| Violation Date |
Code |
Description |
| 2018-12-13 |
53 |
general comment 6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - observed the baseboard by the walk in cooler in disrepair. |
| 2018-12-13 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on both doors of the prep unit on the cook line and on the fish prep unit. replace gaskets. pic stated new equipment has been ordered and will be delivered next week. |
| 2018-12-13 |
33 |
repeat violation 3-501.13 use approved thawing methods. - observed raw ground beef and raw chicken thawing at room temperature. cdi - items were placed back in the freezer. |
| 2018-12-13 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - observed raw chicken gizzards stored above raw fish in the prep unit next to the stove. cdi - items were rearranged correctly. |
| 2018-09-20 |
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 3 pans of mashed potatoes at 74f - 75f and 2 pans of cabbage at 75f at 2:15 pm in the walk in cooler. employee stated thos |
| 2018-09-20 |
39 |
general comment 3-304.14 wiping cloths, use limitation - c - observed a sanitizer bucket at 0 ppm chlorine. cdi - bucket was remade at 50 ppm. |
| 2018-09-20 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed split gaskets on both doors of the prep unit on the cook line and the fish prep unit by the fryers. replace gaskets.observed rust build up on the drying racks. resurface/replace shelv |
| 2018-09-20 |
33 |
repeat violation 3-501.13 use approved thawing methods. - observed fish, ground beef and several boxes of chicken thawing at room temperature near the prep tables. cdi - items were placed in the walk in cooler to thaw until they are needed for prep. |
| 2018-09-20 |
53 |
general comment 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 heavy dust build up on the cei |
| 2018-09-20 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the top shelf of the silver drying rack. cleaning needed on the fryers and the hood for the fryers. |
| 2018-04-17 |
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 in the prep unit gaskets. |
| 2018-04-17 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on both doors of the prep unit on the cook line. replace gaskets. |
| 2018-04-17 |
33 |
3-501.13 use approved thawing methods. - observed ground beef and fish thawing out on the counter. cdi - items were placed under cold running water to thaw. |
| 2018-04-17 |
31 |
repeat violation 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 yams and greens cooling while covered with saran wrap. |
| 2018-04-17 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p - observed 2 sanitizer bottles too strong and bleaching out the test strip. cdi - bottles were remade at 200 ppm. |
| 2018-03-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw shell eggs stored at room temp for approx. 40 minutes acc. to pic. cdi- eggs moved to walk in cooler to chill back to 45 or below. reviewed tphc option with pic. |
| 2018-03-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed pan of baked chicken in hot holding cabinet at 119 and pan of baked chicken in hot holding drawer at 109. cdi- chicken in hot holding drawer voluntarily disposed of. appears dr |
| 2018-03-21 |
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 employee re-set tphc 4 hr t |
| 2018-03-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths in sanitizer water reading 0 ppm. cdi- buckets re-placed with proper strength sanitizer. |
| 2018-03-21 |
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 green beans cooling approx. 2 hrs in a deep and not well ventilated pan at |
| 2017-12-21 |
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 ceiling around return vents near ice machine are |
| 2017-12-21 |
45 |
4-501.11 maintain equipment in good repair. walk in freezer gasket is torn, needs replacing. |
| 2017-12-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed pan of rice at 90-112 degrees in hot box. cdi- rice voluntarily disposed of by pic. (repeat) |
| 2017-12-21 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed a number of sanitizer buckets reading 0 ppm. cdi- sanitizer buckets re-made to proper strength. |
| 2017-09-14 |
20 |
k3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed food in make table at 50 degrees including hot dogs, cut letttuce, and sliced tomatoes. observed raw bacon and raw ground beef at 48 degrees inside reach in part of this cooler |
| 2017-09-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed meatloaf at 120 degrees and a few pans of rice in hot boxes at 93 degrees (repeat). workers said they had placed meatloaf in hot box temporarily until it could be made into chi |
| 2017-09-14 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken gizzards stored above fish in small fish prep cooler. observed pan of raw fish stored on wrapped ground beef, and raw chicken gizzards stored on top of pans of fish in w |
| 2017-09-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed fresh prepped tomatoes, lettuce, and sliced cheese in make table of large prep unit at 56, 53, and 58 degrees. foods inside this unit were borderline cold at 45 degrees and inte |
| 2017-09-07 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed open employee drink stored next to foods during prep. observed evidence of an employee eating and storing personal food near restaurant food during food prep. cdi- employees corrected, drink and foo |
| 2017-09-07 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed nearly all tcs foods between 90-118 degrees in one hot box that, according to worker, had been placed in hot box from walk in cooler for reheating an |
| 2017-09-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed ribs in hot box at 120 degrees. worker said ribs were cooked, placed in hot holding, removed from hot box to be sauced, and then placed back into hot box. hot holding units are |
| 2017-09-07 |
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 fried okra and fried squash |
| 2017-09-07 |
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 tightlyt wrapped pan of 4 meatloafs in walk in cooler cooling approx. 3 hrs at 85 degrees. as food had not reached 70 degree |
| 2017-09-07 |
33 |
3-501.13 use approved thawing methods. observed frozen raw ground beef left out to thaw. reviewed proper thawing methods with pic, ground beef placed in prep sink to have cool water running over it to speed thawing process. |
| 2017-09-07 |
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 large container of salt in dry good storage area not labeled. |
| 2017-09-07 |
45 |
4-501.11 maintain equipment in good repair. observed badly torn gasket on walk in freezer door (repeat). observed rusted dish storage racks in dish area. |
| 2017-09-07 |
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 some dust around ceiling vents and on walls near |
| 2017-09-07 |
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 deep and tightly covered pans in use to cool foods, some foods 4-5 inches |
| 2017-04-07 |
45 |
4-501.11 maintain equipment in good repair. observed gasket badly torn on walk in freezer door needing replacing. observed a few racks in walk in cooler rusted and showing rust.general comment: will follow up that tphc form is revised. observed walk in co |
| 2017-04-07 |
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 actively cooling sweet potatoes and rice that were cooling in deep and sea |
| 2017-04-07 |
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 fried chicken, fried okra, |
| 2017-04-07 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed a few foods prepped today that were date marked with yesterdays date, be sure to accurately date mark foods. cdi- foods properly da |
| 2017-04-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed a number of foods in hot box, tubs of rice, ribs, and pans of fried chicken at 118-128 degrees for approx. 30 min. cdi- foods reheated for proper hot holding. (repeat) |
| 2017-03-29 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf hot water handle on handwash sink next to walk in freezer is stripped, sink cannot provide hot water, have problem corrected asap, will follow up within 10 days. |
| 2017-03-29 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed chicken gizzards stored above tubs of raw fish in walk in cooler. cdi- food properly stored. |
| 2017-03-29 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed significant amounts of build up in kitchen ice machine on ice chute. cdi- pic took ice machine out of service to dispose of ice and clean the mac |
| 2017-03-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed make table holding all tcs foods: sliced tomatoes, lettuce, potato salad, and cole slaw at 48-53 degrees. all tcs foods inside the reach in part of cooler were borderline cold a |
| 2017-03-29 |
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 many pans of various cooked and cooling foods cooling in deep and sealed p |
| 2017-03-29 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. need thermometers in fish prep cooler and service line cooler holding potato salad. |
| 2017-03-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed a number of foods in hot box, tubs of rice and tubs of gravy that were 118-122 degrees for approx. 1 hr. cdi- foods reheated for proper hot holding. |
| 2017-03-29 |
45 |
4-502.11(a) maintain utensils in good repair. observed a few racks in walk in cooler rusted and showing rust. |
| 2017-03-29 |
49 |
5-205.15 maintain a plumbing system in good repair. 3 comp sink mixing valve not working, only hot water under pressure available, have problem fixed asap |
| 2017-03-29 |
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. need to clean dust from prep sink partition wall and ceil |
| 2017-03-29 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. bulbs above prep sink need shields.general comment: will follow up to check make table, fly problem, cooling method |
| 2017-03-29 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed bad fly problem in several areas of kitchen and dining room. have fly problem treated, due to repeat violations i will follow up within 10 days. |
| 2016-12-13 |
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 |
| 2016-12-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf: observed employee rinsing cloth at handsink. cdi- directed employee to use 3-compartment sink. |
| 2016-12-13 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed build-upbegiining in ice machine on shield. |
| 2016-12-13 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p: observe dmany items being reheated in steam wells. beans 99 f after one hour. cdi- foods moved to grill and stovetop and reheated to over 165 f. |
| 2016-12-13 |
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: found three whole meat loaves tightly covered and cooling in walk-in cooler at 121 f. thirty minutes later they were 17 f cool |
| 2016-12-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: found fried chicken holding at room temperature at 119 f. chili holding on grill 1128 f. all reheated to above 165 f. |
| 2016-12-13 |
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: found fried okra from previous nigh |
| 2016-12-13 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf : found meat loaf cooling tightly vented . food would not reach required temperatur |
| 2016-12-13 |
36 |
.6-501.111 keep the premises free of insects, rodents, and other pests. observed somefliesin kitchen. cdi- pest control contract in place. |
| 2016-12-13 |
45 |
4-501.11 maintain equipment in good repair. observed 3-comp sink splitting at seams. observed door handle and gasket of over/under hot box in poor repair. observed shelves in walk in cooler rusting and peeling. |
| 2016-12-13 |
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 caulking at sinks in poor repair and in need of stripping and re-caulking. |
| 2016-12-13 |
26 |
7-201.11 store toxic materials to avoid contamination. -p: observed windex stored over sealed bread buns in dry storage. cdi- windex relocated. 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one sanitize |
| 2016-08-24 |
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 3 deep pans of collard greens and a deep tub of ribs that had been cooling since yesterday, over 6 hrs, that were 48-5 |
| 2016-08-24 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed dirty utensils stored in handwash sink next to 3 comp sink .cdi- items removed. |
| 2016-08-24 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine with significant mold build up inside bin around chute. pic disposed of ice and will not use until properly cleaned. |
| 2016-08-24 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled spray bottle of unknown chemical content. cdi- bottle removed. |
| 2016-08-24 |
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 deep and covered pans in use to cool foods. cdi- reviewed proper cooling m |
| 2016-08-24 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a number of house flies in kitchen, landing on cutting boards and work surfaces. need to maintain pest control measures in place to prevent pests. cutting boards cleaned. |
| 2016-08-24 |
45 |
4-501.11 maintain equipment in good repair. hot hold cabinet handle is loose, needs re-fastening. a few walk in racks are peeling, need replacing. |
| 2016-08-24 |
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. caulk at wall of handwash and 2 comp prep sink is badly degraded, needs repair/ recaulk |
| 2016-08-24 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed a ceiling light fixture near stove with exposed bulbs, needs a light shield or bulb covers. |
| 2016-05-23 |
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 - facility did not have the time mar |
| 2016-05-23 |
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 pasta and cabbage cooling tightly covered in saran wrap. observed a larg |
| 2016-05-23 |
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 a scoop for mac and cheese stored in 98f water. |
| 2016-05-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed some black build up on the back of the ice shield. clean shield. |
| 2016-05-23 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a broken gasket and a very loose handle on on a hot box door. repair. |
| 2016-05-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2016-02-22 |
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 food debris built up on the walk in cooler shelves and the gaskets of the prep units. |
| 2016-02-22 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed broken gasket on the walk in freezer door. replace gasket. |
| 2016-02-22 |
22 |
general comment 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 - facility keeps fri |
| 2016-02-22 |
20 |
• 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed potato salad, cole slaw and cabbage above 45f (see temp chart). - cdi - potato salad was placed in the walk in to cool, cole slaw was voluntarily discarded and the cabbage w |
| 2016-02-22 |
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 an employee shred cheese with bare hands. cdi - cheese was voluntarily discarded. |
| 2016-02-22 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf - pic with certification was not present during inspection. |
| 2015-11-16 |
31 |
repeat violation 3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - observed 2 containers of mac and cheese cooling tightly covered |
| 2015-11-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed rice in the hot box holding at 94f. observed fried okra at 78f and fried squash at 73f on the counter. cdi - all items reheated to at least 165f. |
| 2015-11-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - observed several flies in the kitchen and dining room. pic stated an air curtain has been ordered for the back door. get rid of the flies in the mean time and be mindful of how long |
| 2015-11-16 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a broken gasket on the freezer. replace gasket. |
| 2015-11-16 |
49 |
general comment 5-205.15 maintain a plumbing system in good repair. - observed a leak at the handsink by the freezer. repair leak. |
| 2015-11-16 |
39 |
3-304.14 wiping cloths, use limitation - c - observed wiping cloths stored in sanitizer buckets that were 0 ppm. cdi - new sanitizer was provided at the proper concentration. |
| 2015-03-30 |
54 |
6-202.12 heating, ventilation, air conditioning system vents - c; keep vents clean; observed air intake vents collecting heavy debris in need of cleaning. |
| 2015-03-30 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c; keep floors clean; observed flooring underneath kitchen equipment collecting debris in need of cleaning. |
| 2015-03-30 |
37 |
3-305.11 food storage-preventing contamination from the premises - c; keep dry food products properly sealed to prevent contamination; observed bags of pasta stored open exposed to contamination in kitchen area. |
| 2015-03-30 |
36 |
6-202.13 insect control devices, design and installation - c; properly install pest control devices; observed fly traps stored above sweet potatoes in back storage area. |
| 2015-03-30 |
31 |
3-501.15 cooling methods - pf; properly cool using approved methods; observed numerous containers of mac and cheese and sweet potatoes stored sealed in large containers cooling in walk-in cooler measuring 142-150 degrees f; cdi all plastic wrap removed an |
| 2014-12-08 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c; keep floors clean; observed flooring underneath cooking equipment collecting large amounts of food debris in need of cleaning. |
| 2014-12-08 |
47 |
4-602.13 nonfood contact surfaces - c; keep non-food contact surfaces clean; observed all cooking equipment collecting debris in need of cleaning. |
| 2014-12-08 |
45 |
4-202.11 food-contact surfaces-cleanability - pf; keep equipment in good repair; observed rusted shelving inside walk-in cooler in need of replacing; observed broken plastic containers and lids in need of replacing. |
| 2014-12-08 |
36 |
6-501.111 controlling pests - pf; keep facility free of pest; observed flies in kitchen area. |
| 2014-12-08 |
35 |
3-602.11 food labels - pf; properly label packaged food; observed packaged desserts at front counter for customer self service not having required labeling; cdi desserts placed behind counter and given to customers by staff. |
| 2014-12-08 |
31 |
3-501.15 cooling methods - pf; properly cool using approved methods; observed numerous containers of cooked veggies cooling inside large sealed containers on prep tables; cdi food products transferred into smaller pans and left uncovered to cool rapidly. |
| 2014-09-18 |
31 |
3-501.15 cooling methods - pf; properly cool using approved methods; observed numerous metal containers of sweet potatoes wrapped tight with plastic and cooling on prep table measuring 160 degrees f; cdi plastic removed and potatoes placed into shallow pa |
| 2014-09-18 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p ; properly hot hold phf products; observed hot holding unit not functioning properly with numerous containers of stew beef and rice measuring 9 |
| 2014-09-18 |
36 |
6-501.111 controlling pests - pf; keep facility free of pest; observed numerous flies throughout establishment. |
| 2014-09-18 |
47 |
4-602.13 nonfood contact surfaces - c; keep non-food contact surfaces clean; observed surfaces of cooking equipment collecting food debris in need of cleaning. |
| 2014-09-18 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c keep floors clean; observed flooring underneath cooking equipment in need of general cleaning. |
| 2014-06-19 |
45 |
4-201.11 equipment and utensils-durability and strength; keep all equipment in good repair; observed leak coming from bottom side of rinse sink at three compartment setup; observed damaged plastic lids in need of replacing. |
| 2014-06-19 |
41 |
3-304.12 in-use utensils, between-use storage; properly store in-use utensils; observed scoops stored inside standing water; store in-use utensil between use in product with handle extended out, on clean surface or in hot water (135 degrees f) or cold wa |
| 2014-06-19 |
36 |
6-501.111 controlling pests; keep facility free of pest; observed numerous flies throughout kitchen area. |
| 2014-06-19 |
8 |
6-301.12 hand drying provision; ensure that all hand sinks have hand drying device; observed no device and/or paper towels available at hand sink in kitchen area. cdi towels provided. |
| 2014-03-14 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding; properly hot hold phf products; observed numerous phf products stord on steam table measuring 110-120 degrees f (green beans, rice, greens, gravy) |
| 2014-03-14 |
36 |
6-501.111 controlling pests; keep facility free of pest; observed numerous fruit flies in kitchen area. |
| 2014-03-14 |
33 |
3-501.13 thawing; properly thaw using proper methods; observedf bolagna thawing on prep table at room temperature. |
| 2014-03-14 |
45 |
4-501.12 cutting surfaces; keep equipment in good repair; observed gouged, stained cutting board in kitchen area in need of resurfacing. |
| 2014-03-14 |
41 |
3-304.12 in-use utensils, between-use storage; properly stored in use utensils; observed numerous tongs and utensils stored in standing water in kitchen area. |
| 2013-11-11 |
53 |
keep floors, walls and ceiling clean; observed vents in kitchen area dusty in need of cleaning; observed flooring underneath equipment collecting debris in need of cleaning |
| 2013-11-11 |
47 |
keep non-food contact surfaces clean; observed surfaces of dry food bins collecting food debris in need of cleaning; observed shelving throughout establishment in need of cleaning. |
| 2013-11-11 |
36 |
keep facility free of pest; observed flies in kitchen. |
| 2013-11-11 |
35 |
(general comment) properly label prepackaged self service food products; observed desserts package and offered for self service having no labels on packages; info printed out for management regarding labeling. |
| 2013-11-11 |
19 |
properly hot hold phf products; observed bbq chicken stored on steam table measuring 113 degrees f; chicken reheated and placed back on steam table. |
| 2013-11-11 |
14 |
provide sanitizer during operation hours; observed sanitizer in spray bottles measuring to high bleaching out test strips; sanitizer corrected during inspection.properly wash rinse and sanitize; observed pans / containers stored clean with food debris stu |
| 2013-09-03 |
35 |
(general comment) properly label all packaged food products that are self served by customers; observed dessert pies and cake slices packaged at facility and are available for self service to customers with no labeling on packages; cdi by education in pla |
| 2013-09-03 |
21 |
properly date mark rte phf products; observed mac / cheese and cooked proteins, cole slaw and potato salad all stored in walk-in cooler not date marked all items in question were prepared 3 days ago; all rte phf products properly date marked during inspec |
| 2013-09-03 |
36 |
keep facility free of pest; observed flies in kitchen area. |
| 2013-09-03 |
53 |
keep flooring throughout establishment clean; observed flooring inside both walk-in freezer and cooler collecting debris in need of cleaning; observed flooring behind cooking equipment collecting food debris in need of cleaning. |
| 2013-09-03 |
47 |
keep non-food contact surfaces clean; observed inside bottom surfaces of fryers in need of cleaning; observed lids to bulk dry food bins collecting heavy debris in need of cleaning. |
| 2013-06-04 |
36 |
keep facility free of pest; observed fruit flies in back kitchen area near dry storage. |
| 2013-06-04 |
31 |
properly cool phf products using approved methods; observed numerous cooked/hot phf products stored in large metal/sealed containers in walk-in cooler; all products transferred into shallow pans and left uncovered to properly cool within given time frame. |
| 2013-06-04 |
4 |
properly store employee drinks; observed employee drinks stored on shelving throughout kitchen area stored above and with food contact surfaces. |
| 2013-06-04 |
2 |
provide/have in place approved employee health policy; observed employees having no knowledge of employee health policy; handouts given with policy information. |
| 2013-03-18 |
47 |
keep non-food contact surfaces clean; observed surfaces of lids to bulk dry food bins collecting food debris in need of of cleaning; observed surfaces underneath fryers collecting food debris in need of cleaning. |
| 2013-03-18 |
31 |
use proper cooling methods for phf products; observed numerous large pans of hot mac and cheese and beans stored inside walk-in cooler and wrapped tight. mac and cheese and beans uncoovered until fully cooled. |
| 2013-03-18 |
20 |
properly cold hold phf products; observed sliced tomatoes; cole slaw stored in cold holding unit measuring 50 degrees f; slaw and tomatoes placed into deep metal pans and covered to maintain uniform temperature. |
| 2013-03-18 |
14 |
provide santizer during operation; observed sanitizer provide in spray bottle measuring 0ppm chlorine; sanitizer corrected during inspection. |
| 2013-03-18 |
4 |
properly store employee beverages; observed employee beverage stored on food storage shelf in kitchen area. beverage properly stored. |
| 2012-12-06 |
31 |
properly cool phf products; observed numerous containers of mac and cheese and heat treated vegetables cooling in covered deep cotainers inside walk-in cooler measuring 99-128 degrees f; items uncovered and/or transferred into shallow pans. |
| 2012-12-06 |
47 |
keep non-food contact surfaces clean; observed lids to dry food products collecting debris in need of cleaning. |
| 2012-12-06 |
42 |
properly store clean utensil to prevent contamination; observed clean container lids stored in dirty bus tub. |
| 2012-12-06 |
36 |
keep facility free of pest; observed fruit flies in kitchen area. |
| 2012-12-06 |
20 |
properly cold hold phf products ; observed sliced cheese; sliced tomato; hot dogs and cole slaw all stored on cold holding unit measuring 58-61 degrees f; all items placed on ice until unit can be repaired (approx. 6:00 pm) |