| Violation Date |
Code |
Description |
| 2018-11-21 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed one cutting board with deep cuts at flip top units. repeat violation. points were not esculated due to imrpovement in cutting boards and pic o |
| 2018-11-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal and plastic containers wet stacked. ensure to properly air dry before stacking. repeat violtion. |
| 2018-11-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several damp wiping cloths on prep tables. cdi damp cloths were removed during the inspection. |
| 2018-11-21 |
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 smoked turkeys made the day prior covered in the walk in cooler. 5 large t |
| 2018-11-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed container of baked bean on steam well hot holding below 135f (see temp chart). cdi pic reheated baked beans during the inspection. |
| 2018-11-21 |
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 5 large smoked turkeys at 54-60f and chili above 45f. see temp chart. pic stated turkeys were smoked the night before and le |
| 2018-11-21 |
11 |
3-202.15 food packaging has be in good condition, intact and protect the food inside - pf observed 3 dented cans stored on can rack. pic stated the cans were dented by an employee from falling off the rack. cdi ehs discussed about using dented cans immedi |
| 2018-11-21 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee filling containers with water from the handsink and blocked handsink by grill. cdi pic redirected employee to fill containers in the 3 comp sink and mo |
| 2018-06-26 |
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 one employee wash hands and recontaminate by turning off faucet with bare hands. cdi by i |
| 2018-06-26 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed sticker residue on outside of a plastic container nested into another. cdi by removal for recleaning. |
| 2018-06-26 |
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 utensil in hushpuppy mix with handle in contact with food. |
| 2018-06-26 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee bottled drink stored improperly in kitchen. cdi by voluntary disposal. |
| 2018-06-26 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed one cutting surface on a flip top unit with deep scoring. improvement noted.4-501.11 maintain equipment in good repair. observed reach in door |
| 2018-06-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on bottom of reach in freezer. |
| 2018-06-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of cups and metal container throughout facility. |
| 2017-11-06 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. all cutting boards scarred and in need of re-surfacing or replacing. repeat. |
| 2017-11-06 |
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 several green buckets of soapy water holding in-use cloths. keep in sanitizer only. repeat |
| 2017-11-06 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed baked beans pulled out of steamer and temp. checked by employee. middle of product was recorded at 135f while exterior was recorded well above 165f. |
| 2017-11-06 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pflarge white tub blocking access to handsink. cdi- tub moved. repeat. also noted a cup in another sink. do not store anything in handsinks. |
| 2017-04-24 |
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 observe multiple employees wash hands and turn faucet off without using a barrier (paper towels). |
| 2017-04-24 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf one large tub was blocking access to handsink near dishwasher. cdi- tub moved. never block access to sink |
| 2017-04-24 |
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 fully cooked corn dogs were not dated when bag was opened. observed cooked sausage with date of freezing but not date of thawing. cdi- date |
| 2017-04-24 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a couple flies in kitchen. monitior and take action if deemed nessecary |
| 2017-04-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. two buckets of soapy water container wiping cloths. hold cloths in sanitizer only. |
| 2017-04-24 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cutting boards at all prep units in need of replacing/re-surfacing. |
| 2017-04-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. wet stacking of metal bins observed. |
| 2017-04-24 |
49 |
5-205.15 maintain a plumbing system in good repair. front handsink pipe was leaking. pic stated work order was already in place. |
| 2017-04-24 |
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. knives stored in crevice of two prep units. do not store any in-use utensils in |
| 2016-12-01 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf one handwash sink did not have paper towels. cdi- paper towels provided. |
| 2016-12-01 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed some water bottles and oil bottles without a label. |
| 2016-12-01 |
14 |
.4-501.114 maintain sanitizer at correct concentrations. -p quat sanitizer dispenser was dispensing at a very low level (<50ppm). air gaps were visable in tube that was dispensing sanitizer. facility will call manufacturer to resolve problem. facility wil |
| 2016-12-01 |
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. quat sanitizer in bucket was recorded at 0ppm quat. |
| 2016-06-15 |
42 |
repeat - 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed metal pans wet stacked on shelf. much improvement noted since last inspection. |
| 2016-06-15 |
39 |
general comment - 3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wet wiping cloths stored underneath cutting boards. |
| 2016-06-15 |
36 |
general comment - 6-501.111 keep the premises free of insects, rodents, and other pests.observed flies in kitchen and at bar area. facility receives regular pest control and have several fly control devices in kitchen. |
| 2016-06-15 |
35 |
general comment - 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.observed dry good containers not labeled and some with labels unclear. |
| 2016-06-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved items inside flat top and salad cooler measuring > 45f (see temp chart). cdi - most items were placed and submerged in ice bath and others taken back to walk-in cooler for rapid |
| 2016-06-15 |
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 waitress handling lemons with bare hands. cdi - lemon was discarded; tongs used. |
| 2016-06-15 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.observed no certified food manager present at time of inspection. certified food manager arrived towards end of inspection. |
| 2016-03-21 |
14 |
repeat - 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pobserved food debris remaining on metal pans on dish shelf. cdi - removed from shelf to be recleaned. |
| 2016-03-21 |
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. -pfobserved 2 pans of pork brisket that had been cooling in walk-in cooler for an hour |
| 2016-03-21 |
42 |
repeat - 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed mutiple dishes wet stacked on shelf at back. improvement has been noted in this area. facility has added an additional shelf for air -drying. |
| 2016-03-21 |
41 |
general comment - 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 bowl stored inside onion ring breader and small plastic |
| 2015-12-16 |
21 |
general comment - 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved 1 container of beef sausage dated improperly stored in walk-in cooler. cdi - correct date was provided on pan duri |
| 2015-12-16 |
6 |
general comment - 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.-pobserved employee in dish room handling soiled dishes d |
| 2015-12-16 |
8 |
general comment - 5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved dirty sheet trays stored on racks blocking access to the hand sink at dish. cdi - racks were relocated. |
| 2015-12-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pobserved some plastic containers and metal pans stored on dish shelf with food debris remaining. |
| 2015-12-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved chicken wings stored in top part of oven in hot holding at 119f, 129f, and 134f respectively. cdi - chicken wings were reheated in steamer to 189f. |
| 2015-12-16 |
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. -pfobserved diced tomatoes, slaw, and spring mix cooling in top of flip top cooler. exp |
| 2015-12-16 |
39 |
general comment - 3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wet wiping cloths stored underneath flip top cooler cutting boards. observed 2 wet wiping cloths stored on prep surface while not in use. |
| 2015-12-16 |
42 |
repeat - 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed multiple sheet trays stacked wet on drainboard of 3-comp sink. |
| 2015-12-16 |
47 |
repeat - 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed rolling food cart used to store dirty dishes, shelving in walk-in and at dish with food debris accumulation. |
| 2015-12-16 |
54 |
general comment - 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions.observed employee belongings including coats and book bag stored with dry storage food and another coat stored on shelf below pre |
| 2015-12-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed bbq sauce that had been stored on the floor following instruction on cooling method. protect food from contamination sources not s |
| 2015-08-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed build-up on shelving at dish and shelving inside walk-in cooler. |
| 2015-08-12 |
45 |
4-501.11 maintain equipment in good repair.observed condensation leak at bottom of one of the flip top coolers on main cook line. kitchen manager indicated that facility is looking into replacing cooler. |
| 2015-08-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed pans stacked wet on dish shelf. |
| 2015-08-12 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed flies in kitchen. assistant kitchen manager indicated that a pest company comes for treatment every week. |
| 2015-08-12 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved several buckets, spray bottles, and 3-comp quat sanitizer < 50ppm. cdi - all sanitizer was dumped and refilled with proper sanitizer at correct concentration (200ppm). |
| 2015-04-28 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed one container of queso cheese (95f) sauce being reheated in a steam table. cdi- queso was reheated to above 165f on the stove (see chart). |
| 2015-04-28 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing signage posted at the hand sink nearest the 3 compartment sink. signage provided today. |
| 2015-04-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one container of macaroni and cheese at 126f and one container of green bean casserole at 123f. both foods were hot holding in a warming box. cdi- foods were placed into the |
| 2015-04-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 7 utensils stored clean with visible food debris on them and 5 food storage containers stored clean with food debris on them. cdi- items set aside f |
| 2015-04-28 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed one small white cutting board near the grill and one flip top cutting board beginning to score. |
| 2015-04-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned containers stacked while wet near the 3 compartment sink. improvements made since last inspection. |
| 2015-01-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soiled dry storage shelving near the warming box. |
| 2015-01-07 |
42 |
a 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked while wet. |
| 2015-01-07 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p observed employees use thermometer without sanitizing the probe first. cdi by instruction.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight a |
| 2015-01-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed one employee fill a water pitcher from a handsink faucet. cdi by instruction. |
| 2014-10-06 |
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 several dressing bottles not labeled. |
| 2014-10-06 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two spray bottles without labels on them, pic stated one was degreaser and one was sanitizer. cdi by adding appropriate labels. |
| 2014-10-06 |
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 pork loin not dated that was frozen on 9/25 and thawed on 10/5 and pulled pork that was made on 10/5 not dated. cdi by adding dat |
| 2014-10-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed ice machine with pink debris on the inner surfaces. cdi by cleaning. |
| 2014-10-06 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed the handsink near the smoker without any paper towels. cdi by refilling the paper towel dispenser. |
| 2014-10-06 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. no pic had ansi certification. |
| 2014-07-02 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. quat sanitizer shall have a concentration between 200-400ppm. observed two quat buckets at 0ppm concentration. cdi by dumping |
| 2014-07-02 |
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 maintained at 45f or below. observed one pan of deviled eggs above 45f (see cha |
| 2014-07-02 |
31 |
3-501.15 cooling methods - pf. cooling shall be accomplished using rapid cooling equipment. observed two containers of cut tomato cooling in a flip top cooler at 55f. cdi by placing in reach in cooler for faster cooling. |
| 2014-07-02 |
35 |
3-302.12 food storage containers identified with common name of food - c. foods removed from their original containers shall be labeled if they are not unmistakably recognizable. observed 3 syrup bottles at the bar not labeled and one container of sugar |
| 2014-07-02 |
45 |
4-202.11 food-contact surfaces-cleanability - pf. food contact surfaces shall be smooth and free of cracks, chips, breaks, and similar imperfections. observed one cracked plastic container at the drying rack in the kitchen. cdi by discarding. |
| 2014-03-03 |
54 |
6-501.14(a)- clean vents so they are not a source of dust contamination. observed dusty vents near walk in cooler. 6-305.11- provide designated areas for employee belongings. observed coats and purses stored throughout facility. |
| 2014-03-03 |
53 |
6-501.11- physical facilities shall be maintained in good repair. observed backdoor with opening at bottom. door sweep needed. |
| 2014-03-03 |
47 |
4-601.11(c)- nonfood contact surfaces shall be kept free of soil accumulation. observed food crumbs under prep. table where plates are stored. |
| 2014-03-03 |
46 |
4-501.18- the wash, rinse, and sanitize solutions shall be maintained clean. observed grime buildup in solutions and on sides of 3 comp. sink. |
| 2014-03-03 |
45 |
4-202.11- food contact surfaces shall be free of cracks and easily cleanable. observed several cracked plastic containers and lids. observed stained sauce bowls with scratch marks as well as a scored funnel. 4-501.12- cutting boards shall be replaced or |
| 2014-03-03 |
42 |
4-903.11(a)(3)- equipment, utensils, and linens shall be stored at least 6 inches above the floor. observed linens stored on floor in walk in cooler. |
| 2014-03-03 |
41 |
3-304.12(a)- utensils stored in food shall have their handles above the food surface. observed 2 scoops in foods with handles in the food. |
| 2014-03-03 |
26 |
7-201.11- toxic chemicals shall be stored so they cannot contaminate food and food equipment. observed can of wd-40 stored adjacent to sauces and paper products. cdi by relocating wd-40. |
| 2014-03-03 |
20 |
3-501.16(a)(2)- potentially hazardous foods being held cold shall be at 45f or lower. observed butter containers set out at room temp. cdi by placing in walk in to cool. |
| 2014-03-03 |
13 |
3-302.11- separate raw foods from ready to eat foods and organize meats based on final cook temps. observed raw unwashed vegetables stored above ready to eat coleslaw, also observed ground beef box on top of pork box in walk in cooler. cdi by rearrangin |
| 2014-03-03 |
6 |
2-301.12- food employees shall use a clean barrier to turn off faucets and dispense paper towels. observed one employee turn off faucets with bare hands and retrieve paper towel with bare hands. cdi by instruction. |
| 2013-11-06 |
26 |
7.202.11 restriction-presence and useonly toxic substances that are used and required for a restaurant shall be stored in restaurant. observed 2 containers of paints at chemical storage area that operator stated were not used in facility. cdi, operator |
| 2013-11-06 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdinggeneral comment: store potentially hazardous food at 45 degrees f or below when cold held. observed buttermilk sitting at breading station a |
| 2013-11-06 |
39 |
3-304.14 wiping cloths, use limitationstore wet wiping cloths in sanitizer in between uses. observed 1 wiping cloth used to stabalize cutting board in kitchen. |
| 2013-11-06 |
6 |
2-301.14 when to washgeneral comment: wash hands before doning gloves. observed 1 employee switch gloves without washing hands. cdi by instruction. |
| 2013-11-06 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationgeneral comment: store raw animal meat so that cross contamination will not occur. observed 1 package of raw hamburger patty removed from commercial packaging stored over sauce th |
| 2013-11-06 |
31 |
3-501.15 cooling methodsuse proper methods to cool food. observed a bulk container of pasta and several large containers of beans covered in the walk-in cooler in the cooling process. cdi, operator separated foods into smaller portions and ice baths to ra |
| 2013-11-06 |
47 |
4-602.13 nonfood contact surfacesnonfood contact surfaces of equipment shall be free from accumulation of soil. observed shelving and top of equipment in need of cleaning throughout facility. observed sticker residue on several plastic containers which we |
| 2013-11-06 |
45 |
4-202.11 food-contact surfaces-cleanabilitymultiuse food contact surfaces shall be free of cracks and be smooth and easily cleanable. observed 1 fryer basket in poor repair and 1 large plastic bin with cracks. cdi ,operator removed items from use. |
| 2013-11-06 |
42 |
. 4-901.11 equipment and utensils, air-drying requiredallow equipment to air dry after cleaning. observed several containers, large plastic bins and cups at wait stations being wet stacked. cdi by instruction. repeat. |
| 2013-11-06 |
53 |
6-501.12 cleaning, frequency and restrictionsphisical facilities shall be cleaned as often as necessary to keep them clean. observed soil and debris accumulating under ice machine. |
| 2013-08-16 |
18 |
3-501.14 coolingpotentially hazardous foods shall be cooled from 135 degrees f to 70 degrees f in 2 hours and from 70 degrees f to 45 degrees f in 4 hours. observed 29 pork butts that operator stated was placed in walk-in unit at 12:00pm and between 110 |
| 2013-08-16 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogensprovide a proper consumer advisory on menu by means of a disclosure statement and reminder. observed no consumer advisory on menu that operao |
| 2013-08-16 |
31 |
3-501.15 cooling methodsuse proper methods to cool food. observed a bulk container of queso cooling in walk-in at 122 degrees f in a plastic container. cdi, queso placed in metal container in ice bath to rapidly cool. observed 29 whole pork butts coolin |
| 2013-08-16 |
38 |
2-303.11 prohibition-jewelryemployees shall not wear jewelry on their wrists or fingers when preparing food. observed several employees preparing food with a wrist band. cdi by instruction. |
| 2013-08-16 |
39 |
3-304.14 wiping cloths, use limitationwet wiping clothes shall be stored in sanitizer in between uses. observed a wet wiping cloth stored over handsink at wait station. observed a wet wiping cloth used to stabalize cutting board in kitchen.3-304.14 wipi |
| 2013-08-16 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsgeneral comment: food contact surfaces shall be clean to site and touch. observed 2 plates and a bowl stored as clean but had debris on them along prepline. cdi, operat |
| 2013-08-16 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storingstore clean equipment in a clean, dry area. observed several clean utensils stored in a soiled container collecting debris.4-901.11 equipment and ute |
| 2013-08-16 |
45 |
4-501.12 cutting surfacescutting boards shall be resurfaced or replaced if they have heavy scoring. observed 2 of 8 cutting boards starting to have heavy scaring. cdi, operator discarded cutting boards. |
| 2013-08-16 |
47 |
4-602.13 nonfood contact surfacesgeneral comment: nonfood contact surfaces shall be free from accumulation of soil. observed some dust accumulating on shelf above warewashing sink. |
| 2013-08-16 |
41 |
3-304.12 in-use utensils, between-use storagein use ustensils shall be stored in a clean area. observed a knife stored between prep table and flip top cooler. observed an in-use metal strainer stored on cleaning equipmen. cdi, knife and strainer returne |
| 2013-05-09 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed sticker residue on several food containers at drying rack next to 3 compartment sink. observed water collecting on bottom |
| 2013-05-09 |
45 |
general comment: keep equipment in good repair. observed 2 lights out under the hood at smoker. observed 1 chipped white food storage container. |
| 2013-05-09 |
41 |
during pauses in food preparation or dispensing; utensils shall be stored: in a clean; protected location if the utensils; such as ice scoops; are used only with a food that is not potentially hazardous (time/temperature control for safety food)observed 2 |
| 2013-05-09 |
23 |
general comment: animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed to eliminate pathogens; either in ready-to-eat form or as an ingredient in another rea |
| 2013-05-09 |
19 |
potentially hazardous food shall be hot held at 135 degrees f or above. observed 1 container of french fries; onion rings; and sweet potatoe fries under heat lamp between 109-113 degrees f. cdi; operator voluntarily discarded sweet potatoe fries; french |
| 2013-05-09 |
13 |
store raw animal food according to final cook temperature. observed ground beef stored above raw fish at low reach-in drawer along cookline. cdi; operator relocated items for proper storage. |
| 2013-05-09 |
8 |
general comment: 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 2 handwash sinks without a handwash sign. |
| 2013-05-09 |
6 |
general comment: 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 |
| 2013-03-08 |
33 |
general comment- observed meat thawing in prep cooler in standing water. ensure that foods are thawed either under cool running water; in the microwave; under refrigeration; or during the cooking process. |
| 2013-03-08 |
23 |
general comment- consumer advisory needed for burgers. reference new food code changes worksheet at envhealth.charmeck.org to get wording for consumer advisory. consumer advisory must contain both disclosure and reminder in menu. |
| 2013-03-08 |
31 |
maintain proper cooling procedures of shallow pans; ice wands; uncovered etc. foods must be from 135f degrees to under 70f degrees within the first two hours; then under 45f degrees within an additonlal 4 hours. total cooling time to not exceed 6 hours to |
| 2013-03-08 |
35 |
observed unlabeled container of breadder. maintain all dry foods labeled. |
| 2013-03-08 |
20 |
maintain all cold foods at or below 45f degrees. observed large container of collard greens (cooked) in walk in cooler above 45f degrees as well as fish on sheet pan sitting on counter top above 45f degrees. pic discarded greens and placed fish under refr |
| 2013-03-08 |
42 |
observed wet stacking of clean pans. maintain air drying before wet stacking. also observed app plates at bar area unprotected and within reach of customers seated at bar (both hand read and sneeze reach). maintain these inverted or otherwise protected fr |
| 2013-03-08 |
43 |
general comment- maintain all single service properly stored. observed single service cups at bar area without protection for cup lip. |
| 2013-03-08 |
41 |
observed tongs stored in sanitizer water buckets on cook line. in use utensils may be stored only in water below 45f degrees; above 135f degrees; or on a clean dry surface to prevent bacteria growth. |
| 2013-03-08 |
8 |
general comment- maintain paper towels at all hand sinks. observed one hand sink beside 3-compartment sink in kitchen without paper towel dispenser. another hand sink is within 8 feet of this hand sink and was fully stocked. informed pic that if there is |