| Violation Date |
Code |
Description |
| 2018-09-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.remove buildup from exterior of shelving above prep surfaces along the make line. clean exterior of the grill stations, 0 points.general comment * will return |
| 2018-09-20 |
45 |
4-501.11 good repair and proper adjustment-equipment - c repair damaged gasket on refrigerator drawer. this could be a leading cause to foods being temperature abused in refrigerator drawers. replace rusted shelving in walk in coolers throughout facility. |
| 2018-09-20 |
33 |
3-501.13 use approved thawing methods. raw steak was thawing under running water at 80 degrees. ensure that foods thawing does not exceed 70 degrees f. 0 points. |
| 2018-09-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p quiche located in 2 door reach in, raw beef, cheese and pre cooked ham located in the refrigerator drawers were cold holding above 45 degrees. . raw shrimp and mashed potatoes located in |
| 2018-09-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p cooked okra and egg mix was being hot held below 135 degrees. recommended to pic that they put these items on time instead of utilizing a heat lamp for hot holding. cdi-foods were disca |
| 2018-09-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shelled eggs being stored over pasteurized egg whites in the reach in cold hold unit across from grill station. cdi- raw shelled eggs were rearranged. -1.5 points.3-302.11(a) s |
| 2018-09-20 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee prepping raw eggs, reach same gloved hands inside of dice tomatoes container without changing gloves or washing hands in between. cdi- informed food employee of violati |
| 2018-02-20 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed coating on floors eroded exposing porus concrete floor. |
| 2018-02-20 |
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 observed crab stuffing, casserole, augratin cauliflower, collards, pasta , rissotto, chorizo, salsa, and |
| 2018-02-20 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine in need of cleaning. |
| 2017-10-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelf where pans are stored with build up of food debris and in need of cleaning. |
| 2017-10-23 |
45 |
4-501.11 maintain equipment in good repair. observed heavy drip in walk in 2 in need of repair. observed gaskets in need of replacement on different prep units throughout kitchen. |
| 2017-10-23 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed twisted burger on dinner menu and sunnysided up eggs on specials menu missing consumer advisory and remi |
| 2017-10-23 |
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 three cartons of milk and pan of chicken soup with no date labels. cdi dated products.3-501.18 discard the food requiring date la |
| 2017-08-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed numerous items greater than 45 degrees in walk in 1 . ambient temperature of cooler at 55 degrees. items cooled from last night discarded and other items moved to secondary c |
| 2017-08-28 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed muffins made and |
| 2017-08-28 |
54 |
6-202.11 light bulbs, protective shielding - c observed shielding missing over one bank of lights over prep unit 4 . 10 day verification required. |
| 2017-08-28 |
45 |
4-501.11 maintain equipment in good repair. observed walk in cooler inside facility unable to maintain refrigeration temperatures and in need of service . observed two torn gaskets on two prep units. pic dispatched repair technician immediatley. |
| 2017-05-09 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed floor coating eroded to point that floors are no longer smooth and easily cleanable. -0 points- |
| 2017-05-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. -0 points- |
| 2017-05-09 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed new menus have marsala filet , twisted burger without asterisk reminder linking to consumer advisory. o |
| 2017-05-09 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed employee crack raw eggs and go back to working with ready to eat foods without glove change or handwash. cdi advised employee of requirements and employee washed hands and then don |
| 2017-02-10 |
45 |
4-501.11 maintain equipment in good repair. observed two torn gaskets on prep units. -0 points-4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards on prep units in need of repl |
| 2017-02-10 |
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 crab bisque cooled in too great of volume per surface area. cdi product |
| 2017-02-10 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed reminder missing on eggs any style on sides menu, eggs on biscuit section, and ribeye sandwhich on lunch |
| 2017-02-10 |
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 crab bisque cooled from last night at 52 degrees. cdi discarded product. |
| 2017-02-10 |
14 |
4-501.111 manual warewashing equipment, hot water sanitization temperatures - p observed dish machine water temperature could not reach past 138 it was found that water heater was set too low observed dishmachine temperature beginning to rise but advise |
| 2016-11-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one container of mashed potatoes hot holding below 135f in a steam table (see chart). cdi- mashed potatoes were reheated to above 165f (see chart). |
| 2016-11-02 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed fruit plates and butter ra |
| 2016-11-02 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 2 unlabeled chemical spray bottles. cdi- labels added. |
| 2016-11-02 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the men's restroom and around the bar. |
| 2016-07-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed house made ranch dressing at 65f (contains buttermilk) in an ice bath. cdi- dressing was transferred to a reach in cooler for cooling. improvements made since last inspection |
| 2016-07-26 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed facility using tphc for wh |
| 2016-07-26 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed french onion soup cooling in a high volume container while covered and re |
| 2016-07-26 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed clean plates stored in a pass through window below a leaking air conditioning unit. |
| 2016-07-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a deli slicer stored clean with dried debris on the back side of the blade and a can opener with dried food debris on the blade. cdi- items set asid |
| 2016-07-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed residue accumulation on the heat lamps where fried foods are stored, debris along the side of the flat top grill, and debris accumulation on the sh |
| 2016-07-26 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed a leaking air conditioning unit above the kitchen pass through window. |
| 2016-07-26 |
45 |
4-501.11 maintain equipment in good repair. observed 5 torn gaskets on cold holding equipment along the cook line. |
| 2016-04-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor debris accumulation on reach in cooler gaskets and shelving in a flip top reach in cooler with debris accumulation on them. |
| 2016-04-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal ramekins stored clean and stacked while wet. |
| 2016-04-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed whipped butter bags stored in the office at 66f and ranch dressing in an ice bath at 56f. pic stated the whipped butter had been out for ~2 hours. cdi- butter relocated to wa |
| 2016-04-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one ice cream scoop stored clean with food debris on it. cdi- item was recleaned. improvements made since last inspection. |
| 2016-01-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed mash potatoes in a steam table below 135f (see chart). cdi- potatoes were reheated to above 165f (see chart). |
| 2016-01-07 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored over pooled shell eggs and raw shrimp in a flip top reach in cooler. cdi- storage rearranged. improvements made since last inspection. |
| 2016-01-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a robot coupe immersion blender with food debris under the blade guard, a steam kettle with splash debris inside the kettle, and 2 ice cream scoops w |
| 2016-01-07 |
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 observed chicken stock held using t |
| 2016-01-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the heat lamp bulb guard and debris accumulation at the back portion of the fryers. |
| 2016-01-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned ramekins stacked while wet. |
| 2016-01-07 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two chemical spray bottles with worn labels on them. cdi- new labels added. |
| 2015-10-12 |
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 major build up of dust on piping and the walls/ |
| 2015-10-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed multiple sanitizer wiping cloths not in the sanitizer buckets. cdi - educated employees and pic that the wiping cloths need to be stored in the sanitizer buckets between uses. |
| 2015-10-12 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed the establishment not have |
| 2015-10-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw eggs above raw rte foods such as diced tomato and cooked noodle. cdi - moved to a better location at the bottom of the reach in cooler. 3-304.15(a) discard gloves after a task |
| 2015-10-12 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed hand towel dispenser with no towels. cdi - provided towels to dispenser. |
| 2015-07-06 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed food employee drink coffee, discard and start to work with clean utensils. cdi- stopped and hands were washed |
| 2015-07-06 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed food employee drinking from open cup iof coffee in kitchen. use covered drink containers unless single use |
| 2015-07-06 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed no disclosure for hollandaise sauce. vr menu correction |
| 2015-07-06 |
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 observed cut leafy greens date marekd 6/21. cdi- discarded3-501.17 date mark/label all tcs foods that |
| 2015-07-06 |
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 large flour, sugar bins not labeled. cdi- labeled3-602.11 food packaged on premises for customer self service shall inclu |
| 2015-07-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed multiple shelves with light debris accumulation. clean. |
| 2015-07-06 |
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 prepped cheese at 52 f tightly covered in walk in cooler. cdi- uncovered |
| 2015-01-28 |
7 |
2-301.14 wash hands before donning gloves and between gloves uses. observed food employee bare hand portion rte berries for service. repeat violation cdi- pic had food employee discard berries and wash hands and donn gloves |
| 2015-01-28 |
37 |
3-306.11 protect food on display using food guards, packaging, or other effective means. observed coffee making machine exposed and to close to unshilded hand sink. cdi- machine moved |
| 2015-01-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less or use tphc. observed one tray of raw shell eggs sitting atop prep unit unrefrigerated. observed food employee take to walk in cooler. asked eggs to be brought out and was given pan of eggs |
| 2015-01-28 |
18 |
3-501.14(a) rapidly cool all heated tcs foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f . observed three containers of different soups and a container of collard greenspulled from cook line last night and left to cool |
| 2015-01-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. observed tray of raw shell eggs stored atop prep unit with rte foods inside. cdi- removed |
| 2015-01-28 |
8 |
6-301.12 provide paper towels or approved alternative at each handsink. observed no papre towels at main hand sink at end of service line. cdi- restocked |
| 2015-01-28 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. observed multiple food employees donn gloves without washing hands. cdi- had pic have them go wash hands then donn new gloves. |
| 2015-01-28 |
1 |
2-103.11 (a)-(l) pic shall ensure through active oversight that food employees are properly cooling tcs foods and there is no bare hand contact of ready to eat foods. observed bare hand contact of rte foods and soups cooled improperly from last night. cdi |
| 2014-12-08 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. observed dish machine that had already been in use temp at 140 f, and 150 f second run before reaching 168 f on third run. cdi- technician called to chec |
| 2014-12-08 |
8 |
6-301.11 provide soap at each handsink. observed rear hand sink with empty soap dispenser. cdi- restocked |
| 2014-12-08 |
21 |
3-501.17 date mark all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed one bag of cut leafy greens and multiple quiches not date marked. cdi- date marked; repeat but vast improvement |
| 2014-12-08 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored inside cabinet with clean dishes. cdi- pic discarded |
| 2014-12-08 |
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. observed food employee bare hand contact with washed raw strawberries. cdi- re-washed ; instruction provided |
| 2014-12-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. observed pooled raw eggs cold holding at 57 f. cdi- placed on tphc repeat but vast improvement |
| 2014-12-08 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers. observed multiple sanitizer containers not lanbeled with chemical type. cdi- labeled |
| 2014-12-08 |
35 |
3-302.12 label working containers of food with common name of the food unless food is unmistakably recognized. observed contianer of white powder, unlabeled. cdi- labeled |
| 2014-12-08 |
47 |
4-601.11©keep nonfood-contact surfaces of equipment clean. observed multiple surfaces in kitchen including vents, hoses, frp and external equipment surfaces with excesive grease and dust accumulation. |
| 2014-12-08 |
48 |
facility replaced water heaternew equip specsmn ghe100-200btuh 199,000 rr 230 gph cap 100 gal |
| 2014-09-22 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed llettuce stored directly on refrigerator shelf. cdi-discarded |
| 2014-09-22 |
31 |
3-501.15 quickly cool foods using effective methods. cold air must flow around product to remove the heat. leave uncovered or vented. observed cooked sausage cooled in plastic container in top of prep unit. cdi - removed to walk in cooler to cool |
| 2014-09-22 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with start and finish times. all food not sold by the end of 4 hours shall be discarded. observed hollandaise sauce and chicken |
| 2014-09-22 |
21 |
3-501.17 date mark all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed cooked sausage, turkey hb eggs and ham that have not been in the facility for more than 2 days not date marked. cdi- date marked3-501.18 disc |
| 2014-09-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. observed butter stocked too high in prep unit at 50 f, pooled eggs at 49 finn walk in cooler and ranch dressing in ice bath at 55 f. cdi- removed to cool |
| 2014-09-22 |
8 |
6-301.12 provide paper towels or approved alternative at each handsink. observed no hand towels at only sink on main cook line. cdi- restocked |
| 2014-09-22 |
1 |
2-103.11 (a)-(l)person-in-charge shall ensure foods are handled safely through active oversight of food employees cooling of foods and proper cold and hot holding temperatures of tcs foods - pf observed pic failed to ensure tphc procedures are being follo |
| 2014-06-09 |
4 |
. 2-401.11 employee beverages shall be in closed containers. observed employee beverage in bottom of prep unit with no top. cdi- removed |
| 2014-06-09 |
31 |
3-501.15 tcs foods shall be cooled using approved and effective cooling methods. observed raw pattied sausages in walk in cooler at 53 f tightly wrapped. cdi- cover removed to cool |
| 2014-06-09 |
12 |
3-402.11 facility shall provide documentation of parasite destruction for fish offered raw or undercooked. observed facility offering salmon undercooked without adequate documentation of parasite destruction. vr |
| 2014-06-09 |
20 |
3-501.16 cold held tcs foods shall be maintained at 45 f or colder. observed all foods in prep unit near door to be above 48 f. all overnite tcs foods discarded and todays prep placed on tphc. |
| 2014-06-09 |
36 |
6-501.111 facility shall control pests onsite. observed multiple fruit flies in multiple kitchen locations. facility has bi monthly service. |
| 2014-06-09 |
22 |
3-501.19 tcs foods held using time as a public health control shall have written procedures properly followed. observed no written procedures for hollandaise. cdi- template provided |
| 2014-06-09 |
21 |
3-501.17 opened, readty to eat tcs foods shall meet date marking requirements.observed two opened bags of cut leafy greens not date marked. cdi- date marked |
| 2013-12-02 |
53 |
6-101.11 surface characteristics-indoor areas - c. observed frp wall covering in can wash coming loose, allowing harborage of insects. repair promptly. |
| 2013-12-02 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c. observed one stack of coffee filters stored uncovered. |
| 2013-12-02 |
36 |
6.-501.111 controlling pests - pf. observed one live juvenile roach in can wash, three live fruit flies at bar. facility uses approved pest control service monthly. repair frp wall covering at can wash and increase pest service until issue is resolved. vr |
| 2013-12-02 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. properly date mark tcs rte foods which will be held in facility for more than 24 hours after opening or preparation. observed cooked collard gr |
| 2013-12-02 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. maintain equipment and utensils clean to sight and touch. observed several soiled scoops stored as clean, observed very slightly soiled slicer stored as clean, obse |
| 2013-07-18 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. observed tcs items stored in front double undercounter cooler were all holding at 56f. items had been in this cooler overnight. corrected |
| 2013-07-18 |
16 |
3-401.14. raw animal foods that are cooked using a non-continuous cooking process shall be prepared and stored according to written procedures that have obtained prior approval from the regulatory authority. discussed sausage patties which pic explains ar |
| 2013-07-18 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness. observed quat sanitizer in three in-use buckets as well as in 3 comp sink measured 0 ppm quat. sanitizer comingout of dispenser measu |
| 2013-03-05 |
6 |
2-301.12. to avoid recontaminating their hands; food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door. observed at le |
| 2013-03-05 |
7 |
3-301.11(b). except when washing fruits and vegetables as specified under section 3-302.15 or as specified in paragraphs (d) and (e) of this section; food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable u |
| 2013-03-05 |
8 |
6-301.14. a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. observed no signage at several kitchen and bar hand sinks. correc |
| 2013-03-05 |
13 |
3-302.11. food shall be protected from contamination from equipment. observed breaded fried green tomatoes stored in freezer with a pan sitting directly on top of them. also observed metal salad bowl being stored directly on top of cut leafy greens. discu |
| 2013-03-05 |
14 |
4-601.11(a). equipment food-contact surfaces and utensils shall be clean to sight and touch. observed soiled equipment stored as clean - slicer; spoon; knife. all returned to be washed. |
| 2013-03-05 |
21 |
3-501.18. tcs rte foods shall be discarded no later than the end of the 4th or 7th day after preparation or opening; depending on storage temperature. if held at or below 41f; such foods may be kept through the 7th day. if held between 41f and 45f; they m |
| 2013-03-05 |
45 |
4-501.12. surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. observed cutting boar |
| 2013-03-05 |
23 |
3-603.11. ensure complete consumer advisory is provided for foods served raw or undercooked. consumer advisory must include disclosure and reminder. observed consumer advisory missing on online menu. corrected by instruction. |
| 2013-03-05 |
35 |
3-302.12. except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as co |
| 2013-03-05 |
39 |
3-304.14. store damp wiping cloths between uses in container of sanitizer. observed one damp wiping cloth stored on cutting board on the line. corrected by instruction. |
| 2013-03-05 |
53 |
observed chipped floors in kitchen. |
| 2013-03-05 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed cooks wiping gloved hands on soiled towel; touching door handles and equipment. corrected by instruction. |
| 2013-03-05 |
21 |
3-501.17. properly date mark tcs rte foods which will be held in facility for more than 24 hours after opening or preparation. observed date marking inplace for many foods which need it; but not all - hard boiled eggs; heavy cream. corrected by instructio |
| 2012-12-17 |
20 |
3-501.16(a)(2)and(b). hold cold tcs foods at or below 45f. observed top of left prep cooler not holding all tcs foods to 45f or below - see temp chart. corrected by voluntary disposal of some; rapid chilling of others. pic plans to further address this is |
| 2012-12-17 |
14 |
4-601.11(a). equipment food-contact surfaces and utensils shall be clean to sight and touch. observed soiled slicer and scoop stored as clean. corrected by cleaning. |
| 2012-12-17 |
21 |
3-501.17. tcs rte foods must be date marked if product is to be held in facility for more than 24 hours after opening or preparing. observed date marking in place but not complete - remember to include items such as cut lettuce after opening bag; dairy pr |
| 2012-12-17 |
8 |
6-301.14. 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 missing signage. |