| Violation Date |
Code |
Description |
| 2018-08-27 |
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 tile in disrepair in facility. advised to repair. 6-501.12 floors, walls, cei |
| 2018-08-27 |
7 |
3-301.11(b) food employee's shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed food employee bare hand omlet during preparation. cdi - cooked product to over 165f, r |
| 2018-08-27 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed food dumped into handsink by stove. cdi - educated to not dump food into handsink. cleaned out handsink. |
| 2018-08-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product in flip top in temperature danger zone. refer to temperature chart. cdi - discarded product. advised to prepare food, cool down uncovered, and then store in cold holdin |
| 2018-08-27 |
37 |
3-305.14 during preparation, unpackaged food shall be protected from environmental sources of contamination. observed employee washing lettuce in dirty 3 compartment sink where dish washer was scrubbing dishes. cdi - educated to prevent contamination du |
| 2018-08-27 |
38 |
2-402.11 food employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. repeat violation. observed employees without hair restraint. employees put on hair restra |
| 2018-08-27 |
4 |
2-401.11(b) a food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. repeat violation. observed open employee drink on counter top where food preparation occurs. cdi - |
| 2018-08-27 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed ice scooper handle s |
| 2018-08-27 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets throughout facility at reach in refrigerator units, reach in freezer, and stand up freezer. observed standing water in reach in unit. advised to repair. |
| 2018-08-27 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-08-27 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed chlorine sanitizer bucket at 0 ppm. cdi - refilled with new solution at the proper concent |
| 2018-01-12 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. cooks on the cook line observed not wearing hats or hair restraints. cdi- employees put on hats. |
| 2018-01-12 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed several containers of food prepared yesterday that were not covered. cdi- foods covered to protect them from contamination. |
| 2018-01-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open employee drink cup stored on prep table on cook line. cdi- drink removed. |
| 2017-12-01 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed bacon appearing visibly undercooked in walk in cooler. facility appearing to be par-cooking bacon. reviewed proper cool |
| 2017-12-01 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. present pic not food safe certified. |
| 2017-12-01 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed a number of employee drinks being stored open in kitchen and/or stored above food or food contact surfaces. cdi- all drinks covered/ removed and or properly st |
| 2017-12-01 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed employee handling raw steak meat, shed gloves but did not wash hands between glove changes to handle other foods. cdi- employee corrected, washed hands and put on new gloves. |
| 2017-12-01 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed server handling salad plate and placing long finger nails and fingers onto parts of salad. cdi- salad disc |
| 2017-12-01 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw egg french toast mix stored above rte foods such as vegetables and deli meats in walk in cooler. cdi- raw egg mix stored below rte foods by final cook temperature. 3-302.11(a) |
| 2017-12-01 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -pobserved cooked cut potatoes that had been taken out for prep 4.5 hrs ago that were placed in deep tightly covered tub observed |
| 2017-12-01 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one spray bottle of degreaser not labeled at dish area. cdi- spray bottle labeled. |
| 2017-12-01 |
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 deep tub of cut potatoes improperly cooling over 4.5 hrs from room temp pr |
| 2017-12-01 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed a number of dry goods not labeled including: beef base, chicken base, etc. cdi- dry goods labeled. |
| 2017-12-01 |
38 |
2-302.11 (b) unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. - pf observed server that serves salad onto plate to serve to customers that had artificial |
| 2017-12-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some grease build up on sides of fryers and cooking equipment needing cleaning. |
| 2017-12-01 |
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 a number of foods prepared more than 24 hrs ago that were not date marked including: corned beef hash, cooked rice, fried chicken, |
| 2017-09-28 |
54 |
6-303.11 intensity-lighting - c maintain required light levels in food storage areas. observed low lighting in walk in freezer. low watt light bulb replaced with higher watt bulb, supplying proper lighting.6-202.11 shield the lights or provide shatter-res |
| 2017-09-28 |
45 |
4-502.11(a) maintain utensils in good repair. observed badly damaged strainer in dish area, strainer disposed of.4-501.11 maintain equipment in good repair. observed racks above 3 comp sink starting to rust, need re-coating or replacing soon. |
| 2017-09-28 |
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 large tub of lettuce cooling approx. 2 hrs in huge greens keeper tub with |
| 2017-09-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine reading 0 ppm chlorine sanitizer, appears sanitizer had gotten low and air had gotten into sanitizer tube. cdi- sanitizer changed, machine primed |
| 2017-09-28 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at handsink at grill station. cdi- towels provided. |
| 2017-04-18 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed some ceiling and wall damage in dry good storage room near back door. observed |
| 2017-04-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non used dishes stored under steam table that were dirty as well as the shelf they were stored on. observed prep table at fryer with grease build up |
| 2017-04-18 |
34 |
4 -203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf observed available thick prob thermometer approx. 12 degrees out of calibration. cdi- thermometer calibrated, recommend getting a thin probe thermometer for accurate measure of |
| 2017-04-18 |
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 pan of chicken salad made 4 days ago in walk in cooler that was not date marked. cdi- item date marked for date of prep. |
| 2016-12-16 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed an unlabeled spray bottle of degreaser at dish area. cdi- bottle labeled. |
| 2016-12-16 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed one food employee not wearing a hat or hair restraint, cdi- employee put on a hat. |
| 2016-12-16 |
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. wall frame around entry to walk in cooler has damage, needs repair and/ or recaulking a |
| 2016-12-16 |
45 |
4-501.11 maintain equipment in good repair. observed rusty racks above 3 comp sink and very rusted and badly peeling racks in walk in cooler. (repeat) have racks replaced or re-coated to be easily cleanable. |
| 2016-08-17 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves in walk-in cooler. |
| 2016-08-17 |
37 |
3-304.13 linens and napkins, use limitations - c observed bacon draining on white towel. cdi towel removed. |
| 2016-08-17 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed homemade dressings in reach-in cooler not date marked. no bulk storage labeled for dressings either. cdi dressings labeled. |
| 2016-08-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee food stored uncovered above customer items in reach-in cooler. cdi food voluntarily discarded. |
| 2016-05-11 |
4 |
2-401.11 eating, drinking, or using tobacco - c. observed one employee beverage stored on shelf above steam table. cdi beverage voluntarily discarded. |
| 2016-05-11 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. observed ice machine collecting black and pink debris. |
| 2016-05-11 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed facility adding scrambled eggs to pooled shelled eggs. scrambled eggs in pooled eggs were 56f. cdi product voluntarily disc |
| 2016-05-11 |
26 |
7-102.11 common name-working containers - pf observed several buckets of sanitizer and spray bottles with sanitizer and degreaser not labeled. cdi buckets and bottles labeled. |
| 2016-05-11 |
38 |
2-303.11 prohibition-jewelry - c. observed grill cook wearing two braclets. observed waitstaff preparing toast with jeweled rings. |
| 2016-05-11 |
35 |
3-302.12 food storage containers identified with common name of food - c observed two plastic containers of flour not labeled near walk-in cooler. |
| 2016-05-11 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed split gaskets on walk-in cooler and reach-in cooler near waitstaff prep area. repeat violation. observed standing water in bottom of reach-in cooler near waitstaff prep area. |
| 2016-05-11 |
47 |
4-602.13 nonfood contact surfaces - c observed nonfood contact surfaces throughout facility collecting food and grease residue; under grill top, shelves, gaskets, inside reach-in cooler. |
| 2016-05-11 |
49 |
5-205.15 system maintained in good repair - p observed handsink at 3 compartment sink leaking. |
| 2016-05-11 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - c observed slicer, mixer, heat lamps and various items stored in kitchen/closet. pic stated items are no longer used. |
| 2016-05-11 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c. observed cups stored on floor/rug in storage closet. |
| 2016-02-18 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf observed a stem thermometer measuring 38f while in ice water. cdi by recalibrating. |
| 2016-02-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a couple metal pan lids and a couple utensils stored with food debris. cdi by removing to be re-washed. |
| 2016-02-18 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed a baked potatoes still at 75-94f after 3 hrs. cdi by voluntary disposal. |
| 2016-02-18 |
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 the cooked macaroni noodles missing a label. 3-501.18 discard the food requiring date labels once time/temperature window has expir |
| 2016-02-18 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed some items such as fried chicken livers and loaded hot dog with a consumer advisor asterisk. educated the |
| 2016-02-18 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed several baked potatoes cooling on a sheet pan while covered with another s |
| 2016-02-18 |
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 containers of flour and grill oil. |
| 2016-02-18 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets on several of the reach in coolers. |
| 2016-02-18 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed pork in a bowl of water on the dirty drainboard of the 3 compartment sink while dirty utensils were stored on the drainboard. cdi |
| 2016-02-18 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed the bucket on the cook line stored on the floor. (c) cloths in use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for o |
| 2016-02-18 |
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 metal sheet pans and other items stored in between 2 areas of soiled utensil storage with visible signs of drippin |
| 2016-02-18 |
49 |
5-205.15 maintain a plumbing system in good repair. observed the kitchen handsink near the 3 comp sink leaking. |
| 2016-02-18 |
36 |
6-501.112 removing dead or trapped birds, insects, rodents and other pest - c remove any dead insects, droppings at a frequency to prevent any accumulation, decomposition or the attraction of pests. observed cleaning needed in the storage closet inside th |
| 2015-10-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed creamers stored on tables, creamer package states keep refrigerated. pic stated employees will on serve creamers as needed. |
| 2015-10-05 |
14 |
\4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several plates soiled. cdi plates take to dish area to be washed. observed slicer stored as clean collecting food residue. cdi slicer broken down |
| 2015-10-05 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed pork chops cooling covered in walk-in covered. cdi pork chops uncovered. |
| 2015-10-05 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 2 employee beverages stored in reach-in cooler beside bread station, one beverage was uncovered. cdi employee beverages were relocated to appropriate locatio |
| 2015-10-05 |
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.-p observed employee handling soiled equipment, employee resumed food prep |
| 2015-10-05 |
37 |
3-304.13 linens and napkins, use limitations - c. observed bacon draining on white cloth. cdi cloth was removed, bacon placed in metal pan. |
| 2015-10-05 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 2 sanitizer buckets not labeled. cdi buckets were labeled. |
| 2015-10-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored on cuttingboards near prep line. |
| 2015-10-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee drying pan with paper towel. cdi pic instructed employee on proper procedure. |
| 2015-10-05 |
45 |
4-501.11 maintain equipment in good repair. observed delfield 2 door reach-in not properly closing. |
| 2015-10-05 |
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 ceiling and wall in dry storage area. observed can wash area deeply |
| 2015-10-05 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed one server wearing a ring containing jewels. |
| 2015-06-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved american cheese and crumbled sausage stored out of temperature at >45f today. american cheese placed on ice and began falling quickly to correct. sausage discarded. |
| 2015-06-09 |
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.dust ceiling vents in the kitchen. |
| 2015-06-09 |
52 |
5-501.115 maintaining refuse areas and enclosures - cobserved grease on the ground around the dumpster area today.keep rolling cart for garbage clean- observed a lot of old food in this today that could create a pest attraction. |
| 2015-06-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 2 bottles of degreasor and a yellow liquid without labels today. degreasor labeled and yellow liquid discarded. |
| 2015-06-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed an uncovered water cup with lemon seeds inside stored above the bread storage/prep table.drink moved to a bottom shelf today to correct. |
| 2015-02-04 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.observed no certified food protection manager onsite today. |
| 2015-02-04 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed waitstaff donning gloves without washing hands- waitstaff started using tongs instead of donning gloves to correct.observed employee handle raw fish, discard gloves, and go to p |
| 2015-02-04 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved open ham and turkey not date marked today. observed large batch of uncut potatoes not date marked- back dated during inspection.obs |
| 2015-02-04 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed wait staff that butter bread and scoop ice that had hard to clean rings on today. limit jewelery on arms and hands to just a simple |
| 2015-02-04 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed the lid open on the grease bin today.5-501.111 keep storage areas and bins for waste in good repair. observed a leaking garbage bin today. |
| 2014-09-29 |
21 |
observed meat sauce that was >4days old stored at 42f. only hold tcs foods 4 days if storing them between 41-45f. discarded to correct. |
| 2014-09-29 |
34 |
provide properly calibrated thermometers. observed a digital thermomater reading 34.5f in ice water today- another calibrated thermometer is onsite to use. |
| 2014-09-29 |
23 |
observed no asterick next to menu items offered undercooked and they are not all disclosed to be offered cooked to order. vr in 10 days. |
| 2014-09-29 |
52 |
replace leaking grease bin. |
| 2014-09-29 |
36 |
observed flys in facility today. clean up back area to correct. recommmend a covered recepticle for dirty linen. fly strip observed is not approved-removed today. |
| 2014-06-23 |
36 |
observed flys in the dry good room today. recommend a new door sweep, clean up dumpster area, and a fly light or fly fan in this room.discussed with pic to correct today- she will contact pest management company to follow up.6-501.111 |
| 2014-06-23 |
20 |
observed shell eggs stored at >45f today(see chart). store tcs foods at 45-41f or less. eggs placed in cold hold today to correct.3-501.16 |
| 2014-06-23 |
21 |
observed open chili not date marked today- back dated to correct today. date mark all tcs foods once they have been opened/made.3-501.17 |
| 2014-06-23 |
23 |
observed no asterik leading the consumer from the menu item to the warning statement today. pic stated that menus are being remade currently and a new version will be emailed to ehs. email ehs new menu by july 3rd.3-603.11 |
| 2014-06-23 |
38 |
observed waitstaff, who handles bread, with a wrist watch on today. food service employees are limited to a single wedding band on their hands/wrists. no other rings, bracelets, or wrist watches allowed.2-303.11 |
| 2014-06-23 |
52 |
observed a hole in the dumpster today- replace.observed grease on the ground around the dumpster- clean this area to reduce pest attraction.5-501.1155-502.12 |
| 2014-06-23 |
44 |
a glove shall only be used once and discarded when there is an interruption in the operation. observed a glove for waitstaff to use on bread being reused.discarded today to correct.3-304.15 |
| 2014-06-23 |
49 |
observed hose turned on with a spray nozzle attached today. keep water turned off or keep spray nozzle off of the hose when in storage.water turned off today.5-304.12 |
| 2014-06-23 |
42 |
clean dishwasher rack that has lime build up on it today. observed clean dishes stored onthis rack today.4-903.11 |
| 2014-01-15 |
45 |
repaint/replace rusted racks in wic. |
| 2014-01-15 |
31 |
observed sausage cooling wic in a large portion, plastic container and tightly wrapped. cool foods using approved methods. recommend placing sausage in a thin metal pan and placing it into wif uncovered until it chills down. sausage placed in wif to co |
| 2014-01-15 |
23 |
observed no asteriking of food items on the menu today- no way for customers to know which itmes are offered undercooked. pic is going to reprint menu and will email ehs the revised menu to get approval. |
| 2014-01-15 |
14 |
wash, rinse, and sanitize drink nozzles daily. observed build up on the tea nozzles today. sent to be rewashed to correct. |
| 2014-01-15 |
13 |
store food by final cook temp., with all rte food above all raw animal foods. observed raw shell eggs stored over livermush in the flip top cooler today. eggs moved to below all rte food today to correct. |
| 2014-01-15 |
8 |
keep papertowels supplied at all handsinks. observed no papertowels at the front hand sink. replaced during inspection. |
| 2013-09-17 |
4 |
2-401.11 eating, drinking, or using tobaccostore employee drinks with a lid and in an area that is below and/or seperate from food, food contact surfaces, clean linen, or to-go materials. observed an open can of red bull stored above eggs today on the pr |
| 2013-09-17 |
7 |
3-301.11 preventing contamination from handsobserved an employee shredding carrots today without a glove on the hand that was contacting the carrot. employee asked to put gloves on today. |
| 2013-09-17 |
39 |
3-304.14 wiping cloths, use limitationwhen wiping clothes are not in-use, store them in sanitizer. observed wiping clothes stored in multiple areas of the kitchen and being used to wipe off knives and cutting boards, and they had no sanitizer on them. |
| 2013-09-17 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardnessmaintain chlorine sanitizer at 50-100ppm. observed sanitizer bucket at 0ppm today. do not add soap to this bleach water mixture as it |
| 2013-09-17 |
1 |
2-102.12 certified food protection managerpic must have passed an ansi approved, proctored food safety exam. no one present today with the certification. points will not be deducted until jan. 2014. |
| 2013-09-17 |
17 |
3-403.11 reheating for hot holdingreheat leftover food rapidly to 165f or more by using the microwave, oven, or grill. observed multiple leftovers today stored on the steam table that had not met 165f( see chart) and had been reheating for an hour. item |
| 2013-09-17 |
49 |
5-202.13 backflow prevention, air gapprovide a 1 airgap on the prep sink. flexlible pipe is being used today to drain prep sink and it is directly drained to the floor drain today. pic stated that a plumber is coming this week to replace spigot and corr |
| 2013-09-17 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogenshealth statement is offered with an asterick on the menu today but it is still unclear which foods are offered undercooked. recommended to pi |
| 2013-09-17 |
47 |
4-602.13 nonfood contact surfacesclean wic racks and deline the dishwasher- build-up present today. |
| 2013-09-17 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), dispositionobserved foods being held at 44f in the wic today. when holding foods between 41-45f, they can only be held for 4 days. observed boiled eggs and beef |
| 2013-05-24 |
4 |
employee drinks and food must be stored so that they will not contaminate restaurant food; utensils; clean linen; to-go materials; or food contact surfaces. observed an employee's half eaten food stored over a partially covered flour container today- emp |
| 2013-05-24 |
7 |
no bare hand contact is allowed with ready-to-eat foods- use tongs; gloves or deli wraps to avoid touching the food. observed cooked bacon and hashbrowns handled with bare hands today. corrected by instruction. |
| 2013-05-24 |
18 |
cool tcs foods from 135 to 70f or less in the first two hours and then down to 45-41f or below in the next 4 hours. observed cooked potato with broth still at 48f after cooling overnight-discarded during inspection. |
| 2013-05-24 |
20 |
tcs foods must be kept cold at 45-41f or less. observed multiple foods out at room temp. today; not holding <45f. some foods were on ice; but the ice had just been added and it was not enough to cool the foods down. more ice added today to quickly chil |
| 2013-05-24 |
23 |
reminder statement present today on the menu but the disclosure of which foods are offered undercooked is not clear. use asteriks or other means to point out which foods are offered that way. corrected by instruction. |
| 2013-05-24 |
26 |
keep chemical bottles labeled correctly. water labeled as santiizer today. bottle dumped out today. |
| 2013-05-24 |
1 |
pic(person-in-charge) must have passed an ansi approved; proctored food safety exam. points will not be deducted until jan. 2014. |
| 2013-05-24 |
38 |
food service workers shall wear gloves when working with exposed food if they are wearing nail polish or fake nails. observed wait staff with painted nails handling bagels and bread today with no gloves on. corrected by instruction. |
| 2013-05-24 |
39 |
when not in-use; store wiping clothes in sanitizer. |
| 2013-05-24 |
46 |
delime the dishwasher- lime build-up present today. |
| 2013-05-24 |
47 |
clean wic racks and the fan in the kitchen. build-up on both today. |
| 2013-05-24 |
31 |
observed pinto beans cooling slowly ontop of an oven today and potato w/ broth cooling in the wic in a large portion; covered; in a plastic container. use approved cooling methods such as placing foods in small portions; keeping uncovered during cooling; |
| 2013-01-14 |
1 |
pic(person-in-charge) must have passed an accredited food safety exam. |
| 2013-01-14 |
2 |
employees need to know illnesses that are required to be reported to manager if they are diagnosed with one or rxposed to one. corrected by instruction. |
| 2013-01-14 |
14 |
before use; and after cleaning; sanitize food contact surfaces. tea urn is too large to run through the dishwasher and must be washed; rinsed; and sanitized by hand. use spray sanitizer to acomplish this-do not mix clorox and water(untested) in urn to |
| 2013-01-14 |
20 |
maintain cold phf's at 41f or less. do not leave foods out at room temp.; even during lunch. (see chart) |
| 2013-01-14 |
21 |
date mark all phf's that are ready-to-eat and held >24 hours. slow; cooked pasta; homemade slad dressings date marked onsite today. |
| 2013-01-14 |
23 |
for undercooked eggs-provide a disclosure and reminder via acceptable displays as discussed. wording of remider given to manager today. cdi by instruction. |
| 2013-01-14 |
35 |
label reused cottage ch./sour crm. containers with various foods in them. |
| 2013-01-14 |
45 |
make table is not working today and needs to be repaired. |
| 2013-01-14 |
45 |
broken ice bucket is not easily cleanable-cdi by instruction. |
| 2013-01-14 |
45 |
torn gasket on the wic. |
| 2013-01-14 |
37 |
do not store food on a surface that may contaminate it- cornbread stored in a grocery bag today. |
| 2012-10-30 |
21 |
observed deli ham; sliced cheese and some rte food items without proper date marking in walk-in cooler. 3-501.17 instruction and handout provided during inspection. all rte food items held for more than 24 hours need to be date marked. |
| 2012-10-30 |
7 |
observed employee at grill touch bread; cooked eggs and bacon with his bare hands. 3-301.11 instructed pic and employee to wear a glove or use a utensil with rte (ready to eat) food. employee will use a glove on one hand and a utensil in the other. |
| 2012-10-30 |
23 |
observed no consumer advisory for undercooked eggs. facility must post disclosure and reminder in the facility or on the menu. 3-603.11 (b) disclosure shall include: a description of the animal-derived foods such as eggs (can be cooked to order); pf or |
| 2012-10-30 |
2 |
observed inadequate verbal/written employee health policy. 2-103.11(m) sample employee health policy provided at inspection. |
| 2012-10-30 |
31 |
observed rice at 74f in a covered 5 gallon container in the walk-in cooler. noted green beans and okra in small vented containers on the prep table cooling below 135f. 3-501.15 rice was put in a hotel pan and ice was added; green beans and okra were pla |
| 2012-10-30 |
45 |
observed spray arm holder not attached tightly to the wall; some wire shelving in coolers with rusted; peeling paint and torn gaskets on the refrigerators. 4-202.16 |
| 2012-10-30 |
31 |
observed two door prep cooler on cook line with blocks of ice inside to aid in maintaining temperature. unit will be replaced according to pic. |
| 2012-10-30 |
1 |
observed pic (person in charge) without food protection manager's certification. 2-2-102.12 facility has until 1-1-2014 for compliance. nick k. is certified but was not present. |