| Violation Date |
Code |
Description |
| 2018-11-27 |
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 ac vents above food prep area and throughout kit |
| 2018-11-27 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure. -p observed multiple employees unable to identify all 5 of the reportable symptoms and foodborne illnesses. cdi ehs educated pic and staff of the symptoms and il |
| 2018-11-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee actively drinking a drink without a lid or straw and several drinks in the establishment without lids and straws such as water bottles. cdi employee d |
| 2018-11-27 |
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 employee not dry hands properly by shaking water off hands instead of using a paper towel |
| 2018-11-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed blocked handsink and ice in handsink at bar. cdi ice was removed from handsink during the inspection. repeat violation.5-202.12 provide at least 100f water at h |
| 2018-11-27 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed boxes of unwashed produce stored above ready to eat food in the walk in cooler. cdi ehs discussed storage order and pic rearranged items during the inspection.3-304.15(a) discard |
| 2018-11-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed 3 containers of coleslaw and 2 pans of deviled eggs held above 45f in pull drawers(see temp chart). pic stated items came straight from the walk in cooler and not placed in unit |
| 2018-11-27 |
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 tcs food items such as brunswick stew, chili, and smoked ham and brisket made the day prior without date labels. observed 2 open ca |
| 2018-11-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food contact surface of slicer with food debris build up. cdi ehs discussed proper cleaning procedures for slicers and pic had slicer broken down and |
| 2018-11-27 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed several employees actively prepping food while wearing watches and bracelets. |
| 2018-11-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several metal pans wet stacked.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 |
| 2018-11-27 |
45 |
4-501.11 maintain equipment in good repair. observed hot box handle with broken handle and flip top lid broken. observed flip top unit with ambient temp of 58-60f. pic placed tcs food items on ice and will continue to plae ice in flip top unit until fixed |
| 2018-11-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nfcs of hot box, slicer, and container of equipment parts soiled with food debris build up. cdi pic placed soiled container with equipment at the 3 |
| 2018-11-27 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster with side door opened.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and m |
| 2018-11-27 |
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 tcs food items such as pico and deviled eggs ambient cooling with lids cov |
| 2018-06-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: found multiple cutting utensils, scoops, and other utensils with food debris attached at clean storage shelves in dish pit. |
| 2018-06-29 |
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 employee re-contaminate hands at faucets after washing. cdi- employee re-washed hands af |
| 2018-06-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf: found discarded gloves in one handsink. cdi- sink cleared for access. |
| 2018-06-29 |
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: found wings and pork from overnight cooling above 45 f. cdi- both items voluntarily discarded. observed mac and cheeses cooling at r |
| 2018-06-29 |
17 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p: observed collards reheating in hot box. cdi-collards pulled from hot box and placed on grill. collards reached 190 f within |
| 2018-06-29 |
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 : dense volume of wings cooling overnight did not meet parameters. whole pork butt |
| 2018-06-29 |
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 cleaned utensils being stored in significantly soiled pans. |
| 2018-06-29 |
45 |
4-501.11 maintain equipment in good repair. observed badly torn gasket on walk-in door. one hot box not functional during inspection. |
| 2018-06-29 |
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: determined facility is date marking with date of assembly and not with date of earlies ingredient prep. cdi- corrected dating system while |
| 2018-03-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved multiple pork butts in hot holding unit not held above 135f (see chart). cdi- pic stated butts were smoked that morning. brought to smoker to be re-heated to 165f. |
| 2018-03-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed a lot of wet stacking. facility must find a way to air dry all the equipment/utensils. |
| 2018-03-29 |
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. scoop for rice, sugar, and f |
| 2018-03-29 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.one small insect noted on a plate. cdi- plated taken to dishwasher. |
| 2018-03-29 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf noted that pulled pork cooled 7 degrees in a span of 30 mins. noted that pork was not s |
| 2018-03-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pmultiple items in flip top unit 2 not held at 45f or below. cdi- cooled down. unit will be looked at. vr. |
| 2017-12-07 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment andutensils and unwrapped single-use/single-service articles.-pdishwasher handled soiled dishes and proceeded to handle clean dishes with |
| 2017-12-07 |
13 |
3-304.15(a) single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used forno other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -pobserve front line sta |
| 2017-12-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved some clean plates soiled with food debris. cdi- taken to dishwasher.4-501.114 maintain sanitizer at correct concentrations. -pquat dispenser at back si |
| 2017-12-07 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foodswith begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pfno begin time recorded on blanched fre |
| 2017-12-07 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions wherecontamination of food, equipment, utensils, linens, and single use articles can not occur.observed personal sweaters stored throughout kitch |
| 2017-12-07 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution atthe proper concentration.multiple sani. buckets recorded low in concentration (due to dispenser, see # 14). assure buckets are |
| 2017-12-07 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave fooduncovered to facilitate heat transfer. -pfobserved lettuce cooling in large tub with lid on. pic stated lettuce started cooling at 10 |
| 2017-07-03 |
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 cooked chicken in meat walk-in with some pieces at 48f, items tightly wrapped. must completely cool to 45f or below before |
| 2017-07-03 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed corn in crates, other produce in boxes, stored over ready to eat desserts. need to move these such that desserts are not stored under items that have not yet been proces |
| 2017-07-03 |
31 |
3-501.15 cooling methods - pf observed food as noted in chart placed into prep coolers after preparation rather than into walk-in coolers. cdi by moving items into walk-in coolers for cooling to proper temperatures before placing back into prep coolers. |
| 2017-07-03 |
8 |
5-202.12 handwashing sinks, installation - pf observed hot water in slow-closing faucet of left handsink in ladies' room did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet. need to have this repaired. vr r |
| 2017-07-03 |
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 some items such as panko, seasoning at dessert area, etc. with no label on container. |
| 2017-07-03 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed chlorine sanitizing dishmachine at bar to have a reading of 0ppm chlorine. cdi by priming machine such that a regular cycle showed a residual of 50 ppm chlor |
| 2017-07-03 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. still observed workers with beards working with food without wearing beard nets. repeat item. |
| 2017-07-03 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies at back door area, at drive through window area outside and inside of facility. do no do any cleaning of items on ground, need to clean up residual of grease around ba |
| 2017-07-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stored wet on utensils storage shelves in several locations. suggest taking advantage of overnight hours to allow bulk of utensils to properly air dry. fourth conse |
| 2017-07-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust on utensils shelves for clean utensils at dishmachine area, on shelves in area at back of kitchen near to-go area, and in walk-in refrigerator |
| 2017-06-04 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed screw top employee drinks, open employee drinks, employee drinks with no straw, and drinks stored over prep area and over utensils. all employee drinks in ki |
| 2017-06-04 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed wait staffer put hand around lips when talking to another staffer, did not wash her hands before taking plate out to table. cdi by instruction, manager advised staffer to wash her |
| 2017-06-04 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no hand towels at sink in bar area. cdi by supplying towels |
| 2017-06-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed pans with grease, food debris on them on shelves and stored as clean. cdi by removing pans to re-wash. repeat item. |
| 2017-06-04 |
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 found prime rib in walk-in refrigerator that was at 53.4f. no notation of when this item was at 135f, so no documentation of when c |
| 2017-06-04 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed sour cream in prep cooler at 57f, sliced cheese in prep cooler at 47f. sour cream cooler had become unplugged, and sliced ch |
| 2017-06-04 |
31 |
3-501.15 cooling methods - pf observed food as noted in chart placed into prep coolers after preparation rather than into walk-in coolers. cdi by moving items into walk-in coolers for cooling to proper temperatures before placing back into prep coolers. |
| 2017-06-04 |
21 |
3-501.17 date mark/label all tcs. . foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf had items marked 3/6 rather than 6/3 in refrigrator. cdi by removing foods for re-labeling. |
| 2017-06-04 |
38 |
2-402.11 effectiveness-hair restraints - c person handling food from pit must wear effective hair restraint. all persons handling food and utensils with beards must wear effective beard restraints. |
| 2017-06-04 |
39 |
3-.304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet towels on counters, surfaces. clean wet towels must be held in sanitizer. repeat item3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanit |
| 2017-06-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stored wet in prep area and in dishwashing area. must thoroughly dry all items prior to stacking. repeat item |
| 2017-06-04 |
45 |
4-501.11 maintain equipment in good repair. most cutting boards with damage had been replaced, but still a few damaged ones on site. resurface or replace all scarred cutting boards. observed rusted shelves in bar coolers with damaged coated surfaces. |
| 2017-06-04 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. dumpster has no lid. birds feeding from dumpster. contact dumpster supplier to get new dumpster with tight-fitting lid. |
| 2017-06-04 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed dusty vents over dismachine area, in walk-in refrigerators, in reach-in refrigerator in bar, and i |
| 2017-06-04 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometer placed into prep cooler that had become unplugged, and no thermometer in cooler at wait staff cooler that had dressings, etc. in it. need |
| 2017-03-13 |
37 |
3-307.11 protect food from miscellaneous sources of contamination not specifically noted by code. observed house-made potato chips and raw potatos stored with no covering from air/physical contaminants. |
| 2017-03-13 |
7 |
3-301.11(b) food employess shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observe employee handle rte leafy greens with bare hands. cdi- product discarded. |
| 2017-03-13 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observe an employee filling up a pitcher with water from handwash sink. cdi- instructed to do so at other sink. |
| 2017-03-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf multiple food contact items such as plates, cutting boards, bowls all soiled with food debris. cdi- all items taken to dishwasher. repeat. |
| 2017-03-13 |
6 |
2-301.12 follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 seconds, and rinse using running warm water -p observe one employee, after handling raw chicken, wash hands for about 5 seconds. cdi- proper handwashing |
| 2017-03-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut lettuce, pico, carmerlized onions, and bagged lettuce all holding above 45f. |
| 2017-03-13 |
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. in use wet wiping cloths stored on counter. keep in sanitizer.3-304.14(e) store sanitizer container |
| 2017-03-13 |
45 |
4-501.11 maintain equipment in good repair. observed severly damaged cutting boards at various prep units throughout kitchen. repair or replace. |
| 2017-03-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed heavy use wet stacking of plates, bowls, etc. repeat |
| 2017-03-13 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. wash and rinse solution was dirty, keep clean. |
| 2017-03-13 |
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 |
| 2017-03-13 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. observed personal drinks and phones stored on p |
| 2017-03-13 |
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 an ice scoop store |
| 2016-12-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some wet stacking of plates. |
| 2016-12-22 |
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 bottle of oil unlabeled. |
| 2016-12-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed some plates soiled with fod debris. cdi- plates taken back to dishwasher. repeat4-602.11(e)(4) equipment such as ice bins shall be cleaned at a freque |
| 2016-12-22 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf observed a cart of french fries blocking access to one handwash sink and a pitcher sitting in handwash sink near drive through window. repeat |
| 2016-09-28 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf large ice bucket blocking access to handwash sink and pitcher in sink. cdi- sink cleared for access. |
| 2016-09-28 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p dishwasher sanitizer in warewashing machine was recorded too strong at 200 ppm bleach. cdi- pic primed machine and machine was sanitizing at 50ppm.4-602.11(e)(4) equipment such as ice bins shall |
| 2016-09-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken wings, chicken bones, and house-made ranches all holding above 45f (see chart). cdi- all items taken back to wic to cool down. repeat. ranch unit will be repaired. facil |
| 2016-09-28 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed blanched fries with a begin |
| 2016-09-28 |
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 |
| 2016-09-28 |
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 many oil, spice, and water bottles unlabeled. label all bottles. |
| 2016-09-28 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed potato salad cooling with lid on and cooked onions cooling in flip top unit. f |
| 2016-06-30 |
14 |
4-501.112(a)(2) for hot water sanitizing temperatures, mechanical warewashing equipment shall provide a minimum of 180f rinse water for sanitizing. -pf dishwasher was not properly sanitizing as test strip did not turn black. cdi- swisher was called and a |
| 2016-06-30 |
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 dishwasher handled soiled dishes at dishwasher with bare hands and proce |
| 2016-06-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several products holding above 45f. pico and cole slaw in flip top unit were brought to wic to cool down. mac/cheese, potato salad, and cole slaw in flip top unit 2 were all bro |
| 2016-06-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p pulled pork and chicken in hot holding unit was recorded at temp. below 135f (see chart). pic suspected that pulled pork had been left out. cdi- both products brought to smoke to re-hea |
| 2016-06-30 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed cooked onions in reach in cooller at 75f. pic stated they were just cooked. do |
| 2016-06-30 |
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 several scoops (in |
| 2016-06-30 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. personal drinkn on prep table where mac/cheese p |
| 2016-03-01 |
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 observed some damaged plastic tubs. cdi- pic discarded. |
| 2016-03-01 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed to-go cups, lids, and boxes stored in a way not preventing contamination. |
| 2016-03-01 |
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 many sanitizer buckets with low quat concentration. repeat.3-304.14(e) store sanitizer cont |
| 2016-03-01 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed a bucket of potatos on floor in walk in. keep food off floor. |
| 2016-03-01 |
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 salt and pepper and some spices unlabeled. cdi- pic labeled. |
| 2016-03-01 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf obsereved two hamburger options that are serverved undercooked with a consumer advisory on the main menu but the |
| 2016-03-01 |
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 observed blanched french fries being |
| 2016-03-01 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf' observed trash can blocking access to handwash sink. cdi- trash can removed. no points deducted. |
| 2016-03-01 |
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 dishwasher handle soiled dishes and proceed to stack away clean |
| 2015-12-22 |
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 hot pickled pickles in large bins cooling in walk in since 3:00 pm at 109f. at 4:30 temperature was taken again and they wer |
| 2015-12-22 |
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 hot pickled pickles cooling in deep bins with lids present. cdi - pic vent |
| 2015-12-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed three wet wiping cloths on prep tables in kitchen. keep in sanitizer between uses. -0- |
| 2015-12-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked bowls and pans on drying rack in dish room. use pyramid stacking or similar method to facilitate air drying. repeat -1- |
| 2015-12-22 |
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 facility not following writ |
| 2015-12-22 |
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 ceiling and hvac vents in kitche |
| 2015-12-22 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed heavy urine odor around toilet in women's restroom and urinal in men's restroom. clean. -0- |
| 2015-12-22 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed dust buildup inside missing hvac duct over wait station. replace cover after cleaning. -0- |
| 2015-12-22 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed handwashing sinks throughout facility with food debris present in the basins and stopper. use only for handwashing. cdi - pic instructed employee to wash, rinse |
| 2015-09-14 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - general cleaning needed on equipment and gaskets. |
| 2015-09-14 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed metal pans and bowls stacked wet. |
| 2015-09-14 |
31 |
general comment 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 macaroni in the drawers of the prep unit by the drive t |
| 2015-09-14 |
14 |
repeat violation 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed food debris on the slicer, cuber, a scoop and multiple plates stored as clean. cdi - all items were sent back to be rewashed. |
| 2015-01-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.general commentobserved several large food containers stacked tight while still wet. air dry before stacking |
| 2015-01-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed multiple gaskets throughout facility with debris and residue present on surfaces.observed some refrigeration racks with food debris present.observed |
| 2015-01-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed mold/mildew growth present on interior of ice machine on white chute edges. observed mold/mildew growth on underside of ice chest cover at large serv |
| 2015-01-23 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed some employee drinks & food stored commingled with customer related items. create spaces where employees can have drinks and food stored, |
| 2015-01-23 |
45 |
4-501.11 maintain equipment in good repair. observed split/torn gaskets on beer cooler walk-in and 4 glass door prep unit on cookline. work order placed for new gaskets during inspection.observed several shelving racks with rust showing on surfaces. profe |
| 2014-08-13 |
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 and dust buildup at wire racks above preparation tables near the drive through window. |
| 2014-08-13 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf the disclosure shall include identification of the animal derived foods by asterisking them to a footnote that sta |
| 2014-08-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cole slaw in a flip top cooler at 50f and several items in the walk in cooler above 45f (see temp. chart). cdi by recooling each item in the walk in meat cooler. |
| 2014-08-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one container of mashed potatoes in a steam table at 131f. cdi by reheating. |
| 2014-08-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed mold growth inside ice machine, soda nozzles at drive through window with debris on them, two slicer blades with food debris on them stored clean, an |
| 2014-08-13 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed one container of raw steak stored directly over a container of cooked ham and one container of raw marinating chic |
| 2014-08-13 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage without a lid stored over bread near the drive through window. beverage was discarded. |
| 2014-03-19 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be clean to sight and touch. observed meat slicer stored clean with food debris on blade guard, dirty vegetable slicer stored clean, 2 |
| 2014-03-19 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. raw animal foods shall be stored based on their final cook temperatures. observed raw marinated chicken being stored above ribs in walk in cooler. cdi by rearranging stor |
| 2014-03-19 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p. potentially hazardous foods shall be discarded if they exceed their datemarking time allotment. observed a container of feta cheese dated 2/26. |
| 2014-03-19 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf. a handwash sink shall be used for no other purpose besides handwashing. observed sink near flip top prep. coolers with food debris in them. pic placed a handwashing only sign on towel di |
| 2014-03-19 |
35 |
3-302.12 food storage containers identified with common name of food - c. foods that are not unmistakable recognizable such as pastas and rice shall be labeled with their common name once removed from their original container. observed several sauce bot |
| 2014-03-19 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. potentially hazardous foods being held cold shall be at least 45f or lower. observed several items in a flip top unit out of tempera |
| 2014-03-19 |
39 |
3-304.14 wiping cloths, use limitation - c. in between uses, wet wiping cloths shall be stored in sanitizer buckets. observed one wet wiping cloth stored on a counter top. |
| 2014-03-19 |
41 |
3-304.12 in-use utensils, between-use storage - c. when not in use, utensils stored in food shall have their handles stored above the food surface. observed one ice scoop with the handle stored in the ice. |
| 2014-03-19 |
42 |
4-901.11 equipment and utensils, air-drying required - c. after cleaning, equipment and utensils must be air dried before being stacked. observed 3 pans stacked while wet. |
| 2014-03-19 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. foods shall be stored at least 6 inches above the floor. observed large plastic container of raw meat placed on floor near smoker. |
| 2013-11-27 |
34 |
4-204-112 temperature measuring devices-functionalitytemperature measuring devices shall be supplied in hot hold and cold hold equipment storing potentially hazardous food. observed several broken gauges on hot hold equipment and 2 flip top prep coolers m |
| 2013-11-27 |
8 |
6-301.11 handwashing cleanser, availabilityhandwash cleanser shall be provided at each handwash sink. observed handwash sink at bar low on handwash cleanser. cdi, operator filled soap dispenser with handwash cleanser during inspection.6-301.14 handwashing |
| 2013-11-27 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationstore raw animal food so that cross contamination is prevented. observed raw hamburger patty stored above whole muscle beef in meat walk-in cooler. observed food mixture made with |
| 2013-11-27 |
19 |
. 3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holdingpotentially hazardous food shall be hot held at 135 degrees f or above. observed 1 container of grilled onions along cookline on shelf below 135 d |
| 2013-11-27 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingpotentially hazardous food being cold held shall be at 45 degrees f or below. observed pico that operator stated was recently prepared below |
| 2013-11-27 |
22 |
3-501.19 time as a public health controlwhen using time as a public health control proper written procedures must be prepared. observed facility now implementing time as a public health control for blanched fries but not following written procedures. obse |
| 2013-11-27 |
35 |
3-302.12 food storage containers identified with common name of foodgeneral comment: working containers of dry ingredients and spices shall be labeled by common name of food. observed a container of sugar without a proper label along prep line. cdi by ins |
| 2013-11-27 |
38 |
2-303.11 prohibition-jewelryfood employees shall not wear jewelry on their wrists or fingers. observed several employees with wrist bands, watches, and rings. |
| 2013-11-27 |
41 |
3-304.12 in-use utensils, between-use storageuse proper methods to store in-use utensils. observed several knives stored in soiled area between prep tables. observed knife stored in soiled area under flip top prep unit. observed several scoopers stored on |
| 2013-11-27 |
42 |
4-901.11 equipment and utensils, air-drying required allow equipment to air dry after cleaning. observed several pans and containers being wet stacked.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing |
| 2013-11-27 |
45 |
4-501.11 good repair and proper adjustment-equipmentgeneral comment: keep equipment in good repair. observed split gasket in 4 door reach-in cooler. |
| 2013-11-27 |
46 |
4-204.115 warewashing machines, temperature measuring devicesa warewashing machine shall be equipped with a temperature measuring device that indicates the temperature of the water in each wash and rinse tak. observed chemical dish machine effectively sa |
| 2013-11-27 |
47 |
4-602.13 nonfood contact surfacesgeneral comment: nonfood contact surfaces of equipment shall be free from accumulation of soil. observed outside of white spice bins accumulating food debris and in need of cleaning. |
| 2013-11-27 |
54 |
6-202.11 light bulbs, protective shieldinggeneral comment: provide protective shielding on lights. observed shields missing from 2 lights under hood. operator had ordered new ones which were sitting next to hood in a box operator stated was in process of |
| 2013-09-05 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holdingpotentially hazardous food shall be hot held at 135 degrees f or above. observed 1 pan of ham, 2 pans of ribs, 1 pan of pulled pork, 1 pan of mac an |
| 2013-09-05 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsfood contact surfaces shall be clean to site and touch. observed meat slicer stored as clean but soiled with dried animal debris.4-602.11 equipment food-contact surfaces |
| 2013-09-05 |
13 |
. 3-302.11 packaged and unpackaged food-separation, packaging, and segregationstore raw animal food to prevent cross contamination. observed raw chicken over raw beef in in walk-in cooler near prep line. observed raw chorizo sausage over whole muscle beef |
| 2013-09-05 |
41 |
3-304.12 in-use utensils, between-use storagestore ice scoop hande in product with handle up or in a clean, dry area. observed 2 containers used to store ice scoops collecting water and debris. |
| 2013-09-05 |
1 |
2-102.12 certified food protection managerobtain ansi accredited certified food protection manager certification. observed nobody on site with certification at time of inspection. cdi by instruction. repeat |
| 2013-09-05 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingpotentially hazardous food shall be cold held below 45 degrees f. observed raw chicken and cut tomaotes over stacked in prep unit above 45 d |
| 2013-09-05 |
8 |
6-301.12 hand drying provisiongeneral comment: each handwash sink shall be supplied with disposable towels or another means to dry hands. observed battery low and not dispensing towels at handwash sink at drive-through window. cdi, operator supplied handw |
| 2013-09-05 |
22 |
3-501.19 time as a public health controlwritten procedures must be prepared in advance and maintained in establishment when using time as a public health control. observed blanched french fries sitting out of temperature near grill without proper written |
| 2013-09-05 |
42 |
4-901.11 equipment and utensils, air-drying requiredallow equipment to air dry after cleaning. observed several pans and containers being wet stacked at dishwashing area. |
| 2013-09-05 |
35 |
3-302.12 food storage containers identified with common name of foodgeneral comment: working containers of ingrediants not easily identifyable shall be labeled by common name of food. observed 2 working containers of spices near smoker not labeled by comm |
| 2013-09-05 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storingstore single-service items 6 inches off of the ground and in a clean, dry area. observed several boxes of single service trays and other single service item |
| 2013-09-05 |
45 |
4-501.11 good repair and proper adjustment-equipmentkeep equipment in good repair. observed split gasket in reach-in cold hold unit along prep line. observed rusty shelving inside walk-in cooler. |
| 2013-09-05 |
47 |
4-602.13 nonfood contact surfacesgeneral comment: observed gaskets accumulating debris inside several reach-in cold hold units. |
| 2013-09-05 |
26 |
7-102.11 common name-working containersgeneral comment: working containers of toxic substances and sanitizers shall be labeled by common name of material. observed a spray bottle of heavy duty degreaser not labeled in chemical storage area. cdi, operator |
| 2013-05-20 |
1 |
at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a t |
| 2013-05-20 |
46 |
warewashing machine shall be equipped with a temperature measuring device that indicates the temperature of the water: (a) in each wash and rinse tank; pf and(b) as the water enters the hot water sanitizing final rinse manifold or in the chemical sanitizi |
| 2013-05-20 |
45 |
general comment: keep equipment in good repair. observed 2 cracked plastic container lids. |
| 2013-05-20 |
42 |
after cleaning and sanitizing; equipment and utensils: shall be air-dried observed wet stacking of plastic pans and metal containers. |
| 2013-05-20 |
38 |
except for a plain ring such as a wedding band; while preparing food; food employees may not wear jewelry including medical information jewelry on their arms and hands. observed food employees preparing food with a watch; a wristband; and another female e |
| 2013-05-20 |
26 |
general comment: working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.observed several buckets of quat s |
| 2013-05-20 |
20 |
potentailly hazardous foods shall be cold held at 45 degrees f or below. observed cut mellon at 54-54 degrees f and cut tomatoe between 50-52 degrees f at flip top prep unit at line. observed potatoe salad at 57 degrees f and cole slaw between 58-59 at |
| 2013-05-20 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch.obseved slicer blade soiled with dried animal meat that operator stated was used the day before. observed several plates soiled with debris along cookline. observed large pla |
| 2013-05-20 |
8 |
a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. observed no handwash sign at handwash sink behind bar or at handwash sign b |
| 2013-05-20 |
6 |
to avoid recontaminating their hands or surrogate prosthetic devices; food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink. observed 1 employee turn |
| 2013-03-08 |
14 |
maintain sanitizer at proper concentrations at all times. observed sanitizer buckets on serving line all at 0ppm quat. sanitizer for buckets was replaced with sanitizer dispenser at 3-compartment sink due to dispenser at can wash not functioning properly- |
| 2013-03-08 |
39 |
general comment- do not use absorbant wiping cloths to stabilize cutting boards. use a non-absorbant material in order to prevent contamination and bacteria growth. |
| 2013-03-08 |
42 |
maintain proper air drying before tight stacking of wet food pans. observed wet stacking of metal pans throughout. |
| 2013-03-08 |
6 |
maintain hands properly washed and at appropriate times. observed several employees throughout changing gloves without washing hands. pic and inspector instructed employees to properly wash hands. |
| 2013-03-08 |
53 |
general comment- observed standing water on floor of walk in cooler. maintain floors free of standing water to prevent contamination from splash. |
| 2013-03-08 |
45 |
general comment- replace caulk on the inside of ice bin at server area. observed to be moldy. |
| 2013-03-08 |
4 |
maintain all employee beverages stored to prevent contamination of customer items. observed employee drink stored on bucket of sauce beside customer sauces in small 2oz containers. pic removed employee drink. |