| Violation Date |
Code |
Description |
| 2018-08-31 |
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 wall joint in disrepair by the window at the chicken fry station. advised to |
| 2018-08-31 |
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 |
| 2018-08-31 |
45 |
4-501.11 maintain equipment in good repair. observed walkin cooler gasket torn. advised to repair. |
| 2018-08-31 |
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 tongs stored on ove |
| 2018-03-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored directly on prep surfaces. |
| 2018-03-05 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed two sauces in walk-in freezer in cooling process stored directly on floor. |
| 2018-03-05 |
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 diced tomatoes cooling in flip top cooler. cdi pan placed in reach-in co |
| 2018-03-05 |
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 cooked peppers holding on |
| 2018-03-05 |
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 one pan of veggie lasagna prepared greater than 24 hours prior not date marked. cdi pan labeled. |
| 2018-03-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one pan of cream based sauce holding out of temperature control. see temperature chart for temperature observation. cdi cream sauce reheated to above 165f. |
| 2017-12-28 |
53 |
6-501.12 floors, walls, ceilings shall be clean to sight and touch. cleaning needed around dish machine and floor drains. repeat but improvement noted. |
| 2017-12-28 |
34 |
4-204.12 provide ambient air thermometer in cold/hot hold equipment. no air thermometer observed in 2 door cooler under steamer. |
| 2017-12-28 |
22 |
3-501.19 foods on tphc shall be clearly marked with beginning and end times. observed cooked peppers and mushrooms using tphc according to pic and not labeled. cdi-discarded. |
| 2017-09-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items in large flip top cooler across from grill above 45f. pic stated a line check was performed 3.5 hours prior and was holding correct temperature. cdi-items removed |
| 2017-09-25 |
45 |
4-501.11 maintain equipment in good repair. repair bar dish machine. repair large flip top unit across from fryers. |
| 2017-09-25 |
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 utensils stored on a cart below raw chicken. |
| 2017-09-25 |
53 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning needed on equipment and fan covers. repeat. |
| 2017-06-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning needed on equipment and fan covers. |
| 2017-06-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed quat sanitizer in buckets below 100ppm. dispenser not testing correctly as well. technician was called and is installing new dispenser. |
| 2017-06-26 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees with long facial hair preparing food. |
| 2017-06-26 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in kitchen. |
| 2017-06-26 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed gravy and grits cooling in deep pans. grits did not reach proper cooling p |
| 2017-06-26 |
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 several items such as sun d |
| 2017-06-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tcs foods in cold drawer under grill holding slightly above 45f. see temperature chart. pic stated that food items were checked at 11am and were 45f or below. cdi-all items take |
| 2017-06-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed grits holding hot in steam well below 135f. cdi-reheated to 165f+. |
| 2017-06-26 |
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 grits cooling in walk in cooler for 2.5 hours and still at 110f. pic unable to determine what time product was at 135f and t |
| 2017-06-26 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employee handling soiled utensils at dish machine and change gloves to put clean utensils away without washing hands first. cdi-employee stopped and directed to wash hands befo |
| 2017-06-26 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored over food in dry storage. |
| 2017-03-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed flip top coolers not holding tcs products below 45f. see temperature chart for temperature observations. cdi items in cooler greater than 2 hours voluntarily discarded. item |
| 2017-03-31 |
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 cooked onions holding out |
| 2017-03-31 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed items cooling in flip top/reach-in cooler holding above 45f. items must |
| 2017-03-31 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes of food stored on floor in walk-in freezer. |
| 2017-03-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces collecting food and grease debris throughout facility; gasket, shelves, inside coolers, etc. |
| 2017-03-31 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on several reach-in units. observed rusted shelves in equipment. observed flip top/reach-in not holding products below 45f. observed condensation collecting in bottom of flip top coole |
| 2017-03-31 |
49 |
5-205.15 maintain a plumbing system in good repair. observed drain at prep sink clogged. |
| 2017-03-31 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths holding on prep surfaces at salad station. |
| 2016-11-22 |
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 quat sanitizer bucket at 0 ppm. cdi - educated pic that sanitizer evaporates over time and |
| 2016-11-22 |
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 repeat violation. observed product individually wrapped into singular portions and tig |
| 2016-11-22 |
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 blanched fries on time con |
| 2016-11-22 |
21 |
3-501.18 discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -p observed incorrect date marking label for deli meats. label had 8 day holding time (11.22 - 11.29). cd |
| 2016-11-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation observed product in the flip top (duck, pimento, and chicken) out of temperature. do not cool food down in flip top. cool down properly to 45f then store food in col |
| 2016-11-22 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed dish machine was not sanitizing properly. chlorine at 0 ppm. cdi - created chlorine solution at the 3 comp sink: 200 ppm; technician came on site during inspection to fix dish machine. |
| 2016-11-22 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels at the handsink at the bar. cdi - provided paper towels at the bar handsink. |
| 2016-11-22 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observed food employee recontamin |
| 2016-09-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed product out of temperature. refer to temperature chart. cdi - advised to pull product to walkin cooler; watch out for overstacking; make sure to cool product |
| 2016-09-26 |
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 sanitizer solution at 100 ppm. cdi - refilled with new solution. |
| 2016-09-26 |
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 product cooling down in walkin cooler covered in containers. cdi - advised to |
| 2016-09-26 |
45 |
4-501.11 maintain equipment in good repair. observed flip top cooler with door not closing, thus food was out of temperature in reach in unit. advised to fix unit door. |
| 2016-06-07 |
53 |
6-201.13 provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. floor must be graded to drain to functioning floor drains. repeat violation observed baseboards throughout facility that are not attached to the wall o |
| 2016-06-07 |
45 |
4-501.11 maintain equipment in good repair. repeat violation observed flip top/reach in units with standing water inside the units. advised to fix. |
| 2016-06-07 |
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 the ice scooper stor |
| 2016-06-07 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf repeat violation observed products throughout facility that was not labled with the proper prearation date. also, products we |
| 2016-06-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation observed consistent cold holding issues in the flip top coolers and reach in coolers. refer to temperature chart. cdi - advised facility to not use reach in units as a |
| 2016-06-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf repeat violation observed the french fry/potato cutter with food debris on the blades. cdi - advised to clean. |
| 2016-06-07 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observed employee recontaminate |
| 2016-03-31 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed mushroom and shrimp gravy dated for 7 days when product temperature was 45f and can only be dated for 4 days. cdi by changing dis |
| 2016-03-31 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed food debris on the french fry cutter. cdi by cleaning.4-501.114 maintain sanitizer at correct concentrations. -p observed quat sanitizer in bu |
| 2016-03-31 |
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 full lexan pan of grits cooling in the freezer. rate of cooling was not quick enough so grits were divided into two pans. |
| 2016-03-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in the prep cooler above 45f. cdi items should be cooled prior to placing in the prep coolers and lids should be kept closed. items removed and chilled in ice or return |
| 2016-03-31 |
37 |
3-303.11 ice used as exterior coolant, prohibited as ingredient. observed beer lines in ice bin at the bar also used for customer ice. discontinue using this ice for customers. |
| 2016-03-31 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer buckets on the floor. |
| 2016-03-31 |
45 |
4-501.11 maintain equipment in good repair. observed glass washer at bar not working and the hot side faucet knob missing on one of the bar dump sinks. also noted some rust on prep cooler shelves where expoxy paint has chipped away. |
| 2016-03-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust, grease or build up on drop cords, sides of equipment, green wire racks, floor drains and around condenser areas of prep coolers. |
| 2016-03-31 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed pitted floor areas in throughout the kitchen. 6-201.13 provide a wall to floor joint that is sealed and coved when flood |
| 2015-12-10 |
53 |
6-501.16 store mops for air drying after use. observed mops stored sitting in the can wash not air drying. |
| 2015-12-10 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. observed food debris built up on the non food contact parts of the meat slicer, the gaskets throughout facility need to be clean |
| 2015-12-10 |
42 |
4-903.11(a) cleaned equipment and utensils, linens, and single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. repeat violation: obs |
| 2015-12-10 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed raw chicken stored on the floor in the walkin cooler. cdi - moved to the freezer up on a rack above the floor. |
| 2015-12-10 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed spring roll mix in the walkin cooler without a date on the product; observed heavy creme opened and held over 24 hrs. |
| 2015-12-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product out of temperature in a reach in cooler by the stove (refer to the temperature chart). cdi - advised to discard product and to fix the cold holding unit. vr |
| 2015-12-10 |
14 |
4-602.11(e) clean equipment and utensils used with nontcs foods at least every 24 hours to avoid contamination. observed the soda nozzles at the bar soiled with debris. |
| 2015-12-10 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees. -pf observed the handsink at the bar covered with rubber mats for the bar. cdi - educated pic that handsink should be accessible at all times, no dumpi |
| 2015-08-25 |
42 |
4-903.11store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed clean utensils stored inside dirty large containers. (keep bulk storage tubs/containers in |
| 2015-08-25 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with buildup in need of cleaning. (cooking equipment, |
| 2015-08-25 |
45 |
4-501.11maintain equipment in good repair.observed plastic lids and containers damaged in need of replacing; observed broken hot water faucet at prep sink in need of repair.4-501.124-501.12 resurface or replace cutting surf |
| 2015-08-25 |
53 |
6-501.12floors, 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 cleaning issues to |
| 2015-03-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed greasy build up and grime on dish machine, in sanitizing compartment of dish machine and walls around dish area. |
| 2015-03-23 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed stained and gouged cutting boards. |
| 2015-03-23 |
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 ice wand stored in direct contact with freezer shelving. store on clean sanitized surface. |
| 2015-03-23 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a pan of deli meat uncovered in walk in cooler and two heads of lettuce laying in direct contact with shelving. |
| 2015-03-23 |
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 using tphc b |
| 2015-03-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in cooler across from fryers holding above 45f. pic determined that internal temperature adjustment knob had been bumped to highest setting. cdi-all tcs items taken to wal |
| 2015-03-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed microbial build up on ice machine. cdi-cleaning started. |
| 2014-12-29 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer buckets stored on the floor. |
| 2014-12-29 |
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 observed grilled chicken cooling in holding prep unit. cool items rapidly in walk |
| 2014-12-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dried food debris on slicer, sticker residue on plsastic pans and microbial build up on ice machine. cdi-all items re-cleaned and sanitized. |
| 2014-09-09 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p observed employees turning off faucet with clean bare hands. use disposable paper towel or other method to prevent re-contamination of hands. cdi-through education. |
| 2014-09-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed build up on ice machine. cdi-cleaning started.4-602.11 clean the equipment and utensils as required to avoid contamination. -p observed several employ |
| 2014-09-09 |
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 thawed chili without label of thaw date. cdi-labeled. |
| 2014-09-09 |
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 using |
| 2014-09-09 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed asterisk missing on eggs cooked to order on menu. pastuerized eggs are used for hollandaise sauce. facili |
| 2014-09-09 |
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 incorrect methods for cooling such as placing item in open flip top unit |
| 2014-09-09 |
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. cleaning needed throughout facility. observed food spills |
| 2014-04-11 |
53 |
6-501.12 cleaning, frequency and restrictions - observed dust, grease, build up or debris on the floors and walls under and behind equipment at the bar and kitchen cook line. also noted dust on the ceiling in several areas of the kitchen, especially aro |
| 2014-04-11 |
22 |
3-501.19 time as a public health control (tphc)- maintain written procedures for blanched french fries. fires are blanched, put on a sheet pan, moved to the walk-in freezer to cool to 41f and then put in a covered bus tub until needed. once removed from |
| 2014-04-11 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - clean can opener as needed and at least every 4 hours. knives, slicer and utensils stored at room temperature should also be cleaned at least every 4 hours. can opener was moved to the di |
| 2014-04-11 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - separate thawing of ground pork and fish in the 3 comp sink. observed both items under running water in the sink vats directly next to each other. facility moved the fish to |
| 2014-04-11 |
6 |
2-301.14 when to wash - wash hands upon entering kitchen and also putting on gloves. observed employees enter kitchen and either begin working or put on gloves without first stopping to wash their hands. employees were instructed to stop and wash before |
| 2013-12-09 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees- person in charge needs to be knowledgeable about the employee health policy. observed person in charge without knowledge of employee health policy, |
| 2013-12-09 |
16 |
3-401.11 raw animal foods-cooking- all raw products must be cooked to proper temperature to ensure food safety. observed chicken cooked to a final temperature of 138f, must be cooked to an internal temperature of 165f. cdi to finishing cooking. |
| 2013-12-09 |
20 |
|3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding-cold foods must be held st 45f or below. observed garlic butter and blanched fries(no time) held at 64f and higher. cdi placed in cooler. |
| 2013-12-09 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking- food must be properly date marked if being kept longer than 24 hours. observed food date marked incorrectly. cdi by instruction and corrected. |
| 2013-12-09 |
34 |
4-302.12 food temperature measuring devices- thermometers must be used to ensure proper temperatures. observed thermometers not being used resulting in improper cook temperature. |
| 2013-12-09 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens- consumer advisory must include the disclosure and reminder. observed consumer advisory missing the disclosure. cdi through instruction. |
| 2013-12-09 |
36 |
6-501.111 controlling pests- facility should be pest free. observed fruit flies in facility also observed a fruit fly fall into food. eliminate all fruit flies. |
| 2013-12-09 |
37 |
3-305.11 food storage-preventing contamination from the premises- food must not be stored on the floor. observed food stored on the floor in walk-in cooler and freezer. must be stored at least 6in off of floor. |
| 2013-12-09 |
39 |
. 3-304.14 wiping cloths, use limitation- sanitizer buckets must not be stored on the floor. observed sanitizer buckets stored on the floor. cdi by instruction. |
| 2013-12-09 |
41 |
3-304.12 in-use utensils, between-use storage- utensils must be stored in a clean, dry place to prevent contamination. observed tongs stored on soiled oven door. |
| 2013-08-06 |
54 |
shield lights in food storage areas. no shield on lights in walk in cooler. |
| 2013-08-06 |
39 |
properly store rags used for food contact surfaces. observed employee use rag from belt to wipe cutting board. |
| 2013-08-06 |
31 |
properly cool foods. observed diced chicken cooling in same prep unit across from fryers that was unable to hold correct temperature. cool foods in cooler/freezer. chicken just barely made cooling parameters. cdi-put into refrigeration. |
| 2013-08-06 |
23 |
provide consumer advisory on menu for undercooked items including reminder and disclosure. reminder missing on menu. statement should include a footnote that states the items are served raw or undercooked or cooked to order. whole statement should include |
| 2013-08-06 |
20 |
properly store tcs foods cold at 45f or below. observed cold tcs items in prep cooler across from grill above 45f. also observed par-cooked french fries stored in bus tub at room temperature. cdi-items put into refrigeration. vr to ensure unit is operatin |
| 2013-08-06 |
7 |
no bare hand contact with ready to eat food. observed employee cutting lettuce without gloves on. cdi-lettuce discarded and gloves used. |
| 2013-01-29 |
31 |
3-501.15 observed cooked mashed potatoes tightly wrapped cooked the day before at 50f in walk in cooler. employee stated that potatoes were cooled to correct temperature but had been out of walk in cooler 30 minutes prior being prepped and temperature ris |
| 2013-01-29 |
20 |
3-501.16 keep tcs food cold at 45f or below.observed most tcs items in flip top coolers above 45f. pic stated this was due to coolers being open during lunch rush. ehs explained that units must hold temperature even during busy times. suggested putting tc |
| 2013-01-29 |
14 |
4-501.114 a chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under ¶ 4 703.11(c) shall meet the criteria specified under § 7 204.11 chemical dish machine registering 0ppm on test strip. cdi- |
| 2013-01-29 |
8 |
5-205.11 b) a handwashing sink may not be used for purposes other than handwashing. pf observed employee filling up cans with water for making chili at employee hand sink. cdi-employee stopped and instruction provided. |