| Violation Date |
Code |
Description |
| 2018-12-21 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. two large coffee makers stored on the floor in front on the ice machine. cdi- pic had both removed. |
| 2018-12-21 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. 2-302.11 (b) unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when worki |
| 2018-12-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. bread at the sandwich station to be used stored in thank-you bags, bread stored directly on racks in reach in cooler. cdi- pic voluntarily |
| 2018-12-21 |
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. containers of cooked vegetable dated for 12/12 stored in walk in cooler. cdi- voluntarily discarded by pic repeat. much improvement from pr |
| 2018-12-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p pinto beans in walk in cooler from 12/20 not under temperature control. chef advised that he had reheated them today and put them back in the cooler. cdi-second container of pinto beans |
| 2018-12-21 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. uncovered paper coffee cup with spoon in it stored on top of prep table and over clean utensils and pans. cdi- chef philip barnes removed |
| 2018-09-25 |
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. two employee's observed washing hands, then use bare hands to turn off faucet. both employee's th |
| 2018-09-25 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. employee observed filling containers with water at handsink on cook line. cdi- chef barnes redirected employee to use prep sink to fill containers with water. |
| 2018-09-25 |
10 |
3-202.11 temperature - p,pf. time/ temperature control for safety foods shall be at a temperature of 41f or below when received. large bag of pre-washed heads of green leaf lettuce and smaller bag of pre-washed and cut non- commercially sealed micro green |
| 2018-09-25 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. packaged box of smoked raw bacon stored over facility prepared sauces in the walk in cooler. cdi- pic corrected storage. all other items stored correctly in walk in cooler and cooling unit |
| 2018-09-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. two containers of creamed potatoes in warmer not under temperature control. all other items in unit and a line at or above 135f. cdi- pic removed and had reheated. |
| 2018-09-25 |
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. 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 inc |
| 2018-09-25 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. some build up of pink mold like substance on the front of ice shield and black mold like substance on the back of ice shield. cleaning is needed. pic advi |
| 2018-09-25 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. one live roach observed behind/ at bulk dry flour containers. cdi- chef removed. ensure pest management treatment by professionals increased, remove harborages until no other issues of |
| 2018-09-25 |
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. one scoop stored in room temperature water. cdi- pic removed. |
| 2018-09-25 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf. multiple pans and plastic containers damaged. one large pan used to cook green beans seve |
| 2018-09-25 |
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 shelving and containers on shelving. cleaning needed. |
| 2018-09-25 |
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. food items being cooled not cooling at approved rate. see chart. container of chic |
| 2018-06-26 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. one employee not wearing hair restraint at start of inspection. couple employee's with longer hanging beards. provide beard |
| 2018-06-26 |
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. food items being cooled in the walk in cooler and ice bath, not cooling at approve |
| 2018-06-26 |
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. 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 inc |
| 2018-06-26 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. mold like build in both tea urn nozzles. cleaning is needed. pic chef barnes advised he will have all removed and cleaned. |
| 2018-02-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed 3 pans of mashed sweet potatoes and 2 pans of mashed potatoes that was held at less than 135f. cdi-pic reheated items to 165f. |
| 2018-02-15 |
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 food employee scrub hands for less than 15 seconds. observed food employee recontaminate |
| 2018-02-15 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed shellstock tag without date of when the last shellstock from |
| 2018-02-15 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce over ready to eat food. cdi-pic moved items to correct storage order. |
| 2018-02-15 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed wooden cheese platters that pic stated were not washed, rinsed, sanitized. observed employee not holding equipment long enough in sanitizer in 3 |
| 2018-02-15 |
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 date on opened milk from this morning. observed no date on 2 grits pans and a pan of homemade bbq sauce from yesterday. cdi-pic |
| 2018-02-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloth stored in sanitizer bucket with sanitizer less than 150ppm. |
| 2018-02-15 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed clean equipment and utensils stored on shelves with significant build up of dust and debris. observed ice wands stored i |
| 2018-02-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving and reach in units throughout facility with build up of dust and food debris. |
| 2018-02-15 |
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 build up of dust and debris on walls and ceiling |
| 2018-02-15 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed kitchen back door open upon arrival. |
| 2017-07-31 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. open employee cup and water bottles stored on shelving above prep and cook area at front prep line. cdi- chef mike removed both. |
| 2017-07-31 |
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. 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 inc |
| 2017-07-31 |
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. large container of tomato soup (119f) cooling in ice bath at prep sink and large |
| 2017-07-31 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. employee filling pan with water at the handwashing sink on the side at the cook line. cdi- employee advised to only use handwashing sinks for handwashing. |
| 2017-07-31 |
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. 6-201.11 floors, walls and ceilings shall be designed, co |
| 2017-07-31 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee cell phones and clothing stored on small equipment and items stored as clean in prep areas. cdi- all items removed. |
| 2017-07-31 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. 2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. employee |
| 2017-05-01 |
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. some debris behind/ at large equipment across from salad |
| 2017-05-01 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. three containers of salt, pepper, and breading at front line not labeled at the start of initial walk through of inspection. cdi- c |
| 2017-05-01 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p. quat sanitizer at/ close to being more than 400ppm. cdi- pic did dilute at the 3 comp sink; will have addressed by repair personnel. (0pts) |
| 2017-05-01 |
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.cream butter being held using time; |
| 2017-05-01 |
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. slaw in reach in cooler dated for 5/1-5/8; collards in walk in cooler dated for 4/28-5/5; slaw dated for |
| 2017-05-01 |
6 |
22-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p. employee washing and handling soiled utensils then handling clean ute |
| 2017-01-23 |
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. four containers of house made pimento cheese and slaw dated 1/20-1/28 in reach in cooler. all below 41f |
| 2017-01-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. ice found in handwashing sink at bar area. cdi- verbal correction that handsinks may only be used for handwashing. (0pts)general comment:5-202.12 provide at least 100f |
| 2017-01-23 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. small specialty menu provided today with new york strip as an option. pic advised that item may be undercooked if |
| 2017-01-23 |
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. employee observed moving cooked hamburger from spatula to bread, then placing bun top on sandwich using bare hands |
| 2017-01-23 |
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. collards being cooled in walk in cooler. collards were placed on sheet pan with se |
| 2017-01-23 |
45 |
4-501.11 maintain equipment in good repair. air curtain in walk in cooler damaged/ torn. replace/ repair air curtain. (0pts) |
| 2017-01-23 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. two tiles missing from ceiling at dry storage area. improvement on replacement/ cleaning of ceiling tiles and hvac covers noted from |
| 2017-01-23 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee sealed water bottles (unopened) stored throughout facility co-milngled in cooling units. cdi- pic corrected storage of all. repeat |
| 2017-01-23 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. one employee observed making biscuits at prep table not wearing a hair restraint. cdi- employee did put on a hair restraint |
| 2016-10-12 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. closed employee water bottles stored co-mingled with some facility items in reach in freezer. provide and ensure that employee's use designated s |
| 2016-10-12 |
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. 6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispense |
| 2016-10-12 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. debris and residue in the in use containers of sanitizer throughout. maintain sanitizer solution clean. ensure that all soiled areas are cleaned prior to applying sanitizer. |
| 2016-10-12 |
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 . large container of cooked/prepared shrimp and one small container of cooked/ prep |
| 2016-10-12 |
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. large container of butter being hel |
| 2016-10-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. double pan, double wrapped container of raw shrimp stored over double wrapped cooked shrimp in seafood reach in cooler. cdi- pic chef cody had corrected immediately. (0pts) |
| 2016-07-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried debris and dust on vents, storage shelving, and top of dry goods container. cleaning is needed. |
| 2016-07-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. food items in prep cooler at the line not under temperature control. employee advised that food items are prepared daily, and bulk product stored in reach in cooler adjacent to prep coo |
| 2016-07-21 |
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. pimento cheese and slaw in reach in cooler dated 7/20- 7/27 and 7/21- 7/28 respectively. cdi- date marking corrected to ensure 7 day hold, |
| 2016-07-21 |
34 |
4-203.12 ambient air and water thermometers shall be accurate.-pf. one damaged ambient air thermometer in one prep cooler. cdi- sous chef replaced thermometer immediately. |
| 2016-07-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. 3-307.11 protect food from contamination sources not specifically noted by code. employee dispensing ice into large containers that were s |
| 2016-07-21 |
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. ceiling tiles not in place at dry storage area. replace tiles. |
| 2016-07-21 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. stored cutting boards with staining and scarring. replace cutting boards |
| 2016-07-21 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. employee shall only eat and/ or drink in designated area. employee at warewashing and prep station chewing on a toothpick that was partially in his mouth. cdi- employee |
| 2016-07-21 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. sous expressing and plating foods on main cook line with no hair restraint on. hair restraint is required. |
| 2016-04-06 |
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 . container of cooked beets in undercounter cooler with prep date of 3/28/16 still being used today. cont |
| 2016-04-06 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. two pans of salt and pepper and flour not labeled. all other items labeled as required. cdi- label remaining unlabeled dry mixes. |
| 2016-04-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. small container of pimento cheese and small containers of boiled egg whites in prep cooler not under temperature control. all other food items in the cooler under temperature control. a |
| 2016-04-06 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. live nymph roach at dish machine area. pic chef cody advised that pest management was on premises two days prior. cdi- continue to have professional pest management until issue is reso |
| 2016-04-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried dust on tiles near hvac vents; dried debris on storage shelving. cleaning is needed. |
| 2016-04-06 |
49 |
5-205.15 maintain a plumbing system in good repair. cold water at handsink across from ovens on cook line is not working. hot water is operational, and additional handsink is provided on the cook line. return by april 16, 2016 to check for repair of cold |
| 2016-04-06 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. closed employee beverages stored on shelf above steam table and prep counter areas. cdi- pic corrected storage. |
| 2016-01-27 |
45 |
4-501.11 maintain equipment in good repair. observed flip top beverage air cooler unable to maintain temperature at 45f or below. ambient air temperature was 60f. a work order has been placed with a service technician. verification required. |
| 2016-01-27 |
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 individual bottles of vinegar (balsamic, apple cider) at server station not labeled as required. cdi-pic labeled. |
| 2016-01-27 |
21 |
|3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed ranch salad dressing prepared in house with a 1/13/16 date on it. cdi-pic discarded. |
| 2016-01-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut tomatoes, lettuce and several food items holding in flip top beverage air cooler above 45 (see temperature chart). cdi-recently prepared items were placed on ice in walk-i |
| 2016-01-27 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed reheated sweet potatoes on cook line and in holding unit at 115f. cdi-sweet potatoes reheated to 180f. |
| 2015-10-19 |
1 |
2-102.12, at least one employee must be a certified food protection manager (cfpm), at the establishment during all hours of operations. observed that no one at the establishment was a cfpm. |
| 2015-10-19 |
14 |
4-501.112, in the mechanical warewashing equipment that uses hot water sanitizer, the hot water shall enter the manifold at 180 f- pf. observed the dish machine not working and not reaching proper sanitizing temperatures on the equipment and utensils. the |
| 2015-10-19 |
20 |
3-501.16(a2), tcs foods shall be maintained at the proper cold holding temperature at 45 f or below) - p. observed butter sitting out on prep counter at 66f. cdi - educated pic that butter is a tcs food and shall be held on time or temperature. we comprom |
| 2015-10-19 |
35 |
3-302.12, working containers of food need to be labeled with the common name of the product. observed multiple large containers of food, squeeze bottles, and spices without the common name of the product. |
| 2015-10-19 |
37 |
3-305.11(a2), food shall be protected from contamination by storing the food where it is not exposed to splash, dust, or other contamination. observed a large container of flour that had a broken lid on the top that does not sufficiently protect food from |
| 2015-10-19 |
47 |
4-601.11(c), nonfood-contact surfaces of equipment shall be kept free of dust, dirt, food residue, and other debris. observed the hood with food residue and debris, and the ceiling in the walkin cooler dusty. |
| 2015-10-19 |
43 |
4-903.11(b2), equipment, utensils, single service, and single use articles shall be stored covered or inverted to protect from contamination. observed to-go boxes upright with some debris that had fallen inside the container. cdi - pic informed that they |
| 2015-10-19 |
53 |
6-501.12, physical facilities shall be cleaned as necessary as often to preclude accumulation of dust, residue, and food debris. observed a lot of grease accumulation to the right of the hood on the ceiling, dirty ceiling tiles, and mold build up on the w |
| 2015-10-19 |
54 |
6-202.11, light bulbs shall be shielded, coated, or otherwise shatter-resistant where there is exposed food, equipment, and utensils. observed one bulb that was not shatter proof or shielded above a food prep area in the front of the kitchen. |
| 2015-10-19 |
41 |
3-304.12(a) during pauses at work, food dispensing utensils shall be stored in the food with their handles out and above the food. observed the dispensing scooper for the flour in the flour. cdi - pic moved the scooper to the proper position. |
| 2015-07-06 |
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 meat loaf not dated along prep line that operator stated was prepared earlier in the week, observed 1 container of pot roast with |
| 2015-07-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed cut tomatoe, cut lettuce, beets that were heat treated and feta cheese cold held above 45 degrees f inside flip top prep unit. observed flip top prep unit holding an ambient a |
| 2015-07-06 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - observed dinner menu items, including a hamburger that was prepared cooked-to-order not asterisked or otherwise |
| 2015-07-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed vegetable press stored as clean but soiled with food debris. repeat. observed blade of can opener stored as clean but soiled with food debris. repea |
| 2015-07-06 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed single-service trasy stored below chafing fuel on storage rack in kitchen and a spray bottle of cleaner hanging from same shelf. cdi, pic relocated trays. improvement made since previous |
| 2015-07-06 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. - observed no thermometer available to measure ambient air temperature inside tall reach in refrigerator. |
| 2015-07-06 |
37 |
lprotect food from contamination sources not specifically noted by code. - observed no splash guard avaialable between prep table and handwashing sink in doorway area leading to kitchen where food was stored. |
| 2015-07-06 |
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 in-use spatulas stored in container of water at 82 degrees f at prep |
| 2015-07-06 |
45 |
4-501.11 maintain equipment in good repair. - observed flip top prep unit not holding required ambient air temperaure. pic, removed tcs foods and called maintenance company to schedule repair during inspection. observed hot hold steam table unit with seve |
| 2015-07-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed grease buildup in fryer units. repeat. observed several shelves accumulating food debris and soil in kitchen. |
| 2015-03-13 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pfood contact surfaces shall be clean to site and touch. observed vegetable press soiled with dried food debris but stored as clean. observed meat slicer blade stored |
| 2015-03-13 |
18 |
3-501.14 cooling - ppotentially hazardous food shall be cooled from 135 degrees f to 70 degrees f in 2 hours and from 70 degrees f to 45 / 41 degrees f below in 4 hours. oberved pork jous, cream corn, duck demi grits, cabbage, pork and dumpling soup, coo |
| 2015-03-13 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfpotentially hazardous food that is ready to eat and held over 24 hours shall be date marked. observed 3 containers of chicken, 1 container of mac |
| 2015-03-13 |
26 |
7-201.11 separation-storage - ptoxic substances shall be stored so that contamination of equipment is prevented. observed chafing fuel and toxic substances stored over drink mix, and single-service to-go trays on chemical storage rack. observed a spray bo |
| 2015-03-13 |
31 |
3-501.15 cooling methods - pfuse proper methods to cool food. observed foods being cooled in covered containers. cdi, operator voluntarily discarded foods. |
| 2015-03-13 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - praw animal food shall be stored so that cross contamination is prevented. observed raw chicken stored above raw ground beef in low reach-in drawer. cdi, operator relocated foo |
| 2015-03-13 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cstore clean equipment in a clean, dry area. observed clean lids stored in containers collecting debris near office. repeat. observed soiled linen s |
| 2015-03-13 |
47 |
4-602.13 nonfood contact surfaces - cnonfood contact surfaces shall be free from an accumulation of soil. observed grease accumulating in fryer units along prep line. observed food debris accumulating in gaskets of reach in refrigerator. clean. |
| 2015-03-13 |
53 |
6-201.11 floors, walls and ceilings-cleanability - cfloors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. observed some wall damage and peeling flaking paint / wallboard over prep table and above 2 compartment si |
| 2015-03-13 |
54 |
6-202.11 light bulbs, protective shielding - clight bulbs shall be shielded, shatter-proof or shatter-resistant. observed light shield missing from light in chemical and beverage storage room and in kitchen over 3 compartment sink. |
| 2015-03-13 |
39 |
3-304.14 wiping cloths, use limitation - cwet wiping cloths shall be stored in sanitizer in between uses. observed a container of sanitizer stored near potatoes below prep table. observed cloths not submerged in sanitizer behind front prep counter. |
| 2014-12-08 |
1 |
2-102.12 certified food protection manager - cat least one person in a managerial capacity shall be an ansi accredited certified food protection manager. observed no certified pic on site during inspection. cdi by instruction. |
| 2014-12-08 |
8 |
5-202.12 handwashing sinks, installation - pfeach handwashing sink shall provide hot water above 100 degrees f. observed hot water at degrees f in handwashing sink in women's restroom and at 71 degrees f at handwashing sink in men's restroom. verification |
| 2014-12-08 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p raw animal food shall be stored so that cross contamination is prevented. observed raw sauasage patties stored over whole muscle beef in walk-in cooler. observed raw sausage |
| 2014-12-08 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pgeneral comment: food contact surfaces shall be cleaned to site and touch. observed some residue accumulating on blade of can opene |
| 2014-12-08 |
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 package of cooked sausage with date o |
| 2014-12-08 |
34 |
4-204-112 temperature measuring devices-functionality - pfprovide temperature measuring device in cold hold refrigeration units storing potentially hazardous food. observed current thermometer in flip top prep cooler along cookline that was broken. replac |
| 2014-12-08 |
45 |
4-501.11 good repair and proper adjustment-equipment - ckeep equipment in good repair. observed a fryer basket in poor repair and a wire loose. observed hot water coming out of fraucet at 3 compartment sink over sanitizer vat but not over wash vat. plumbe |
| 2014-12-08 |
53 |
6-501.12 cleaning, frequency and restrictions - cphysical facilities shall be cleaned as often as necessary to keep them clean. observed some soil accumulating below equipment in kitchen and on floor below shelving on rack next to standing reach-in seafoo |
| 2014-12-08 |
54 |
6-305.11 designation-dressing areas and lockers - cdesignated areas or lockers shall be provided for storage of personal items. observed sweaters and jackets hanging from rack and in contact with customer items. |
| 2014-12-08 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cstore clean linen in a clean, dry area. observed several clean linens stored on soiled rack near office area. observed clean utensils stored in a c |
| 2014-09-17 |
26 |
7-201.11 store toxic materials to avoid contamination. -pobserved aerosol flying insect repellent pesticide stored above single-service gloves on dry storage rack. cdi, pesticide removed from rack by operator. |
| 2014-09-17 |
11 |
3-101.11 safe, unadulterated and honestly presented - p,pfobserved 1 package of cypress grove lamb choopper cheese with mold on it. cdi, operator voluntarily discarded food. |
| 2014-09-17 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pfoperator provided documentation from supplier. however, the salmon on menu offered undercooked and the associated documentation |
| 2014-09-17 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -pobserved blade of slicer soiled with dried meat debris. observed bowls stored as clean but soiled with food debris. cdi, operator cleaned slicer blade and relocated bowls for |
| 2014-09-17 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cstore clean equipment and single-service articles 6 inches from the ground. observed a box of single-service cups stored on ground in kitchen. impr |
| 2014-09-17 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed wall damage behind 2 vat prep sink with some recalking needed by drainboard at dish machine. |
| 2014-09-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris accumulating on shelves and sticker residue on plastic containers in kitchen that were stored as clean on rack near office. |
| 2014-09-17 |
49 |
5-205.15 maintain a plumbing system in good repair.-p observed small leak under drain of handwash sink. verification required by 9/27 |
| 2014-09-17 |
45 |
4-501.11 good repair and proper adjustment-equipment - ckeep equipment in good repair. observed a split gasket in low reach-in refrigeration unit near front handsink in kitchen. observed |
| 2014-06-25 |
12 |
3-402.11 parasite destruction - pprovide parasite distruction letter or retain records from supplier for undercooked salmon that operator stated was farm raised. operator provided documentation from supplier upon arrival. however, the salmon on menu offe |
| 2014-06-25 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pprovide sanitizer at proper concentration. observed several buckets of quat sanitizer below proper concentration in kitchen. cdi4-6 |
| 2014-06-25 |
35 |
3-203.11 molluscan shellfish, original container - cgeneral comment: mulluscan shellfish may not be removed from the container in which they are received other than immediately before sale or preparation for service. observed raw oysters removed from orig |
| 2014-06-25 |
37 |
3-305.11 food storage-preventing contamination from the premises - cgeneral comment: food shall be protected by contamination by storing food where it is not exposed to splash, dust or other contamination. obseved prep table and food prep area next to han |
| 2014-06-25 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfgeneral comment: date mark potentially hazardous food that is ready-to-eat and held in establishment for over 24 hours. observed 1 container of g |
| 2014-06-25 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cclean equipment, single-service and linens shall be stored in a clean, dry area. observed bag of clean linen stored on ground in office area. obser |
| 2014-06-25 |
45 |
4-501.11 good repair and proper adjustment-equipment - cgeneral comment: keep equipment in good repair. observed reach-in refrigerator near beverage station had been prepared today and operator provided invoice of repair during inspection.4-202.11 food-co |
| 2014-06-25 |
47 |
4-602.13 nonfood contact surfaces - cnonfood contact surfaces of equipment shall be stored so accumulation of soil is prevented. observed sticker residue on outside of several plastic containers on storage rack adjacent to office. observed soil on shelves |
| 2014-06-25 |
41 |
3-304.12 in-use utensils, between-use storage - cgeneral comment: store in-use utensils properly. observed ice scoop stored in container collecting water at beverage area. observed handle of scoop stored in large white sugar storage bin in kitchen. |
| 2014-05-29 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pfprovide proper consumer advisory on menu for animal foods served raw or undercooked. observed improvment with consumer advisory but ther |
| 2014-05-29 |
8 |
6-301.14 handwashing signage - cgeneral comment: each handwash sink needs to be supplied with a handwash sign. observed no handwash signs at handwash sink in restrooms. cdi, operator given signs. |
| 2014-05-29 |
11 |
3-101.11 safe, unadulterated and honestly presented - p,pffood shall be safe, undadulterated and honestly presented. observed a mosquito in 1 container of dressing inside 2 door reach-in refrigerator.. cdi, operator voluntarily discarded dressing. |
| 2014-05-29 |
12 |
3-402.11 parasite destruction - pprovide parasite distruction letter or retain records from supplier for undercooked salmon that operator stated was farm raised. observed salmon on menu offered undercooked but pic stated that they didn't have anything fro |
| 2014-05-29 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pstore raw animal food so that cross contaimination is prevented. observed raw fish removed from commercial packaging and stored in zip lock bags stored over ready to eat food |
| 2014-05-29 |
20 |
3-501.16 - hot and cold holding -potentially hazardous food shall be cold held at 45 degrees f or below. observed 1 package of provalone cheese, 5 containers of house made caser dressing, 4 container of pominto cheese, 3 containers of cole slaw, 16 glasse |
| 2014-05-29 |
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 for over 24 hours. observed egg plant with a date of preparat |
| 2014-05-29 |
26 |
7-201.11 separation-storage - pgeneral comment: toxic substances shall be located so that contamination of equipment is prevented. observed 1 container of propane fuel stored on prep table near handsink. cdi |
| 2014-05-29 |
39 |
3-304.14 wiping cloths, use limitation - cwet wiping cloths shall be stored in sanitizer in between uses. observed several wet wiping cltohs used to stabalize cutting boards in kitchen. |
| 2014-05-29 |
31 |
3-501.15 cooling methods - pfuse proper methods and equipment to cool food. observd french fries cooling in a low reach-in cold hold unit along prep line in bulk amount. cdi, operator relocated container to walk in. |
| 2014-05-29 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - cclean equipment shall be stored in a clean, dry area. observed clean utensils stored in several soiled containers in dry storage area. observed sin |
| 2014-05-29 |
45 |
4-501.11 good repair and proper adjustment-equipment - ckeep equipment in good repair. observed split gaskets on door of beverage air reach-in refrigerator. observed walk-in cooler not holding proper temperature upon arival and several phf foods were abov |
| 2014-05-29 |
47 |
4-602.13 nonfood contact surfaces - cnonfood contact surfaces of equipment shall be free from accumulation of soil. observed grease buildup in fryer unit and betweeen equipment along cookline. observed soil and food debris on bottom of reach-in refrigerat |
| 2014-05-29 |
54 |
6-202.11 light bulbs, protective shielding - cprovide shatterproof/shatter-reistant or sheilded bulbs in kitchen. observed several light shields missing on ceiling lights in kitchen,6-501.14 cleaning ventilation systems, nuisance and discharge prohibitio |
| 2014-05-29 |
28 |
3-302.13 pasteurized eggs substituted for raw eggs for certain recipes - pgeneral comment: use pasteurized eggs for holindayse recipe. observed operator state that they make house made holindaise sauce with non-pastuerized shell eggs. observed no holindai |
| 2014-01-31 |
4 |
2-401.11 eating, drinking, or using tobacco - cgeneral comment: employees may drink from a closed beverage if handled to prevent contamination of equipment or hands. observed 1 employee drinking from a twist top beveragae container. cdi by instruction. |
| 2014-01-31 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pstore food in wrappings, packages, or covered containers. observed uncovered bread on shelf in bakery area. observed uncovered/unprotected bread stored directly on wi |
| 2014-01-31 |
18 |
3-501.14 cooling - ppotentially hazardous food shall be cooled from 135 degrees f to 70 degrees f in 2 hours and from 70 degrees f to 45 degrees f or below in 4 additional hours. observed tomatoe bisque at 134 degrees f at 1:30 pm and at 94 degrees f at 3 |
| 2014-01-31 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be cold held at 45 degrees f and below. observed potatoe chips and vegetable chips prepared on site acc |
| 2014-01-31 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pfprovide proper consumer advisory by next inspection. observed cooked to order eggs on breakfast menu without a consumer advisory. observe |
| 2014-01-31 |
26 |
7-201.11 separation-storage - pgeneral comment: observed container of raid stored above scrubbers used to wipe down equipment in downstairs bakery area. cdi, operator relocated toxic substance. |
| 2014-01-31 |
27 |
3-502.12 reduced oxygen packaging, criteria - p,pfgeneral comment: provide haacp and varience for reduced oxygen packaging. observed operator state that they discontinued cryovac packaging and are working on paperwork to get approval. observed operator st |
| 2014-01-31 |
30 |
8-103.11 documentation of proposed variance and justification - pfgeneral comment: provide proper varience for reduced oxygen packaging. observed operator state that they used to reduce oxygen package foods but no longer do and are working on varience and |
| 2014-01-31 |
8 |
5-202.12 handwashing sinks, installation - pfa handwashing sink shall provide hot water of at least 100 degrees f. observed hot water in men's and women's restrooms providing hot water at 55 degrees f. verification required by 2/10/145-205.11 using a hand |
| 2014-01-31 |
37 |
3-305.11 food storage-preventing contamination from the premises - cgeneral comment: store food 6 inches off of the ground. observed 1 box of eggs stored on ground in walk-in cooler. cdi by instruction, operator relocated eggs. |
| 2014-01-31 |
38 |
2-402.11 effectiveness-hair restraints - cfood employees shall wear effective hair restraints. observed several cooks on line without a hair restraints. |
| 2014-01-31 |
39 |
3-304.14 wiping cloths, use limitation - cstore wet wiping clothes in sanitizer in between uses and store containers off of the ground. observed wet wiping clothes stored on ground and on food prep surfaces throughout kitchen. |
| 2014-01-31 |
41 |
3-304.12 in-use utensils, between-use storage - cstore in-use utensils properly. observed handle of scoop utensil stored inside sugar container. observed in-use scoop used for ice machine stored on soiled area collecting dust on top of ice machine. |
| 2014-01-31 |
42 |
4-901.11 equipment and utensils, air-drying required - callow equipment to air dry. observed 3 containers being wet stacked. cdi, operator relocated items for cleaning. 4-803.11 storage of soiled linens - c store soiled linens properly. observed soiled li |
| 2014-01-31 |
45 |
4-101.11 characteristics-materials for construction and repair - pmaterials used in the construction of utensils and food contact shall be nonabsorbant. observed absorbant material used to dispense mashed potatoes. cdi, removed from prep line. |
| 2014-01-31 |
54 |
6-202.11 light bulbs, protective shielding - clight bulbs shall be shielded or shatter resistant or shatter proof. observed missing light shields and unprotected light bulbs in downstairs bakery area. cdi by instruction.6-501.14 cleaning ventilation syste |
| 2014-01-31 |
31 |
3-501.15 cooling methods - pfuse proper methods to cool food. observed bulk amount of tomatoe bisque cooling in a large volume plastic container in ice bath. cdi by instruction. |
| 2013-01-03 |
2 |
food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible through food; as speci |
| 2013-01-03 |
2 |
employee health policy documentation given. the permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through |
| 2013-01-03 |
7 |
observed chef wearing gloves then wiping gloves with towel and placing towel on prep area. noted chef touch foods with bare hands to feel if foods are cool. no bare hand contact is allowed with foods that are ready to eat. |
| 2013-01-03 |
13 |
observed some items in walking cooler that were uncovered. ensure that foods on lower shelves remain covered at all times to prevent contamination. |
| 2013-01-03 |
6 |
observed chef changing gloves with out washing hands. ensure that hands are washed before and after wearing or changing gloves. |
| 2013-01-03 |
23 |
general comment:except as specified in ? 3-401.11(c) and subparagraph 3-401.11(d)(4) and under ? 3-801.11(c); if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise bein |
| 2013-01-03 |
30 |
will need to have variance for cryovac operation. more info to come. |
| 2013-01-03 |
53 |
physical facilities shall be maintained in good repair. repair missing ceiling tile and hole in ceiling to prevent vermin access points. |
| 2013-01-03 |
21 |
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 for |
| 2012-11-08 |
2 |
pic must know responsibilities- information given |
| 2012-11-08 |
45 |
general comment- observed several split gaskets. |
| 2012-11-08 |
41 |
maintain scoops on either clean dry surface or in water at least 135f degrees. observed scoops on counter top in water 130-134f degrees. |
| 2012-11-08 |
39 |
maintain wet wiping cloths off of food prep tables. obsered a few on prep areas. |
| 2012-11-08 |
35 |
general comment- maintain all dry goods properly labeled. observed a few unlabeled. |
| 2012-11-08 |
27 |
general comment- must have haccp plan for reduced oxygen packaging- more info to come. |
| 2012-11-08 |
20 |
maintain cold foods 45f degrees. |
| 2012-11-08 |
19 |
maintain proper hot holding temperatures. observed fried chicken <135f degrees in hot hold unit. unit turned up to achieve proper temperature. |
| 2012-11-08 |
14 |
maintain sanitixer at proper concentrations; observed 3-compartment sink ans several buckets and spray bottles <200ppm quat. pic manually mixed to proper concentrations. |
| 2012-11-08 |
6 |
maintain proper employee hand washing. observed empliyee handling dirty dishes then clean dishes without washing hands. |
| 2012-11-08 |
4 |
maintain proper employee beverage storage- observed one employee coffee cup on prep surface at salad station. removed by employee |
| 2012-11-08 |
1 |
general comment- pic with no certification |