| Violation Date |
Code |
Description |
| 2018-11-09 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed floor with exposed concrete that is not smooth and easily cleanable. repeat |
| 2018-11-09 |
37 |
3-307.11 miscellaneous sources of contamination - c observed ham stored in ice bath with lid covering but lid heavily soiled with french toast batter creating source of contamination. cdi reordered position in ice bath to prevent cross contamination. - |
| 2018-11-09 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed black eye pea salad and hummus held greater than 7 days . cdi discarded. repeat. only half |
| 2018-11-09 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer dispenser at three compartment sink dispensing at 0 ppm qac sanitizer . cdi chef adjusted dispenser and proper sanitizer strength achieved. repeat |
| 2018-11-09 |
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 employee wash hands without using soap or paper towel. cdi instructed on proper handwas |
| 2018-08-28 |
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 handled raw eggs and change gloves without hand wash between processes. observed employ |
| 2018-08-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chorizo stored over cooked onions and sweet potatoes. cdi storage reordered. |
| 2018-08-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed qac sanitizer out at three compartment sink but sink is set up with sanitizer basin full and no measurable sanitizer concentration. cdi switched to using di |
| 2018-08-28 |
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 queso cooled from last night at 60 degrees . cdi discarded. |
| 2018-08-28 |
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 queso and chicken salad between 41 and 45 degrees and held greater than 4 days. repeat violation. cdi discarded products. |
| 2018-08-28 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed queso cooled in too great of volume and tightly covered. cooling window |
| 2018-08-28 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on walk in and reach in cooler in need of replacement .4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards in need o |
| 2018-08-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving where clean utensils are stored , walk in shelving, in need of cleaning due to rust and dust. |
| 2018-08-28 |
49 |
5-205.15 maintain a plumbing system in good repair. observed hot water faucet not working at three compartment sink. -0 points- |
| 2018-08-28 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed coating on floor in kitchen in need of replacement concrete floors are exposed and floors are not smooth and easily cleana |
| 2018-08-28 |
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 light shield broken in dish machine area.6-303.11 intensity-lighting - c observed more lighting need in |
| 2018-08-28 |
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 wiping cloths soiled and placed back on counter for use. -0 points- |
| 2018-06-05 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed employee cracking raw shell eggs and then go back to work with ready to eat food without glove change and handwash. cdi educated on hand washing between processes . repeat |
| 2018-06-05 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf observed no certified food protection manager on site at time of inspection. |
| 2018-06-05 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed floor in dishwashing area coating has come off concrete making the floor no longer smooth and easily cleanable. repeat. |
| 2018-06-05 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. - observed chicken salad held for 9 days, greens, pea salad, diced chicken , chicken breast held between 41-45 degrees and held greater than 4 |
| 2018-03-06 |
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 floor damage in kitchen. observed minor damage to wall and ceiling. observed r |
| 2018-03-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris on shelving throughout the facility. repeat |
| 2018-03-06 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed rinse compartment of 3 comp sink with food debris. rinse compartment should only be used to rinse off wash solution from equipment and utensils. |
| 2018-03-06 |
45 |
4-501.11 maintain equipment in good repair. observed shelving in storage area and in reach in and walk in with peeling paint and minor rust. |
| 2018-03-06 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee without hair restrian. observed food employees without beard guard. |
| 2018-03-06 |
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 soup dated 2/25, chicken dated 2/23, pea soup dated 2/20 , burgers dated 2/23 , white beans date |
| 2018-03-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. - observed pot of black beans hot held at 112f. cdi- pic stated that black beans were only out for an hour. black beans were reheated to 176f and place on low heat to be hot held properly. |
| 2018-03-06 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed food employee touch door and go to the back covered area outside then begin to prepare french toast without a glove change. cdi-employee was instructe |
| 2018-03-06 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed 2 employees wash off strawberries in handsink near dish machine. cdi-fruit was discarded. repeat |
| 2018-03-06 |
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 2 food employees bare hand fruit that was ready to eat. cdi-fruit was discarded. |
| 2018-03-06 |
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 several food employees scrubbing hands for less than 15 secs. observed several food emplo |
| 2017-12-18 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed tuna steak served in facility that may be ordered and served undercooked, on the menu it is listed as an |
| 2017-12-18 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee canned drink stored above the ice bath station of the kitchen area. drink is stored in such a manner that a spill will contaminate food products. it |
| 2017-12-18 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf ehs observed cook line employee begin to thaw a tuna steak in the prep line handsink. ehs informed employee that he should be using the adjacent prep sink and the steak |
| 2017-12-18 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a spray bottle of bleach in the dish area with a faded label that was no longer legible. item was relabelled by employee. repeat violation. |
| 2017-12-18 |
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 three containers of ready to eat food such as cooked beans, cooked grains, and chicken salad sto |
| 2017-12-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed large bus tubs wet stacked in the clean dish area. items pyramid stacked by ehs when demonstrating to dish employee proper procedure. |
| 2017-12-18 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed multiple food product boxes stored on the floor of the walk in freezer. observed milk jugs in the walk in cooler stored on a pan, |
| 2017-12-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sticker debris present on the exterior of bus tubs stored as clean. ehs removed the sticker debris and set the item aside for re-processing. remov |
| 2017-12-18 |
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 floor damage, observed damage to walls and baseboards, observed hvac vents rus |
| 2017-09-25 |
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 floor damage in the kitchen area.6-501.12 floors, walls, ceilings including th |
| 2017-09-25 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving, and several tables and other metal surfaces rusted and repaired with aluminum foil. items should be sanded and resurfaced to provide a smooth, easily cleanable surface. observed damage |
| 2017-09-25 |
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 several dry wiping cloths soiled but not being replaced in the kitchen area. once a wiping |
| 2017-09-25 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed large cockroach in the kitchen, insect was eliminated by employee and disposed of. facility had recent pest treatments, no other insects noted. |
| 2017-09-25 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed multiple chemical containers in the facility unlabelled, ranging from sanitizer to degreaser. items were labelled by pic by end of inspection. no points de |
| 2017-09-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed repeat noncompliance on ice bath cold holding items such as pancake batter that contains tcs ingredients, cooked ham products that are stored in the ice bath near the grill. ite |
| 2017-09-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee coffee bottle stored on dry storage racks in the kitchen area. item was moved to the lowest shelf of a nearby table. employee drinks must be stor |
| 2017-06-26 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine shield collecting slight black residue. ensure that the ice machine is cleaned regualrly to prevent accumulation of such debris. |
| 2017-06-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items stored on ice such as pancake batter, raw sausages, fruit salad containing melons at temperatures above 45f. facility procedure currently is to place the items with only |
| 2017-06-26 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf facility has several omelete dishes marked with consumer advisory asterisks, but without a disclosure portion stat |
| 2017-06-26 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed containers of food products stored on the floor of the walk in freezer. |
| 2017-06-26 |
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 floor damage throughout the kitchen area.6-501.12 floors, walls, ceilings incl |
| 2017-06-26 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on several pull-out cooler drawers. |
| 2017-06-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths being used underneath of cutting boards. facility should provide a non-absorbant surface such as a rubber mat instead of wiping cloths. |
| 2017-03-07 |
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 cooked sweet potatoes stored on a rack in the kitchen. pic stated that items were cooked 45min prior. items were under no |
| 2017-03-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed soiled rags stored in the kitchen area handsink. cdi by pic removal. no storage or use of handwashing sinks for any other purpose than washing of hands is all |
| 2017-03-07 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure. -p pic at time of inspection was unable to produce an employee health policy. ehs was able to produce a policy from the facility health binder, which contained p |
| 2017-03-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a tomato dicer stored in the kitchen area with dried tomato debris present on the dicing surfaces. ensure that the dicer is cleaned after each use, o |
| 2017-03-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed facility using ice baths for pancake batter, butter, country ham, raw chorizo. ice baths were not keeping items 45f or below. if using an ice bath, ensure that enough ice is a |
| 2017-03-07 |
45 |
4-501.11 maintain equipment in good repair. observed several split gaskets on the reach in refrigerator units in need of repair. |
| 2017-03-07 |
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 knives being stored in the crevices between prep units and other equipme |
| 2017-03-07 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed garbage dumpster doors ajar with garbage hanging out of the sides. |
| 2017-03-07 |
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 sweet potatoes cooling on a sheet pan in the ktichen with no refrigeration |
| 2016-10-18 |
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 some areas of kitchen floor with divots and damage, floor needs repair/ repla |
| 2016-10-18 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket on walk in cooler door (repeat) . 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed a few damaged and dingy cutting boards need |
| 2016-10-18 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a number of fruit flies in kitchen and at coffee area. maitain pest control efforts to prevent/ eliminate presence of pests. |
| 2016-10-18 |
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 sealed 4 and 5 gallon containers of black beans and cooked herb potatoes |
| 2016-10-18 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed mis-labeled bottle of unknown chemical labled as sanitizer at dish machine. cdi- bottle removed. |
| 2016-10-18 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -p observed a large number of date mark required foods that were stored in walk in cooler out of date inclu |
| 2016-10-18 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer dispenser not dispensing sanitizer at correct concentration reading 0 ppm so 3 comp sink and all spray bottles of sanitizer were reading 0 ppm. cdi- |
| 2016-10-18 |
13 |
to 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw lamb stored on speed rack in walk in cooler above cooked mushrooms. observed bag of raw shrimp stored in same tub with rte crab and lobster meat and mozz. cheese. cdi- food |
| 2016-10-18 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee drink stored above some flat pans on storage rack. cdi- drink removed. |
| 2016-10-18 |
1 |
repeat violation 2-102.12 pic demonstrates knowledge by being a certified food protection manager. - present pic is not certified. |
| 2016-04-13 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - observed a personal drink on the shelf above one of the prep units. store drinks low and below items used for the facility. |
| 2016-04-13 |
1 |
repeat violation 2-102.12 pic demonstrates knowledge by being a certified food protection manager. - pic is not certified. |
| 2016-04-13 |
21 |
general comment 3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p - observed a container of pea salad at 45f in the reach in cooler. item was dated 4/6 |
| 2016-04-13 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. - observed no chlorine test strips for the dish machine. verification required 4/22/2016 |
| 2016-04-13 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on the walk in cooler door. replace gasket. |
| 2016-04-13 |
23 |
repeat violation 3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - observed correct changes on the breakfast menu but the dinner menu has not been fixed yet. veri |
| 2016-01-12 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on 2 prep units and a reach in cooler. replace gaskets. pic stated the gaskets have been ordered.observed rusty shelving in the walk in cooler and some shelves where cont |
| 2016-01-12 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - observed a knife stored between a prep unit and prep table. do not store utensils between tables because it is not an easy area |
| 2016-01-12 |
23 |
general comment 3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - observed items such as chicken and turkey and veggies marked with a consumer advisory. observed |
| 2016-01-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed potatoes and sweet potatoes in the steam table below 135f. cdi - potatoes were reheated to above 165f (see temp chart) |
| 2016-01-12 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf - 2 pics with certification were not present during inspection. recommend getting someone else certified that is here a lot. |
| 2015-10-27 |
54 |
6-303.11 intensity-lighting - observed insufficient lighting inside walk-in cooler and in kitchen area. light fixtures not working. repair. |
| 2015-10-27 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed vent covers with heavy dust build-up. observed g |
| 2015-10-27 |
45 |
4-501.11 maintain equipment in good repair. observed ice accumulating on food boxes inside walk-in freezer. repair. |
| 2015-10-27 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees wearing watches, arm bands while preparing/plating food.cdi by removing arm bands, watches. |
| 2015-10-27 |
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 beans in walk-in cooler date marked 10-13. cdi voluntary discard. |
| 2015-10-27 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed bacterial build-up on ice machine ice deflector. cdi by cleaning. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sig |
| 2015-10-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered employee beverage stored on food prep surface. cdi removed beverage. |
| 2015-04-30 |
45 |
(general comment)4-501.12 cutting surfaces - c; keep cutting surfaces in good repair; observed stained / gouged cutting board in use in need of resurfacing. |
| 2015-04-30 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c keep non-food contact surfaces clean; observed foil covering on shelving in kitchen area collecting debris; remove daily if used. |
| 2015-04-30 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p; properly dispose of food products that are beyond hold time; (4-7days) observed cut tomatoes, tofu, hummus all approximately 2 days past discard |
| 2015-04-30 |
42 |
4-901.11 equipment and utensils, air-drying required - c; properly air dry; observed numerous containes stacked wet in kitchen area.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c; properly stor |
| 2015-04-30 |
51 |
(general comment)6-202.14 toilet rooms, enclosed - c; keep all restrooms enclosed by installing a self closing device; observed employee restroom with broken self closing device in need of repair. |
| 2015-02-25 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c; keep floors clean; observed flooring underneath kitchen equipment collecting debris in need of cleaning. |
| 2015-02-25 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c; keep non-food contact surfaces clean; observed food debris collecting on equipment and inside storage containers. |
| 2015-02-25 |
45 |
4-501.12 cutting surfaces - c; keep cutting surfaces in good repair; observed gouged / stained cutting boards in kitchen area in need of resurfacing.4-202.11 food-contact surfaces-cleanability - pf; keep food contact surfaces in good repair; observed spat |
| 2015-02-25 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c; properly store clean utensils; observed clean lids and utensils stored inside dirty tubs and containers. |
| 2015-02-25 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf; provide consumer advisory that has all required parts; observed ( * these items cooked to order) or equivalent missing from menus. cdi |
| 2014-11-06 |
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 pork and turkey sausage patties stored inside hot holding unit measuring 117-125 degrees f; unit turn |
| 2014-11-06 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p; properly date mark /and properly di |
| 2014-11-06 |
34 |
(general comment)4-204-112 temperature measuring devices-functionality - pf; provide thermometers that function properly for task given; observed only dial thermometers used in kitchen; obtain thin probe thermometers (recommended digital) for checking foo |
| 2014-11-06 |
45 |
(general comment) 4-501.12 cutting surfaces - c; keep cutting boards in goofd repair; observed stained /gouged cutting boards in use in need of resurfacing. |
| 2014-11-06 |
42 |
4-901.11 equipment and utensils, air-drying required - c; properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2014-09-10 |
54 |
(general comment)6-202.12 heating, ventilation, air conditioning system vents; keep vents clean; observed two large vents in kitchen area in need of cleaning. |
| 2014-09-10 |
45 |
4-501.12 cutting surfaces; keep cutting boards in good repair; observed stained/gouged cutting boards in use in need of resurfacing. |
| 2014-09-10 |
41 |
3-304.12 in-use utensils, between-use storage; properly store in use utensils; observed knives stored in between units on surfaces that are not cleaned or cleaned easily. |
| 2014-09-10 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils; properly wash, rinsed and sanitize food contact surfaces; observed numerous containers stored clean with food debris stuck to surfaces; cdi containers pulled and proper |
| 2014-06-10 |
8 |
6-301.13 only use hand washing sinks for hand washing; observed employee washing lettuce in hand sink; cdi lettuce discarded. |
| 2014-06-10 |
14 |
4--501.114 provide sanitizer during operation hours; observed spray bottles of sanitizer measuring 0ppm cdi sanitizer made during inspection. |
| 2014-06-10 |
20 |
3-501.16 properly cold hild phf products; observed cold hiolding unit not functioning with numerous phfproducts measuring 55-60 f (various cheese, various proteins) cdi all phf products discarded by staff. vr to ensure unit is fixed. |
| 2014-06-10 |
36 |
6-501.111keep facility free of pest'; observed flies in kitchen area; observed dead roaches in kitchen area. |
| 2014-06-10 |
45 |
(general comment) 4-501.12 keep cutting surfaces in good repair; observed gouged/stained cutting boards in kitchen in need of resurfacing. |
| 2014-06-10 |
42 |
(general comment) 4-901.11 properly air dry; obserevd numerous containers stacked wet in kitchen area. |
| 2014-03-18 |
53 |
(general comment) 6-201.11 floors, walls and ceilings-cleanability; keep floors clean; observed flooring underneath cooking equipment in need of cleaning. |
| 2014-03-18 |
45 |
4-501.12 cutting surfaces; keep equipment in good repair; observed stained / gouged cutting boards in use in kitchen area in need of resurfacing. |
| 2014-03-18 |
23 |
(general comment) 3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens; provide consumer advisory for raw amnimal meats served raw or undercookedl; observed advisory posted missing reminder; cdi |
| 2014-03-18 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils; properly wash, rinse and sanitize food contact surfaces; observed numerous containers stored clean with food debris stuck to surfaces; cdi containers pulled and placed |
| 2014-03-18 |
4 |
2-401.11 eating, drinking, or using tobacco; properly store employee drinks; observed employee drink stored on prep table without lid and beside and above food contact surfaces. drink discarded. |
| 2013-11-20 |
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 grits, gravy and black beans all stored on steam table measuring 100 degrees f; steam table was not turne |
| 2013-11-20 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition; properly discard phf rte food products that have exceeded self life; observed numerous containers of cut tomatoes 2 days past self life of 7 days. to |
| 2013-11-20 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens; provide consumer advisory for raw animal products that are served raw or undercooked; observed eggs on menu cooked to order with no advisory |
| 2013-11-20 |
45 |
(general.comment) keep equipment in good repair; observed gouged/stained cutting boards in use in kitchen area in need of resurfacing. |
| 2013-11-20 |
54 |
(general comment) keep vents clean; observed vents in kitchen area collecting heavy debris in need of cleaning. |
| 2013-09-16 |
23 |
provide consumer advisory for raw meats served undercooked or raw; observed eggs on menu which need advisory. menu pending printing. |
| 2013-09-16 |
14 |
properly wash, rinse and sanitize; observed dish machine not properly sanitizing during rinse cycle. maintenance call made during inspection; three compartment sink setup until repair is made. |
| 2013-09-16 |
13 |
properly store raw meat products; observed raw chicken stored above raw ground beef in walk-in cooler. all raw meats properly stored according to final cooking temperature. |
| 2013-09-16 |
4 |
(general comment) properly store employee drinks; observed employee drink stored on prep table. drink properly stored. |
| 2013-06-13 |
23 |
provide consumer advisory for animal products served raw or undercooked; observed eggs on menu served cooked to order in need of advisory; advisory missing from menu. cdi in place back next inspection. |
| 2013-06-13 |
20 |
properly cold hold phf products; observed butter stored on ice in kitchen area measuring 53 degrees f; more ice added to fully submerge container to maintain temperature. |
| 2013-06-13 |
42 |
properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2013-06-13 |
36 |
keep facility free of pest; observed flies in kitchen area. |
| 2013-03-11 |
42 |
properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2013-03-11 |
13 |
properly store raw meat products; observed raw ground beef stored above raw pork and rte foods in walk-in cooler. raw meats properly stored according to final cooking temperature. |
| 2013-03-11 |
8 |
provide hand washing signs ar all employee hand washing sinks; observed both hand washing sinks in kitchen area missing hand wash signs. |
| 2013-03-11 |
4 |
properly store employee drinks; observed employee drink stored on prep table in kitchen area. drink properly stored during inspection. |
| 2012-11-20 |
7 |
3-301.11 prevent contamination from hands;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 ha |
| 2012-11-20 |
47 |
keep non-food and food contact surfaces clean; observed hood filters in need of cleaning; observed sides of cooking equipment in need of general cleaning; observed shelving throughout kitchen area in need of cleaning. |
| 2012-11-20 |
45 |
keep food and non-food contact surfaces in good repair; observed melted plastic containers in kitchen area; observed gouged/stained cutting boards in use in kitchen area in need of resurfacing. |
| 2012-11-20 |
36 |
keep facility free of pest; observed flies in kitchen area. |
| 2012-11-20 |
31 |
3-501.15 use proper cooling methods; observed ground beef inside cold holding unit measuring 58 degrees f; staff states that product was cooling at room temperature for a period of time (less than 2 hours) and then placed into cold holding unit. product w |
| 2012-11-20 |
23 |
3-603.11 provide consumer advisory for raw or undercooked meat products; disclosure shall include: (1) a description of the animal-derived foods; such as “oysters on the half shell (raw oysters);” “raw-egg caesar salad;” and “hamburgers (can be cooked to |
| 2012-11-20 |
20 |
3-501.16 properly cold hold phf products; observed butter and cut melon stored on ice in large container measuring 55-62 degrees f. both butter and melon placed in walk-in to cool quickly back down to required temperature. |
| 2012-11-20 |
14 |
4-601.11 properly wash rinse and sanitize food contact surfaces; observed numerous containers; pans and utensils stored clean with food debris stuck to surfaces. containers; pans and utensils pulled and placed into dirty dish sink to be washed. |
| 2012-11-20 |
13 |
3-302.11 properly store raw meats; observed raw ground beef and raw beef steak stored above rte food products inside walk-in refrigerator. all raw meats properly stored according to final cooking temperatures. |
| 2012-11-20 |
6 |
2-301.12 (c) to avoid recontaminating their hands or surrogate prosthetic devices; food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle |