| Violation Date |
Code |
Description |
| 2018-08-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer towels being stored on food preparation surfaces. make sure to store sanitizer towels in a manner where contamination will not occur. |
| 2018-08-10 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed minor flying insects in the food establishment. make sure to have pest control address. |
| 2018-08-10 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed food establishment placing lettuce in flip top unit to cool down and tighl |
| 2018-08-10 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed hot dogs stored under raw salmon. observed calamari being stored above the tomatoes. cdi pic relocated items. repeat.3-304.15(a) discard gloves after a task is complete or any tim |
| 2018-05-30 |
54 |
6-303.11 intensity-lighting - c lighting shall be 50 foot candles in area where food preparation is done. observed in far right corner near flip top unit lighting less than 50 foot candles. make sure to provide. |
| 2018-05-30 |
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 damage to ceiling and walls over hot grill area; where wall meets ceiling is n |
| 2018-05-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor debris in walk in cooler and shelving. make sure to increase cleaning frequency. |
| 2018-05-30 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards in need of being replaced. make sure to replace/resurface when no longer able to clean effectively and sanitize. |
| 2018-05-30 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed dry wiping cloths with visible soilage. make sure to launder when towels become dirty. |
| 2018-05-30 |
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 bottles containing oils and aqueous solutions not labeled. make sure to label all working containers of food/food ingredie |
| 2018-05-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer and mandolin with visible debris. cdi pic had items broken down to be washed, rinsed and sanitized. observed yuca in a pan date marked for 5/21 |
| 2018-05-30 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw steak being stored over cheese. cdi cheese was relocated and was sealed so no contamination occur.3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unw |
| 2018-05-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages being stored over food for consumption and cans. make sure to store accordingly to ensure contamination will not occur of food, utensils or |
| 2018-03-22 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf observed raw steak and pork stored over raw shell eggs. cdi by correcting storage order. |
| 2018-03-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one bottle of sanitizer stored at bar area with no label. cdi by labeling with proper name. |
| 2018-03-22 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed one cup of ice dumped in handsink at bar area. cdi by intervention and education. |
| 2018-03-22 |
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 small holes in wall behind hand sink in kitchen area. |
| 2018-03-22 |
45 |
4-501.11 maintain equipment in good repair. observed broken gasket on reach in cooler. improvement noted. |
| 2017-09-05 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink uncovered and stored on prep surface. cdi by voluntary disposal. |
| 2017-09-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed blender stored as clean with debris build up. cdi by removal for recleaning. |
| 2017-09-05 |
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 cooked rice and and open package of hotdogs with no date labels in the walk in cooler. cdi by dating with proper date. |
| 2017-09-05 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed no written procedure for tp |
| 2017-09-05 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw beef stored above raw shell eggs. cdi by correcting storage order. |
| 2017-09-05 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster with open doors. |
| 2017-09-05 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed holes in wall in kitchen area. |
| 2017-09-05 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employees phones stored on prep surface. |
| 2017-09-05 |
45 |
4-501.11 maintain equipment in good repair. observed broken gasket on walk in cooler.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board with deep discolored gouges. |
| 2017-06-19 |
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 black debris on inside of gasket of walk in cooler. |
| 2017-06-19 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gasket on walk in cooler. |
| 2017-06-19 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed one bottle of windex stored next to handsink at bar area. cdi by removing the bottle to proper storage area. |
| 2017-06-19 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed no written procedures durin |
| 2017-06-19 |
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 container of rice and container of milk stored in the walk in with no date label. cdi by dating the products with the correct date. |
| 2017-06-19 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed beef stored over fish in the walk in and in a stand up freezer. cdi by correcting storage order. |
| 2017-03-16 |
20 |
observed salad dressing on table tops that containers raw cut garlic and oil. cdi - facility agreed to put items on time as a public health control. procedure written at time of inspection.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. |
| 2017-03-16 |
13 |
observed unwashed carrots over open container of diced tomatoes. observed frozen pork chop over frozen shrimp in freezer, pork in open container, package opened for shrimp.3-302.11(a) separate unwashed produce from ready-to-eat foods. -p3-302.11(a)(4) pro |
| 2017-03-16 |
21 |
observed milk and hot dogs in walk in with no date. cdi - dated with date hotdogs opened, and milk opened.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf |
| 2017-03-16 |
31 |
observed 2 containers of lettuce at 58 degrees in walk in tightly covered. cdi - moved to bus pans and uncovered for cooling.3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must fl |
| 2016-12-21 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. two closed employee water bottles stored on shelving used for storing facility items. cdi- storage corrected.comment: lighting over prep sink and |
| 2016-12-21 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. one door open on shared dumpster. keep door closed. (0pts) |
| 2016-12-21 |
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. employee observed using plate to dispense food and one bowl stored in dry mix. us |
| 2016-12-21 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. bagged fries and cup observed to stored directly in contact with mixed vegetables in freezer. cdi- storage corrected.3-305.11 store food in a clean, dry location, not exposed |
| 2016-12-21 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. no ambient air thermometer provided in salad prep cooler. replace air thermometer.comment: pic nor employee could advise as to how to calibrate digital thermometer. |
| 2016-12-21 |
26 |
7-201.11 store toxic materials to avoid contamination. -p. employee medication bottle stored on table above stored dried foods, chemical cleaner stored on table over utensils and prep area. cdi- storage was corrected. |
| 2016-12-21 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. pic initially advised that skirt steak can at times be offered medium or medium well, but no employee could advis |
| 2016-12-21 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf. employee observed placing one small container of raw pork on container in walk in cooler under one container of raw chicken. all other items stored correctly. cdi- pic advised that they ha |
| 2016-12-21 |
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. one employee observed quick rinse his hands and handwashing sink, then use partial bare hand to t |
| 2016-08-17 |
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 floor tiles underneath the 3 compartment sink. |
| 2016-08-17 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed 2 containers of shredded lettuce above 45f in a flip top cooler. an empl |
| 2016-08-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed 2 pans of shredded lettuce in a flip top cooler above 45f (see chart). cdi- product was transferred to the walk in cooler for cooling. |
| 2016-08-17 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw kalamari stored over tres leches cake in the walk in cooler, raw beef over milk in the walk in cooler, and shell eggs over lettuce in the walk in cooler. cdi- storage rearran |
| 2016-05-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw proteins stored over a container filled with garlic sauce in the walk in cooler. cdi- storage rearranged. improvements made since last inspection. |
| 2016-05-24 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 2 unlabeled chemical spray bottles. cdi- labels added. |
| 2016-05-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several foods in the walk in cooler cold holding above 45f (see chart). pic indicated that a work order has been submitted for repairs and the unit is scheduled to be repaired |
| 2016-05-24 |
45 |
4-501.11 maintain equipment in good repair. observed walk in cooler operating with an ambient temperature of ~47f. pic stated repairs are scheduled on the cooler for today. |
| 2016-03-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the walk in cooler shelving. |
| 2016-03-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned ramekins and salad bowls stored upright with moisture between them. |
| 2016-03-04 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the back hallway that connects to the kitchen. |
| 2016-03-04 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one sanitizer spray bottle not labeled. cdi- label added. improvements made since last inspection. |
| 2016-03-04 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed shell eggs, raw chicken, and raw steak stored over a salsa container in the walk in cooler. cdi- storage rearranged. 3-302.11(a) separate the different types of raw animal foods. |
| 2015-12-04 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed cut lettuce being stored in a flip top cooler near the rotisserie oven. |
| 2015-12-04 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed containers of dish machine rinse aid and chlorine concentrate stored on top of a dry storage cabinet that contained clean linens. cdi- storage rearranged. 7-204.11 provide sanitizer at |
| 2015-12-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut lettuce at 56f in a flip top cooler and diced tomatoes in a sautee pan stored on top of a steam table. cdi- both items relocated to the walk in cooler. |
| 2015-12-04 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed a carrot stored on a preparation table where raw beef was being sliced. cdi- storage rearranged, carrot was discarded. 3-302.11(a) separate unwashed produce from ready-to-eat fo |
| 2015-12-04 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage stored on a preparation table without a lid. beverage was relocated. |
| 2015-09-28 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p observed two employees clean and then return to food service without was |
| 2015-09-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed chlorine sanitizer at 0 ppm. cdi - bleach used to remake sanitizer to 100 ppm. -1.5- |
| 2015-09-28 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed chicken, calamari and other foods in the walk in cooler at 42-45f with 7 day date marking. cd |
| 2015-09-28 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled sanitizer bottles in kitchen. cdi - pic labeled items. -1- |
| 2015-09-28 |
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 working container of spices and oils without labels at stove. label these with the common name of the item. -0- |
| 2015-09-28 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed lettuce cooling in the prep cooler near the stove. cdi - pic placed lettuc |
| 2015-09-28 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed dry wiping cloth on cutting board used for cutting rotisserie chicken. keep soiled wiping c |
| 2015-09-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soil buildup on the ceiling of walk in cooler. clean. -0- |
| 2015-09-28 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed lids on dumpster and cardboard container. close lids. -0-5-501.115 discard items and litter stored in the waste areas and enclosures as they are not n |
| 2015-09-28 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed dust buildup on vents just inside kitchen door a |
| 2015-06-25 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed pic on duty and owner-pic brian failure to ensure proper cold holding of potentially hazardous foods in walk in cooler with the knowledge the unit was giving |
| 2015-06-25 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p observed multiple staff handle soiled surfaces with gloves then return t |
| 2015-06-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all foods in walk in cooler to be above 47 f except just thawed proteins and one box of tomatos. see temp chart repeat violation vr observed raw chicken delivery at 245pm temped |
| 2015-06-25 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p 3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p obser |
| 2015-06-25 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf observed one thermometer reading 129 f at room temperature. cdi- correct thermometer provided |
| 2015-06-25 |
45 |
4-501.11 maintain equipment in good repair. observed all foods in walk in cooler to be at 47 f or hotter and ambient air temperature at 49 f. |
| 2015-06-25 |
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 4-301.11 provide equipment in number and capacity so that cooling, heating, and hol |
| 2015-02-05 |
26 |
7-202.12(a) use poisonous or toxic materials according to manufacturer's label. do not use pesticides not labeled for use in a food service establishment. / 7-204.11 maintain sanitizer at correct concentrations. - pure bleach used to sanitize preparation |
| 2015-02-05 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. - employee observed working with soiled utensils and removing clean utensi |
| 2015-02-05 |
13 |
3-302.11(a) separate the different types of raw animal foods. - raw chicken stored over beef and pork in walk in cooler. cdi- pic placed chicken under beef and pork.3-302.11(a) separate raw animal foods from ready-to-eat foods. - cooked chicken, potatoes, |
| 2015-02-05 |
14 |
4-601.11(a) equipment food contact surfaces shall be clean to sight and touch. - preparation sink cleaned by employee with degreaser and pure bleach. discontinue practice. all food contact surfaces shall be properly cleaned and sanitized. cdi- table was p |
| 2015-02-05 |
18 |
3-501.14(a) rapidly cool all heated tcs foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f - chicken soup prepared 3 hours prior read 117f. tcs foods shall be properly cooled down. cdi- chicken soup was reheated to 201f. |
| 2015-02-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. - garlic and oil based sauce stored at room temperature reading 78f. store sauce in cold holding equipment to maintain proper temperature. cdi- pic voluntarily discarded sauce. |
| 2015-02-05 |
31 |
3-501.15 quickly cool foods using effective methods. cold air must flow around product to remove the heat. leave uncovered or vented. - cooked tomatoes and chicken soup stored on prep table. cut tomatoes, cut cabbage, and beans stored tightly covered in |
| 2015-02-05 |
41 |
3-304.12 store 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. - a container of utensils used on grill line held in water of 75f. discontinue practice |
| 2015-02-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - one wet wiping cloth stored on prep surface. |
| 2015-02-05 |
46 |
4-501.18 maintain the wash, rinse and sanitize solutions clean. - maintain all vats clean as necessary. |
| 2015-02-05 |
47 |
4-601.11 keep nonfood-contact surfaces of equipment clean. observed exterior of bowls and mixer container to have residue accumulation.. |
| 2015-02-05 |
53 |
6-501.11 maintain physical facilities in good repair. observed multiple ceiling tiles and frames in need of cleaning, repair or replacement. |
| 2015-02-05 |
33 |
3-501.13 use approved thawing methods. - a pack of calamari observed thawing in a container of water reading 73f. food shall be thawed under refrigeration, under running water of 70f or below, or as part of the cooking process. cdi- pack of calamari place |
| 2014-10-08 |
34 |
4-502.11(b) maintain thermometers properly calibrated. observed multiple digital thermometers in facility, but none open for use. |
| 2014-10-08 |
2 |
2-101.11(a) ensure food employees understand when to report illnesses, symptoms and exposure. observed facility unable to provide written emplyee health policy. cdi- handout given |
| 2014-10-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. observed cut leafy greens cold holding in prep unit at 59 f. observed cooked chicken pastries and diced tomatos at 46 f or higher in walk in cooler. vr for cold holding |
| 2014-10-08 |
21 |
3-501.17 date mark all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed cooked yucca in containers not date marked. cdi- date marked |
| 2014-10-08 |
26 |
7-204.11 maintain sanitizer at correct concentrations. observed sanitizer in spray bottle. observed it to be chorine, bleach, and it to bleach out the test stri indicating the concentration was higher than acceptable sanitizing levels. cdi- remixed to dil |
| 2014-10-08 |
36 |
6-501.111 premises shall be kept free of insects, rodents, and other pests. observed multiple flies in kitchen and dining area. vr |
| 2014-10-08 |
14 |
4-601.11(a) equipment food contact surfaces shall be clean to sight and touch. observed multiple utensils and containers to large to wash in 3 comp sink with excessive food residue accumulation. vr for cleaning |
| 2014-10-08 |
45 |
4-501.11(a) maintain equipment in good repair. observed temperatures in walk in cooler to be 45-47 f. vr for cold holding |
| 2014-10-08 |
47 |
4-601.11©keep nonfood-contact surfaces of equipment clean. observed multiple non-food contact surfaces to have residue accumulation. |
| 2014-10-08 |
53 |
6-501.11 maintain physical facilities in good repair. observed multiple ceiling tiles in need of cleaning, repair or replacement. |
| 2014-10-08 |
54 |
6-202.11 provide shatter-resistant or properly shielded light bulbs in areas where there is exposed food, equipment, utensils, linens or unwrapped single-service and single-use articles. observed broken light shield in celing in kitchen. |
| 2014-10-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.obseved recently delivered chicken stored in standing water on kitchen floor. cdi removed from floor |
| 2014-08-07 |
1 |
2-102.12 ensure pic with food safety certification is on duty at all times food is being prepared. observed no pic present with no food safety certification. |
| 2014-08-07 |
6 |
2-301.14 wash hands in between working with raw chicken and clean utensils or ready to eat foods. observed food employee handle raw chicken and handle multiple walk in cooler and hose handles in the kitchen without washing hands then other food employees |
| 2014-08-07 |
8 |
6-301.12 hand drying towels be provided at all hand sinks. observed no towels at bar hand sink. cdi- restocked |
| 2014-08-07 |
14 |
4-601.11 (a) maintain equipment, food-contact surfaces, and utensils clean to sight and touch. observed multiple soiled knives on magnet. cdi- removed to clean observed large nsf trashcan improperly cleaned and not sanitized. cdi- removed to reclean and s |
| 2014-08-07 |
18 |
3-501.14 ensure tcs foods are properly cooled. from 135 f to 70 f within 2 hrs and to 45 f within 4 more hours. observed empenadas made yesterday cooling in walk in cooler in covered thick plastic containers at 47-48 f. cdi- product discarded; instruction |
| 2014-08-07 |
20 |
3-501.16 maintain cold held tcs foods at 45 f or colder. observed cut tomatos in walk in cooler at 50 f and pork chops in prep area at 61 f. cdi- removed to flasch cool |
| 2014-08-07 |
21 |
3-501.17 properly date mark open, ready to eat tcs foods. 7 days at 41 f or less and 4 days at 42-45 f. observed empenadas made yesterday, tomatos and cooked potatos not date marked. vr for date marking |
| 2014-08-07 |
26 |
7-102.11 ensure toxic substances have common name on working containers. observed unlabeled spray bottle of sanitizer. cdi- labeled |
| 2014-08-07 |
35 |
3-302.12 ensure food storage containers identified with common name of food. observed one contaner atop freezer and one on bottom shelf of back radio table not labeled, both a white powder. cdi- labeled |
| 2014-08-07 |
37 |
3-305.11 do not store food on the floor. observed bag of sugar stored on floor in back hallway. cdi- removed from floor |
| 2014-08-07 |
43 |
4-502.13 ensure single-use articles-use limitations are met. observed multiple single service containers are reused for tcs food storage. |
| 2014-08-07 |
47 |
4-602.13 maintain nonfood contact surfaces free or soiled accumulation. observed multiple soiled equipment handles throughout facility. |
| 2014-08-07 |
31 |
3-501.15 ensure tcs foods are cooled using approved and effective cooling methods. observed empenadas cooled in tightly covered plastic containers. cdi- cooling procedure changed |
| 2014-02-24 |
1 |
2-102.11 demonstration facility shall have pic with food safety certification at all times facility is preparing food. observed pic had no food safety certification. |
| 2014-02-24 |
4 |
2-401.11 eating, drinking, or using tobacco employee food and beverages shall not be stored on food prep surfaces. observed employee food on prep table. cdi- removed; instruction provided |
| 2014-02-24 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness equipment reponsible for sanitization shall ensure the proper concentration ofsanitizer is applied during use. observed dish machine s |
| 2014-02-24 |
31 |
3-501.15 cooling methods ensure proper and effective cooling methods are used to cool all tcs foods. observed cooked beans cooling in high volume plastic containers under prep counter. cdi- instruction provided;alternative cooling recommended |
| 2014-02-24 |
39 |
3-304.14 wiping cloths, use limitation wiping cloths stored on food preparation surfaces must be kept clean to sight. |
| 2014-02-24 |
18 |
3-501.14 cooling 14 ensure all time/temperature control for safety (tcs) foods are cooled within 2 hours from 135f to 70f and within a total of 6 hours from 135f to 45f. observed beef at 87 f after 3 hours and 10 minutes. cdi- discarded |
| 2013-10-21 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. observed one split gasket - 1 door upright freezer. |
| 2013-10-21 |
34 |
4-302.12 food temperature measuring devices - pf. obtain thin probe thermometer for us in measuring temperature of thin foods such as cut lettuce. observed no thin probe thermometer available. vr - verification visit required. will return on wednesday oc |
| 2013-10-21 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. properly date mark all tcs rte foods which are held for more than 24 hours after opening or preparation. observed several items not properly da |
| 2013-10-21 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. observed raw shell eggs directly above opened box of lettuce in walk in cooler. cdi - relocated immediately. |
| 2013-10-21 |
1 |
2-102.12 certified food protection manager - c. observed no certified food protection manager on site. must be in place by january 1, 2014, |
| 2013-01-28 |
6 |
2-301.12(c). use barrier such as paper towel to turn off faucets after washing hands. observed employee touch faucets with just-washed hands. corrected by instruction; rewashing. read up on this rule in the rule book at the web address circled on handout. |
| 2013-01-28 |
21 |
3-501.17. properly date mark tcsrte foods which will be held in facility for more than 24 hours after preparation or opening. observed lettuce; sweet potatoes; corn; not date marked. this rule would apply to any tcs rte foods left over at the end of the d |
| 2013-01-28 |
26 |
7-101.11. only those pesticides that have been registered with the epa and with the n.c. department of agriculture and consumer services shall be used. observed raid! outdoor ant and roach spray stored in back hallway on chemical shelf and near dry goods. |
| 2013-01-28 |
34 |
4-302.12. a temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties; cu |
| 2013-01-28 |
42 |
4-903.11(a)and(b). store clean utensils in clean area. observed rotisserie skewers stored as clean in area behind prep sink faucets. corrected by instruction. |
| 2013-01-28 |
39 |
3-304.14. store damp wiping cloths in container of sanitizer between uses. observed a few damp wiping cloths sitting on surfaces in kitchen and bar. |
| 2013-01-28 |
54 |
6-501.110. lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. observed jackets and purse stored on dry goods rack in back hallway. |
| 2013-01-28 |
2 |
2-201.11. ensure facility has an approved employee health policy. observed no complete employee health policy in place. corrected by instruction. handout was provided. |
| 2013-01-28 |
37 |
3-305.11. protect foods from contamination. observed bowl of shredded carrots resting directly on top of shredded carrots in pan beneath - use some kind of separation such as plastic wrap or waxed paper between bottom of bowl and food product beneath. cor |
| 2013-01-28 |
1 |
2-102.12. pic must be certified by january 1; 2014. observed uncertified pic. |