| Violation Date |
Code |
Description |
| 2018-11-07 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee apron hanging on dry storage shelf. ensure to designate an area for employee's possessions.6-403.11 designated areas-employee ac |
| 2018-11-07 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed dirty wiping cloths on prep surfaces and hanging from employee's apron. ensure to hold wipi |
| 2018-11-07 |
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 salad, mac n cheese, and cut tomatoes cooling in large portions in plastic |
| 2018-11-07 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed container of bleach sanitizer and soap mix not labeled. cdi pic labeled container during the inspection. |
| 2018-11-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce cold holding above 45f (see temp chart). pic stated lettuce was prepped the day prior. cdi pic voluntarily discarded lettuce during the inspection. points were not escal |
| 2018-11-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried chicken, gravy, mashed potatoes, and gyro meat hot holding below 135f (see temp chart). pic stated items were made no later than 9 am to prep for lunch. pic noticed water |
| 2018-11-07 |
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 salad in a large, tightly lidded plastic container above 45f (see temp chart for salad 1). pic stated salad was prepped the |
| 2018-11-07 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p 4-702.11 before use after cleaning - p observed employee obtain visibly soiled scoop from the wash basin of 3 comp sink and rinse in handwashing sink befo |
| 2018-11-07 |
8 |
5-205.11 maintain access to hands inks. handsinks may only be used for handwashing.-pf observed dumped ice in handsink and employee rinsing utensil scoop in the handsink. ensure handsinks are only for handwashing. cdi ice was removed from handsinks and em |
| 2018-05-16 |
45 |
4-502.11(a) maintain utensils in good repair. gasket in need of repair to reach in cooler. |
| 2018-05-16 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-pbleach sanitizer recorded >200ppm bleach. cdi- diluted. |
| 2018-05-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pmultiple food items recorded above 45f (see chart). cdi- items were suspected to have been prepped/cut and placed into prep cooler. cdi- items moved to wic to cool down. |
| 2018-05-16 |
7 |
3-301.11(b) food employee's shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -pemployee handled rte sausage with bare hands. cdi- explained to employee to not touch rte foods w |
| 2018-05-16 |
4 |
2-401.11(b) a food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. personal coffee cup stored on prep table area. cdi- moved to bottom. |
| 2017-12-14 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf soap powder unlabeled. cdi- labeled. |
| 2017-12-14 |
39 |
3-304.14(d) maintain dry wiping cloths and sanitizing rags free of visible debris and soil; maintain sanitizer containers for in-use cloths free of visible debris and soil.some dry cloths dirty. keep clean. |
| 2017-12-14 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packagingobserved lettuce heads in wic unprotected. cdi- lettuce heads wrapped.3-304.15(a) single-use gloves shall be used for only one task such as working with ready |
| 2017-12-14 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. drain plug on dumpster missing. |
| 2017-12-14 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean.wash solution at 3 comp. sink was dirty. |
| 2017-09-07 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. personal drink stored above prep table and hats |
| 2017-09-07 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed cooling method issues:cooked bbq was in plastic tubs in wif with cover. bbq w |
| 2017-09-07 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf some foods observed without a date mark including mac and cheese and sliced deli meat. cdi- products dated. asssure that all |
| 2017-09-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p meat loaf in steam well was recorded below 135f. pic stated it was just cooked and cut. cdi- product re-heated in oven. |
| 2017-09-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf some minor debirs observed on on slicer wheel. pic stated slicer was used on monday. cdi- slicer broken down to be cleaned. assure slicer is completley and t |
| 2017-09-07 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed ice in handsink, indicating a dumped drink in sink. cdi- ice and sink cleaned. do not dump anything in handsinks. |
| 2017-06-14 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p quat sanitizer recorded at 0ppm. cdi- bag was empty, tube attached to new bag. sink drained and re-filled. |
| 2017-06-14 |
13 |
3-304.15(a) single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -p observe employee cr |
| 2017-06-14 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf cooked rice cooling in large bowls in wic. cdi- rice dumped onto sheet trays and moved |
| 2017-06-14 |
45 |
4-501.11 maintain equipment in good repair. wire on gryo machine damaged. repeat |
| 2017-03-14 |
45 |
4-501.11 maintain equipment in good repair. wire on gyro machine is damaged. replace. |
| 2017-03-14 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed prepped salad cooling in large tub with lid on. cdi- salad divided up and plac |
| 2017-03-14 |
23 |
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 no written procedures on site for tp |
| 2017-03-14 |
13 |
3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -p raw chicken stored over raw pork in wic. cdi- storage order reversed.3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -p raw hamburger patties sto |
| 2017-03-14 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observed employee wash hands an |
| 2016-11-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a tray of meats sitting on flip top unit that were all recorded above 45f. also observed raw shall eggs sitting on counter at room temp. pic stated they hold eggs out for convei |
| 2016-11-21 |
1 |
2-102.12c ensure the person in charge (pic) is a certified food protection manager (cfpm) kitchen manager was not a cfom. facility has cfpm but those were not present during inspection. |
| 2016-11-21 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p bleach sanitizer recorded too strong at 200ppm. cdi- sanitizer dilited with water. repeat. |
| 2016-11-21 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed sliced ham and cooked soup in freezer with no date mark. cdi- pic knew date of prep/cook and dates as such. date food |
| 2016-11-21 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed scoop in flour wit |
| 2016-11-21 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. observed personal phones and drinks stored on pr |
| 2016-08-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfsoiled tomato slicer and table top slicer in kitchen. according to pic small tomato slicer is not being used (clean and store away). cdi - cleaning process sta |
| 2016-08-08 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-pchlorine sanitizer in bucket too strong for fcs - above 100ppm. cdi - diluted to 50ppm. 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pfch |
| 2016-08-08 |
35 |
repeat - 3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pfobserved individua |
| 2016-08-08 |
4 |
general comment - 2-401.11 cover and store employee drinks to prevent contamination of food or utensils.employee drinks stored improperly in kitchen. uncovered drink on cook line make table cutting board, bottled drink on counter next to slicer at back pr |
| 2016-08-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.metal pans stacked wet on back shelf of kitchen. |
| 2016-08-08 |
45 |
repeat - 4-501.11 maintain equipment in good repair. observed screen torn to gyro machine.observed bent wires on fryer baskets.4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials |
| 2016-08-08 |
39 |
general comment - 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. soiled and wet wiping cloths stored on prep table while not in use. |
| 2016-05-17 |
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 some areas in kitchen especially by walk-in cooler and freeze |
| 2016-05-17 |
47 |
repeat - 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed residue on outside of dry good containers and shelves above prep table and dish area. |
| 2016-05-17 |
45 |
repeat - 4-501.11 maintain equipment in good repair. observed screen torn to gyro machine.observed bent wires on fryer baskets.4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials |
| 2016-05-17 |
35 |
repeat - 3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pfobserved individua |
| 2016-05-17 |
31 |
repeat - 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 meatloaf cooling in walk-in cooler that had been wrapped in plast |
| 2016-02-16 |
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. -pfobserved a large container of brown gravy that was cooling in walk-in freezer at 183 |
| 2016-02-16 |
4 |
repeat - 2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed an employee drink stored on table next to steam well in the kitchen. cdi - drink was relocated. |
| 2016-02-16 |
42 |
repeat - 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed multiple plastic containers used for food wet stacked on shelf. |
| 2016-02-16 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pfobserved cakes in clamshell |
| 2016-02-16 |
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 general cleaning needed at cook station. |
| 2016-02-16 |
54 |
repeat - 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions.observed coats and a hat stored on back shelf with packaged food items and single service items. |
| 2016-02-16 |
45 |
general comment - 4-501.11 maintain equipment in good repair.observed screen torn to gyro machine. |
| 2015-12-03 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved several food items in flip top cooler on main line including potato salad, chicken salad, deli ham/turkey, hot dogs in reach-in cool |
| 2015-12-03 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions.observed several employee items including cell phone, notebook, hat, and jackets stored on shelf next to and above dry storage food items. |
| 2015-12-03 |
45 |
4-501.11 maintain equipment in good repair.observed heavy water build-up inside bottom of flip cooler #2.4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent.observed household use hami |
| 2015-12-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed metal pans on back shelf wet stacked. |
| 2015-12-03 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pfobserved cookies at registe |
| 2015-12-03 |
33 |
3-501.13 use approved thawing methods.observed a bucket of beef and a few packs of shrimp thawing at room temperature at back prep area. |
| 2015-12-03 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pfobserved no labels on chemical spray bottles hanging on back shelf. cdi - spray bottles labeled during inspection. ***repeat |
| 2015-12-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved a pan of fried chicken in hot box at 88f. cdi - reheated in fryer to 182f. ***repeat |
| 2015-12-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pobserved metal pans stored on back dish shelf with dried food debris remaining. removed from shelf to be recleaned. |
| 2015-12-03 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed uncovered drink stored on cutting board of flip top cooler on main line. cdi - drink discarded. **repeat |
| 2015-12-03 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager.observed pic not certified. |
| 2015-09-17 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved raw chicken stored above raw shrimp inside victory reach-in cooler #4. cdi - chicken relocated to bottom shelf. |
| 2015-09-17 |
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.-pobserved employee handling romaine lettuce and bread for sandwiches with bare hands. cdi - bread and lettuce discarde |
| 2015-09-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved meatloaf sauce in steam well, grilled and blackened chicken, and burgers hold holding on flat top grill < 135f (see chart). cdi - meatloaf sauce reheated to 167f; grilled and bl |
| 2015-09-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed uncovered employee drink on counter on cook line, another uncovered drink on counter at back prep table next to gyro equipment, and another drink stored on coun |
| 2015-09-17 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed chemical spray bottles hanging on shelf with labels that had rubbed off. cdi - labeled properly during inspection. 7-204.11 provide sanitizer at correct conc |
| 2015-09-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved ranch dressing cups in ice bath and shell eggs sitting out on counter > 45f (see chart). cdi - ice added to ranch cups and shell eggs placed in walk-in for rapid cooling. |
| 2015-09-17 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed a box of chicken stored under shelf on the floor of walk-in cooler. |
| 2015-09-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed several wet wiping cloths stored on counter tops. |
| 2015-09-17 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent.observed household use hamilton beach crock pot being used for hot holding soup. 4-501.11 maintain equipment in good repair.observed |
| 2015-09-17 |
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 on outside of dry good containers and shelving inside flip top cooler across from fryers. |
| 2015-09-17 |
48 |
5-103.12 provide water under pressure to all fixtures.-pfobserved hot water not functioning at can wash outside. water is turned on from shut off valve inside facility. cdi - by instruction to provide hot water. |
| 2015-05-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 2 employee beverages stored on a preparation table above dry goods and 2 employee beverages stored over foods in the walk in cooler. cdi- beverages were relo |
| 2015-05-20 |
8 |
6-301.14 post a handwash sign at each handsink. observed one hand sink nearest the fryers without a hand washing sign posted. sign provided today. |
| 2015-05-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed can opener blade stored clean with dried debris accumulation on it, a deli slicer that had not been used today with dried meat debris behind the blad |
| 2015-05-20 |
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 two containers of bbq pork dated 5/10 in the walk in cooler. the pic informed me that the near |
| 2015-05-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabeled spray bottle, 1 unlabeled sanitizer bucket, and one bleach spray bottle labeled as degreaser. cdi- proper labels added. |
| 2015-05-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers stacked while wet. |
| 2015-05-20 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed household use hamilton beach crock pot being used for hot holding vegetable soup. 4-501.11 maintain equipment in good re |
| 2015-05-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on flip top reach in cooler shelving and on dry storage bin lids. |
| 2014-12-30 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed egg wash stored over iced tea in the walk in cooler, raw bacon over iced tea in the walk in cooler, raw perch over squash in a reach in cooler, and raw sausage over hot dogs in a |
| 2014-12-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed one sanitizer bucket at 0ppm chlorine concentration. cdi- bucket was emptied and refilled to proper concentration. 4-601.11(a) equipment food contact surfaces and utensils shall be cle |
| 2014-12-30 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed a gyro cone being cooked on a spit and then removed and cooled before it was fully cooked. i could not determine from |
| 2014-12-30 |
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 hot dogs not dated opened on 12/27, vegetable soup not dated prepared on 12/29, and feta cheese not dated opened on 12/26. cdi- d |
| 2014-12-30 |
33 |
3-501.13 use approved thawing methods. observed fish thawing in a bucket in a preparation sink without the use of running water. |
| 2014-12-30 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed three unlabeled chemical bottles on the chemical storage rack. cdi- labels were added.7-204.11 provide sanitizer at correct concentrations, diluting as req |
| 2014-12-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed macaroni and cheese in a warmer at 131f. cdi- macaroni reheated in oven to 165f. |
| 2014-12-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed at least 10 containers stacked while wet. |
| 2014-12-30 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed a drill being used to mix hush puppy batter. |
| 2014-12-30 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed no chlorine sanitizer test kit on site. vr required within 10 days. |
| 2014-12-30 |
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 the floor of the walk in cooler saturated with water. pic stated this happen |
| 2014-12-30 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed pies packaged in |
| 2014-08-22 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. pic did not have ansi certification. |
| 2014-08-22 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a rag being reinsed in a handsink and ice being dumped in a handsink. cdi by instruction.6-301.14 post a handwash sign at each handsink. observed one sink in |
| 2014-08-22 |
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 several food items in the walk in cooler that were above 45f after 6 or more hours of cooling (see chart). all food items |
| 2014-08-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed lima beans, country style steak, and collard greens all stored at room temperature on a stove top and below 135f (see chart). cdi by placing all items in the oven for reheati |
| 2014-08-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several foods in the walk in cooler and flip top cooler above 45f (see chart). cdi by placing items that were in the flip top cooler into a reach in cooler for rapid cooling. |
| 2014-08-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 4 chemical bottles that were not labeled. cdi by adding labels to three of the bottles and discarding the fourth. |
| 2014-08-22 |
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 one container of flour not labeled and several sauce bottles that were not labeled. 3-602.11 food packaged on premises f |
| 2014-08-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 5 wet wiping cloths being stored on counter tops. |
| 2014-08-22 |
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 plastic container without a handle being stored/used in a chili bucket |
| 2014-08-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several plastic containers stacked while wet.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. |
| 2014-08-22 |
31 |
3-501.15 quickly cool foods. use methods such as placing food in shallow pans, separating the food into thinner portions, stirring the food in a container placed in an ice water bath, adding ice as an ingredient, or other effective methods. observed lar |
| 2014-02-19 |
20 |
3-501.16(a)(2)- potentially hazardous food held cold shall be 45f or lower. observed hashbrowns and shredded lettuce both warmer than 45f. cdi by recooling in walk in cooler. |
| 2014-02-19 |
19 |
3-501.16(a)(1)- potentially hazardous food being held hot shall be at 135f or higher. observed gravy in oven at 132f. employee stated it sits in there before being added to steam table. cdi by reheat to 165 before serving. suggested time be used or fa |
| 2014-02-19 |
14 |
4-601.11(a)(1)- food contact surfaces shall be cleaned to sight and touch. observed can opener with crusted debris on blade. cdi by setting in 3 comp. sink for cleaning. |
| 2014-02-19 |
49 |
5-202.14- proper backflow prevention is needed for continuous pressure. observed 3 faucets, one near steam table and one under 3 comp. sink without adequate backflow prevention. verification required within 10 days. |
| 2014-02-19 |
1 |
2-102.11- at least one person shall be on site at all times that food is being prepared and have an ansi certification. no one on site had their certificate available at time of inspection. |
| 2014-02-19 |
21 |
3-501.18- a food shall be discarded if it exceeds its time allotment as listed on its datemarking tag. observed a salmon mix dated 2/7-2/14 in reach in cooler. cdi by voluntary discard. also observed facility marking food for 8 days instead of 7. cdi |
| 2014-02-19 |
13 |
3-302.11- food shall be protected from contamination by storing raw foods separate from ready to eat food. observed hamburger patties (raw) stored above shredded lettuce in reach in cooler. cdi by rearranging storage. |
| 2014-02-19 |
34 |
4-302.12(b)- a temperature measuring device with a small diameter probe shall be provided for measuring thin masses. facility only had old nsf thick stem thermometer on site. verification required within 10 days. |
| 2014-02-19 |
54 |
6-403.11(b)- a suitable facility shall be provided for employee personal items separate from food, equipment, and utensils. observed 2 coats stored with dry goods and a paint mixer. |
| 2014-02-19 |
38 |
2-302.11- food employees may not wear fingernail polish when working with exposed food unless gloves are worn. observed 2 employees without gloves wearing nail polish. cdi by instruction. |
| 2014-02-19 |
41 |
3-304.12(a)- utensils stored in food shall have their handles above the top of the food surface. observed 2 chili containers using plastic cups without handles to scoop the food. |
| 2014-02-19 |
45 |
4-501.11- equipment shall be maintained in a state of repair and proper adjustment. observed severe leakage in floor and ceiling of walk in cooler. pan placed under leak. need to repair leaks asap - call when taken care of. |
| 2014-02-19 |
51 |
5-501.17- toilet rooms used for females shall be provided with a covered receptacle. observed garbage can with no covered receptacle. |
| 2014-02-19 |
35 |
3-602.11- food packaged in the establishment shall contain required information as stated in 21cfr101. observed pies available for self service that were not labeled. employee is going to add ingredient list to cooler door so customers can view it as ne |
| 2013-08-28 |
6 |
2-301.12 cleaning procedureuse a clean barrier to turn off faucet when washing hands. observed employee wash their hands but then turn off faucet with their bare hands. cdi by instruction. |
| 2013-08-28 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationstore raw animal food below ready-to-eat food. observed raw chicken and raw beef steak that was removed from commercial packaging stored above french fries in reach-in freezer. o |
| 2013-08-28 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsfood contact surfaces shall be clean to site and touch. observed blade of slicer stored as clean but soiled with food debris.4-501.114 manual and mechanical warewashing e |
| 2013-08-28 |
18 |
3-501.14 coolingpotentially hazardous food shall be cooled from 135 degrees f to 70 degrees f in 2 hours and from 70 degrees f to 45 degrees f in 4 hours. observed a covered container of sausage that operator stated was placed in walk-in unit to cool at 6 |
| 2013-08-28 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holdingpotentially hazardous food shall be hot held at 135 degrees f or above. observed 1 container of lima bean hot holding at 129 degrees f in hot box. c |
| 2013-08-28 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingdate mark potentially hazardous food that is ready-to-eat and held in establishment for over 24 hours. observed 1 container of potatoe salad in walk-i |
| 2013-08-28 |
26 |
7-201.11 separation-storagedon't store poisonous or toxic substances over equipment, single service or food. observed 2 heavy duty degreaser bottles stored on prep tables in kitchen. cdi, spray bottles of heavy duty surface cleaner and degreaser relocated |
| 2013-08-28 |
31 |
3-501.15 cooling methodsuse proper methods to cool food. observed a container of sausage cooling in a covered container. cdi, operator discarded sausage. |
| 2013-08-28 |
45 |
4-501.11 good repair and proper adjustment-equipmentkeep equpment in good repair. observed a torn gasket on reach-in freezer.4-202.11 food-contact surfaces-cleanabilitymultiuse food contact surfaces shall be free from cracks,e easily cleanable and in good |
| 2013-04-26 |
2 |
implement and follow a proper employee health policy. observed employees state that they signed a written policy but 2 employee were not able to find them or demonstrate compliance verbally. cdi by instruction. |
| 2013-04-26 |
6 |
wash hands before doning gloves. observed 2 employees put on gloves without washing their hands in between. cdi; employees washed their hands. |
| 2013-04-26 |
7 |
except when washing fruits and vegetables as specified under section 3-302.15 or as specified in paragraphs (d) and (e) of this section; food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such a |
| 2013-04-26 |
19 |
keep potentially hazardous food being hot held at 135 degrees f and above. observed green beans between 126-127 degrees f and bbq pork between 116-118 degrees f in hot box. cdi; bbq pork and green beans were reheated. |
| 2013-04-26 |
20 |
potentially hazardous food shall be cold held at 45 degrees f or below. observed sausage at 64 degrees f and ham at 58 degrees f in flip top prep 1. cdi; ham and sausage relocated to walk-in to rapidly cool. |
| 2013-04-26 |
51 |
a toilet room used by females shall be provided with a covered receptacle for sanitary napkins. observed no cover on garbage can in women's restroom. |
| 2013-04-26 |
23 |
animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed to eliminate pathogens; either in ready-to-eat form or as an ingredient in another ready-to-eat food; th |
| 2013-04-26 |
37 |
store food 6 inches off of the ground. observed a box of soda dispener syrup stored on ground of outdoor storage unit. |
| 2013-04-26 |
45 |
keep equipment in good repair. observed a torn gasket on right hand door of flip top prep unit 2 |
| 2013-04-26 |
21 |
date mark potentially hazardous food that is ready to eat and held in establishment for over 24 hours. observed several ready to eat foods dated by date of preparation but pasta; fried chicken; cole slaw were not date marked in walk-in cooler. |
| 2013-02-26 |
21 |
properly date mark rte phf products; observed numerous rte phf products stored in walk-in cooler not date marked; all rte phf products properly date marked during inspection. |
| 2013-02-26 |
19 |
properly hot hold phf products; observed rice; gravy; chili; meat loaf all stored on hot holding unit measuring 78-91 f; items transferred into hot holding unit which was turned off; all phf products reheated and stored in functioning unit. |
| 2013-02-26 |
2 |
provide approved employee health policy; observed no employee health policy in place; health policy information given to staff and owner for education. |
| 2012-10-31 |
13 |
maintain proper storage of raw foods according to final cook temperature. ready to eat foods on top followed by: whole beef steak (130f); fish and eggs (140f); pork (150f); ground beef (155f); and poultry (165f). observed hamburger patties over top of rea |
| 2012-10-31 |
21 |
general comment- maintain proper date marking on all opened or constructed foods (ie- chicken salad; bag of lettuce; etc). foods maintained between 42f-45f degrees must be discarded after 4 days. foods maintain at or below 41f degrees must be discarded af |
| 2012-10-31 |
7 |
maintain no bare hand contact with ready to eat foods at all times. observed employees on cook line handling ready to eat foods with bare hands. pic corrected and instructed glove usage. |
| 2012-10-31 |
45 |
general comment- observed split gasket on two door reach in cooler. |
| 2012-10-31 |
1 |
observed no pic (person in charge) with certification at time of inspection. |