| 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 ceiling tiles missing from kitchen ceiling. observed some residues accumulating on top of dish machine. |
| 2018-11-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed top of dish machine |
| 2018-11-09 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed cups stored less than 6 inches from the ground and only at 4 inches of clearance. provide minimum 6 inches to protect from poss |
| 2018-11-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishwasher towel drying clean equipment at 3 compartment sink.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches |
| 2018-11-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed cloth used to stabilize cutting board in kitchen. repeat. observed several wiping cloths on waist of food employees. observed 1 sanitizer bucket of quat sanitizer below required con |
| 2018-11-09 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf - observed 1 food thermometer not accurate to within + or - 2 degrees f. cdi, pic removed thermometer from use. |
| 2018-11-09 |
19 |
3-501.16(a)) maintain tcs foods in hot holding at 135f or above. -p - observed potatoes hot held on rack at 115 degrees f. cdi, employee placed rack in walk inooler to rapidly cool. |
| 2018-11-09 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf - observed box labeled harbor banks keta salmon portions from us foods but pic could not provide parasite destruction informati |
| 2018-07-18 |
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 1 food employee turn faucet off with their bare hands after washing. cdi by instruction |
| 2018-07-18 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed unwashed produce over ready to eat foods in walk in cooler. cdi, items relocated for proper storage.c |
| 2018-07-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed 1 pan of lettuce overstacked above 45 degrees f. cdi, operator located to rapidly cool. |
| 2018-07-18 |
26 |
7-209.11 storage-other personal care items - observed medicines/supplements stored in cabinet over prep table and single-service articles near coca cola drink dispenser. cdi, items relocated. |
| 2018-07-18 |
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 potatoes cooling on rack in kitchen. cdi, potatoes relocated to rapidly |
| 2018-07-18 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - observed dish machine providing 0ppm chlorine sanitizer when tested. operator primed sanitizer but unable to provide consistent |
| 2018-07-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloth used to stabilize cutting board in kitchen. |
| 2018-07-18 |
37 |
3-307.11 miscellaneous sources of contamination - c - observed creamer stored behind hand washing sink at front counter below disposable towel dispenser. cdi, creamer relocated to prevent possible contamination. |
| 2018-07-18 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c - observed coffee filters removed from commercial packaging and stored uncovered / unprotected behind front counter. |
| 2018-07-18 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed split gasket on door of walk in cooler. observed dish machine not calibrated. pic made service call for equipment while on-site. |
| 2018-03-06 |
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 fruit cooling in the front line prep unit. this is not an acceptable lo |
| 2018-03-06 |
33 |
3-501.13 use approved thawing methods. observed meatloaf being stored on the counter thawing. cdi-the container was placed into the tall reach in cooler. |
| 2018-03-06 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-pobserved an employee cleaning a knife and then removed gloves and donned |
| 2018-03-06 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed several employee purses and jackets being stored along/ontop of facility equipment and product. designate an employee area to store po |
| 2018-03-06 |
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 biscuit base being stored on the ground underneath the dry storage shelving. cdi-the box was placed onto a shelf. |
| 2017-10-25 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed two pastas cooling in deep, covered plastic containers and observed freshl |
| 2017-10-25 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a chemical spray bottle under three compartment sink with a badly faded label. employees eventually determined that botle held orange cleaner solution. cdi: |
| 2017-10-25 |
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 several items in cold prep units along cook line (chicken, spinach, etc) either with incorrect date stickers or with no date sticke |
| 2017-10-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed eggs overstacked on cook line with top eggs reading 52f and lower eggs reading 44f. ensure that cooks do not overstack cold product. cdi: top portion of eggs relocated to walk i |
| 2017-08-15 |
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 bacon (not crispy) with a date of 08/07 in tall reach in unit on line. product was on its |
| 2017-08-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed metal pans on drying rack adjacent to back door with sticker residue left on them after warewashing process. cdi: residue removed and pans sent for re |
| 2017-08-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed eggs in cold unit across from grill holding at 55f and tomatoes in salad unit holding at 51f. observed milk and butter in front under counter expo unit holding at 52f. unit had |
| 2017-08-15 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed some unlabelled shakers and squeeze bottles on cook line. ensure that all in use oils and spices are labelled. repeat. |
| 2017-08-15 |
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 freshly prepared sausage cooling in tightly wrapped containers in tall lin |
| 2017-08-15 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups in expo area displayed with lip contact surface exposed to air. |
| 2017-08-15 |
45 |
4-501.11 maintain equipment in good repair. observed under counter cold unit at bar not operational and mild rusting on shelving in walk in cooler. |
| 2017-08-15 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed missing drain plug on cardboard dumpster. contact property management for replacement. |
| 2017-08-15 |
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 two knives stored in the space between prep units on cook line. cdi: kni |
| 2017-05-02 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phone stored on rack with single service to go boxes in corner of cook line. |
| 2017-05-02 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket on door to walk in cooler. |
| 2017-05-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observes metal pans on drying rack near prep sink stacked wet. |
| 2017-05-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one sanitizer bucket in front of house measuring 50ppm quat sanitizer. cdi: bucket was emptied and refilled with fresh sanitizer reading 200ppm. repeat. all other sanitizer buckets |
| 2017-05-02 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed two unlabelled squeeze bottles in under counter portion of prep units on cook line. |
| 2017-05-02 |
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 pans of sausage dated for 04/24 (on 9th day of shelf life) in reach in unit on cook line. cd |
| 2017-05-02 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed minor pink buildup in the ice machine on cook line. no cdi required, item is not a priority or priority foundation item. |
| 2017-05-02 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered employee drink (iced tea) sitting on back of far right food prep unit. cdi: drink was voluntarily discarded by pic before ehs intervention. |
| 2017-02-10 |
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 trays of sausage patties cooling on a speed rack in room temp air after |
| 2017-02-10 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a spray bottle of sanitizer incorrectly labelled as a bottle of degreaser. cdi: pic removed the old label and corrected the labelling. |
| 2017-02-10 |
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 three containers of sugar that were unlabelled above biscuit ovens. |
| 2017-02-10 |
33 |
3-501.13 use approved thawing methods. observed ground turkey and liquid eggs thawing in standing water. thawing should occur under refrigeration, under cold, running water, or as part of the cooking process. cdi: pic placed ground turkey under running w |
| 2017-02-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed a wiping cloth bucket registering 50 ppm sanitizer. manufacturer states it should be 150-400ppm. pic stated that it was the most used bucket and had it changed. |
| 2017-02-10 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed a broken light shield in the walk in cooler. |
| 2016-10-10 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - 0pts - observed drink and cell phone on prep table. prep tables should not be used for employee personal storage as they are used for food prep |
| 2016-10-10 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. - 0 pts - observed two buckets reading 0 ppm and 50 ppm. |
| 2016-10-10 |
33 |
3-501.13 use approved thawing methods. - 0 pts - observed thawing of eggs occurring under room temperature. ensure that product is cooled in under refrigeration, under running water, or as part of the cooking process. |
| 2016-10-10 |
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 several items in low boy and reach in without dates (bean burgers, meat loaf, mac and cheese, sauce and other items). cdi - dated |
| 2016-10-10 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - repeat - observe a pan with diced raw salmon in cups stored above cooked and ready-to-eat foods in the prep unit at the cook line. cdi- pan of salmon was moved to the bottom shelf../ obs |
| 2016-05-06 |
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 the shelving in the walk-in cooler. repeat. clean regularly. |
| 2016-05-06 |
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 packs of real butter sitti |
| 2016-05-06 |
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 pot pie mix dated 4/27 observed on 5/6. observed cooked shrimp dated on 2/27 observed on 5/6. c |
| 2016-05-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p clarified butter on the stove top measured 119 f. keep at 135 f or above. cdi- butter was reheated and now at the proper temperature. |
| 2016-05-06 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observe a pan with diced raw salmon in cups stored above cooked and ready-to-eat foods in the prep unit at the cook line. cdi- pan of salmon was moved to the bottom shelf. |
| 2016-03-02 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. clean hvac vents where needed. |
| 2016-03-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean shelving in walk in cooler under compressor and where needed. |
| 2016-03-02 |
45 |
4-501.11 maintain equipment in good repair. replace or repair rusting shelving near cooler on cookline. |
| 2015-12-10 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed pic serve safe certification expired. |
| 2015-12-10 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed hand wash sinks no greater than 95 degrees. 10 day verification required. |
| 2015-12-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomatoes , spring mix, leaf lettuce , diced tomatoes greater than 45 degrees. cdi items placed on time until unit can be repaired or replaced. |
| 2015-12-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. -0 points- |
| 2015-12-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in walk in rusting and building up food debris. -0 points- |
| 2015-07-06 |
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. build up of ice on walk in freezer floor. remove ice and |
| 2015-07-06 |
45 |
general comment4-502.11(a) maintain utensils in good repair. a few plastic food containers have stress cracks making them no longer easily cleanable. discard. |
| 2015-07-06 |
26 |
general comment7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed on bottle of orange cleaner not labeled near dish area. cdi - labeled during the inspection. |
| 2015-07-06 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw tilapia filets stored above package of turkey pot roast labled fully cooked. cdi - tillapia moved below all ready-to-eat foods. 3-302.11(a) separate unwashed produce from ready-to-eat f |
| 2015-02-13 |
47 |
general comment4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. minor build up on outside of ice-chute at soda machine. wipe clean. |
| 2015-02-13 |
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 containers of cooked turkey dated 2-5 and soup dated 2-4; beyond the 7 day holding window. cdi - |
| 2015-02-13 |
19 |
general comment3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p pan of home fries holding below 135f in hot box. cdi - reheated on grill top. |
| 2015-02-13 |
13 |
general comment3-302.11(a) separate unwashed produce from ready-to-eat foods. -p boxes of unwashed produce items stored on top shelf above ready-tp-eat foods such as sauces and pimento cheese. cdi by instruction to rearrange walk in cooler; staff began re |
| 2014-12-19 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed dish machine not dispensing sanitizer intop final rinse water. cdi - items sent to 3 comp sink for sanitizing after washing, service rep arrived and repaired dish machine before inspecit |
| 2014-12-19 |
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 vegetables and chili in walk in cooler, both dated 213-210. cdi - voluntarily discarde |
| 2014-12-19 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed writing was wearing off of one red sanitizer bucket. cdi - relabeled during inspection. |
| 2014-12-19 |
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 unlabeled working containers of oil, water, salyt, pepper. |
| 2014-12-19 |
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 tiles show missing grout in many areas throughout kitchen, allowing food |
| 2014-12-19 |
45 |
4-501.11 maintain equipment in good repair. observed walk in cooler shelving is rusty in spots. recoat or replace. |
| 2014-12-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dry goods shelving needs better cleaning. |
| 2014-12-19 |
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 unhandled scoop resting in container of kosher salt. use scoops with ha |
| 2014-08-29 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p 2-301.14 wash hands before donning gloves and between gloves uses.-p observed worker change gloves w/o washing hands in between. observed 2 workers turn off faucet with clean hands, |
| 2014-08-29 |
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 speed rack of cooked sausages with temperatures ranging from 87f-153f. |
| 2014-08-29 |
45 |
4-501.11 maintain equipment in good repair. observed peeling rusty shelfin the walking. replace or recoat the shelving. |
| 2014-08-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. 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 wet cloths on prep line |
| 2014-03-10 |
37 |
3-307.11 miscellaneous sources of contamination facility shall follow labeling requirements regarding thawing or rop fish. cdi- instruction provided |
| 2014-03-10 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition tcs foods shall be discarded when past last acceptable date by the following parameters (41f=7 days/42-45f=4days).observed smoked salmon and cooked sh |
| 2014-03-10 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding cold held tcs foods shall be maintined at 45 f or less at all times. observed individually pakaged butter in cold hold unit at 67 f.pic st |
| 2014-03-10 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding hot held tcs foods shall be maintained at a minimum of 135 f at all times. observed real butter near stove held at 88 f.cdi- discarded;tphc templa |
| 2014-03-10 |
8 |
5-205.11 using a handwashing sink-operation and maintenance hnad sinks shall provide a minimum of 100 f at all times. observed two kitchen hand sinks fail to hit 100 f. recalibrate/repair |
| 2014-03-10 |
6 |
2-301.14 when to wash food employees shall wash hands after soiling and before handling clean utensils and food. observed employee return from taking out garbage and removed food from oven before washing hands. observed dish washing employee not washing h |
| 2014-03-10 |
3 |
2-201.11 (d) and (f) responsibility of permit holder, person in charge, and conditional employees-responsibility of the pic to exclude or restrict pic shall ensure food employees are not handling foods with open r pustular wounds.observed food employee wi |
| 2014-03-10 |
1 |
2-103.11 (a)-(l)person-in-charge-duties pic shall ensure safe food handling and monitor food employee health. observed pic unsure of food composition, not monitoring food employee hand washing and lacking in employee health knowledge andresponsibilities r |
| 2013-07-24 |
33 |
3-501.13 tcs foods must be thawed under refrigeration, cool running water (less than 70f) or as part of the cooking process. observed raw chicken being thawed in a container of water. temperature of chicken was 70f. cdi by instruction, draining of water o |
| 2013-07-24 |
1 |
\2-102.12 a certified food protection manager musts be on site at all times the facility is in operation. documentation of training required. pic could not provide documentation. |
| 2013-07-24 |
6 |
2-301.14 employees must wash hands as often as necessary to prevent contamination and before donning gloves. observed employee touch mouth with gloved hand then continue food prep. employees were observed changing gloves without washing hands. cdi by inst |
| 2013-07-24 |
14 |
4-601.11(a) food contact surfaces must be clean to sight and touch. observed mold in ice machine, cdi by cleaning. |
| 2013-07-24 |
21 |
3-501.18 tcs rte foods shall be discarded no later than the 4th day after preparation when storage temperatures are between 41 and 45f. observed tcs rte foods being kept more than 4 days in the walk-in cooler consistently maintaining food between 41 and 4 |
| 2013-07-24 |
31 |
3-501.15 (b) cooling of food shall be accomplished by using rapid cooling equipment or in refrigeration/ freezer units units. observed cooked potaoes on speed rack for more than 30 minutes before being placed in refrigeration. cdi by instruction. |
| 2013-07-24 |
34 |
4-302.12 provide a thin probe thermometer capable of measuring thin products. facility has thick probe thermometer. recheck in 10 days. |
| 2013-07-24 |
51 |
5-501.17 toilet room receptacles for female bathrooms must be covered. trash receptacles in unisex bathrooms not covered. |
| 2013-07-24 |
41 |
3-304.12 ensure ice scoops are stored with handle out of product. ice scoop handle in ice. cdi- scoop was moved. |
| 2013-07-24 |
49 |
5-203.14 backflow prevention devices shall be in good repair and meets design standards. atomospherib vaccum breaker on can wash leaking and addition of device designed for continuous pressure needed. verification required. |
| 2013-07-24 |
52 |
5-501.13 outside trash receptacles shall be kept covered, closed, and area clean. open doors, broken/ missing lid, and refuse on pad next to containers. |
| 2013-07-24 |
54 |
6-501.14(a) ventilation shall be kept clean. air duct in restroom needs to be cleaned. |
| 2013-07-24 |
39 |
.3-304.14(b) in use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. observed wet wiping cloths on counter. |
| 2013-05-20 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |
| 2013-05-20 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed employee handling dirty then clean dishes without washing hands; multiple employees put on gloves without first washin |
| 2013-05-20 |
13 |
3-304.15 ensure that single-use gloves are used for only one task; and then discarded when damaged; soiled; or when interruptions occur in the operation. observed employees wiping gloves on aprons; changing tasks multiple times without changing gloves; c |
| 2013-05-20 |
19 |
3-501.16 ensure all hot time/temperature control for safety foods (tcs) are maintained 135f or above. observed grits 110f; potatoes 120f in hot holding unit; cdi by reheating. |
| 2013-05-20 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed lettuce 50f in prep cooler; cdi by cooling. recommend removing lettuce from bag before placing on line; keeping in metal container instead |
| 2013-05-20 |
7 |
3-301.11 ensure that food employees do not contact exposed; ready-to-eat food with their bare hands. observed employee handling tomatoes with bare hands; cdi by discarding. |
| 2013-05-20 |
23 |
3-603.11 provide a consumer advisory for any animal foods that are to be served raw or undercooked. consumer advisory must include disclosure and reminder. observed no disclosure on menu; eggs and steaks are served cooked to order and must include prope |
| 2013-05-20 |
34 |
4-302.12 provide properly sized thin probe thermometer for use in thin food products. observed thick probe dial thermometer available for use; cdi by instruction. |
| 2013-05-20 |
42 |
ensure proper air drying of metal pans before tight stacking; observed wet nested containers. |
| 2013-05-20 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed incorrect date on tuna salad; date marking system that exceeds 7 days for multiple prepared items such as gravy; marinara; et |
| 2013-02-18 |
42 |
4-901.11 after cleaning and sanitizing; equipment and utensils shall be air-dried. observed wet containers stacked together. |
| 2013-02-18 |
31 |
3-501.15 use approved methods to cool tcs (potentially hazardous) foods. take temperatures of gravy and pot pit mix before placing in deep plastic container. items should cool to 45f (facility uses metal hotel pans on speed racks) before placing in contai |
| 2013-02-18 |
23 |
3-603.11 disclosure shall include: identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked. observed facility has the reminder but not the disclosure. eggs and salmon must be in |
| 2013-02-18 |
18 |
3-501.14 cooked time/temperature control for safety food shall bee cooled from 135f to 45f within 6 hours. observed deep containers of pot pie mix and sausage gravy in walk-in cooler at 49-53 made 2/17. cdi discarded by pic |
| 2013-02-18 |
12 |
3-402.11 documentation of parasite destruction for salmon to be made available. observed no documentation for cooked to order salmon. cdi handouts given. |
| 2013-02-18 |
7 |
3-301.11 food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment. observed cook use bare hands to place ready-to-eat b |
| 2013-02-18 |
6 |
2-301.14 hands shall be washed after handling soiled dishes. observed dish washer spray off soiled dishes then handle clean dishes. cdi by instruction and handwashing. |
| 2012-11-20 |
23 |
3-603.11-disclosure shall include: identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. reminder shall |
| 2012-11-20 |
42 |
4-901.11-after cleaning and sanitizing; equipment and utensils: shall be air dried. observed food storage containers wet stacked for storage. |
| 2012-11-20 |
37 |
3-305.11-food shall be protected from contamination by storing the food: where it is not exposed to splash; dust; or other contamination. observed speed racks of biscuits in walk-in cooler not protected from possible overhead contamination. cdi-speed r |
| 2012-11-20 |
14 |
4-601.11-equipment food-contact surfaces and utensils shall be clean to sight and touch. observed dried food residue on blade of can opener and food residue on exterior of mixer stand. cdi-can opener and mixer stand were cleaned sanitized. |