| Violation Date |
Code |
Description |
| 2018-12-05 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed grease/food residue accumulation on areas of the |
| 2018-12-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed grease/food residue accumulation on the sides/backs of various equipment and shelving. |
| 2018-12-05 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed facility lacking chlorine test strips at beginning of inspection. pic was able to provide such strips by end of inspection period. |
| 2018-12-05 |
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 various dry goods scoops stored with handles inside of the food product. |
| 2018-12-05 |
21 |
observed a container of house made coleslaw containing cut cabbage dated for 11/17/18. voluntarily discarded. potentially hazardous foods such as cooked vegetables, cut leafy greens (cabbage, spinach, lettuce, etc), and cooked meat products have a maximu |
| 2018-12-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed various re-used food containers from commerical products with stickers/labels still present. items were removed by pic. stickers and paper labels mus |
| 2018-12-05 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed paper towel dispensor in the kitchen area depleted at time of inspection. new paper towels were provided during inspection. |
| 2018-12-05 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified persons present at time of inspection. |
| 2017-06-29 |
1 |
2-102.11pic demonstrates knowledge by being a certified food protection manager.observed pic on site not certified in food safety training. |
| 2017-06-29 |
8 |
6-301.14 post a handwash sign at each handsink. observed no signs posted at hand washing sinks. |
| 2017-06-29 |
14 |
repeat4-501.114 maintain sanitizer at correct concentrations. -pobserved no sanitizer available; cdi sanitizer made. |
| 2017-06-29 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (surfaces of hood systems in need of general cleaning). |
| 2017-06-29 |
51 |
6-202.14 toilet rooms, enclosed - c ensure that all restrooms opening into kitchen area / food prep area have a self closing door maintaining a enclosed toilet room.observed restrooms door not self closing. |
| 2016-09-09 |
1 |
person in charge must demonstrate food safety knowledge - be a certified food protection manager - observed no cfm on site. |
| 2016-09-09 |
6 |
food employees must wash hands after handling raw chicken and between glove changes. observed no washing of hands after handling raw chicken w/ gloves on, took gloves off and replaced gloves w/ no hand washing. cdi: education provided and emp. washed ha |
| 2016-09-09 |
11 |
protect food from contamination. observed used glove on cut lettuce. cdi: lettuce discarded. |
| 2016-09-09 |
14 |
provide sanintizer during operations. observed no sanitizer which is necessary because of all the raw chicken prep/surface contamination. cdi: sanitizer made by inspector. |
| 2016-09-09 |
20 |
maintain propercold temp. for tcs food. observed cut lettuce & tomato out of temp. cdi: items discarded. |
| 2016-09-09 |
21 |
proplerly date label all tcs/rte food items. observed no date labels. repeat. return visit required (rvr). |
| 2016-09-09 |
26 |
store chemicals away from food prep/equipment. observed windex stored behind microwave. cdi: item removed. |
| 2016-09-09 |
36 |
eliminate fly presence. clening needed to determine if roaches and rodents are actively present. observed flies & droppings + dead insects on floors. rvr |
| 2016-09-09 |
33 |
thaw frozen items in refrigerator or under cool, running water. observed burger cubb thawing in 3-comp. cdi; placed in refrigerator. |
| 2016-09-09 |
42 |
cleaning needed for shelving on which clean utensils are kept. observed sticky, soiled shelving w/ clean equip & utensils. |
| 2016-09-09 |
50 |
ensure drain for 3-comp. is functioning properly. observed all water draining onto floor. cdi: plumbing repaired (drain). |
| 2016-09-09 |
53 |
cleaning needed for surfaces throughout. |
| 2016-09-09 |
54 |
cleaning needed for hood system. observed grease covered & dripping hood.for regrade: please call (704) 336-5100 |
| 2016-09-09 |
31 |
observed large pot of greens & pan of mac/cheese prepared earlier that cooled - faciilty must not cook/cool/re-heat w/out approval from mchd (see risk cat 2). |
| 2016-02-19 |
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 damaged frp at sink, hole in frp at sink, leaking handsink, and worn counterto |
| 2016-02-19 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed country crock butter containers being used to store food. |
| 2016-02-19 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin probe thermometer on site. facility did have a continuous diameter thermometer that they were using. verification |
| 2016-02-19 |
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 one open gallon of milk not dated. pic stated that it was opened yesterday. cdi: pic dated item with yesterday's date. |
| 2016-02-19 |
14 |
4-501.115 there must be a definitive rinse step between wahs and snaitize unless using a detergent-sanitizer. observed employee wahs then directly sanitize dishes with no rinse step. cdi: employee directed to w/r/s in that order. |
| 2016-02-19 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no cfm on site until end of inspection. repeat violation |
| 2014-12-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. 4-501.114 maintain sanitizer at correct concentrations. -p. no sanitizer prepared at time of inspection today. employee was observed washing dishing at 3 comp |
| 2014-12-18 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. no one on site with verification of food safety training. cdi- verbal correction, discussed options with owner/ operator rodney black. proctored exam for food safety manage |
| 2014-12-18 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. small box of canned foods stored on the floor in the corner of kitchen. operator advised that foods were for a donation/ free meal drive. |
| 2014-12-18 |
45 |
4-101.19 nonfood-contact surfaces - c. lower shelving and small white shelving at cook line with some damage. cdi- verbal correction; discussed options with operator. |
| 2014-12-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried debris on exterior of containers at cook line and shelf. cleaning is needed at this area. |
| 2014-06-05 |
1 |
2-102.12 certified food protection manager - cat least one person on site shall be an ansi accredited certified food protection manager. observed nobody on site with certification. cdi by instruction. repeat |
| 2014-06-05 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees - pimplement and follow an employee health policy. observed no health policy being followed. cdi, handout given to operator. |
| 2014-06-05 |
7 |
3-301.11 preventing contamination from hands - p,pfgeneral comment: no bare hand contact with ready-to-eat food. observed employee touch cookies with their bare hands. cdi |
| 2014-06-05 |
8 |
. . 6-301.12 hand drying provision - pfdisposable towels or another means to dry hands shall be provided at each handwash sink used by food employees. observed no disposable towels at handwash sink but instead located outside of restrooms. cdi, operator p |
| 2014-06-05 |
37 |
3-305.11 food storage-preventing contamination from the premises - cgeneral comment: store food 6 inches from the ground. observed container of fryer oil stored on ground. operator stated that it was just delivered. cdi by instruction. |
| 2014-06-05 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cgeneral comment: store clean equipment in a clean dry area. observed ice scoop and utensils stored in drawer accumulating debris. observed some pot |
| 2014-06-05 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfdate mark potentially hazardous food that is ready to eat and held in establishment over 24 hours. observed ground beef and other foods not date |
| 2014-06-05 |
47 |
4-602.13 nonfood contact surfaces - cnonfood contact surfaces shall be free from accumulation of soil. observed grease and soil on outside of frying equipment and on shelving throughout facility. |
| 2014-06-05 |
51 |
6-501.19 closing toilet room doors - cgeneral comment: toilet room shall be kept closed and be equipped with self-closing doors. observed restroom doors open and not self-closing. |
| 2014-06-05 |
52 |
5-501.15 outside receptacles - coutside dumpsters shall be designed and constructed with tight fitting lids and be nonabsorbant. observed outside dumpster missing a lid and without a drain plug. |
| 2014-06-05 |
53 |
6-201.11 floors, walls and ceilings-cleanability - cgeneral comment: floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. observed some damage to baseboard and walls near handsink and 3 compartment sink. operato |
| 2014-06-05 |
45 |
4-205.10 food equipment, certification and classification - cgeneral comment: food equipment shall meet ansi / nsf standards. observed non-nsf ranco rotisserie unit and houshold juicer stored in facility that operator stated wasn't used. cdi, operator rem |
| 2013-03-14 |
20 |
store cold potentially hazardous food at or below 45f. observed raw chicken sitting out at 54f & cheese at 53f. cdi: placed in refrige for cooling. |
| 2013-03-14 |
1 |
pic must have certified food safety course - cdi by instruction. points deducted as of 01/01/14. |
| 2013-03-14 |
4 |
store all personal drinks away from food/prep & keep covered. observed employee drinks @ prep area - not covered. cdi: discarded. |
| 2013-03-14 |
13 |
separate all raw fish; poultry & beef by final cooking temperature in the freezer. do not store raw chicken over; w/ready-to-eat foods. observed raw fish and chicken stored together in freezer and raw chickin on top of cooked rice in refrige. cdi: chick |
| 2013-03-14 |
19 |
store/maintain hot potentially hazardous food at or above 135f. observed bee/gravy @93f. cdi: discarded. |
| 2013-03-14 |
21 |
properly date mark ready-to-eat foods held longer than 24 hrs. observed no labels on any r.t.e. foods. |
| 2013-03-14 |
34 |
provide accurate stem thermometer. observed thermometer @ 5f off calibration. |
| 2013-03-14 |
45 |
chest freezer = unapproved & bev. refrige is approved for bottles & pre-pack items; only. |
| 2013-03-14 |
53 |
continue repair efforts for walls & flooring. |
| 2013-03-14 |
54 |
shield light bulbs in kitchen. |
| 2013-03-14 |
26 |
properly label all chemicals. observed no chemicals labeled. |
| 2012-10-01 |
2 |
no employee health policy. manager was given copies of an employee health policy agreement. |
| 2012-10-01 |
54 |
a) at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor; in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning;(b) at least 215 lux (20 foot candles): (1) at a su |
| 2012-10-01 |
53 |
(a) physical facilities shall be cleaned as often as necessary to keep them clean. observed floors under equipment in need of cleaning.physical facilities shall be maintained in good repair.observed walls in need of repair in the kitchen. |
| 2012-10-01 |
45 |
(a) multiuse food-contact surfaces shall be: (1) smooth; pf (2) free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; pf(3) free of sharp internal angles; corners; and crevices; pf(4) finished to have smooth welds and joi |
| 2012-10-01 |
39 |
(a) cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (1) maintained dry; and(2) used for no other purpose. (b) cloths in-use for wiping counters and other equipment surfaces shall b |
| 2012-10-01 |
36 |
the premises shall be maintained free of insects; rodents; and other pests. the presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the premises by: (a) routinely inspecting incoming shipments of food and suppl |
| 2012-10-01 |
26 |
working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. observed spray bottles with chemicals not labeled. |
| 2012-10-01 |
21 |
(a) 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; ready-to-eat; potentially hazardous food (time/temperature control |
| 2012-10-01 |
20 |
(a) (2) at a temperature specified in the following: (a) 5°c (41°f) or less; p or(b) 7°c (45°f) or between 5°c (41°f) and 7°c (45°f) in existing refrigeration equipment that is not capable of maintaining the food at 5°c (41°f) or less if: p (i) the equipm |
| 2012-10-01 |
13 |
(a) food shall be protected from cross contamination by: (1) except as specified in (1)(c) below; separating raw animal foods during storage; preparation; holding; and display from: (a) raw ready-to-eat food including other raw animal food such as fish fo |
| 2012-10-01 |
1 |
(a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing |