| Violation Date |
Code |
Description |
| 2018-07-16 |
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. -pfobserved cracked, chipped plastic food pans.observed cracked metal scoop.cdi by discard by |
| 2018-07-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed dry food stored in containers without lids.cdi covered. |
| 2018-07-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved food debris build-up on pans stored as clean. observed heavy food debris build-up inside microwave oven.cdi by wash, rinse, and sanitize. |
| 2018-02-08 |
31 |
general comment 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 2 pans of chicken cooling with lids on in the walk in co |
| 2018-02-08 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p - observed a bottle of sanitizer too strong and bleaching out the test strip. cdi - the bottle was remade at 150 ppm. |
| 2018-02-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed chicken, green sauce, beef stew and ground beef below 135f. cdi - items were reheated to at least 165f; see temperature chart. |
| 2017-12-14 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed a split gasket on the left door of the reach in freezer. replace gasket. |
| 2017-12-14 |
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 an employee wash hands then turn off the faucet with bare hands. cdi - explained that a |
| 2017-09-25 |
47 |
repeat violation 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 walk in cooler shelves . |
| 2017-09-25 |
45 |
(general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on the left door of the reach in freezer and the drawer coolers on the cook line. |
| 2017-09-25 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2017-09-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed food debris on a strainer while it was stored as clean. cdi - strainer was taken back to the dish pit be washed. |
| 2017-05-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw shell eggs stored above salad and cilantro in the reach in cooler. cdi - eggs were moved to the bottom shelf. |
| 2017-05-23 |
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 a container of queso from last night in the walk in cooler. queso was still 51f. cdi - pic voluntarily discarded the item. |
| 2017-05-23 |
37 |
| general comment 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - observed containers uncovered and open packages of cheese on the shelf in the walk in cooler; items were not cooling. |
| 2017-05-23 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2017-05-23 |
47 |
repeat violation 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 walk in cooler shelves and dry storage shelves.observed pink mildew on the plastic liner in the dish pit. |
| 2017-05-23 |
49 |
general comment 5-205.15 maintain a plumbing system in good repair. - observed leaks at the hand sink in the dish pit, the spray arm by the dish machine and the right faucet of the 3 comp. sink. |
| 2017-03-13 |
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 2 missing floor tiles in front of the fryers and low grout i |
| 2017-03-13 |
47 |
repeat violation 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 walk in cooler shelves and the shelves beside the vegetable prep sink. general cleaning needed on equipmen |
| 2017-03-13 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed a split gasket on the salsa prep unit, the 1st walk in cooler, and the 3 door prep unit on the cook line. replace gaskets.observed rusty shelves in the dish area where pans are held f |
| 2017-03-13 |
42 |
general comment 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed container stacked wet. |
| 2017-03-13 |
37 |
general comment 3-307.11 protect food from contamination sources not specifically noted by code. - observed pork, fish and shrimp wrapped in grocery bags. discontinue use and replace with food grade bags. |
| 2017-03-13 |
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 4 pans of chicken and tortilla soup cooling out on the counter. observed |
| 2017-03-13 |
23 |
general comment 3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - menus have the correct consumer advisory but are missing the asterisk next to the item and the a |
| 2017-03-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed lettuce and tomatoes in the prep top above 45f. cdi - tomatoes were taken to the freezer to cool down and the lettuce was cooled with ice to 43f within 10 minutes. |
| 2017-03-13 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p - observed an employee touch raw chicken with gloves, then grab a shaker with the same gloves. cdi - employee was stopped and the violation was explained. glov |
| 2016-11-08 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - observed no paper towels at the handsink by the dish machine. cdi - paper towels were provided. |
| 2016-11-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed build up of food on the walk in cooler shelves. observed cleaning needed in the bottom of the reach in cooler on the prep line. general cleaning n |
| 2016-11-08 |
45 |
4-501.11 maintain equipment in good repair. - observed split gaskets on 2 prep units and both walk in coolers. replace gaskets. observed rusty shelves throughout, especially in the walk in cooler. resurface/replace shelving; do not spray paint.4-202.11 f |
| 2016-11-08 |
52 |
general comment 5-501.114 ensure drain plug on dumpsters, waste containers is in place. - observed dumpster missing the drain plug. |
| 2016-11-08 |
51 |
general comment 5-501.17 provide a covered waste bin in female restrooms. |
| 2016-07-14 |
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 in use utensils stored in water at 73 f. cdi- removed |
| 2016-07-14 |
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 pico cooling in inadequate ice bath with one ice wand at 63 f after 2 hour |
| 2016-07-14 |
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 observed empenadas and burritos not date marked and chciken on day three. cdi- date marked |
| 2016-06-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf removed and observed three tea urn nozzles to have excessive debris accumulation inside. |
| 2016-06-30 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed none of staff working to have food safety certification. |
| 2016-06-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored atop expo counter above food. cdi- removed |
| 2016-06-30 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed multiple food employees donn gloves without first washing hands. cdi- instruction provided |
| 2016-06-30 |
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.-p3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf observed food employee |
| 2016-06-30 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed only hand sink in kitchen to be blocked by lst night and this morning soiled utensils stacked up on floor and bar hand sink downstairs left with bar mats and ut |
| 2016-06-30 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled spray bottle of blue cleaning solution on trash can. |
| 2016-06-30 |
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 employee beveages , patron condiments and unlabeled liquid food product stored together. |
| 2016-06-30 |
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 cooked pork date marked 6/18 and chili reyenos date marked 6/20 cdi- discarded |
| 2016-06-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed vegetables in front kitchen, bottom of cooler lying in direct contact with shelving. observed hershys chocolate and whip cream st |
| 2016-06-30 |
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 ice at bar. |
| 2016-06-30 |
45 |
4-501.11 maintain equipment in good repair. observed gasket falling off cold hold unit at wait station and main towel dispenser not dispensing properly as evidenced by role of towels stored below. |
| 2016-06-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed multiple pieces of equipment, especially handles with excessive residue to sight and touch. |
| 2016-06-30 |
53 |
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 excessive food debris and soiled cleaning water |
| 2016-06-30 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed exposed light bulb |
| 2016-06-30 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies at bar downstairs. |
| 2016-02-09 |
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 salsa verde in walk in cooler date marked for 8 days ago. date mark required foods are allowed |
| 2016-02-09 |
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 a couple broken floor tiles in kitchen needing replacing. |
| 2016-02-09 |
49 |
5-205.15 maintain a plumbing system in good repair. handwash sink in dish area has bad leak from pipes, needs repair. |
| 2016-02-09 |
45 |
45 4-501.11 maintain equipment in good repair. observed wood shelving above steam table on cook line that is peeling, needs repairor replacing. observed tortilla fridge unit that has bad metal damage around the frame of the unit. needs repair or replacing |
| 2016-02-09 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location. observed bag of trash hangining and touching clean fryer baskets stored on wall. cdi- trash removed, fryer baskets re-cleaned.4-901.11(a) air dry equipment and utens |
| 2016-02-09 |
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 in use knife stored between cooler equipment on cook line in an un-clean |
| 2016-02-09 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed presence of a few fruit flies in dry goods storage room and a few near downstairs bar. continue pest treatment efforts to prevent presence of insects. |
| 2016-02-09 |
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 fresh salsa cooling from room temperature in a very deep tub inside walk |
| 2015-08-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. observed some fresh prepped shredded lettuce at 65 degrees and bean salas at 50 degrees. these tcs foods were not cooled before cold holding in make table. make table is for cold holding no |
| 2015-08-05 |
37 |
l3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed tub of prepped salsa on floor of walk in cooler. cdi- food stored off the floor. |
| 2015-08-05 |
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 cream scoop being stored in room temperature cup of water. cdi- sco |
| 2015-08-05 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed white buckets of sanitizer not labeled. cdi- pic had buckets labeled. |
| 2015-08-05 |
45 |
4-501.11 maintain equipment in good repair. observed wood shelving above steam table on cook line that is peeling, needs repair or replacing. observed tortilla fridge unit that has bad metal damage around the frame of the unit. needs repair or replacing. |
| 2015-08-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a few pans being tight stacked while still wet. |
| 2015-08-05 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. exposed bulbs in ceiling light in dish area need a shield.general comment: sr# 58774 investigated during inspection |
| 2015-05-07 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. quat sanitizer in use, pic had in-accurate test strips. need working quat test strips if using quat sanitizer.general comment: investigated sr# 56405 during inspection. |
| 2015-05-07 |
45 |
4-502.11(a) maintain utensils in good repair. observed badly damaged fryer basket in use. pic disposed of damaged fryer basket. |
| 2015-05-07 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p chlorine sanitizer provided in buckets was too strong, bleaching test strip. cdi- sanitizer made to proper strength. |
| 2015-05-07 |
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 large amount of foods dated incorrectly by mistake. cdi- dates corrected on foods. be sure dates are correct to prevent shelf life |
| 2015-05-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed drawer cooler under grill keeping tcs foods at 48-50 degrees. appears cooler is not working well. raw chicken reading 50 that had been in cooler more than 4 hrs was voluntarily |
| 2015-05-07 |
13 |
/3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef stored above cooked chicken in walk in cooler. observed raw pork stored above raw steak beef in produce cooler. cdi- foods stored by final cook temperature. 3-304.11 food |
| 2015-05-07 |
8 |
6-301.14 post a handwash sign at each handsink. no handwash sign at dish area hand sink. |
| 2015-05-07 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open employee drink stored on cutting board of prep cooler. cdi- drink removed, area cleaned and sanitized. |
| 2015-02-19 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap in men's restroom. cdi- soap placed in restroom.6-301.14 post a handwash sign at each handsink. no handsink posted at downstairs bar handsink. cdi- pic replaced hand sign. |
| 2015-02-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw steak being prepped at same time on same table with raw onions in prep. onions had steak blood on them. cdi- all onions rewashed, raw steak removed work area sanitized before o |
| 2015-02-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed half the hot items in steam table all at 118-122 (pulled chicken, rice, beans, enchilada sauce, appears unit was not turned on to correct setting. cdi- items had been prepped 1 |
| 2015-02-19 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled spray bottle of unknown chemical at downstairs bar. cdi- bottle removed. |
| 2015-02-19 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed spray bottle of quat sanitizer reading 0 ppm, cdi- pic replaced sanitizer at proper strength.4-602.11 clean the equipment and utensils as required to avoid contamination. -p observed ther |
| 2015-02-19 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out. observed knife stored between prep cooler and steam unit in an unclean place. cdi- knife placed in dish area for cleaning. |
| 2015-02-19 |
45 |
4-501.11 maintain equipment in good repair. observed all racks in walk in cooler peeling and rusted, need recoating or replacing soon. |
| 2015-02-19 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. observed damaged floor tiles at down stairs bar and ice machine room. observed frp needing some repair to ma |
| 2015-02-19 |
37 |
6-404.11 properly segregate damaged cans and mark for return or dispose. observed a badly dented can on shelf with other canned goods. cdi- pic removed damaged can and marked for disposal. |
| 2014-07-10 |
8 |
6-301.12 maintain hand towels at all handsinks. bar tender using napkins, not keeping bar sink stocked with paper towels. cdi- paper towels placed at sink.6-301.14 supply all handsinks with handwash signs. no sign at bar sink. |
| 2014-07-10 |
20 |
3-501.16 (a)(2) and (b) cold hold tcs foods at 45 or below. observed pico de gallo, parmesan cheese, salsa, and lettuce on make table at 54-47 degrees, said to have been placed there an hour earlier. lettuce container was in a depleted ice bath, other ite |
| 2014-07-10 |
21 |
3-501.17 date mark all required tcs/rte foods refrigerated more than 24 hrs. observed tamales cooked 4 days ago that were not dated. cdi- tamales date marked.3-501.18 maintain 7 day shelf life for date mark required foods. observed cooked chicken dish and |
| 2014-07-10 |
13 |
3-302.11 protect food during storage. observed a few foods being stored un-covered in walk in cooler. cdi- foods covered. |
| 2014-07-10 |
41 |
3-304.12 properly store in use utensils. observed in use knife at server area stored between wall and prep cooler in an un-clean place. cdi- knife placed in dish area. |
| 2014-07-10 |
42 |
4-901.11 allow dishes to air dry. observed a number of pans being tight stacked while still wet. |
| 2014-07-10 |
26 |
7-102.11 label all chemicals. observed un-labeled glass cleaner at bar - cdi. |
| 2013-11-21 |
42 |
air dry all dishes and utensils. observed several dishes being tight stacked while still wet. |
| 2013-11-21 |
31 |
use approved cooling methods to ensure foods cool quickly, from 135 to 70 in two hrs and 70-45 in 4 more hrs. observed two deep containers of melted cheese cooling in walk in cooler at 100 degrees 1.5 hrs since cooling began. unlikely cheese would reach 7 |
| 2013-11-21 |
21 |
properly date mark all required tcs/rte foods per nc food code. observed tcs house made enchilada sauce made more than 24 hrs ago and generally kept up to 3 days that was not date marked. cdi- sauce properly dated. |
| 2013-10-31 |
18 |
cool foods from 135 to 70 in 2 hrs, 70-45 in 4 more hrs. observed cooked beans in walk in cooler stored in a deep and sealed container cooling since night before at 55 degrees. cdi- beans disposed of voluntarily by pic. mgr. will revise cooling procedure |
| 2013-10-31 |
8 |
handwash sinks need to be properly supplied. no hand towels observed at dish area hand sink - cdi. |
| 2013-10-31 |
14 |
keep ice machines and bins clean. observed server area drink machine ice bin with mold build up stuck to walls. cdi- ice disposed of, bin cleaned. |
| 2013-10-31 |
4 |
store employee drinks below food or food contact surfaces. observed employee drinks stored next to cutting boards on prep table. cdi- drinks removed. |
| 2013-10-31 |
20 |
cold hold tcs foods at 45 or below. need to chill just prepped foods to 45 or below before cold holding on make tables. observed a number of just prepped foods: cabbage, diced tomatoes, sliced tomatoes, lettuce, all cold holding at 48-53 degrees. cdi- all |
| 2013-10-31 |
34 |
keep accurate thermometers in all cooler units. observed a couple missing thermometers in coolers. cdi- thermometers placed in coolers. observed dial thick stem thermometers available, recommend getting thin probe thermometers as recommended by fda food c |
| 2013-10-31 |
31 |
use approved cooling methods to achieve proper cooling. observed improperly cooled beans in deep and sealed container. observed deep tub of fresh salsa in cooling process at 55 degrees that likely would not reach 45 degrees within 4 hr requirement for roo |
| 2013-10-31 |
45 |
keep equipment and utensils in good repair. observed several food tubs cracked or damaged, needing replacing. observed rusty dish racks in dish room needing replacing or recoating. observed reach in fridge on cook line with damage at bottom needing repair |
| 2013-10-31 |
47 |
need better cleaning on outsides of cooking equipment in kitchen. |
| 2013-10-31 |
21 |
properly date mark all required tcs foods per nc food code. observed a container of salsa made more than 24 hrs ago that was not date marked. cdi- salsa properly date marked. |
| 2013-06-20 |
8 |
dish area handwash sink had water turned off due to a leak. need to keep handwash sinks operational for employees to access. cdi- hot and cold water turned back on to handsink; leak needs to be repaired asap. |
| 2013-06-20 |
13 |
always store raw foods by final cook temperature. observed loosely wrapped raw chicken and raw beef stored co-mingled in the same container in the drawer cooler. observed raw chicken stored above raw beef in the walk in cooler. in drawer cooler; raw beef |
| 2013-06-20 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch observed a tomato dicer stored as clean with some food particles left on the blade. cdi- dicer re-cleaned. |
| 2013-06-20 |
20 |
cold hold foods at 45 or below; chill just prepped foods to 45 or below before cold holding on make table. observed several just prepped items; shredded cheese; shredded lettuce; fresh salsa that were cold holding on make table at 53-58 degrees. cdi- out |
| 2013-06-20 |
26 |
label all chemicals. one spray bottle of glass cleaner un-labeled. cdi. |
| 2013-06-20 |
2 |
pic has verbal health policy. gave pic copy of food code health policy to ensure their health policy meets all fda food cdoe requirements. |
| 2013-06-20 |
41 |
properly store in use utensils in an approved manner. observed in use knives stored between equipment in an unclean place. cdi- knives removed and cleaned. |
| 2013-06-20 |
45 |
keep equipment and utensils in good repair. observed several food tubs cracked or damaged; needing replacing. |
| 2013-06-20 |
47 |
keep non-food contact surfaces clean. observed inside of tortilla cooler needing cleaning of crumbs and food build up. |
| 2013-06-20 |
53 |
observed some broken tile in kitchen floor needing replacing to make floor easily cleanable. |
| 2013-06-20 |
34 |
maintain thermometers in all coolers. observed a couple reach in coolers and drawer cooler unit with non-working or missing thermometers. |
| 2013-02-21 |
6 |
wash hands:(a) after touching bare human body parts other than clean hands and clean; exposed portions of arms; p (b) after using the toilet room; p (c) after caring for or handling service animals or aquatic animals as specified in ¶ 2-403.11(b); p(d) ex |
| 2013-02-21 |
14 |
maintain quat. sanitizer at 200-400ppm or per manufacturers directions for food contact surfaces. today the upstairs dishmachine was dispensing quat. sanitizer at <150ppm today. found out that machine is set up for chlorine concentrate and not quat. en |
| 2013-02-21 |
20 |
keep potentially hazardous foods cold at 41f or less; or 45f or less. lettuce was at 52f today. product put on ice during inspection. |
| 2013-02-21 |
21 |
date mark all potentially hazardous foods that are ready-to-eat and held >24 hours after they are opened or made. ex. cheeses; milk; leftovers such as cooked chicken; rice; frijoles; but lettuce; cut cabbage; etc. open cheeses and cabbage not date marke |
| 2013-02-21 |
23 |
a disclosure and reminder are needed for eggs; steak; and hamburgers that are offered to order. discussed wording and display options during inspection- corrected during inspection.(a) except as specified in ¶ 3-401.11(c) and subparagraph 3-401.11(d)(4) |
| 2013-02-21 |
34 |
provide an easily accessible thermometer for chefs to check final cook temps.; cooling temps; and cold/hot holding temps. thermometer was stored in the office today. keep at least one thermometer on the cook line-corrected during the inspection. |
| 2013-02-21 |
39 |
when not in-use; store wiping clothes in sanitizer-observed wiping clothes on counters and around staff's waists. store sanitizer buckets off of the floor and label them as sanitizer. |
| 2013-02-21 |
43 |
store single-use articles on a clean surface so they are not cross contaminated. papertowels for the back handwash were stored on a soiled drainboard. |
| 2013-02-21 |
45 |
equipment must be in good repair. missing covers to the cold hold drawer unit today and also the glass ri cooler is missing a front cover. |
| 2013-02-21 |
48 |
provide cold water at both taps of the 3 comp. dish sink. no cold water available on the spigot closest to the papertowels today. advised to switch layout of wash; rinse; sanitize process so that chlorine sanitizer is not made with >75f water. |
| 2013-02-21 |
53 |
clean floors more often; especially under equipment. dish area floor was soiled today with build-up. also clean under the glass ri cooler-food debris under it today which can attract pests. |
| 2013-02-21 |
54 |
light shield above the upstairs dishmachine is broken today. provide shielding as discussed. |
| 2013-02-21 |
6 |
use soap when washing hands-observed employee washing hands at a handwash station with no soap. be sure employees are turning off the handwash sink with a papertowel and not their barehands as observed multiple times today. also; wash exposed arms when |
| 2013-02-21 |
42 |
clean the airdry rack near the dishmachine that clean dishes were stored on today-observed soiled. |
| 2013-02-21 |
2 |
all employees must know the big 5 illnesses. persons-in-charge must know when to not allow employees to work and when to bring them back after they are ill. handout given to managers today. corrected by instruction. |