| Violation Date |
Code |
Description |
| 2018-10-09 |
45 |
4-502.11(a) maintain utensils in good repair. observed two plastic utensils with burn damage to food contact surface, making it no longer smooth or easily cleanable. discard damaged utensils. |
| 2018-10-09 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single use trays stored with food contact surfaces facing up on cook line. cdi: products inverted. |
| 2018-10-09 |
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 scoop with no handle used in bulk breading product. |
| 2018-10-09 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed insect crawling on prep table next to bread storage. pic statd that orkin had been by to treat premises yesterday and that they would be back again next week. |
| 2018-10-09 |
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 cooked onions cooling in a deep metal pan that was tightly covered |
| 2018-10-09 |
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 cream cheese and brie cheese in walk in unit with no date marks. cdi: cream cheese was voluntarily discarded and brie labelled with |
| 2018-10-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all items held in grill cold drawers (burgers, chicken, and cheeses) holding above 50f. all items in cold drawers were voluntarily discarded. this is the third consecutive 3 poi |
| 2018-10-09 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed cook line hand sink used to store dirty utensils. cdi: utensils removed.6-301.14 post a handwash sign at each handsink. observed no handwash signage in men's re |
| 2018-10-09 |
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 servers using bare hands to contact lemons for use in drinks. cdi: ehs instructed employees not to contact |
| 2018-05-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several tcs items throughout facility holding above 45f. see temp chart for details. observed cold drawers for raw meat non-functional during inspection. cdi: out of temperature |
| 2018-05-21 |
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 milk at bar area opened the day before with no date label. cdi: milk dated for 05/20. |
| 2018-05-21 |
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 chicken wings cooling in tightly wrapped bags, ham cooling in tightly wrap |
| 2018-05-21 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket stored directly on the floor in kitchen. |
| 2018-05-21 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee plating fries while wearing a wristband. repeat. |
| 2018-02-12 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed pic working with food while wearing a watch. cdi: ehs informed pic that all employees working with food must keep hands and arms cle |
| 2018-02-12 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap supply at bar handsink. cdi: soal provided from storage. |
| 2018-02-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed diced tomatoes in salad holding unit, sliced tomatoes in grill holding unit, raw chicken and chicken wings in reach in unit, and mozzerella and blue cheese in low boy all holdin |
| 2018-02-12 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed pork cooling in tightly wrapped bags with another pan of pork stacked on t |
| 2018-02-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed clean pans wet stacked on rack behind salad prep unit. repeat. |
| 2018-02-12 |
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 three compartment sink pulling away from wall and caulking for three compartme |
| 2018-02-12 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed qac test strips for facility not functional during inspection. strips yielded no color change after testing. verification required within 10 days to determine comp |
| 2018-02-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed reach in units on line with food debris in the bottom of units, as well as in gaskets on doors. observed large puddle of water/beer in walk in unit |
| 2018-02-12 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee meal stored on shelving above food for restaurant in walk in unit. cdi: employee food placed on bottom shelf where it could not |
| 2018-02-12 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups at server area displayed with lip contact surface exposed to potential contamination from air. |
| 2017-08-18 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - observed pickles stored in a bucket on the floor near the fryer. food needs to be relocated. -0pt- |
| 2017-08-18 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p- observed employee go from handling raw hamburger to tater tots without washing hands between glove usage. observed employee come into kitchen from outside and begin task without hand w |
| 2017-08-18 |
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 fries in walk-in cooling that were 71f after 2 hour mark. cdi- pic voluntarily discarded items. observed cooked mushrooms i |
| 2017-08-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- observed lettuce on cook like at 53f and mozzarella cheese 59f in an ice bath, stacked too high. cdi- by education and removing lettuce on top. observed brie, cheddar cheese and lettuce |
| 2017-08-18 |
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 blanched fries missing dis |
| 2017-08-18 |
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- blanched fries were stacked in walk-in not allowing cool air to escape and also he |
| 2017-08-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed sanitizer at bar below 50ppm. cdi- sanitizer was replaced. -0pt- |
| 2017-08-18 |
45 |
4-501.11 maintain equipment in good repair. - observed split gasket at walk-in of walk-in near mop sink. observed some shelving starting to rust. gaskets should be replaced. -0pt- |
| 2017-08-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. -observed cooler doors, cooler fan covers, gaskets of cold holding equipment and cook line equipment with either dust build up, food residue, black build up, |
| 2017-08-18 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. - observed doors open to dumpster. needs to remain closed. -0.5pt-5-501.115 discard items and litter stored in the waste areas and enclosures as they are not ne |
| 2017-08-18 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. -observed cracked and detached floor tiles near back door and dish pit area. also observedfrp wall damage near ice machine and 3 com |
| 2017-08-18 |
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 unshielded light over fryer. needs to be covered. -0.5pt- repeat |
| 2017-08-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed utensils wet stacked behind salad cooler. items needs to be allowed to air dry. -0.5pt- |
| 2017-04-06 |
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 employee bare hand rte melon. cdi- pic voluntarily discarded the melon. |
| 2017-04-06 |
4 |
2-401.11 eating, drinking, or using tobacco - c - observed one employee eat melon out of a container. ehs educated employee not to eat in the kitchen. pic had employee voluntarily discard container. |
| 2017-04-06 |
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 chicken wings not dated. also observed blanched fries dated improperly. cdi- employee voluntaril |
| 2017-04-06 |
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 no time written for blanch |
| 2017-04-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- repeat- observed lettuce (50), spinach (57), feta (50), sliced tomatoes (51), cooked corn (47), ham (47), and cheese (47). cdi- pic voluntarily discarded lettuce, spinach, feta, and sli |
| 2017-04-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.- observed dust build up on walk in fan covers and shelving. also observed grease build up on the cookline equipment. |
| 2017-04-06 |
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 cracked and detached floor tiles near back door and dish pit area. also obser |
| 2017-04-06 |
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 unprotected light near back prep area. |
| 2017-04-06 |
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 cut tomatoes at 51f in a large container and covered. also observed beans |
| 2017-01-18 |
6 |
2-301.14 when to wash - p - observed fry cook walk through back door and return to cook line without washing hands. cdi- pic had employee wash hands and don gloves.2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap |
| 2017-01-18 |
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. repeat 0ptsfloors: observed cracked floor tiles near back door in need of repair. wall: |
| 2017-01-18 |
45 |
4-501.11 maintain equipment in good repair. repeat 2pts- observed damage to salad flip top cooler doors. also, observed the unit functioning at 54f. repair or replace.also, observed non functional cooler near expo line. repair or remove unit. |
| 2017-01-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee use a towel to dry metal mixing pans. employee was instructed to re-wash pans. repeat0.5pts |
| 2017-01-18 |
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 wipping cloths on prep surfaces throughout the facility. pic changed all towels |
| 2017-01-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- observed lettuce (50), spinach (50), melon (47), spring mix (50), and kale (50) in the salad flip top. observed pimento cheese and pasta both at 50f in cook line flip tops. pic voluntar |
| 2017-01-18 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed black build up in wait station ice bin. pic had employees clean ice bin.4-601.11(a) equipment food contact surfaces and utensils shall be clean t |
| 2017-01-18 |
8 |
6-301.14 post a handwash sign at each handsink. observed kitchen and bar sink without hand washing signs. pic was provided with hand washing signs. 0pts |
| 2016-07-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several foods in flip top coolers above 45f (see chart). some of the food products were stacked above the fill line of the containers. cdi- top portions of foods were removed |
| 2016-07-08 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no ambient temperature thermometer in the glass front reach in cooler and the thermometer in the walk in cooler not functioning properly. |
| 2016-07-08 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed uncooked tuna patties stored directly on top of sauteed onions in the walk in cooler. cdi- storage rearranged. |
| 2016-07-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed clean ramekins and metal bowls stacked while wet. |
| 2016-07-08 |
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 no tphc stickers |
| 2016-07-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the top of the heat lamp along the expo line and debris in the ice scoop holder bin. |
| 2016-07-08 |
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 several damaged/missing floor tiles throughout the kitchen and damage to the |
| 2016-07-08 |
45 |
4-501.11 maintain equipment in good repair. observed the inside covering of the flip top salad prep. cooler lids peeling off and a torn gasket on the glass front reach in cooler. |
| 2016-04-05 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employee handling soiled dishware and then handling clean dishware without washing hands in-between. cdi by instruction. |
| 2016-04-05 |
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 broken/missing floor tiles throughout the kitchen. 6-502.12 floors, walls, c |
| 2016-04-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the oven grill knobs. |
| 2016-04-05 |
45 |
4-501.11 maintain equipment in good repair. observed the flip top cooler door on the salad prep. station peeling apart. |
| 2016-04-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee towel drying cleaned dishware. observed cleaned dishes stacked while wet. |
| 2016-04-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a deli slicer stored clean with visible food residue on the back side of the blade and 9 metal bowls stored clean with visible food debris on them. |
| 2016-04-05 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed one container of raw tuna patties stored over pickle buckets in the walk in cooler. cdi- storage rearranged. |
| 2015-11-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed multiple soiled metal bowls stored clean, ramekins stored clean with debris on them, a can opener blade stored clean with dried debris on it, a potat |
| 2015-11-05 |
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 blanched fries behind held |
| 2015-11-05 |
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 chili with a preparation date of 10/28 in the walk in cooler, cooked mushrooms prepared on 10/2 |
| 2015-11-05 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. facility was unable to provide a quat testing kit. vr within 10 days. |
| 2015-11-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet stacked bowls, plates, and ramekins. |
| 2015-07-20 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw beef hamburger patties stored directly under raw ground turkey burgers in the walk in cooler. cdi- storage rearranged. |
| 2015-07-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one vegetable dicer stored clean with vegetable debris between the plastic teeth, a robot coupe mixer with debris accumulation behind the blade, 5 ut |
| 2015-07-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw hamburger patties in a grill cooler above 45f, and diced tomatoes and cut lettuce in a salad flip top cooler above 45f (see chart). cdi- burger patties relocated to walk i |
| 2015-07-20 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed facility using tphc for bl |
| 2015-07-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabeled chemical spray bottle. cdi- label added. |
| 2015-07-20 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed 3 cutting boards with heavy scoring. |
| 2015-07-20 |
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 3 dry wiping cloths with stains, grease on them. |
| 2015-07-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed plastic bins used for storing sliced potatoes in the walk in cooler with debris accumulation on the lids, soiled shelving in the outside detached d |
| 2015-07-20 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed deteriorated caulking at a preparation sink near the ice machine. 6-502.12 fl |
| 2015-07-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed pickle buckets stored on the floor in the walk in cooler. |
| 2015-01-06 |
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. observed salad prep unit food employee bare hand cut cucumbers. cdi- pic had employee discard an wash hands and donn gl |
| 2015-01-06 |
31 |
3-501.15 quickly cool foods using effective methods. cold air must flow around product to remove the heat. leave uncovered or vented. observed multiple containers of fresh sliced tomatos cooling in covered plastic containers. cdi- opened |
| 2015-01-06 |
14 |
| 4-601.11(a) equipment food contact surfaces shall be clean to sight and touch. observed multiple utensils stored as clean with visible food debris on them. cdi- removed to clean |
| 2015-01-06 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxed coke on floor in outside storage. cdi- removed off floor |
| 2014-09-04 |
6 |
2-301.14 wash hands between handling soiled and clean utensils - p observed dishwasher handling solied and clean dishes without washing hands. cdi- instruction provided |
| 2014-09-04 |
20 |
3-501.16 (a)(2) and (b) maintain cold held potentially hazardous food (time/temperature control for safety food), at 45 f or colder - p observed multiple tcs foods in top and bottom of multiple prep units and walk in cooler. see temp chart vr |
| 2014-09-04 |
13 |
3-304.15 (a) gloves shall be changed between working with raw and ready to eat foods - p observed cook handle raw burger with gloves then continue food preparation. cdi- employee asked to wash hands and donn new gloves |
| 2014-09-04 |
14 |
4-601.11 (a) maintain equipment, food-contact surfaces, and utensils clean to sight and touch - p observed multiple soiled utensils stored as clean throughout kitchen. cdi- removed to clean |
| 2014-09-04 |
1 |
2-103.11 (a)-(l)person-in-charge-shall ensure that food is protected from temperature abuse, proper handwashing and utensils are properly cleaned - pf observed no failure to oversee these aspects and ability to determine why foods are out of temperature. |
| 2014-09-04 |
21 |
3-501.17 date mark open, ready-to-eat potentially hazardous food (time/temperature control for safety food), - pf observed multiple soft cheeses and black bean burgers not date marked. cdi- date marked |
| 2014-09-04 |
47 |
4-602.13 maintain nonfood contact surfaces free of debris accumulation- c observed grease and debris accumulation on multiple piescces of equipment. in need of cleaning |
| 2014-09-04 |
31 |
3-501.15 use approved cooling methods - pfobserved tcs foods cooling in unapproved cooling units and wrapped tightly and overstacked. cdi- instruction provided; foods removed to walk in cooler to flash cool |
| 2014-09-04 |
45 |
4-501.11 maintain equipment in good repair and proper adjustment- c observed multiple cold hold units with ambient temperature above 50 f and tcs foods above 50 f. vr |
| 2014-09-04 |
53 |
6-201.13ensure floor and wall junctures, coved, and enclosed or sealed - c observed multiple damaged unsealed wall-floor junctures in outside building. |
| 2014-09-04 |
22 |
3-501.19 provide proper written procedures and follow and label time when using time as a public health control to protect tcs foods- p,pf observed blanched fries ; time not recorded held off temperure control. cdi- discarded |
| 2014-04-08 |
6 |
2-301.14 hand washing is required after soiling hands and immediately before donning gloves. observed multiple staff walk outside with gloves on and return and not change gloves and return to food rpep without washing hands. cdi- instruction provided |
| 2014-04-08 |
14 |
4-501.114 chemical sanitization of utensils shall meet approved concentrations per nc food code. observed dish machine not sanitizing; 0 ppm chlorine. cdi- supply container empty; restocked |
| 2014-04-08 |
17 |
3-403.11 reheating tcs foods shall be reheated within 2 hours to 165 f or hotter. observed reheated chili to 140 f, cdi- reheated to above 166 f |
| 2014-04-08 |
13 |
3-304.15 (a) gloves used to directly handle raw poteins shall be discarded and hands washed, new gloves donned prior to returning to rte food service. observed hamburger cook handling raw burgers and cooked burgeres with no glove change in between. cdi- p |
| 2014-04-08 |
22 |
3-501.19 tcs foods held using tphc shall have written procedures and be properly labeled. observed blanched fries removed from coolerr for todays service without start and end time labeling and incorrect date. cdi- labeled correctly |
| 2014-04-08 |
23 |
3-603.11 proteins offered raw or undercooked shall be disclosed on a proper consumer advisory. observed two burgers not disclosed on menu. vr |
| 2014-04-08 |
18 |
3-501.14 tcs foods shall be cooled using proper/effective methods from 135f to 70 f within 2 hrs and to 45 f or colder within 4 additional hrs. observed chili cooling from yesterday at 50 f. cdi-cooling procedure options provided |
| 2013-07-16 |
53 |
6-201.11 floors, walls and ceilings-cleanability. maintain floors smooth and easily cleanable. observed missing tile in kitchen floor, missing baseboard in another area of kitchen. replacement is upcoming. |
| 2013-07-16 |
45 |
4-501.11 good repair and proper adjustment-equipment. maintaine equipment in good repair. observed several cooler racks are showing rust. |
| 2013-07-16 |
37 |
3-307.11 miscellaneous sources of contamination. protect food from contamination. observed several places in salad cooler where one pan of food was directly nested into the food of thepan below. showed pic. separate with deli paper, separate pans, etc. |
| 2013-07-16 |
36 |
6-501.111 controlling pests. premises shall be maintained free of pests. observed several live flies inside kitchen. door was open, fly fan was operating but appparently not effective. |
| 2013-07-16 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. maintain equipment clean to sight and touch. observed soiled slicer stored as clean. corrected by cleaning. |
| 2013-07-16 |
1 |
2-102.12 certified food protection manager. ensure a certified food protection manager is on site at all times. observed no certified food protection manager. certified manager must be in place by january 1, 2014. |
| 2013-01-24 |
20 |
3-501.16(a)(2)and(b). maintain cold held tcs foods at or below 45f at all times. observed cut lettuce measuring 54f in expo pan over ice. corrected by sending to cooler for quick chilling. |
| 2013-01-24 |
14 |
4-601.11(a). maintain equipment clean top sight and touch. observed soiled tomato dicer stored as clean. corrected by returning to dish. |
| 2013-01-24 |
21 |
3-501.17. properly date mark tcs rte foods held for more than 24 hours in facility after preparation or opening. observed half and half and milk not date marked. corrected by instruction. |
| 2013-01-24 |
8 |
6-301.14. a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. observed no signage at bar handsink. |
| 2013-01-24 |
34 |
4-203.11. maintain thermometer in calibration. observed thermometer measuring 22f in 32f ice water. facility will replace. |
| 2013-01-24 |
35 |
3-302.12. except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as co |
| 2013-01-24 |
23 |
3-603.11. ensure consumer advisory is provided for foods served raw or undercooked. consumer advisory must include disclosure and reminder. observed no consumer advisory for burgers cooked to order; eggs cooked to order; or hollandaise sauce. pic stated t |
| 2013-01-24 |
6 |
2-301.12(c). to avoid recontaminating their hands; 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 of a restroom door. observed em |