| Violation Date |
Code |
Description |
| 2018-12-26 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.observed floors in need of cleaning. advised to clean floo |
| 2018-12-26 |
49 |
5-205.15 maintain a plumbing system in good repair. handsink in back corner of cook line was leaking. pic called maintenance and maintenance is coming by tomorrow to repair the leak. sink is also clogged causing water to drain slowly, likely cause of this |
| 2018-12-26 |
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 of food debris in gaskets in reach in unit. advised pic that cleaning needs to be done. repeat. |
| 2018-12-26 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf found three dented cans being stored with other cans. cdi- pic voluntarily discarded cans. |
| 2018-12-26 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved the following items not date marked: corn, black beans, feta cheese, sauerkraut, rice, spinach, hot dogs, lettuce, spinach dip, spin |
| 2018-12-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved three scoops with food debris stored with clean utensils. cdi- items were removed to be recleaned. |
| 2018-12-26 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pfin walk in cooler, observed box of open oysters with no tag. cdi- pic |
| 2018-12-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfin back corner of cook line, observed handsink with food inside of it. cdi- sink needs to be cleaned out immediately and spoke to pic about only using handwash sink for h |
| 2018-09-20 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. repeat violation. observed build up in the ice machine. advised to clean more often. |
| 2018-09-20 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed beef that is partially cooked, cooled in the walkin cooler, then stored in the pull out drawer underneath the stove. c |
| 2018-09-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed product in the temperature danger zone at the salad prep unit. refer to temperature chart. cdi - educated proper refrigeration temperatures. pulled all produc |
| 2018-09-20 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. observed salad prep unit in need of servicing. refer to violation 20 for cold holding. |
| 2018-09-20 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. repeat violati |
| 2018-09-20 |
49 |
5-205.15(b) maintain a plumbing system in good repair. observed handsink plumbing in disrepair in the back of the kitchen. advised to repair. |
| 2018-09-20 |
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 |
| 2018-06-12 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed lettuce not meeting time/temperature criteria, refer to temperature chart. cdi - educated that product must cool fro |
| 2018-06-12 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. repeat violation. observed build up inside the ice machine. advised to clean more often. |
| 2018-06-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce and rice out of temperature. refer to temperature chart. cdi - discarded rice; educated to not overstack product. pulled the lettuce to cool down and put ice on top of |
| 2018-06-12 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. observed light bulb out underneath the hood. observed standing water in the pizza reach in unit. advised to repair. |
| 2018-06-12 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. repeat violati |
| 2018-06-12 |
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 pimento dated 6.5.18, has exceeded time/temperature criteria by one day. cdi - educated pic a |
| 2018-02-20 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. repeat violatio |
| 2018-02-20 |
50 |
5-402.13 maintain sanitary sewage system.-p observed floor drain at the bar area clogged. cdi - pic took a plunger to floor drain. fixed issue onsite. |
| 2018-02-20 |
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 |
| 2018-02-20 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. observed one light bulb out underneath the hood. advised to provide a new light bulb. |
| 2018-02-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. obseved cleaned items wet stacked on the storage rack. advised to allow items to air dry. |
| 2018-02-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed two push slicers stored with a substantial amount of dried old food debris on them. cdi - brought to dishpit for a cleaning procedure. 4-602.11(e)(4) |
| 2018-02-20 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days from the date that is recorded on the tag. -pf repeat violation. observe |
| 2018-02-20 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf. observed handsinks being used for purposes other than washing hands such as dumping food into handsinks and using handsink water to fill up steamers. cdi - educated to only use hands |
| 2017-12-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two items in the temperature danger zone in flip top units. refer to temperature chart. cdi - product was overstacked. pic and food employees understand to not overstack. remov |
| 2017-12-15 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days from the date that is recorded on the tag. -pf observed container of shel |
| 2017-12-15 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed seared pork that is not cooked all the way in pull out drawer at the grill. pic, states this is a company wide standar |
| 2017-12-15 |
21 |
3-501.17(b) commercially prepared and packaged time/temperature control for safety (tcs) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -pf observed one commerc |
| 2017-12-15 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed grout missing from in between tiles in certain areas of the kitchen such as right at the handsink by the beer walkin coole |
| 2017-12-15 |
45 |
4-501.11 maintain equipment in good repair. observed reach in gasket in disrepair on the cook line. advised to replace gasket. reach in holding at proper temperature. |
| 2017-12-15 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-12-15 |
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 wiping cloth not stored in the sanitizer solution. cdi - put rag all the way in |
| 2017-08-23 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf repeat violation observed handsink in the back of the kitchen that is blocked. cdi - moved trash can advised to keep handsink open for access. 5-20 |
| 2017-08-23 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf repeat violation observed box of oysters in walkin cooler without ta |
| 2017-08-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 'clean' items stored on rack with food debris on food contact surfaces. cdi - educated to spend more time washing and rinsing and using spray arm to |
| 2017-08-23 |
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 3 containers of pico dated 8.16.17. product held over by 1 day. observed spring mix dated inc |
| 2017-08-23 |
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 concentration less than 100 ppm. advised to refill more often. advise |
| 2017-08-23 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p 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.-pobs |
| 2017-08-23 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-08-23 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed handsinks in need of trashcans. advised to place trashcans at every handsink. |
| 2017-08-23 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed grout missing throughout kitchen creating a difficult cleaning environment. food debris has been pushed inbetween tiles th |
| 2017-08-23 |
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 scooper handles sto |
| 2017-05-02 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed broke |
| 2017-05-02 |
49 |
5-205.15(b) maintain a plumbing system in good repair. observed back handsink in kitchen leaking from p trap. there is a 5 gallson bucket underneath p trap to catch the leaking water; water is being disposed in can wash. advised to fix plumbing. |
| 2017-05-02 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-05-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed items wet stacked on storage rack. repeat violation. advised to air dry after cleaning procedure. |
| 2017-05-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product out of temperature at the flip top unit acress from grill. observed product out of temperature at the salad prep unit. repeat violation. facility has been keeping up wi |
| 2017-05-02 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed all tags for the month of april with no dates written on ta |
| 2017-05-02 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf observed back handwashing sink blocked by a trash can. cdi - advised to relocate trash can out of the way. |
| 2017-05-02 |
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 employees recontami |
| 2016-11-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf repeat violation. observed large immersion blender stored as clean with food debris still on food contact surface of equipment. cdi - sent through cleaning pr |
| 2016-11-29 |
4 |
2-401.11(a) an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food, equipment, utensils, linens, single-use artices, or other items can not result. observed food employee eating in the kitchen. cdi - |
| 2016-11-29 |
8 |
6-301.14 post a handwash sign at each handsink. observed bar handsink without a handwashing sign. advised to get handsign. 6-301.11 provide soap for handwashing at each handsink. -pf observed hand sanitizer at bar handsink instead of hand soap. cdi - adv |
| 2016-11-29 |
26 |
7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food service only.-pf observed 'in home use' pesticide at the bar area to spray for insects underneath the tap. cdi - removed it |
| 2016-11-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. vr. observed consistent issues with cold holding in the prep units. refer to temperature chart. cdi - emailed tphc procedural paperwork to facility if facility manager |
| 2016-11-29 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed product cooling in walkin cooler either covered in large bulk plastic containe |
| 2016-11-29 |
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. repeat violation. observed quat sanitizer buckets throughout the kitchen at 100 ppm. cdi - advised |
| 2016-11-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. repeat violation. observed items wet stacked on the storage rack. cdi - removed items from each other in order to air dry. |
| 2016-08-15 |
45 |
4-502.11(a) maintain utensils in good repair. observed one utensil that was torn and not in good shape. cdi - pic discarded utensil. |
| 2016-08-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed containers wet stacked on the storage rack. advised to allow continers to air dry. |
| 2016-08-15 |
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 buckets with a weak concentration of about 100 ppm. advised to switch solution |
| 2016-08-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed product out of temperature in the prep units. refer to temperature chart. cdi - discarded product; educated that prodcuct must be at 45f or less under cold ho |
| 2016-08-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed two slicers stored as clean with food debris on the food contact surfaces of equipment. cdi - brought slicers through a cleaning procedure. 4-602.11( |
| 2016-08-15 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed shellstock tags not in chronological order. observed shells |
| 2016-05-12 |
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 |
| 2016-05-12 |
8 |
6-301.14 post a handwash sign at each handsink. observed handsink at the bar without a handwashing sign. cdi - provided handwashing sign. 5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed ice dumped into handsink. cdi - advis |
| 2016-05-12 |
13 |
3-304.15(a) single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -p observed employee |
| 2016-05-12 |
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 boiled eggs for salads exceed time/temperature criteria by 1 day; product was labeled 5.5.16. |
| 2016-05-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product out of temperature in the flip top cooler. refer to temperature chart. cdi - removed product to reach in/walkin cooler to cool down. |
| 2016-05-12 |
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 deli meats wrapped in plastic wrap and cooling. cdi - educated about proper co |
| 2016-05-12 |
43 |
4-903.11(c) 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. observed single service articles stored next to sanitizer bucket |
| 2016-05-12 |
49 |
5-205.15(b) maintain a plumbing system in good repair. observed handsink p-trap by dishpit dripping. |
| 2016-01-26 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed that t |
| 2016-01-26 |
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.3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed all sanitiz |
| 2016-01-26 |
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 that canteloupe and tomato has been prepped and sliced and placed into flip to |
| 2015-08-10 |
53 |
(general comment) 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 cleaning issues to physical fac |
| 2015-08-10 |
47 |
(general comment) 4-601.11(c )/4-602.13; keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with buildup in need of cleaning. (fryers, shelving etc) |
| 2015-08-10 |
42 |
(general comment) 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed several containers / customer cups stacked wet in kitchen area.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and |
| 2015-08-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved cut tomatoes, shredded cheese stored in prep cooler measuring 50-51 degrees; cdi all products pullled and placed in bottom prep cooler seperated into shallow pans with less produ |
| 2015-08-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved numerous containers stored cleaned with old food / sticker debris stuck to surfcaces. cdi all containers pulled and placed into dirty dish pit. |
| 2015-03-03 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf observed no dates written of last shellstock sold for the past month. |
| 2015-03-03 |
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 handle of scoops stored in chicken salad and shredded cheese. |
| 2015-03-03 |
45 |
4-501.11 maintain equipment in good repair. observed corroded shelving in walk in cooler. |
| 2015-03-03 |
40 |
wash fruits and vegetables prior to use. observed stickers left on avocados that were stored as already washed in prep unit. |
| 2015-03-03 |
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. clean food splatter and mildew from walls. |
| 2015-03-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy build up on shelving in produce walk in cooler. |
| 2014-11-11 |
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 on floors and walls especially around per |
| 2014-11-11 |
45 |
4-501.11 maintain equipment in good repair. observed several warped and melted plastic pans being used. also observed corroded and chipped shelving in walk in cooler. |
| 2014-11-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in top of prep cooler above 45f. see temperature chart. prep cooler has been noted on past two inspections for being unable to hold correct temperature. vr for unit. repea |
| 2014-11-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed pans and slicer stored clean with dried food debris. also observed mildew build up on interior of ice machine. pans and slicer taken to be rewashed. v |
| 2014-08-11 |
54 |
designate separate area for employee belongings to prevent contamination. (6-305.11) observed employee cell phone stored inside dish on cutting board. |
| 2014-08-11 |
42 |
properly air dry utensils. (4-901.11) observed pans stacked wet. |
| 2014-08-11 |
31 |
use proper cooling methods. (3-501.15) observed two small pans of diced cooked chicken cooling in plastic bags in prep cooler. cool items vented and in walk in cooler to ensure rapid cooling. |
| 2014-08-11 |
23 |
consumer advisory needed for raw or undercooked items. (3-603.11) observed one item (sirloin under skinny plates section) missing asterisk for consumer advisory. cdi-manager contacted corporate about menu. vr |
| 2014-08-11 |
20 |
store tcs items cold at 45f or below. (3-501.16) observed two prep coolers not holding correct temperature. see temperature chart for violations. all tcs items taken to walk in cooler until unit is repaired. vr. |
| 2014-08-11 |
14 |
food contact surfaces shall be clean to sight and touch. (4-601.11) observed dried food debris on pans stored as clean. cdi-taken to be cleaned. |
| 2014-08-11 |
8 |
hand sinks shall be used for hand washing only. (5-205.11) observed food and ice being dumped in hand sink. cdi-through education. |
| 2014-04-10 |
42 |
properly air dry utensils. (4-901.11) observed large amount of cups and pans stacked wet. |
| 2014-04-10 |
14 |
food contact surfaces shall be clean to sight and touch. (4-601.11) observed a couple soiled knives stored on magnetic knife holder amongst clean ones. cdi-taken to be re-washed. |
| 2014-04-10 |
20 |
store tcs food cold at 45f or below. (3-501.16) observed large prep cold unit across from grill holding temperature above 45f. pic stated cooler was holding 40f at 11am. all tcs products moved to walk in cooler. vr |
| 2014-04-10 |
47 |
non food contact surfaces shall be clean to sight and touch. (4-602.13) cleaning needed on non food contact surfaces of deli slicer and in utensil containers. |
| 2014-04-10 |
39 |
properly store wiping cloths. (3-304.14) observed cloth stored under oyster shucker. pic stated this is to keep utensil from moving while in use. store cloth in sanitizer while not in use to keep bacteria from growing or use single use cloths for each tim |
| 2013-12-12 |
31 |
use proper cooling methods. observed large pot of chili cooling in ice bath. ice was only filled halfway up pot and chili had not been stirred. middle temperature was 154f and temperature around ice was 94f. chili had been cooked 45 minutes prior. ice fil |
| 2013-12-12 |
14 |
food contact surfaces shall be clean to sight and touch. observed build up on ice machine. cdi-cleaning started. |
| 2013-12-12 |
12 |
the date when the last shellstock from the container is sold or served shall be recorded on tag or label. all tags shall be kept in chronological order correlated to the date that is recorded on the tag. observed shellstock tags not in chronological order |
| 2013-09-25 |
42 |
properly air dry utensils. observed clean pans stacked wet on shelving. |
| 2013-09-25 |
37 |
food shall be protected from contamination while being prepared. observed raw hamburgers being prepared beside hand sink with potential for contamination from dripping hand soap dispenser. |
| 2013-09-25 |
20 |
gc: store tcs food cold at 45f or below. facility uses hot sauce made with butter and sauce is left out at room temperature. provide food analysis to determine if sauce is considered tcs. cdi-hot sauce discarded. facility will make large batch, keep refri |
| 2013-09-25 |
8 |
a hand sink shall be only for washing hands. observed bucket stored in hand sink. cdi-removed. |
| 2013-01-07 |
14 |
4-601.11 a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed soiled dishes stored as clean and build up on ice machine. cleaning started on all. |
| 2013-01-07 |
23 |
3-603.11 (b) disclosure shall include: (1) a description of the animal-derived foods; such as “oysters on the half shell (raw oysters);” “raw-egg caesar salad;” and “hamburgers (can be cooked to order)”; pf or(2) identification of the animal-derived foods |
| 2013-01-07 |
13 |
3-302.11 (b) arranging each type of food in equipment so that cross contamination of one type with another is prevented; pobserved hot dogs and ready to eat crab cakes stored below raw seafood. moved to correct storage order to prevent contamination. |
| 2013-01-07 |
45 |
4-501.11 keep equipment in good repair.repair torn gaskets and shelving in walk in cooler that is being held up with bungee cords. |
| 2013-01-07 |
12 |
3-402.12 shellstock tags must use approved record keeping system that keeps tags in chronological order according to date.keep shellstock tags in order. |