| Violation Date |
Code |
Description |
| 2018-12-14 |
45 |
4-502.11(a) maintain utensils in good repair. observed one fryer basket with broken metal spoke. cdi- basket disposed of by pic. |
| 2018-12-14 |
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 chili cooling since cooking and a number of foods ambient cooling from rec |
| 2018-12-14 |
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 a few items with in-accurate dates due to date marking mistakes and a couple items nearly 24 hrs old not date marked. cdi- all food |
| 2018-12-14 |
17 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p observed fresh made queso just heated and holding in steam table at 128. cheese had not initially been heated to 135+ for pro |
| 2018-12-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed meat slicer with meat debris on blade and blade guard. observed several utensils (lemon wedger, tomato slicer, etc.) stored as clean with food debris |
| 2018-12-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed packaged raw beef stored above rte spinach dip on walk in cooler speed rack. cdi- raw beef moved below rte food. |
| 2018-12-14 |
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 handling cut strawberries with bare hands and arranging them on a bed of lettuce for a fruit tray |
| 2018-08-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink and an open employee drink cup stored on prep surface next to food in prep. cdi- drinks removed. |
| 2018-08-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw steak and raw prime rib stored on same flat pan with rte ham. cdi- pic voluntarily disposed of ham. |
| 2018-08-28 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed cuban sandwich in drawer cooler and diced tomatoes in walk in cooler that had been cooling nearly 4 hrs at 51 and 53 d |
| 2018-08-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a number of foods in prep cooler at 48-53 degrees including lettuce, rice, pico de gallo, corn salsa, and black beans (see temp chart). most foods inside prep cooler were border |
| 2018-08-28 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf unlabeled bottle of sanitizer observed at dish area. cdi- pic removed bottle. |
| 2018-08-28 |
15 |
3-701.11 discarding or reconditioning unsafe, adulterated, or contaminated food - p observed a few items on shelf not being date marked from 2 or more days ago that pic said were for disposal such as grits and gravy. need to clearly label this shelf for d |
| 2018-08-28 |
45 |
4-501.11 maintain equipment in good repair. observed a few racks in walk in cooler badly rusted, no longer easily cleanable, needreplacing asap. (repeat) observed a couple food tubs on dish storage rack with heat damage and some lexan pan lids badly crack |
| 2018-08-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. 4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c observed vents on ice machine needing cleaning of major dus |
| 2018-08-28 |
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. badly broken light cover in produce walk in cooler needs replacing.general comment: int |
| 2018-08-28 |
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 diced tomatoes cooling in deep and sealed pan in walk in cooler. cdi- revi |
| 2018-06-21 |
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. metal baseboard trim needs re-fastening at walk in cooler door entry.6-501.12 floors, w |
| 2018-06-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed mold and build up on racks in walk in cooler needing cleaning asap. |
| 2018-06-21 |
45 |
4-501.11 maintain equipment in good repair. observed a few racks in walk in cooler badly rusted, no longer easily cleanable, need replacing asap. |
| 2018-06-21 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed main cook not wearing a hair restraint. cdi- employee put on a hat. |
| 2018-06-21 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermomter in walk in cooler. cdi- thermometer provided. |
| 2018-06-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all tcs foods in prep cooler 1 and few tcs foods in prep cooler 2 in kitchen at 48-58 degrees including but not limited to: bagged rice, diced tomatoes, sliced tomatoes, lettuce |
| 2018-06-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a number of dishes stored as clean with particles of food and food residue on them. cdi- dishes placed in dish area for re-cleaning. 4-602.11 clean th |
| 2018-06-21 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on prep table next to wing sauce bowls and a drink stored in freezer above foods. cdi- drinks removed. |
| 2017-12-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw pork stored above cooked lobster and sushi grade fish in the walk in cooler. observed raw pork stored with cooked sausage and cooked pork in the walk in cooler. cdi - items w |
| 2017-12-12 |
4 |
general comment 2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - observed multiple employee drinks stored above prep surfaces. cdi - drinks were removed. |
| 2017-12-12 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf - observed an inoperable hand sink by the pizza oven. repair hand sink; verification required 12/22/2017 |
| 2017-12-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed tcs items on the cook line above 45f (see temperature chart). cdi - items were placed in the walk in cooler or with ice to cool. |
| 2017-12-12 |
14 |
general comment 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed food debris on ladles and one plate while it was stored as clean. cdi - items were taken to the dish pit to be re-washed. observed b |
| 2017-12-12 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed multiple sanitizer buckets stored on prep surfaces throughout the facility. cdi - buckets were moved below prep surfaces.7-102.11 label working containers of toxic materials such as clea |
| 2017-12-12 |
39 |
3-304.14 wiping cloths, use limitation - c - observed several quat sanitizer buckets throughout the facility at 0 ppm. cdi - buckets were refilled at 200 ppm.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed a wet wiping cloth st |
| 2017-12-12 |
47 |
general comment 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. |
| 2017-07-03 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed split gaskets on both doors of the freezer on the cook line. observed split gaskets on both doors of the pizza prep unit. replace gaskets. |
| 2017-07-03 |
42 |
general comment 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2017-07-03 |
36 |
general comment 6-501.111 keep the premises free of insects, rodents, and other pests. - observed drain flies and a few flies in the kitchen. keep doors closed to prevent them from entering. contact pest management company to help with the issue. |
| 2017-07-03 |
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 a container of gumbo at 43f in the prep unit with a date of 6/29. item was on its 5th day. cdi |
| 2017-07-03 |
14 |
repeat violation 4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p - observed the dish machine not sanitizing. cdi - pic added a new bucket and primed the machine. sanitizer was at 50 ppm.observed all sanitizer buckets |
| 2017-02-10 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on 2 prep units. replace gaskets. |
| 2017-02-10 |
35 |
general comment 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - observed 6 squeeze bottles without labels. |
| 2017-02-10 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p - observed the dish machine not sanitizing. maintenance was contacted. facility is going to sanitize in the 3 comp sink until it is fixed.observed the quat sanitizer co |
| 2017-02-10 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - observed raw chicken stored above raw oysters in the walk in cooler. cdi - items were rearranged correctly.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw |
| 2017-02-10 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - observed no paper towels at 2 handsinks. cdi - paper towels were provided.6-301.14 post a handwash sign at each handsink. - observed 2 sinks missing hand washing |
| 2016-11-07 |
4 |
general comment 2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - observed 2 employee drinks stored on a prep table. cdi - pic removed the drinks. |
| 2016-11-07 |
14 |
repeat violation 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed food debris on several plates, containers and dicer stored as clean. observed build up on the can opener. observed food debris on t |
| 2016-11-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed leaf lettuce and 2 salad lettuces above 45f in the prep top by the grill. cdi - pic placed items in the walk in cooler to cool. suggested using metal pans and keeping lids on |
| 2016-11-07 |
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 on shelving throughout the facility especially in the walk in cooler. |
| 2016-11-07 |
52 |
general comment 5-501.15 outside receptacles - c - observed trash around the dumpster pad. clean area. |
| 2016-11-07 |
45 |
general comment 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 2 melted containers and a cracked container on the drying rack. |
| 2016-06-29 |
45 |
4-501.11 maintain equipment in good repair. observed dish storage rack to be rusty. repeat. - improvement noted since last inspection. |
| 2016-06-29 |
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 kids pizza in bar prep unit with date mark of 6/7. cdi- item was voluntarily discarded. |
| 2016-06-29 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine to have heavy black build up on interior roof and pink microbial growth under lid. clean. repeat.4-601.11(a) equipment food contact |
| 2016-02-12 |
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 debris build up in corners of walls and walls to |
| 2016-02-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving near serving line to have debris build up. clean. |
| 2016-02-12 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards to be heavily scored. replace or resurface. 4-501.11 maintain equipment in good repair. observed split gasket and floor peelin |
| 2016-02-12 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine to have minor black build up. clean.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf |
| 2015-08-05 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed facility has all items correctly marked with consumer advisory and disclaimer except for 2 items. the ski |
| 2015-08-05 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed facility is keeping shellstock tags in chronological order a |
| 2015-08-05 |
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 sliced chub of ham, head of cut lettuce, half/half, and garlic butter without datemark. one carton of half/half was found to have e |
| 2015-08-05 |
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 1 large container of sugar not labeled. label. |
| 2015-08-05 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed chemical dishmachine sanitizer to be 0 ppm. chlorine bucket was empty. cdi-new chlorine bucket was provided and dishmachine was tested to be sanitizing between 50-200 ppm chlorine. also, |
| 2015-08-05 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed facility using grocery bags to store cut heads of lettuce. facility ran out of lettuce before next delivery and used grocery store for lettuce this week. cdi-instructed pic singl |
| 2015-08-05 |
45 |
4-501.11 maintain equipment in good repair. observed prep cooler at bar to have leak and standing water inside unit. clean glasses are stored in cooler with potential for contact with standing water. observed middle vat of 3 comp sink to be plugged with a |
| 2015-08-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed black build up around desert prep unit gaskets and build up around ice cream freezer. clean. |
| 2015-08-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth on prep counter. hold wet cloths in sanitizer when not in use. |
| 2015-02-27 |
53 |
6-501.12 cleaning, frequency and restrictions - c. clean the floors, walls and ceilings to prevent an accumulation of dirt and debris. observed build up on the walls near the prep sinks. |
| 2015-02-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean the prep sinks, handles and green shelving in the walk in cooler. also observed build up around the fans of the meat walk in cooler. |
| 2015-02-27 |
44 |
3-304.15 (b)-(d) gloves, use limitations - c. single use gloves shall be used for only one task such as working with ready to eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in |
| 2015-02-27 |
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 3 white containers of dry foods not labeled by the back prep sink. |
| 2015-02-27 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed one single spray bottle stored without a label. cdi by labeling while onsite. 7-201.11 store toxic materials to avoid contamination. -p. observed a bucket a |
| 2015-02-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed plastic food containers and metal bowls stored as clean with food debris. observed build up on the attachment inside the ice machine. cdi- dishes rem |
| 2014-09-29 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed two uncovered employee drinks stored on shelf above and next to clean dishes at dish area. observed employee drinks and food stored in reach-in cooler next to |
| 2014-09-29 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed chemical dish machine not sanitizing properly. chlorine at 0ppm. chemical company was notified during inspection. facility is using 3-comp sink temporarily to wash, rinse and sanitize dis |
| 2014-09-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items (see temp chart) inside reach-in prep cooler at pizza station > 45f. repair company was notified during inspection. items removed from cooler and stored inside w |
| 2014-09-29 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers. -pf observed spray bottles with unclear labels and some spray bottles missing labels. cdi - by labeling. |
| 2014-09-29 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed paper towels missing from handsink at dish machine area and handsink next to reach-in cooler where crab legs are stored. cdi - by providing towels. |
| 2014-09-29 |
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 small soufflé cups stored in wing sauces on shelf at end of cook line. |
| 2014-09-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some metal pans on dish shelf wet stacked. |
| 2014-09-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed green shelving throughout facility and inside reach-in cooler/freezer units with build-up. |
| 2014-09-29 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit fly presence at dish machine area and back prep area of kitchen. pic stated that they are receiving monthly pest treatment from orkin. cdi - last pest treatment was prov |
| 2014-06-26 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pmaintain equipment clean to the sight and touch. observed build up on the roof of the ice machine. vr- correction required within 4 days. |
| 2014-06-26 |
31 |
3-501.15 cooling methods - pfuse approved cooling methods to cool products down rapidly. observed rice at 83f inside the walk in covered. observed lettuce at 63f covered. cdi by uncovering/venting. |
| 2014-06-26 |
36 |
6-501.111 controlling pests - pfobserved an active presence of fruit flies near the mop sink and the dishwashing area. vr- provide proof of pest control measures within 4 days. |
| 2014-06-26 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pmaintain cold foods at 45f and below. observed several products throughout the cook line and walk in cooler stored above 45f (see temper |
| 2014-06-26 |
45 |
4-501.11 good repair and proper adjustment-equipment - cmaintain all refrigeration units in good repair. observed 4 units measuring above 45f at arrival. by deparature 2 measured below 45f. the pic was instructed to have the unit checked for repair, to on |
| 2014-06-26 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cclean the bottom air drying shelving in the dishmachine area. clean the shelving inside the walk in cooler. |
| 2014-06-26 |
39 |
3-304.14 wiping cloths, use limitation - cmaintain sanitizer buckets with wiping cloths away from food prep areas. observed one stored on the pizza prep station. |
| 2013-12-27 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods. physical facilities shall be maintained and in good repair. observed floor seams separating in kitchen, and metal corners are missing and in need of repair. |
| 2013-12-27 |
39 |
3-304.14 wiping cloths, use limitation. wet wiping cloths must be kept in a chemical sanitizer between uses or removed for laundering. observed wet wiping cloths throughout food prep area outside of sanitizer buckets. repeat |
| 2013-12-27 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking. phf and rte foods that are held in the facility over 24 hours must have a date mark. observed chili and butter in the walk in cooler without date ma |
| 2013-12-27 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. observed dishes on dish rack, near dish machine soiled with food debris. 4-602.11 equipment food-contact surfaces and utensils-frequency. equipment food contact surface |
| 2013-12-27 |
12 |
3-203.12 shellstock, maintaining identification. the date when the last shellstock from the container is sold or served shall be recorded on the tag or label. observed shellstock tags not in chronological order and did not have date when box was emptied. |
| 2013-12-27 |
8 |
5-205.11 using a handwashing sink-operation and maintenance. handwashing sinks shall be maintained so that it is accessible at all times for employee use. observed trash can blocking handsink and a cup stored inside handsink. cdi pic removed items from ha |
| 2013-09-10 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardnessmaintain warewashing machine in good repair. observed dishmachine sanitizer reading 1-10ppm. dishmachine was called in for repair. temp |
| 2013-09-10 |
36 |
6-501.111 controlling pestsproperly control pest and prevent harborage areas. observed fruit flies throughout, including: handsink areas, and the bar area. advised to keep all food products in these areas covered, have all possible haborage areas clean (i |
| 2013-09-10 |
37 |
3-305.12 food storage, prohibited areasprotect all food while in storage. observed a box of crab legs stored on the floor of the walk in cooler (moved). |
| 2013-09-10 |
47 |
4-602.13 nonfood contact surfacesmaintain all equipment clean. observed build up on the bottom green wire shelving used to store clean utensils, the shelf used to store plates on the cookline , prep line gasket, and around the large ice machine lid |
| 2013-09-10 |
53 |
6-501.12 cleaning, frequency and restrictionsclean the floors at a frequency to prevent accumulation. observed build up on the floor of the walk in cooler under the chicken storage.6-201.13 floor and wall junctures, coved, and enclosed or sealedrepair the |
| 2013-09-10 |
39 |
3-304.14 wiping cloths, use limitationproperly store all soiled or wet wiping cloths in sanitizer in between uses. observed wet or soiled wiping cloths on prep surfaces inside the kitchen. all were moved into a bucket of sanitizer. |
| 2013-05-21 |
53 |
kitchen floor has cracks and areas where water pools and debris collects. |
| 2013-05-21 |
47 |
clean the inside of the alto shaam unit. observed heavy build up inside. unit is used to hold baked potatoes. |
| 2013-05-21 |
37 |
don't store ice paddle directly on the wire shelf in the walk-in freezer. paddle put in a clean container. |
| 2013-05-21 |
34 |
provide thermometer in prep cooler drawers below grill. replaced during inspection. |
| 2013-05-21 |
23 |
provide consumer advisory (ca)for any undercooked items on the menu. mchd has received an approved menu from corporate office. new menus are not on site. pic stated when pos system is replaced in july; menus should be changed as well. |
| 2013-05-21 |
20 |
maintain tcs/ph foods below 41f or below. 45f-41f if date marking for 4 days. observed shredded cheese; sour cream and lettuce above 45f; see chart; in the top of the prep cooler. items returned to walk-in cooler(wic). prep cooler lid is kept off during |
| 2013-05-21 |
8 |
maintain towels at bar hand sinks and soap at kitchen hand sink near pizza station. towels and soap restocked. hand wash sign at bar hand sink was put on the dump sink next to the hand sink. |
| 2013-03-12 |
20 |
maintain tcs/ph foods below 41f or below. 45f-41f if date marking for 4 days. observed corn; black beans and cucumbers above 45f; see chart; in the top of the prep cooler. items returned to walk-in cooler(wic). pic stated they are cooled in the wic bu |
| 2013-03-12 |
21 |
all rte (ready to eat) ph/tcs food items held for more than 24 hours need to be date marked. observed turkey deli meats and cheeses without proper date marking. referred facility to cheese exemptions for date marking in nc food code. turkey and cheeses d |
| 2013-03-12 |
23 |
provide consumer advisory (ca)for any undercooked items on the menu. mchd has received an approved menu from facility. ca needs to be on the menu and include tuna and salmon if they are undercooked. |
| 2013-03-12 |
8 |
maintain soap; towels and hand wash signs at both bar hand sinks. observed no soap or hand wash signs at both sinks and no towels at one sink. hand sinks restocked and signs provided. |
| 2013-03-12 |
53 |
kitchen floor has cracks and areas where water pools and debris collects. |
| 2013-03-12 |
53 |
physical facilities shall be cleaned as often as necessary to keep them clean. obsevered debris; build up and splatter on the floors and walls especially in the bar area; dish area and cook line area. |
| 2013-03-12 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed build up; grease or debris on numerous exterior surfaces of equipment in the kitchen throughout to include the dish machin |
| 2012-12-27 |
13 |
keep stored foods covereed to protect them. lettuce and diced tomato uncovered in wic; along with ckd. chicken- all covered onsite. |
| 2012-12-27 |
20 |
keep cold ph foods at less then or equal to 41f; or less than or equal to 45f (see chart). keep ice up around the sides of the ocntainer and use a metal container to keep iced chicken in- or do not stack so high in the pan. moved to wic to chill today. |
| 2012-12-27 |
21 |
date mark all potentially hazardous foods held more than 24hrs. and that are ready-to-eat; with the day of make/open or the use/discard date. hotdogs; cut lettuce; queso mix all had to be date marked today. |
| 2012-12-27 |
23 |
provice a disclusure and reminder for undercooked beef steaks or provide proof that they are whole intact pieces of beef. |
| 2012-12-27 |
26 |
label unknown viscous chemical found today in an unlabeled bottle-discarded today. |
| 2012-12-27 |
31 |
cooling chili today on ice with ice paddles-parts of product were still >70f in the 1st 2 hours-stir product along with continuing with the other great methods being used. |
| 2012-12-27 |
35 |
label flour; salt; and grits containers. |
| 2012-12-27 |
35 |
label sauce bottles on the line. |
| 2012-12-27 |
39 |
store reags; when not in-use; in sanitizer. do not store sanitizer buckets on the floor. |
| 2012-12-27 |
41 |
use a scoop with handles so the handle can be stored out of the product for dry goods; or get a new scoop each time. also may store scoop with handle on a clean dry surface-salt scoop was a single use cup today. also; both ice scoop holders had debris in |
| 2012-12-27 |
42 |
do not store clean linens next to bleach as found today. |
| 2012-12-27 |
53 |
multiple gaps in the floor along the cookline today- repair all flooring that is not easily cleanable. |
| 2012-12-27 |
8 |
back handwash was out of papertowels today-keep stocked-refilled today. |
| 2012-12-27 |
37 |
keep flour container covered; uncovered today. |
| 2012-12-27 |
2 |
employee health policy in place today-be sure managers and employees know of the big 5 illnesses and that a diagnoses or exposure needs to be reported to manager. cdi by instruction. |