| Violation Date |
Code |
Description |
| 2018-12-20 |
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. -repeat- observed tile damage in areas of the kitchen, dry storage, and can wash.6-501. |
| 2018-12-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.- observed cold holding and cooking equipment in need of cleaning do to food debris build up and grease residue build up. clean as often as needed to prevent |
| 2018-12-20 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.- observed an employee preparing rte foods with several bracelets on the wrist. |
| 2018-12-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf- observed several bottles of degreaser without a label. cdi- pic labeled the bottles. |
| 2018-12-20 |
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- observed salmon, baked chicken, sau |
| 2018-12-20 |
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 turkey, mac n cheese, pasta salad, sausage, corn, ham, spring mix, diced tomatoes, deli turkey |
| 2018-12-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf- observed several utensils, plates, lettuce hopper and metal containers with food debris left on them and stored clean according to the pic. cdi- pic moved ite |
| 2018-12-20 |
8 |
6-301.14 post a handwash sign at each handsink.- observed no hand wash signs in the employee bath rooms. ehs provided pic with several hand wash signs. |
| 2018-06-26 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf observed raw beef ribs stored over fish filets in the walk in cooler. shelves were re-arranged by pic. |
| 2018-06-26 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer strips reading slightly below 50ppm of chlorine at the dish machine. machine was adjusted by staff during inspection, 100ppm reading observed before |
| 2018-06-26 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed one intact container of food product that had fallen on the floor of the rear dry storage area, item was placed back onto proper |
| 2018-06-26 |
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 rust/damage on vent hood above the dish machine, slight tile damage in areas o |
| 2018-06-26 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified orequivalent. observed white chest freezer labeled for domestic use only. freezer is being used for non-tcs food, ice cream storage only. |
| 2018-06-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal and plastic containers in the clean dish area. |
| 2018-01-31 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine collecting black and pink debris on inside surfaces.4-602.12 (b) the cavities and door seals of microwave ovens shall be cleaned at |
| 2018-01-31 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed dry goods, sauces and spices not properly covered/protected in storage. cdi items covered/protected. |
| 2018-01-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed butters labeled keep refrigerated holding out of temperature control. see temperature chart for temperature observations. cdi butters voluntarily discarded. hold butter on t |
| 2018-01-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces collecting food and grease debris; gaskets, shelves in equipment, handles of equipment, etc. repeat violation. |
| 2018-01-31 |
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 hvac vent heavily rusted above dish machine. observed several tiles broken t |
| 2018-01-31 |
45 |
4-501.11 maintain equipment in good repair. observed several gaskets broken on reach-in coolers. observed rusted shelves in walk-in cooler.4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or eq |
| 2017-11-14 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee personal items improperly stored in direct contact with customer items on prep shelf and reach-in cooler. |
| 2017-11-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed residue collecting on shelves in walk-in cooler and walk-in cooler walls. |
| 2017-11-14 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed domestic white chest freezer in use.4-501.11 maintain equipment in good repair. observed split gaskets on two reach-in c |
| 2017-11-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths being used under cutting surfaces. |
| 2017-11-14 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed apples on display not covered/protected. cdi items voluntarily discarded. |
| 2017-11-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed butter labeled keep refrigerated holding out of temperature control. cdi butters voluntarily discarded. see temperature chart for temperature observations. |
| 2017-11-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed grits, sausage, potatoes in hot box below 135f. cdi items voluntarily discarded. see temperature chart for temperature observations. |
| 2017-11-14 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap provided at handsink in back prep area. cdi soap provided. |
| 2017-09-22 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed employee filling pot for cooking with water from handsink. cdi discarded. |
| 2017-09-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed lettuce spinner stored as clean with food debris. cdi lettuce spinner taken to dish area. |
| 2017-09-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items on buffet holding above 45f. see temperature chart for temperature observations. observed much improved cold holding temperatures since previous inspection. ehs recomm |
| 2017-09-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers stacked wet. |
| 2017-09-22 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed food employee using handsink as means for filling pots with water for cooking. cdi employee discarded. |
| 2017-09-22 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed white chest freezer not rated for commercial use. |
| 2017-09-22 |
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 grout deeply grooved between tiles in dish mach |
| 2017-09-22 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed lip pieces of customer for customer self-service not shielded/protected. |
| 2017-09-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces collecting food and grease debris. |
| 2017-05-25 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on 2 door reach-in cooler. observed handle in disrepair on 2 door reach-in cooler.4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certif |
| 2017-05-25 |
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 in reach-in cooler cooling in large bulk plastic containers tight |
| 2017-05-25 |
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 lobster in reach-in cooler dated on 5/17. cdi lobster voluntarily discarded. |
| 2017-05-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce, tomatoes and bleu cheese in ice bath above 45f. observed potato salad, spinach, ham and lettuce mixture on buffet above 45f. see temperature chart for temperature ob |
| 2017-05-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed potatoes, lasagna, chicken and cooked vegetables in hot holding unit below 135f. see temperature chart for temperature observations. cdi items voluntarily discarded. verifi |
| 2017-05-25 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw shrimp stored directly above ready-to-eat fish and cooked shrimp. cdi items relocated to approved locations. |
| 2017-05-25 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed two ice machine collecting black and pink debris on inside surfaces. repeat violation. observed soda nozzles collecting black debris. |
| 2017-01-11 |
45 |
4-501.11 maintain equipment in good repair. observed reach-in cooler not holding items below 45f. observed split gaskets on several reach-in units.4-501.12 cutting surfaces - c observed cutting surface on flip top cooler discolored and scored. |
| 2017-01-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans stacked wet. |
| 2017-01-11 |
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 stored in standing water. |
| 2017-01-11 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two buckets of sanitizers not labeled. cdi buckets labeled. |
| 2017-01-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all tcs foods in reach-in cooler above 45f. observed butter holding out of temperature control on buffett. see temperature chart for temperature observations. cdi items volun |
| 2017-01-11 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed two ice machines collecting black residue on inside surfaces.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight an |
| 2016-10-25 |
8 |
6-301.14 post a handwash sign at each handsink. observed hand wash sign missing from hand washing sink in kitchen area. cdi sign provided. |
| 2016-10-25 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -pobserved apples for consumption stored exposed to customer sneeze spray; observed 2 side panels missing from buffet line exposing food to customer sneeze spray. cdi dis |
| 2016-10-25 |
45 |
4-501.11maintain equipment in good repair.observed chipped, damaged plastic containers in need of discarding. |
| 2016-10-25 |
53 |
6-501.11floors, 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 large broken section in wall near wash room area at hand sink in need of repair. |
| 2016-10-25 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (kitchen equipment) |
| 2016-07-12 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed one drain plug missing on row of dumpsters. |
| 2016-07-12 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gasket on ric on line and wic for sandwich/dessert area holding at 49f. cdi: maintenance called during inspection. verification required. observed damaged handle on ric at end of line. handle |
| 2016-07-12 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies near dessert/sandwich make area. |
| 2016-07-12 |
35 |
3-302.12 label all food in working containers except those readily identifiable such as rice or dry pasta. observed squirt bottle under grill with clear liquid unlabeled. cdi: pic labeled container. |
| 2016-07-12 |
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 items in sandwich/dessert make cooler tightly wrapped. cdi: item vented. |
| 2016-07-12 |
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 chicken from yesterday, and chicken salad from an unknown date in coolers. cdi: chicken labeled, chicken salad discarded. |
| 2016-07-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in dessert/sandwich wic holding at 49f. cdi: items discarded. see #45. repeat violation |
| 2016-04-28 |
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 cutting lemons and blueberries and plating them with her bare hands. cdi: discussion with employe |
| 2016-04-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed can opener blade with food residue on it. cdi: item taken for cleaning. |
| 2016-04-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce and tomato on prep line holding above 45f. items were on ice. cdi: items rapidly cooled in reach in cooler. discussion with pic about how to properly ice products to |
| 2016-04-28 |
45 |
4-501.11 maintain equipment in good repair. observed one damaged gasket on reach in cooler adjacent to prep line. observed damaged handle on reach in cooler at end of prep line. 4-502.11(a) maintain utensils in good repair. observed one cracked container |
| 2016-04-28 |
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 handle for scoop in rice and in flour. cdi: handles moved out of |
| 2016-04-28 |
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 tilapia cooling in wic tightly wrapped. cdi: item vented. |
| 2016-01-25 |
33 |
3-501.13 use approved thawing methods. observed fish thawing in plastic packaging labelled remove packaging before thawing. cdi: pic directed to cut open all packages to prohibit the growth of anaerobic bacteria. |
| 2016-01-25 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employee changing gloves to change tasks with no handwash. cdi: employee directed to wash hands and then don new gloves. repeat violation |
| 2016-01-25 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed butter knife and fruit stem in handwash sink at entrance to kitchen. cdi: pic cleaned out the handsink and instructed wait staff to only wash hands at that sink |
| 2016-01-25 |
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 she crab soup made at 7 am cooling while tightly covered. |
| 2016-01-25 |
35 |
3-302.12 label all food in working containers except those readily identifiable such as rice or dry pasta. observed several containers of dry good with no label. pic identified it as a salt and pepper mix. repeat violation |
| 2016-01-25 |
11 |
3-202.15 food packaging has be in good condition, intact and protect the food inside. observed one can of oranges dented on the seam in dry good area. cdi: pic discarded the product. |
| 2016-01-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 3 wet wiping cloths throughout facility on counters. cdi: cloths moved to properly concentrated sanitizer buckets. |
| 2016-01-25 |
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 tile damage on wif floor. repeat violation. |
| 2016-01-25 |
52 |
5-501.15 provide dumpster, waste containers that are of sound construction. observed dumpster with severe dent and rust. pic advised to call for replacement. 5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. |
| 2016-01-25 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed large garlic container stored with no lid. observed bread crumbs stored in ziploc bag and ziploc bag was open. repeat violation |
| 2015-12-30 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed several areas of wall and tile damage including in ice machine area. 6-201.13 provide a wall to floor joint that is sealed |
| 2015-12-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. tobacco use shall only occur in designated areas where the contamination of exposed food, clean equipment, utensils, and linens or other items cannot occur. observed em |
| 2015-12-30 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed water at handwash sink next to wic with hot water at 76f. cdi: maintenance called and rectified problem during inspection. 6-301.12 provide paper towels or approved alternative for hand dryi |
| 2015-12-30 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine with pink residue on shield.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed |
| 2015-12-30 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed non-continuous cooking of chicken being done today. chicken had been marked' on the grill and then placed in the cool |
| 2015-12-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed milk, yogurt, cream cheese, and butter all holding above 45f on bar. tphc procedures are written for these items however facility is attempting to hold them at the proper temper |
| 2015-12-30 |
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 several items including salami, ham, and roast beef with no date label or a date label with 11 |
| 2015-12-30 |
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 observed written procedures for food |
| 2015-12-30 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed consumer advisory missing disclosure on some menus, breakfast and lunch. verification required. repeat v |
| 2015-12-30 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no cfm on site today during inspection. 2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed pic with no control. |
| 2015-12-30 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed thermometer in 2 door prep unit not functioning. cdi: pic placed new thermometer in unit. |
| 2015-12-30 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one container of blue liquid in spray bottle not labelled. cdi: item discarded. repeat violation |
| 2015-12-30 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket on one door freezer on line. repeat violation observed rusted shelves throughout all facility wics and wif. 4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, |
| 2015-12-30 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed ss items stored with service side up and exposed. cdi: items inverted. observed ss items stored in upper storage area above w |
| 2015-12-30 |
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 one employee wash hands and recontaminate by turning off water with bare hand. cdi: empl |
| 2015-12-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food stored on floor in wic, wif, and dry storage. cdi: items moved to shelving. observed large pepper container with no lid. c |
| 2015-12-30 |
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 oils and white powdered dry goods with no identification label. cdi: items labelled. repeat violation |
| 2015-12-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of containers throughout facility. cdi: items pyramid stacked to continue drying. |
| 2015-04-02 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf: breakfast menu requires an asterisk added to basket of eggs. lunch and dinner menu is missing disclosure portion |
| 2015-04-02 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed chef with no accredited training that is current. certificate on wall expired in last 40 days. obtain documented training to avoid penalty on future inspections. |
| 2015-04-02 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf: personnel showedlimited knowledge of reporting responsibilities. cdi- gave employee health forms to pic. |
| 2015-04-02 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf: observed paper towels missing at one handsink. cdi- towels provided. |
| 2015-04-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed food debris attached to numerous containers stacked as clean. observed tea nozzle pink and bl;ack with mold build-up. cdi- returned all to cleaning p |
| 2015-04-02 |
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 deli meats and deli chubs, goat cheese, cream cheese, chicken wings, potato salad, boiled eggs, not date marked. observed p |
| 2015-04-02 |
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 pic styated cold bar items are held |
| 2015-04-02 |
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 some containers not labeled with contents.. |
| 2015-04-02 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed box of equal on floor in storage. several boxes of food on floor of freezer. |
| 2015-04-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of utensils. |
| 2015-04-02 |
45 |
4-501.11 maintain equipment in good repair. observed shreddedand torn door gaskets of refrigeration units throughout facility. |
| 2015-04-02 |
51 |
5-501.17 provide a covered waste bin in female restrooms. no covered bin in female employee restroom. |
| 2015-04-02 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf : observed soapy water in sanitizer bucket. cdi- emptied and bucket run thru cleaning process. |
| 2014-11-20 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf. menu includes ahi tuna in sea raw bar. operator randy cochran provided documentation of vendor, but could not provide documenta |
| 2014-11-20 |
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. operator advised that time is docum |
| 2014-11-20 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. menu's provided today do include reminder and partial disclosure (seafood items only). remaining items such as be |
| 2014-11-20 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. two small in use bottles of oil at line not labeled per rule. cdi- verbal correction. |
| 2014-11-20 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. tongs stored on handle of oven door. cdi- discussed options for storage of tongs |
| 2014-11-20 |
45 |
4-501.11 maintain equipment in good repair. 4-502.11(a) maintain utensils in good repair. torn/ damaged cooler gaskets throughout. damaged fryer baskets and utensils. replace all damaged items. |
| 2014-11-20 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. large hole in ceiling of women's restroom. cdi- operator advised that ceiling was cut out to repair a leak. some damage to ceilings in men's |
| 2014-11-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. more than five plastic containers stacked tightly while wet. cdi- method corrected. |
| 2014-07-17 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. chicken and cooked kale being held in the warmer unit, not under temperature control. external thermometer on unit indicated 147f. see chart |
| 2014-07-17 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. advisory on menu for breakfast and lunch provides reminder statement, but not disclosure of items as required by law. cdi- operator was |
| 2014-07-17 |
35 |
3-302.12 food storage containers identified with common name of food - c. multiple in use oils and dry mixes not labeled per rule requirement. cdi- verbal correction, label all. |
| 2014-07-17 |
38 |
2-303.11 prohibition-jewelry - c. employee wearing a watch during active utensil washing. cdi- verbal correction. |
| 2014-07-17 |
22 |
3-501.19 time as a public health control - p,pf. food items on cold and hot buffet being held using time a method of control. operator randall cochran and the head chef were able to provide documentation of listing of items, times held at the bar and disc |
| 2014-07-17 |
45 |
4-202.11 food-contact surfaces-cleanability - pf. two heavily scarred cutting boards. operator provided documentation of replacement order for cutting boards.4-202.16 nonfood-contact surfaces - c. torn/ damaged gaskets in reach in cooler and prep cooler u |
| 2014-07-17 |
46 |
4-501.110 mechanical warewashing equipment, wash solution temperature - pf. temperature of water in 3 comp sink during active washing at 108f. cdi- verbal correction as to 110f requirement. |
| 2014-07-17 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. dried food debris and residue in middle and lower shelving at prep and storage areas, hard to reach areas. cleaning is needed. |
| 2014-07-17 |
41 |
3-304.12 in-use utensils, between-use storage - c. utensils at beverage station being used to prepare tea being stored in room temperature water. cdi- utensils removed; advised of options for storing utensils. |
| 2014-02-28 |
53 |
6-501.12 cleaning, frequency and restrictions - maintain floors and floor drains properly clean and in good repair. several floor tiles are missing or cracked near floor drains. floor drains need thorough cleaning. recommend light pressure wash to remo |
| 2014-02-28 |
49 |
5-202.11 approved system and cleanable fixtures - maintain all plumbing in good condition. observed multiple leaks at 3-comp sink faucet, loose faucet at handwash in ladies restroom in kitchen, and corroded faucet in men's room in kitchen. gave instruc |
| 2014-02-28 |
38 |
2-303.11 prohibition-jewelry - no jewlery can be worn on hands or wrists other than a plain band. observed employee with rubber wrist bands. |
| 2014-02-28 |
31 |
3-501.15 cooling methods - use only approved cooling methods. observed potatoes cooled overnight in covered container which is too deep. food cooled out of parameters. gave instruction. |
| 2014-02-28 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - disclamer is not provided and reminder is slightly inadequate. gave handout of food code manual requirements. management reports that a |
| 2014-02-28 |
18 |
3-501.14 cooling - all foods must be cooled within approved parameters. observed mashed potatoes in walkin overnight at greater than 45 f in tightly covered, deep pan. product was not properly cooled. discarded and discussed parameters. |
| 2013-03-28 |
26 |
working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. pf observed spray bottles of chemicals with no lab |
| 2013-03-28 |
2 |
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 employe |
| 2013-03-28 |
4 |
(a) except as specified in ? (b) of this section; an employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use art |
| 2013-03-28 |
45 |
a) equipment that is fixed because it is not easily movable shall be installed so that it is: (1) spaced to allow access for cleaning along the sides; behind; and above the equipment;(2) spaced from adjoining equipment; walls; and ceilings a distance of n |
| 2013-03-28 |
53 |
physical facilities shall be maintained in good repair. floors and walls in need of repair. |
| 2013-03-28 |
52 |
an outdoor storage surface for refuse; recyclables; and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth; durable; and sloped to drain. observed standing water around dumpster (concrete worn away an |
| 2013-03-28 |
51 |
plumbing fixtures such as handwashing sinks; toilets; and urinals shall be cleaned as often as necessary to keep them clean. employee mens restroom needs cleaning. |
| 2012-11-28 |
13 |
(a) food shall be protected from cross contamination by: (1) except as specified in (1)(c) below; separating raw animal foods during storage; preparation; holding; and display from: (a) raw ready-to-eat food including other raw animal food such as fish fo |
| 2012-11-28 |
53 |
physical facilities shall be maintained in good repair. observed damaged to floor at threshold to walk-in freezer. |
| 2012-11-28 |
52 |
an outdoor storage surface for refuse; recyclables; and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth; durable; and sloped to drain. observed standing water around dumpster (not sloped to drain). |
| 2012-11-28 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed equipment throughout kitchen in need of cleaning (refrigeration units; shelving; cabinets; walk-in cooler shelving). |
| 2012-11-28 |
45 |
(a) equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 1 and 4-2. (b) equipment components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted |
| 2012-11-28 |
42 |
after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940 tolerance exemptions for active and inert ingredients for use in antimicrobial formulations |
| 2012-11-28 |
37 |
except for nuts in the shell and whole; raw fruits and vegetables that are intended for hulling; peeling; or washing by the consumer before consumption; food on display shall be protected from contamination by the use of packaging; counter; service line; |
| 2012-11-28 |
35 |
except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils |
| 2012-11-28 |
26 |
chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 40 cfr 180.940 tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surfac |
| 2012-11-28 |
20 |
(a) (2) at a temperature specified in the following: (a) 5?c (41?f) or less; p or(b) 7?c (45?f) or between 5?c (41?f) and 7?c (45?f) in existing refrigeration equipment that is not capable of maintaining the food at 5?c (41?f) or less if: p (i) the equipm |
| 2012-11-28 |
14 |
(a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed items stored as clean (dishes and utensils) which were not clean to sight and touch.(e) except when dry cleaning methods are used as specified under ? 4 603.11 |
| 2012-11-28 |
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 |