| Violation Date |
Code |
Description |
| 2018-11-07 |
54 |
general comment:6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed personal items such as cell phone, bookbag, and jacket stored on prep surfaces on front line. |
| 2018-11-07 |
53 |
repeat: 6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; andheat/ac vents shall be maintained in good repair.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed |
| 2018-11-07 |
49 |
repeat: 5-205.15 maintain a plumbing system in good repair. leak observed at handsink next to biscuit making area. repair. plumber was contacted during inspection. |
| 2018-11-07 |
47 |
repeat: 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. build-up observed onshelving inside chicken cooler and walk-in cooler. |
| 2018-11-07 |
41 |
general comment: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 ice scoop handle laying in ice at drive thru and front i |
| 2018-11-07 |
22 |
repeat:3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly markfoods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf. time not marked on blanchedfr |
| 2018-11-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed tcs items including sliced cheese, shredded mix cheese, lettuce, and tomatoes above 45f(see temp chart) inside sandwich station cooler. cdi: all items were removed and discarde |
| 2018-11-07 |
4 |
general comment: 2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed personal drinks stored above prep surfaces on front line and above hot line next to front drive thru area. cdi: drinks were relocated/discarde |
| 2018-08-08 |
22 |
repeat: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. time not marked on blanched |
| 2018-08-08 |
26 |
repeat:7-201.11 store toxic materials to avoid contamination. -p. chemicals stored on and above prep/food contact surfaces. cdi: all chemical bottles were relocated. |
| 2018-08-08 |
45 |
general comment:4-501.11 maintain equipment in good repair. shelf inside walk-in cooler rusted. |
| 2018-08-08 |
49 |
5-205.15 maintain a plumbing system in good repair. leak observed at handsink next to biscuit making area. repair. |
| 2018-08-08 |
53 |
repeat: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.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed |
| 2018-08-08 |
47 |
repeat:4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. build-up observed on shelving inside chicken cooler and walk-in cooler. |
| 2018-04-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. tenders under heat lamp at front line measured 123 - 130 deg f. cajun fillet chicken measured 112 deg f and steak measured 123 deg f on back line steam table. cdi: all food items were |
| 2018-04-12 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. no certified food manager observed present. |
| 2018-04-12 |
8 |
repeat:5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. chemical bottle stored inside sink and blocked by large white bin at back chicken breader station. cdi: items relocated5-205.11 using a handwashing sink-operatio |
| 2018-04-12 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p. no sanitizer was available for use. when dispensed from 3-comp sink it was determined there was no sanitizer bag available. cdi: quat sanitizer bag was replaced and sa |
| 2018-04-12 |
20 |
general comment:3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. walk-in cooler temperatures (see temp chart for details) measuring borderline temperatures of 45 - 46 deg f. return visit needed by 4/19/18 |
| 2018-04-12 |
26 |
7-201.11 store toxic materials to avoid contamination. -p. chemicals observed stored improperly in kitchen. one bottle was stored on prep table and another was inside handsink at chicken breading station. cdi: chemicals relocated to back shelf. |
| 2018-04-12 |
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. no time was marked on blanched frie |
| 2018-04-12 |
47 |
general comment:4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean shelving racks throughout kitchen including inside all walk-in units. |
| 2018-04-12 |
53 |
general comment:6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. replace broken floor tile in back area of kitchen by ice machine. regro |
| 2018-04-12 |
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. incorrect dates placed on slaw that was made yesterday inside drive thru reach-in cooler. cdi: dates wer |
| 2017-12-29 |
45 |
4-501.11 maintain equipment in good repair. observed gasket on reach in near biscuit prep area in need of replacement. repeat violation4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutt |
| 2017-12-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans on clean drainboard. repeat violation. |
| 2017-12-29 |
38 |
2-302.11 (b) unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. - pf observed front service line worker prepping orders with long painted fingernails with |
| 2017-12-29 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -pobserved chicken breasts and chicken thighs not reaching 165 degrees before being placed into hot holding. cdi reheated breasts |
| 2017-12-29 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at handwash near biscuit making area. cdi took paper towels from second hand wash to supply front handwash.5-205.11 using a handwashing |
| 2017-12-29 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic certification expired and at time of inspection no other certified food protection manager on duty. |
| 2017-09-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2017-09-22 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer dispenser out of sanitizer . cdi refilled sanitizer measured at proper concentration and had all dishes washed resanitized. |
| 2017-09-22 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board on prep unit in need of replacement.4-501.11 maintain equipment in good repair. observed reach in freezer in need of gasket re |
| 2017-09-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed equipment with buildup of food debris and in need of cleaning and shelving in walk in also in need of cleaning. |
| 2017-09-22 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed dishes being washed in water measuring 94 degrees. cdi pic had employee change water to obtain pro |
| 2017-03-31 |
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 one tile broken at ice machine and one coping tile broken in same area. |
| 2017-03-31 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets on prep unit and reach in freezer. repeat4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board on prep unit in ne |
| 2017-03-31 |
38 |
2-302.11 (b) unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. - pf observed employee dispensing food with long fingernails withou wearing gloves. cdi b |
| 2017-03-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed walk in 2 ambient temperture at 54 degrees, lettuce , milk , green beans all above 45 degrees. repeat violation. cdi items which arrived today moved to walk in 1 items which |
| 2017-03-31 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken tenders, chicken breasts , and grilled chicken in hot holding below 135 degrees. repeat violation. cdi all products discarded. |
| 2017-03-31 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine in need of cleaning. |
| 2017-01-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed walk in 2 ambient temperature 56 degrees tcs products such as lettuce , buttermilk, cheese butter all greater than 45 degrees. cdi all products discarded since no time when co |
| 2017-01-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed dirty rice and green beans on service line at less than 135 degrees see chart above. cdi reheated products to greater than 165 degrees and replaced on service line. |
| 2017-01-19 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf observed walk in 2 ambient temperature at 56 degrees f. therfore unable to maintain proper cold holding temperatures. verification req |
| 2017-01-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2017-01-19 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed sanitizer packets being used for chlorine sanitizer at greater than 200 ppm chlorine . cdi by instruction of proper mixing of this product. |
| 2017-01-19 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed chlorine sanitizer in use with no test kit to measure available chlorine concetration. verification required. |
| 2017-01-19 |
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 tiles at ice machine in need of repair. |
| 2017-01-19 |
45 |
4-501.11 maintain equipment in good repair. observed missing gaskets on prep unit at back service line and reach in cooler.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board on |
| 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 missing ceiling tiles and tile damage in the can wash area. |
| 2016-10-18 |
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 metal pan being used as a scoop in the flour container, provide a scoo |
| 2016-10-18 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed hole in rear door that allows pest/insect entry. repair or cover hole. |
| 2016-10-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed can opener blade and lemon wedger soiled with dried food debris. insure that food contact surfaces such as these are kept clean, items should be wash |
| 2016-06-10 |
14 |
4-602.11(e)(4) interiors of equipment such as ice machines shall be cleaned at such a frequency that precludes the build up of debris. |
| 2016-06-10 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee jacket on the chicken breading table at beginning of inspection. employee moved jacket to the rear area. insure that employee |
| 2016-06-10 |
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 of debris on non-food contact surfaces such as racks, shelving and gaskets throughout facility. |
| 2016-06-10 |
36 |
b6-202.15 protect outer openings of establishment from insect or rodent entry. observed large hole in the rear door that allows insect entry. door must be repaired/replaced such that pests may not enter the establishment |
| 2016-06-10 |
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 without a ti |
| 2016-01-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several utensils in clean storage that still had dried food debris on the food contact surfaces. insure that utensils including slicers and wedgers a |
| 2016-01-29 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed rear door peep hole in disrepair, allowing a 3 inch gap of air flow through the door. repair as soon as possible. |
| 2016-01-29 |
39 |
(3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed front sanitizer bucket with less than required ppm of quaternary ammonium. cdi by employees refilling item. |
| 2016-01-29 |
45 |
4-501.11 maintain equipment in good repair. observed storage racks near the three compartment sink rusty, observed ice machine with the front cover loose/rusty, observed can opener rusty. observed several melted handles on utensils, and tea urn compenents |
| 2016-01-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. racks in the walk in coolers accumulating food debris, insure that the racks are cleaned frequently enough to prevent build up of debris. |
| 2015-09-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up of food debris on the non-food contact surfaces of multiple pots and pans in the establishment. |
| 2015-09-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pots hanging over the dish area with water pooled in them. insure equipment is stored so that it is capable of drying after it is washed/rinsed/sanitized. cdi by ehs empty |
| 2015-09-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored outside of sanitizer buckets and on prep surfaces throughout the establishment. |
| 2015-09-17 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf observed blanched fries not timestamped at beginning of inspection. cdi by pic timestamping the fri |
| 2015-09-17 |
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 no cheese containers being datemarked in the facility. pic stated that they were opened yesterday. date the cheese items when the |
| 2015-09-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw chicken in the chicken walk in at temperatures above 45f. condenser of the unit was froze over, repair technician was called during inspection was was able to fix the unit. |
| 2015-04-23 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer bucket at <200ppm. cdi sanitizer changed to proper concentration. repeat violation. |
| 2015-04-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed creamer that stated keep refrigerated holding without temperature control at drive thru and display line. cdi creamers voluntarily discarded. repeat violation. |
| 2015-04-23 |
43 |
l4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unprotected cup lip. |
| 2015-04-23 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on reach-in freezer. repeat violation. observed rusted and peeling shelves in equipment throughout facility. repeat violation. |
| 2015-04-23 |
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 grout missing between tiles in several areas of kitchen allowing standing wate |
| 2015-04-23 |
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 nonshatter resistant bulbs in large reach-in cooler. repeat violation. |
| 2015-04-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food residue collecting in and around equipment and shelves throughout facility. |
| 2014-11-19 |
33 |
3-501.13 use approved thawing methods. observed country ham thawing at room temperature. cdi ham was placed in walk-in cooler to thaw. |
| 2014-11-19 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer at 0 ppm. cdi sanitizer was filled to proper concentration. |
| 2014-11-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed creamer that stated keep refrigerated holding without temperature control at drive thru area. observed cheese, lettuce and salad holding above 45f in cold holding unit. pic s |
| 2014-11-19 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed prep reach-in cooler without ambient thermometer. |
| 2014-11-19 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed facility using qac based sanitizer but could not provide test strips. |
| 2014-11-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with buildup, includes fans. observed shelves and around fan exhausted in walk-in cooler with microbal growth. |
| 2014-11-19 |
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 nonshatter resistant bulbs in large reach-in cooler and freezer.6-501.14 change the filters and clean the |
| 2014-11-19 |
45 |
4-501.11 maintain equipment in good repair. observed prep reach-in cooler lid in disrepair. observed split gasket on reach-in freezer. observed rusted and peeling shelves in equipment throughout facility.4-501.12 resurface or replace cutting surfaces th |
| 2014-04-08 |
45 |
4-101.19 nonfood contact surfaces must be easy to clean. observed shelving in both walk-in cooler rusted and chipping paint. replace or repair shelves. |
| 2014-04-08 |
37 |
3-305.11 food shall not be stored or prepped where it can be exposed to splash or other contamination. observed chicken breading station within 1 inch of handsink. to avoid handsink being blocked and splash contamination of food, chicken breading statio |
| 2014-04-08 |
31 |
3-501.15 (b) cooling of food shall be accomplished using rapid cooling equipment or in refrigeration/freezer units. observed sliced tomatoes freshly cut placed in cold holding unit above 45f. cdi item discarded, instructed manager that all items placed |
| 2014-04-08 |
22 |
3-501.19 when using time as a public health control procedure, time product is prepared or removed from temperature control must be labeled. observed fries that had been left out stored at <135f with no time on them. these are limited to 1 hour per boja |
| 2014-04-08 |
14 |
4-501.114 sanitizer must be at proper concentration. observed 2 sanitizer buckets at 0-100 ppm qac. cdi manager changed buckets. |
| 2014-04-08 |
6 |
2-301.12 hands must be properly washed. observed employee wash hands for 5-6 seconds and turn faucet off with bare hands. cdi went over proper procedure with manager. |
| 2013-10-17 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsfood contact surfaces must be clean to sight and touch. observed some growth inside of the ice machine today- staff will wash and sanitize today to correct.4-501.114 man |
| 2013-10-17 |
2 |
2-103.11 (m) person in charge-dutiespic must know when to restrict/exclude employees and when to allow them back after they have been ill with the discussed symptoms. all employees must know the big five illnesses and the symptoms that must be reported t |
| 2013-10-17 |
6 |
2-301.12 cleaning procedurewash exposed arms when washing hands. observed employees fail to do this today. |
| 2013-10-17 |
8 |
5-205.11 using a handwashing sink-operation and maintenancekeep handsinks available at all times. observed the trashcan and chicken breader station stored in front of the line handsink today. items moved from in front of the sink during inspection. |
| 2013-10-17 |
22 |
3-501.19 time as a public health controlobserved french fries that had been left out today that were stored at <135f with no time on them. these are timed for 1 hour per bojangles time sheet and must be labeled once taken out of the fryer if they are not |
| 2013-10-17 |
45 |
4-101.19 nonfood-contact surfacesnon food contact surfaces must be easy to clean. observed a bungee cord in use today in the kitchen which is absorbent. discarded during inspection. |
| 2013-10-17 |
38 |
2-303.11 prohibition-jewelryemployees are limited to a single wedding band on their hands/wrists. observed a bracelet on an employee today.2-302.11 maintenance-fingernailsobserved a food service employee today with painted finger nails handling food toda |
| 2013-10-17 |
39 |
3-304.14 wiping cloths, use limitationobserved multiple wiping clothes that were not in-use today stored on counters. store these clothe towels in sanitizer when they are not in-use. |
| 2013-10-17 |
37 |
3-305.11 food storage-preventing contamination from the premisesfood must be protected from splash contamination. observed the ceiling leaking today in the kitchen and splash was visable on the chicken breader station and the biscuit station, where bisc |
| 2013-05-07 |
38 |
observed management staff with no hair restraints as defined in this section. if management is required to help out on shifts with food preperation; cooking; or packaging; effective hair restraints must be worn. except as provided in ? (b) of this section |
| 2013-05-07 |
39 |
observed wet wiping cloths not stored in sanitizing solution. keep wet wiping cloths in the sanitzer bucket when not in use. |
| 2013-05-07 |
45 |
observed the gaskets of the upright cooler by the handwash sink torn. equipment components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. |
| 2013-05-07 |
45 |
observed cutting boards deeply scarred and stained; repair/replace. surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they |
| 2013-05-07 |
14 |
observed build-up on the tea urn nozzles. sent to wash and sanitize. equipment food-contact surfaces and utensils shall be clean to sight and touch. |
| 2013-05-07 |
47 |
observed the following surfaces soiled; collecting food drebris; or accumulating food residue: the exterior surfaces of the soda machines by the spouts; the bottom shelf of the upright freezer; and around the hot drawer units. this is a repeat violation. |
| 2013-05-07 |
52 |
observed the dumpster pad accumulating debiris and solidified fryer oil by the waste oil container. a storage area and enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items; as specified under ? 6 501.114; and cle |
| 2013-05-07 |
53 |
observed floors; under and around aqeuipment accumulating debris. physical facilities shall be cleaned as often as necessary to keep them clean. |
| 2013-05-07 |
45 |
observed fryer baskets with broken wires; repair/replace. equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 1 and 4-2. |
| 2013-02-12 |
52 |
observed the dumpster pad accumulating debiris and solidified fryer oil by the waste oil container. a storage area and enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items; as specified under ? 6 501.114; and cl |
| 2013-02-12 |
47 |
observed the folling surfaces soiled; collecting food drebris; or accumulating food residue: the vent covers in the walk-in cooler; the exterior surfaces of the soda machines by the spouts; the bottom shelf of the upright freezer. |
| 2013-02-12 |
41 |
observed 1 scoop with the handle in contact with the product in the walk-in cooler. during pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: (a) except as specified under ? (b) of this section; in the foo |
| 2013-02-12 |
21 |
observed no date marking on potentially hazardous ready to eat foods. except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) and (e) of this section; refrigerated; |
| 2013-02-12 |
14 |
observed can opener tip soiled. canopener sent to be cleaned and sanitized. equipment food-contact surfaces and utensils shall be clean to sight and touch. |
| 2013-02-12 |
13 |
observed food item packages half opened with items unprotected;;;; in the walk-ins as well as upright coolers. ensure that all products are covered after pulling from stock even during busy times. items covered. food shall be protected from cross contami |
| 2012-10-23 |
13 |
observed raw chicken wings taken out of their package seasoned and placed backed into an unlined/uncovered cardboard box. food shall be protected from cross contamination by except as specified under subparagraph 3 501.15(b)(2) and in ¶ (b) of this sectio |
| 2012-10-23 |
54 |
observed return vents in men's and ladies room accumulating excessive dust. intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. |
| 2012-10-23 |
46 |
observed sanitizing solution test strips with moisture damage. a test kit or other device that accurately measures the concentration in mg/l of sanitizing solutions shall be provided. |
| 2012-10-23 |
42 |
observed wet stacking of pans in the warewash area. after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940 tolerance exemptions for active and ine |
| 2012-10-23 |
39 |
observed soiled wiping cloths stored on the drain boards in the dish area. cloths in-use for wiping counters and other equipment surfaces shall be: (1) held between uses in a chemical sanitizer solution at a concentration specified under § 4 501.114; an |
| 2012-10-23 |
13 |
observed employee handle blanched fries with gloves on after handling raw chicken. blanched fries discarded. if used; single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food; used for no other purpo |