed from commercial packaging and stored over ready to eat f |
| 2014-10-28 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pgeneral comment: food contact surfaces of equipment shall be cleaned to site and touch. observed 1 tea urn stored as clean at 3 compartment sink but nozzle was soiled |
| 2014-10-28 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfgeneral comment: date mark potentially hazardous food that is ready to eat and held in establishment over 24 hours. observed 1 pan of pasta not d |
| 2014-10-28 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pfobserved several bulk conta |
| 2014-10-28 |
39 |
3-304.14 wiping cloths, use limitation - cwet wiping cloths shall be stored in sanitizer in between uses. observed 1 wet wiping cloth being used to stabilize cutting board in kitchen. |
| 2014-10-28 |
45 |
4-501.11 good repair and proper adjustment-equipment - cgeneral comment: keep equipment in good repair. observed 2 flip top prep units not functioning. operator stated that they did not need units. remove or repair. |
| 2014-10-28 |
43 |
4-904.11 kitchenware and tableware-preventing contamination - csingle-service cups shall be furnished from an approved dispenser or kept in original plastic packaging to protect lip contact surface. observed several stacks of single-service cups stacked w |
| 2014-10-28 |
42 |
4-901.11 equipment and utensils, air-drying required - callow equipment to air dry after cleaning. observed 1 stack of plastic containers being wet stacked in walk in cooler. |
| 2014-07-25 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pgeneral comment: potentially hazardous food shall be cold held at 45 degrees f or below. observed 1 bowl of shell eggs in a bowl behind |
| 2014-07-25 |
8 |
6-301.11 handwashing cleanser, availability - pfeach handsink shall be supplied with a hand soap. observed no hand soap at 1 handwashing sink in kitchen. cdi, operator |
| 2014-07-25 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pstore raw animal food so that cross contamination is prevented. observed ground beef stored with whole muscle beef in walk-in cooler. observed raw fish removed from commercia |
| 2014-07-25 |
35 |
3-602.11 food labels - pffood shall be labeled according to law. observed oatmeal cookies packaged on site and made from 2 or more ingredients for consumer grab and go but missing ingredient information. current ingredients on label only stte oatmeal rais |
| 2014-07-25 |
45 |
4-501.11 good repair and proper adjustment-equipment - ckeep equipment in good repair. observed small leak on drain below 3 compartment sink. observed a flip top prep cooler not functioning and being used for storage.4-501.12 cutting surfaces - ccutting s |
| 2014-07-25 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - cstore single-service articles in a clean, dry area. observed several single-service items stored in soiled container collecting debris under prep table |
| 2014-07-25 |
41 |
3-304.12 in-use utensils, between-use storage - cgeneral comment: store in-use utensils properly. observed ice scoop soiled on soiled area on top of ice machine. |
| 2014-03-06 |
35 |
items packaged in facility shall be labeled as specified in law including 21 cfr 101 and 9 cfr 317. (3-602.11) observed items such as baked goods, salads, sandwiches and cold desserts packaged by facility and out for customer grab and go without proper la |
| 2014-03-06 |
20 |
store tcs food cold at 45f or below. (3-501.16) observed coleslaw and potato salad on ice above 45f. cdi-items put into blast chiller and ice refilled around pans. also observed pre-made sandwiches on cutting board under no temperature control. pic stated |
| 2014-03-06 |
14 |
food contact surfaces shall be clean to sight and touch. (4-601.11) observed build up on two of three ice machines. vr |
| 2013-03-04 |
41 |
observed tongs being stored in water at room temp that is used for raw chicken. see rule: during pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: (a) except as specified under ? (b) of this section; in t |
| 2013-03-04 |
19 |
observed items in the hato was found to be below 135 degrees. items were discarded. cdi. ensure that all hot helds items are 135 degrees or above. |
| 2012-11-30 |
6 |
(a) except as specified in ? (d) of this section; food employees shall clean their hands and exposed portions of their arms; including surrogate prosthetic devices for hands or arms for at least 20 seconds; using a cleaning compound in a handwashing sink |
| 2012-11-30 |
54 |
(c) at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives; slicers; grinders; or saws where employee safety is a factor. observed lights out.(a) intake and exhaust a |
| 2012-11-30 |
53 |
(a) physical facilities shall be cleaned as often as necessary to keep them clean. ensure that floors are cleaned behind all equipment and under shelving |
| 2012-11-30 |
31 |
violation codes(a) cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 by using one or more of the following methods based on the type of food being cooled:(1) placing the food in shallow pans; pf( |
| 2012-11-30 |
18 |
(a) cooked potentially hazardous food (time/temperature control for safety food) shall be cooled:(1) within 2 hours from 57?c (135?f) to 21?c (70?f); p and (2) within a total of 6 hours from 57?c (135?f) to 5?c (41?f) or less; or to 7?c (45?f) or less as |
| 2012-11-30 |
2 |
(a) the permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. a food employee or conditional emp |