| Violation Date |
Code |
Description |
| 2018-11-29 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the walk in cooler shelves, the shelves to the right of the walk in cooler, the handles on the reach in freeze |
| 2018-11-29 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on the left door of the prep unit under the microwave. replace gaskets. |
| 2018-11-29 |
42 |
general comment 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2018-11-29 |
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 chicken, green beans, mashed potatoes and lasagne cooling while covered |
| 2018-11-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed mashed potatoes in the hot box at 132f. cdi -potatoes were reheated to at least 165f; see temperature chart. |
| 2018-11-29 |
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 - observed chicken, mashed potatoes, green beans and lasagna cooling in the walk in cooler. pic stated the employee working with thos |
| 2018-08-20 |
53 |
general comment 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 cleaning needed on the floors |
| 2018-08-20 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the walk in cooler shelves, shelves by the breading station, the gaskets on the cook line and on the outside o |
| 2018-08-20 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed 2 sanitizer bottles stored on prep tables next to containers, a cutting board and utensils. cdi - bottles were removed. |
| 2018-08-20 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf - observed thermometer reading 131f for the maximum temperature in the dish machine. cdi - items were being washed in the dish machine and then sanitiz |
| 2018-08-20 |
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 an employee touch cooked bacon with bare hands. cdi - bacon was discarded. |
| 2018-06-11 |
1 |
repeat violation 2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - pic does not have a certified food protection manager certificate. |
| 2018-06-11 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p - observed an employee crack raw shell eggs with gloves then touch a spatula and fryer basket. cdi - stopped employee and explained the violation. employee dis |
| 2018-06-11 |
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 a container of salad cooling with a lid in the walk in cooler. cdi - lid |
| 2018-06-11 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. - observed the screen door open to the kitchen upon arrival for the inspection. cdi - door was closed. |
| 2018-06-11 |
54 |
general comment 6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - observed an unshielded light by the ice machine. shield light or replace with shatterproof bulbs. |
| 2018-06-11 |
53 |
general comment 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 a missing baseboard under the electrical panels by the ice m |
| 2018-06-11 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the walk in cooler shelves and on the outside of equipment on the cook line. |
| 2018-02-08 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p lasagna holding at 42f and on day 5 in walk in cooler. cdi - discarded; reminded pic the cold holding tem |
| 2018-02-08 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. |
| 2018-02-08 |
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 pic used bare hands to remove overstocked layer of hard boiled eggs from flip top. cdi - eggs discarded; reminded pi |
| 2018-02-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p hardboiled eggs and potato salad holding above 45f in flip top. cdi -discarded. |
| 2018-02-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. open containers of dehydrated potato hash stored in basin of three comp sink. cdi - relocated to walk in cooler. |
| 2018-02-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. multiple wet wiping cloths stored on prep surfaces. cdi - all wet cloths sent to laundry area. |
| 2018-02-08 |
45 |
4-501.11 maintain equipment in good repair. repaint or replace walk in cooler shelves with chipping paint and rust; replace split gasket on low prep cooler door. improvement noted from last inspection. |
| 2018-02-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up form walk incooler shelves, drips from cold drawer gaskets, and dust accumulation from wire shelving in dry goods area. |
| 2018-02-08 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventsshall be maintained in good repair. repair kitchen floors with missing grout throughout. |
| 2017-10-25 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic's certification has expired. work towards recertification. |
| 2017-10-25 |
6 |
2-301.15 only wash hands in handwashing sink.-pf one food employee removed gloves and rinsed hands in prep sink. cdi - instructed employee to wash hands with soap at handwashing station. |
| 2017-10-25 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p soup cooling from yesterday in walk in cooler. cdi - discarded. |
| 2017-10-25 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf four gallon container of soup cooling with lid on in walk in cooler. cdi - discarde |
| 2017-10-25 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p chef cracked raw eggs while wearing gloves then proceeded to handle ready to eat ingredients in flip top with out changing gloves and washing hands. cdi - verb |
| 2017-10-25 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. test strips have expired. cdi - facility borrowed test strips from a neighboring facility until new ones are ordered. |
| 2017-10-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up form walk in cooler shelves and crumbs from cooler door gaskets. |
| 2017-10-25 |
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. repair kitchen floors with missing grout throughout. |
| 2017-10-25 |
45 |
4-501.11 maintain equipment in good repair. repaint or replace walk in cooler shelves with chipping paint and rust. improvementnoted from last inspection. |
| 2017-07-14 |
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. repair kitchen floors with missing grout throughout. |
| 2017-07-14 |
45 |
4-501.11 maintain equipment in good repair. repaint or replace walk in cooler shelves with chipping paint and rust. improvment noted from last inspection. |
| 2017-07-14 |
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 alfredo sauce cooling in thick portion while wrapped in walk in cooler. cdi - disca |
| 2017-07-14 |
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 alfredo sauce cooling from last night in walk in cooler and still at 49f. cdi - discarded. improvement noted from last inspection. |
| 2017-07-14 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. pic's certification is expired. |
| 2017-05-01 |
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 lima beans, chicken n' dumplings, and yams cooling in thick portions while tightly |
| 2017-05-01 |
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 lima beans, chicken n' dumplings, and yams still cooling from last night in walk in cooler. cdi - all discarded. |
| 2017-05-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. white plastic buckets wet stacked on drying rack. separate to allow air drying. |
| 2017-05-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p sausage patties holding below 135f in pan on grill top. cdi - reheated to 165f+. |
| 2017-05-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean splatters from inside microwave and minor build up from walk in cooler shelves. improvement noted from last inspection. |
| 2017-05-01 |
45 |
4-501.11 maintain equipment in good repair. replace shelves with chipping paint and heavy rust in walk in cooler. improvement noted from last inspection. |
| 2017-05-01 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleansable. repair missing grout between floor tiles near dish area. |
| 2017-02-24 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p unwashed tomatoes and bell peppers stored above ready to eat shredded cabbage, and cheese. cdi - cooler rearranged with correct storage order. |
| 2017-02-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p sausage holding below 135f in steam line. cdi - sausage reheated to 165f+. |
| 2017-02-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p sliced american cheese, sliced tomatoes, and boiled eggs overstocked and all holding above 45f in flip top. cdi - oust of temp product discarded. |
| 2017-02-24 |
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 shell eggs are held on tphc next to |
| 2017-02-24 |
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 meat loaf and country style steak cooling while wrapped over in walk in cooler. cd |
| 2017-02-24 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no paper towels at handsink in server station. cdi - restocked during the inspection. |
| 2017-02-24 |
45 |
4-501.11 maintain equipment in good repair. replace split door gasket on low prep cooler and repair or replace rusty shelves with chipping paint in walk in cooler. |
| 2017-02-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean crumbs and debris from walk in cooler shelves and inside cold drawers at cook line. |
| 2017-02-24 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleansable. repair missing grout between floor tiles near dish area. |
| 2017-02-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloths stored on prep surfaces and sanitizing solution in buckets testing at 0ppm. cdi - buckets dumped and refilled at 200ppm and stray cloths placed in solution. |
| 2016-11-07 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. |
| 2016-11-07 |
8 |
6-301.14 post a handwash sign at each handsink. no handwashing signs in restrooms. cdi - paper handwashing sign handouts left with pic to post. |
| 2016-11-07 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p boxes of unwashed tomatoes and unwashed squash stored on shelf above ready to eat foods that are uncovered for correct cooling. cdi - staff began rearranging walk in cooler with nothing abo |
| 2016-11-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p diced tomatoes placed in small metal bowl resting on top of food containers in flip top; tomatoes holding at 51f. cdi - staff removed diced tomatoes to cool. recommended that diced tomat |
| 2016-11-07 |
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 facility is using tphc for raw shell |
| 2016-11-07 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. ice paddles stored in direct contact with walk in freezer shelves. cdi - directive given to staff to keep ice paddles protected u |
| 2016-11-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from cooler door handles throughout, clean crumbs from inside of reach in freezer, clean build up from walk in cooler shelves and fan guards. |
| 2016-11-07 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleansable. repair missing grout between floor tiles near dish area. 6-502.12 floors, walls, ceilings including the attachments such as soap, |
| 2016-11-07 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee drink stored above facility food in reach in freezer. relocate. |
| 2016-11-07 |
45 |
4-501.11 maintain equipment in good repair. chipping paint and rust on walk in cooler shelves. repair or replace. |
| 2016-07-25 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizing solution at 3 compartment sink testing at 10 ppm qac. cdi by adding sanitizer and test at 200ppm. |
| 2016-07-25 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified pic present. |
| 2016-07-25 |
19 |
| 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed baked chicken on line hot hold stored below 135f. cdi by voluntary discard by pic. |
| 2016-07-25 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. pf no test strips available for qac sanitizer. cdi- added test strips. |
| 2016-07-25 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed food debris in utensil bins at pass thru window. |
| 2016-03-24 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed quat sanitizer in sanitizer buckets testing 0ppm. observed employee using to wipe down food contact surface. cdi by refilling buckets and testing at 200 ppm.4-601.11(a) equipment food co |
| 2016-03-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored with produce in walk-in cooler. cdi by seperating storage of raw shell eggs and produce. |
| 2016-03-24 |
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 container of mashed potatoes in walk-in cooler > 135f. container date marked for 3-22. cdi by voluntary discard by pic. |
| 2016-03-24 |
26 |
7-208.11 store labeled, first aid supplies to prevent contamination.-p observed employee medications stored with food item (salt packets). cdi by storing employee medications seperated from food related items.7-201.11 store toxic materials to avoid conta |
| 2016-03-24 |
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 container of whole baked potatoes in walk-in cooler cooling while c |
| 2016-03-24 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed several tcs food items on steam table that had not been reheated prior to being placed on steam table. observed meat sauce, rice, country style stea |
| 2016-03-24 |
45 |
4-501.11 maintain equipment in good repair. observed upright cooler #2 and upright freezer #3 out of service. |
| 2016-03-24 |
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 accumulation on buffalo chopper, micowave oven, walk-in cooler racks. observed dust accumulation on shelf above dish machine. |
| 2016-03-24 |
49 |
5-205.15 maintain a plumbing system in good repair. observed water leak at 3 compartment prep sink. |
| 2016-03-24 |
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 build-up on ceiling around hvac vents. obser |
| 2016-03-24 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed ice scoop stored in container with dead insect. |
| 2015-10-07 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored over raw fish in drawer cooler at breading station. cdi by rearanging order. |
| 2015-10-07 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed cell phones and keys stored on food prep and work surfaces. |
| 2015-10-07 |
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 heavy dust build-up on walls and ceilings around |
| 2015-10-07 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. obserevd ice scoops stored in standing water inside plastic container. |
| 2015-10-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on food prep surface. |
| 2015-10-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris on slicer blade from yesterday. cdi by cleaning. observed dried food debris on can opener. cdi by cleaning. |
| 2015-10-07 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored on work surface. cdi stored below. |
| 2015-05-19 |
6 |
2-301.12 cleaning procedure - p: observed employee washing hands with gloves on. must remove gloves before washing hands and put on new gloves. cdi-by instruction |
| 2015-05-19 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p: clean inside ice chute of big ice machine. |
| 2015-05-19 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: regrout floor tiles where needed (standing water between tiles).6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c: repair or replace rusting shelving in sto |
| 2015-05-19 |
47 |
4-602.13 nonfood contact surfaces - c: clean shelving at breader area and storage area. |
| 2015-04-21 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p: containers of raw chicken, raw pork chops stored with or above fully cooked foods. organize cooler according to cook temperatures.3-304.15 (a) gloves, use limitation - p: ob |
| 2015-04-21 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: sausage 109f cdi-reheated to 180f |
| 2015-04-21 |
26 |
7-102.11 common name-working containers - pf: label degreaser in spray bottle. cdi-labeled |
| 2015-04-21 |
31 |
4-301.11 cooling, heating, and holding capacities-equipment - pf: repair reach in cooler(randall). utilizing walk in cooler until repaired. |
| 2015-04-21 |
34 |
4-302.12 food temperature measuring devices - pf: need thermometers in refrigeration units. |
| 2015-04-21 |
36 |
6-501.111 controlling pests - pf: eliminate roaches. |
| 2015-04-21 |
38 |
2-402.11 effectiveness-hair restraints - c: wait staff that prep food such as toast must wear hairnets. |
| 2015-04-21 |
42 |
4-803.11 storage of soiled linens - c: soiled towels improperly stored. |
| 2015-04-21 |
37 |
3-305.11 food storage-preventing contamination from the premises - c: discontinue storing containers of chicken on floor under shelving. |
| 2015-04-21 |
45 |
4-101.19 nonfood-contact surfaces - c: repair inside microwave where peeling. replace damaged door gaskets and utensils. |
| 2015-04-21 |
47 |
4-602.13 nonfood contact surfaces - c: clean inside cabinets and shelving where needed. clean counters. clean inside storage bins with utensils. clean dish machine. |
| 2015-04-21 |
49 |
5-205.15 system maintained in good repair - p: dish machine data plate missing. obtain data plate. repair dish machine. not achieving proper was temperature.5-202.13 backflow prevention, air gap - p:plumbing for sinks must provide an air gap. lift pipes t |
| 2015-04-21 |
52 |
5-501.116 cleaning receptacles - c: clean trash cans. |
| 2015-04-21 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c:clean floors, wall, and ceilings throughout. clean hvac vents where needed. clean inside men's room.6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: replace damaged floor tiles wher |
| 2015-04-21 |
54 |
6-303.11 intensity-lighting - c: increase lighting inside walk cooler and freezer. |
| 2015-04-21 |
43 |
4-502.12 single-service and single-use articles, required use - p: discontinue using printed bags for food storage inside walk in cooler. |
| 2014-12-22 |
26 |
7-201.11 separation-storage - p: observed bug spray stored on top of unopened box of canned beans in storage area. cdi- removed. keep all chemicals stored away from food. |
| 2014-12-22 |
1 |
2-102.12 certified food protection manager - c: person in charge must have an ansi accredited food protection manager certification. certified person or persons must be on duty at all times of operation. |
| 2014-12-22 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf: discontinue storing bowls and utensils in hand sink. cdi-removed |
| 2014-12-22 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p: observed a bucket of raw chicken wings stored o top of cooked food. cdi- removed. do not store raw food on or above ready to eat or cooked foods. |
| 2014-12-22 |
43 |
4-502.12 single-service and single-use articles, required use - p: discontinue using printed thank you bags for food storage inside freezer. |
| 2014-12-22 |
47 |
4-602.13 nonfood contact surfaces - c: clean storage shelves, tops of bulk bins, and inside lowboy containing seafood and raw chicken tenders. |
| 2014-12-22 |
49 |
5-205.15 system maintained in good repair - p:repair spray nozzle at 3 comp sink. obtain data plate for dish machine. |
| 2014-12-22 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: clean ceiling above prep cooler and where needed. clean hvac vents. |
| 2014-12-22 |
45 |
4-101.19 nonfood-contact surfaces - c: repair inside microwave where peeling also inside 1 door randall cooler at the inside bottom where rusting. repair/replace all rusting shelving where needed. |
| 2014-09-22 |
54 |
4-202.18 ventilation hood systems, filters - c: clean hood filters. |
| 2014-09-22 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: clean floors under all equipment. clean floor drain under hot holding unit near front hand sink. clean flor inside walk in cooler. |
| 2014-09-22 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c: clean inside lowboy containing raw fish and shrimp. clean shelving near seafood breader area and where needed. |
| 2014-09-22 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p: observed sticker residue on outside of clear insert pans. remove sticker residue completely. |
| 2014-09-22 |
6 |
2-301.14 when to wash - p: observed employee changing gloves after handling raw eggs without washing hands prior. must wash hands before donning gloves after handling raw food. |
| 2014-09-22 |
1 |
2-102.12 certified food protection manager - c: person in charge must have an ansi accredited food protection manager certification. there must be a certified person in the facility at all times of operation. certified person off at time of inspection. |
| 2014-06-25 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c: clean under cooking equipment. |
| 2014-06-25 |
31 |
3-501.15 cooling methods - pf: observed big gallon container of rice cooling in walk in cooler. rice too deep. rice was just cooked and rinsed with cold water about 2:00p. cdi- cook corrected by splitting rice in multiple containers to ensure proper cooli |
| 2014-06-25 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: cut leaf lettuce and potato salad 48f. must be kept 45f or below. observed prep cooler lid up. cdi- closed lid to ensure proper temper |
| 2014-01-02 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed personal drinks improperly stored on the microwave oven and also on the food prep table top with the can-opener. do not store personal drinks on or above food prep surfaces. -cdi drinks were move |
| 2014-01-02 |
45 |
. 4-501.11 good repair and proper adjustment-equipment - c observed rusty walk-in cooler shelving. do not use rusty items in the food service. do not paint rusty shelving, it shall be replaced or professionally recoated. |
| 2014-01-02 |
37 |
3-307.11 miscellaneous sources of contamination - c observed open dry goods foods (pasta noodles, etc.) to be open and exposed on the self. once they are opened, store open dry goods in containers with lids and in bags with resealable closure. |
| 2013-12-26 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation. store all cooked items according to proper storage pattern based on final cook temp. observed box of raw bacon that was sitting in contact with cooked potatoes. cdi by volunt |
| 2013-12-26 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. food contact surfaces shall be clean to sight and touch. observed dirty can opener blade. observed employee washing dishes and dipping the pots and pans in the sanit |
| 2013-12-26 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking. food prepared within the establishment that is potentially hazardous shall be marked to indicate the day the food was prepared with the first day c |
| 2013-12-26 |
7 |
. 3-301.11 preventing contamination from hands. foods items that are cooked or that are ready to eat without cooking may not be touched with bare hands. observed employee scooping ice out of the ice bin with a cup without a handle. cdi by instructing e |
| 2013-12-26 |
26 |
7-102.11 common name-working containers. containers used for storing toxic materials shall be properly identified with the common name of the substance. observed two chemical bottles with quat labels. employee stated one had degreaser and the other che |
| 2013-12-26 |
33 |
3-501.13 thawing. foods shall be thawed under running water or in a refrigerated unit. observed sausage thawing in a prep sink in standing water. cdi by instructing them to thaw under running water. |
| 2013-12-26 |
35 |
3-602.11 food labels. foods available for self service shall comply with standards of identity. observed dessert cooler in dining area that employee stated was not for self service but some customers would take desserts out of it. it is recommended tha |
| 2013-12-26 |
37 |
3-307.11 miscellaneous sources of contamination. observed a leak in the walk in freezer where ice is beginning to cover boxes stored under the leak. |
| 2013-12-26 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking. a designated area should exist so employee personal belongings do not contaminate food, equipment, and utensils. observed coats and hoodies being stored with dry goods. |
| 2013-08-15 |
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 |
| 2013-08-15 |
7 |
3-301.11 preventing contamination from handsfood items that are cooked or that are ready to eat without cooking may not be touched with bare hands. the staff must use tongs, spoons, other utensils, or gloves. gloves do not have to be worn at all times, |
| 2013-08-15 |
8 |
5-205.11 using a handwashing sink-operation and maintenanceobserved the handsink at the front service station to be giving hot water at 82f. the hot water must be able to reach at least 100f. corrected by instruction. -cdi |
| 2013-08-15 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness4-602.11 equipment food-contact surfaces and utensils-frequencyobserved sanitizer at the 3 compartment sink to be dirty and weak at the |
| 2013-08-15 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogensobserved the menus to be correct except for the normal breakfast menus. they do not have the asterisking to identify the food items that may |
| 2013-08-15 |
26 |
7-102.11 common name-working containersobserved chemical cleaners in spray bottles to be unlabeled. all containers of chemcials must be labeled. -cdi c. elmore directed that all of the items be labeled. |
| 2013-08-15 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingobserved sliced meats to not be properly date marked. items were opened 2 days ago according to the pic. the date marking handout was given. -correc |
| 2013-08-15 |
37 |
3-307.11 miscellaneous sources of contaminationobserved food stored on the floor of the walk-in freezer and also on the walk-in cooler. do not store food on the floor. observed a leak or discharge in the walk-in freezer that is impacting the food items |
| 2013-08-15 |
39 |
3-304.14 wiping cloths, use limitationproperly store wet wiping cloths in between use in chemical sanitizer. observed several wet, soiled wiping cloths stored on prep surfaces.; repeat |
| 2013-08-15 |
44 |
3-304.15 (b)-(d) gloves, use limitationsobserved staff member to wash gloves while wearing them. do not wash gloves, remove them, wash hands, then replace with new gloves. |
| 2013-08-15 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smokingobserved impropely stored personal drink with clean items at the dish machine. observed personal food items (water melon) stored in with commercial food items. do not store p |
| 2013-08-15 |
31 |
3-501.15 cooling methodsobserved pasta at 103f to be cooling in a deep volume inside a plastic container. -cdi pasta was broken up into multiple containers. always cool items in shallow layers. |
| 2013-06-10 |
8 |
general comment: a handwashing sink may not be used for purposes other than handwashing. observed food scraps in handsink. |
| 2013-06-10 |
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 |
| 2013-06-10 |
2 |
ensure facility has approved employee health policy accessible to all employees. |
| 2013-06-10 |
4 |
employees beverages must be kept covered and kept where they cannot contaminate food; utensils; equipment; etc.cdi by instruction. |
| 2013-06-10 |
6 |
ensure hands are washed as often as necessary to prevent contamination. observed employees changing gloves and tasks without washing hands. cdi by instruction. |
| 2013-06-10 |
14 |
food contact surfaces must be washed; rinsed and sanitized. no sanitizer in 3-comp sink but utensils in water. chemical discharging unit not working. instructed pic on making up chlorine solution for third compartment of sink.clean ice machine regularly. |
| 2013-06-10 |
20 |
maintain foods at or below 45f for cold holding. observed chicken and shrimp in pull out cold-hold unit above 45f. pic moved food to walk-in cooler to cool. |
| 2013-06-10 |
21 |
potentially hazrdous foods that are ready-to-eat and are held for more than 24 hours must be date marked when it is opened. |
| 2013-06-10 |
23 |
provide a proper consumer advisory for all foods that will be served raw or undercooked. observed breakfast menus with incomplete consumer advisory. cdi by instruction. |
| 2013-06-10 |
34 |
thermometers shall be provided in equipment and a long-stem type thermometer shall be available. |
| 2013-06-10 |
39 |
properly store wet wiping cloths in between use in chemical sanitizer. observed several wet; soiled wiping cloths stored on prep surfaces. |
| 2013-03-20 |
1 |
(a) 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 |
| 2013-03-20 |
19 |
properly hold foods for hot holding at 135f/above. observed mashed potatoes in hot hold unit at < 135f. cdi; reheated to proper temp. |
| 2013-03-20 |
20 |
maintain foods for cold holding at 45f/below. observed alaskian fish; shrimp; raw chicken; etc. stored in pull out drawer cooler at 45-50f. cdi; by adding ice to products. |
| 2013-03-20 |
23 |
provide a proper consumer advisory for all foods that will be served raw or undercooked. observed new menus have been made with incomplete consumer advisory. discussed with pic correct verbage on consumer advisory. obtained new menus for review by team. c |
| 2013-03-20 |
26 |
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. pf observed several bottles inside kitchen without |
| 2013-03-20 |
31 |
use proper cooling methods for cooling foods. observed several foods cooling improperly. potato salad was cooling in flip top cooler; marinara sauce; gravy; etc. was sitting out on counter to cool (product @ 73-85); and big container of salad cooling in w |
| 2013-03-20 |
37 |
food shall be protected from contamination by storing the food: (1) in a clean; dry location; (2) where it is not exposed to splash; dust; or other contamination; and (3) at least 15 cm (6 inches) above the floor. observed chill sticks stored in direct co |
| 2013-03-20 |
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 cook & waitresses with bracelets on. |
| 2013-03-20 |
39 |
properly store wet wiping cloths in between use in chemical sanitizer. observed several wet; soiled wiping cloths stored on prep surfaces. |
| 2012-12-05 |
19 |
3-501.16 (a)(1). maintain hot phf/tcs foods 135f/above. observed mashed potatoes and dumplings holding < 135f in hot hold unit. cdi-reheated by turning unit up. |
| 2012-12-05 |
21 |
3-501.17. rte/tcs foods that are cooked/opened need to be date marked if not used in 24 hours. observed a few items not date marked in walk-in cooler held over 24 hours. cdi-by instruction. |
| 2012-12-05 |
23 |
3-603.11. provide proper consumer advisory for all foods that will be served raw or undercooked. observed improper consumer advisory for eggs(cooked any style); hamburgers; and steak. cdi-by instruction; have corrected by next inspection. |
| 2012-12-05 |
31 |
3-501.15. use proper cooling methods for cooling foods. observed a tall 5 gallon container of rice cooling improperly with lid on in walk-in cooler. product still with-in cooling time parameters. cdi-portion size broken down and transferred to shallow con |
| 2012-12-05 |
2 |
2-201.11 (a). all facilities must have an employee health policy. observed no employee health policy in place. cdi--by instruction; handout given. |
| 2012-12-05 |
37 |
3-305.11. protect foods properly to prevent contamination. observed sliced lunch meats unprotected in plastic stored on direct contact with towel in grill cooler drawers. |
| 2012-12-05 |
39 |
3-304.14. store wiping cloths properly. observed dirty wet wiping cloths stored on cutting board surfaces and counter in kitchen. store in bucket of sanitizer in between use. |
| 2012-12-05 |
42 |
4-901.11 after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried or used after adequate draining. observed metal pans stacked wet on drainboard of 3 comp sink. |
| 2012-12-05 |
36 |
6-202.15. provide all doors self-closing. observed back door next to dishmachine not self-closing; repair. |
| 2012-12-05 |
1 |
2-102.12.(a) 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 throug |