| Violation Date |
Code |
Description |
| 2018-10-29 |
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 dried ice cream on scoop stored in dipper well without running water.cdi |
| 2018-10-29 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -pobserved tea urn lids on self service line with openings on lids. cdi- lids wrapped with plastic wrap. |
| 2018-10-29 |
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/pfobserved ribs and brisket stored as l |
| 2018-10-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved bbq chicken in pizza prep cooler > 45f. cdi voluntary discard by pic.observed gravy in upright cooler > 45f. cdi by voluntary discard by pic. |
| 2018-06-05 |
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 pans stored next to bucket with soapy water. pans are being soaked from splash from bucket.4-901.11(a) air dry equi |
| 2018-06-05 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pfobserved meat loaf in warmer leftover |
| 2018-06-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved meatloaf and mixed vegetables stored in warmer < 135f. cdi by discard of meatloaf and reheat to 165f for mixed vegetables.repeat violation |
| 2018-03-05 |
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/residue build-up inside coolers, on racks and shelving. |
| 2018-03-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed multiple pans wet stacked on the drying rack. |
| 2018-03-05 |
22 |
3-501.19 time as a public health control - p,pfobserved fried food items on buffet without time mark. food items listed on tphc must be time marked when placed on buffet.cdi by marking for time. |
| 2018-03-05 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pobserved baked spaghetti, cooked jalapeno peppers on buffet < 135f.cdi by reheat to 175f. |
| 2018-03-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved food debris on multiple pans stored as clean on the drying rack. cdi by wash, rinse, and sanitize. |
| 2017-10-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved food debris on can opener, tongs, and container stored as clean. cdi by wash, rinse, and sanitize. |
| 2017-10-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -poberved steak and turkey in walk-in salad cooler > 45f. cdi discard by pic.improvement noted from previous inspection. |
| 2017-10-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer buckets testing below 100ppm.3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer buckets stored on the floor. |
| 2017-10-09 |
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 cream scoops stored in dipper wells without sufficient running wate |
| 2017-10-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. oberved food debris build-up inside upright cooler. |
| 2017-10-09 |
49 |
5-205.15 maintain a plumbing system in good repair. observed water leak under hand sink in bakery area. |
| 2017-10-09 |
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 floor grout to be in poor repair. |
| 2017-10-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. obsevred containers wet stacked on the drying rack.improvement noted from previous inspection |
| 2017-09-25 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfno consumer advisory posted at grill. cdi added consumer advisory. |
| 2017-09-25 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. certified pic arrived during middle of inspection. present pic was not food safety certified. |
| 2017-09-25 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice in handsink at beverage station. obsevred employee place pan of food on handsink.cdi instructed pic to discuss proper use of handsinks. for handwashing only |
| 2017-09-25 |
14 |
. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris on several food contact utensils on the drying rack. cdi sent back to wash. observed food debris on utensils stored as clean in contain |
| 2017-09-25 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed taco meat (beef) on the buffet had been reheated to 115f. cdi by reheating to 175f. |
| 2017-09-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed garlic butter stored in mini steamer < 135f. steamer was unplugged. cdi by voluntary discard. |
| 2017-09-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed crumbled sausage, peppers and onions (cooked) stored on buffet > 45f. cdi by voluntary discard by pic.observed potato salad and mac salad on salad buffet > 45f. observed produ |
| 2017-09-25 |
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/pfobserved several tphc food items on b |
| 2017-09-25 |
37 |
3-305.11 food storage-preventing contamination from the premises - c observed containers, electrical cords stored directly on top of potatoes and onions. |
| 2017-09-25 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed fried chicken breast final cook temperature of 153f. cdi by reheating to 165f. pic will change procedure to cook chick |
| 2017-09-25 |
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 utensils stored in room temperature standing water in bakery. observed |
| 2017-09-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet stacked containers on the drying rack.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the flo |
| 2017-09-25 |
45 |
4-101.17 wood, use limitation - c observed wood on wall magnet for knives to be without sealed surface for cleaning.4-501.11 maintain equipment in good repair. observed pizza prep cooler with ambient air temperature of 65f. pic stated that breaker had f |
| 2017-09-25 |
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/residue build-up on and inside equipment throughout kitchen. |
| 2017-09-25 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed handsinks without waste bins. |
| 2017-09-25 |
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.obsevred mold growth in walk-in cooler, meat cutting room |
| 2017-09-25 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. obsevred employees keys stored on food prep table. |
| 2017-09-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on prep tables. |
| 2017-06-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed build-up on can opener blade. observed food debris on utensils stored as clean. cdi by wash, rinse, and sanitize. |
| 2017-06-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw beef patties, pork steaks, and cheese stored in cooking area reach-in cooler (meat holder chest cooler) stored > 45f. cdi- raw beef patties, cheese voluntarily discarded by |
| 2017-06-26 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pfobserved several food items on tphc p |
| 2017-06-26 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed 2 employees preparing food without hair restraints. |
| 2017-06-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet tight stacked pans on the drying rack. |
| 2017-06-26 |
34 |
4-203.12 ambient air and water thermometers shall be accurate.-pf obsevred cooking area chest cooler with broken thermometer. cdi added new thermometer. |
| 2017-03-27 |
6 |
2-301.12 follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 seconds, and rinse using running warm water -p 2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clea |
| 2017-03-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed product on hot holding buffet line out of temperature. refer to temperature chart. cdi - advised to not overstack product. advised to keep food at 135 f or above, or place fo |
| 2017-03-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product out of temperature on cold holding buffet line. refer to temperature chart. cdi - educated to not overstack product. advised to keep product below chill line in each in |
| 2017-03-27 |
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 that the facility is usin |
| 2017-03-27 |
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 buckets at 50 ppm. facility uses oasis 146 sanitizer, active at 150 ppm. a |
| 2017-03-27 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed chlorine sanitizer that the employees have created that is too strong; ehs test strip bleached out. cdi - drained the solution and educated that chlorine sanitizer mus |
| 2017-03-27 |
46 |
4-302.14 provide a test kit that accurately measures concentrations of sanitizing solutions- pf observed that the facility does not have chlorine test strips, but employees are creating chlorine sanitizer. advised to get chlorine test strips. |
| 2017-03-27 |
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 |
| 2017-03-27 |
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 tile broken throughout the kitchen. advised to repair. 6-501.12 floors, walls, |
| 2017-03-27 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket to one stand up freezer by the grease pits. advised to replace. |
| 2016-11-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet tight stacked pans on the drying rack. repeat violation |
| 2016-11-21 |
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/pfobserved food items on tphc procedure |
| 2016-11-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw pork chop and raw hamburger meat > 45f in cooler behind grill. cdi by moving meats to working cooler. |
| 2016-11-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed several food items stored on buffet < 135f fried shrimp, fried fish, baked chicken, fried okra . cdi by voluntary discard by pic. |
| 2016-07-28 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - observed raw chicken stored above raw beef in the meat walk in cooler. cdi - pic rearranged items correctly. |
| 2016-07-28 |
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 items on a speed rack in the walk in cooler from last night above 45f (see temp chart). cdi - pic voluntarily discarded th |
| 2016-07-28 |
33 |
3-501.13 use approved thawing methods. - observed ribs thawing out on the counter. cdi - explained to only thaw under cold running water or in the walk in cooler. cdi - ribs were moved to the walk in cooler. |
| 2016-07-28 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed pans stacked wet. |
| 2016-07-28 |
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 on the walk in cooler shelves. observed cleaning needed on cooler gaskets. |
| 2016-07-28 |
49 |
general comment 5-205.15 maintain a plumbing system in good repair. - observed a leak at the handsink in the dessert area. repair leak. |
| 2016-07-28 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on a reach in cooler, the freezer, dessert walk in cooler and the meat walk in cooler. replace gaskets. |
| 2016-03-17 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. no thermometers in basin style flip top coolers. cdi- pic placed thermometers inside. |
| 2016-03-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed a few pans and containers stored as clean with food particles left on them. cdi- dirty items placed in dish for recleaning.4-602.11 clean the equipme |
| 2016-03-17 |
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 pot of grits in walk in cooler that had been refrigerated more than 24 hrs without date marking. cdi- grits disposed of by pic. |
| 2016-03-17 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed grill cook wearing a watch and bracelet. pic corrected employee, employee removed wrist wear. |
| 2016-03-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a number of pans tight stacked while still wet. |
| 2016-03-17 |
45 |
4-501.11 maintain equipment in good repair. observed alto sham/ oven unit next to fry station with damaged and loose handle, needing fixing or replacing. |
| 2016-03-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. a few clean dish storage racks need some cleaning of build up. |
| 2016-03-17 |
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. observed broken corner pieces connecting frp panels in meat cutting room. observed frp p |
| 2015-11-04 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed light bulbs over food on buffet that were not shatterproof, not protected. pic replaced bulbs with shatter |
| 2015-11-04 |
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. observed damaged frp panels separating from wall near prep sink and corner pieces atentr |
| 2015-11-04 |
45 |
4-501.11 maintain equipment in good repair. observed main steamer next to stove in prep/ cooking area leaking onto floor, not properly plumbed to floor drain, have problem corrected.observed fridge unit next to stove with torn gasket.4-501.12 resurface or |
| 2015-11-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a few pans being tight stacked while still wet. |
| 2015-11-04 |
15 |
3-701.11 discarding or reconditioning unsafe, adulterated, or contaminated food - p observed chicken not intended for sale left in turned off warmer over night. cdi- chicken disposed of. |
| 2015-11-04 |
6 |
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.-p observed dish washer handling dirty dishes, rinse gloved hands in pre-wa |
| 2015-08-04 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed two pans of meat loaf at 122 degrees that were placed in hot hold to be reheated approx. 2 hrs earlier. hot hold units are not for reheating foods. c |
| 2015-08-04 |
19 |
i 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked chicken strips in hot hold unit at 122-128 degrees. appears chicken had been cut into strips and lost temperature during prep and then placed into hot holding. need to |
| 2015-08-04 |
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 some hashbrowns thawed and refrigerated more than 24 hrs that were not date marked. cdi- hashbrowns date marked. |
| 2015-08-04 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed a few flip top coolers and prep coolers without thermometers. have thermometers placed in all cooler units. |
| 2015-08-04 |
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 some ham left over from las |
| 2015-08-04 |
45 |
4-501.11 maintain equipment in good repair. observed a couple torn gaskets on a few fridge units needing replacing. observed walk in freezer with significant ice build up on the floor, likely due to a leak, have freezer serviced.4-502.11(a) maintain utens |
| 2015-08-04 |
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 dust and grease needing cleaning from all light fixtures on sneeze guards above food. racks in walk in cooler and fans and racks in meat |
| 2015-08-04 |
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. observed damaged frp panels separating from wall near prep sink and corner pieces at ent |
| 2015-08-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a few pans being tight stacked while still wet. |
| 2015-01-06 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed un-shielded light bulb in dish machine hood.general comment: hobart potato peeler with damaged lid has be |
| 2015-01-06 |
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 damaged frp panels and corner pieces at entrance to meat cooler needing repair |
| 2015-01-06 |
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 racks in salad bar walk in cooler. |
| 2015-01-06 |
45 |
4-501.11 maintain equipment and utensils in good repair. observed a few tongs with burned or badly peeling handles and a few container lids badly cracked needing replacing. |
| 2015-01-06 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometers in raw meat flip top cooler at soup and salad station, flip top cooler at steak grill, and small pizza prep cooler. cdi- corrected by inst |
| 2015-01-06 |
32 |
3-401.13 cook fruits and vegetables to a minimum of 135f when the food will be moved to hot holding. -pf frozen corn appears did not reach proper cook temp of min. 135 as it was 122 degrees shortly after moving to hot holding display line. cdi- corn rehea |
| 2015-01-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed corn on the cob hot holding at 122 degrees on display line, likely had not initially been heated to proper hot holding temp of min. 135. observed pan of chicken and pan of roas |
| 2015-01-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed meat slicer in meat market prep room not used today with meat left on blade guard. cdi- slicer cleaned. observed a few dishes stored as clean with dr |
| 2014-09-16 |
16 |
3-401.11 cook raw animal foods to required temperatures. observed a few pieces of chicken pulled from oven to be finished on grill observed at 145 degrees in the center after final cooking. cdi- chicken placed back onto grill to reach 165 final cook tempe |
| 2014-09-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw fish and raw lobster tails stored in refrigerator above rte pies and other cooked foods. cdi- raw foods moved below rte foods. |
| 2014-09-16 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed dish machine only reaching 135 on final rinse, not registering on high temp test strip. need to repair dish machine asap to properly sanitiz |
| 2014-09-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a rack full of tcs foods: roasts, corn, carrots, etc. awaiting reheating that had been left out at room temperature appox. over an hour, foods observed at 65 degrees. need to mi |
| 2014-09-16 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed mgrs. knowledgeable of health policy but no written policy available for employees. cdi- gave pic copy of food code he |
| 2014-09-16 |
45 |
4-501.11 maintain equipment and utensils in good repair. observed large hobart potato peeler machine with broken top, needsrepair or replacing to ensure broken pieces cannot fall into food. observed a few broken lids of pans, need to dispose and replace. |
| 2014-09-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. need to clean the outsides and door hinges of ovens and hot holding units on the reheating/cooking line of food and grease build up. |
| 2014-09-16 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometer in raw meat flip top cooler at soup and salad station. cdi- thermometer placed in cooler. |
| 2014-04-08 |
53 |
6-501.11 maintain walls in good repair. observed broken and separating frp wall in butcher room needing repair.general comment: investigated sr# 47195 during inspection |
| 2014-04-08 |
45 |
4-501.11 maintain equipment and utensils in good repair. observed large hobart potato peeler machine with broken top, needs repair or replacing to ensure broken pieces cannot fall into food. observed a few rubber grip tongs with badly broken rubber needin |
| 2014-04-08 |
22 |
3-501.19 maintain and follow proper procedures for tphc. observed hamburger sliders not being time labeled per facility's protocol. observed pizza held with tphc but no written procedures available for this product. cdi- gave pic tphc application to compl |
| 2014-04-08 |
17 |
3-403.11 properly reheat previously cooked food to min. 165 within 2 hrs for hot holding. observed portions of pot roast reheated in steamer and placed on hot hold line at 110 degrees, food had not properly reheated in the steamer. be sure to use thermome |
| 2014-04-08 |
14 |
4-601.11 (a) food contact surface must be clean to sight and touch. observed several baking pans cleaned the night before with significant amounts of bread stuck to the pans. cdi- pans re-cleaned. |
| 2014-01-15 |
14 |
4-501.114 maintain dish machine to sanitize at proper temprerature. observed dish machine malfunctioning and not registering on temperature test strips, though digital temperature guage was meeting requirment. have dish machine serviced to work properly. |
| 2014-01-15 |
15 |
3-701.11 observed a few badly dented cans on can shelves. be sure to separate damaged cans and return or discard. cdi- cans separated for return. |
| 2014-01-15 |
17 |
3-403.11 observed a few tcs foods placed in hot hold cabinet waiting to be re-heated, foods were 80 degrees. reheat foods to 165 for hot holding within 2 hrs minimum, use reheating methods that will ensure foods can reach 165, hot hold cabinet should not |
| 2014-01-15 |
20 |
3-510.16 cold hold foods at 45 or below. observed speed rack full of foods waiting to be re-heated left out at room temperature at 60 degrees. if un-able to work with the food be sure to keep the food under temperature control to minimize timefood is in t |
| 2014-01-15 |
45 |
4-501.11 maintain equipment and utensils in good repair. observed hobart potato peeler in salad area with broken lid. main hot hold cabinet on buffet has peeling and torn gaskets that need repair or replacing. observed a number of peeling tongs in poor co |
| 2014-01-15 |
34 |
4-203.12 maintain thermometers in all cooler units. observed raw meat lift top cooler and pizza cooler without thermometers. cdi- thermometers placed in coolers. |
| 2014-01-15 |
50 |
5-402.13 large floor drain in dish room is clogged and not conveying gray water. must be repaired , will return asap to see that it is repaired. |
| 2014-01-15 |
22 |
3-501.19 observed pizzas being held off temperature with tphc methods but they were not being time marked per company tphc procedure. company tphc procedure does not meet food code requirements. cdi- pizzas properly time labeled, gave pic copy of tphc pro |
| 2013-09-12 |
13 |
store food by final cook temperature. observed rte cheese stored in front of raw hamburger and steak in hamburger prep cooler, risk of hamburger contaminating cheese and cheese not being cooked at a temp to kill bacteria. cdi- cheese arranged to front of |
| 2013-09-12 |
19 |
hot hold foods at 135 min. observed a fish lemon and cream sauce and some nacho cheese being hot held at 123-128. observed asian chicken dish hot holding at 118. cdi- foods reheated to 165 and properly hot held. |
| 2013-09-12 |
20 |
cold hold foods at 45 or below. observed speed rack full of foods waiting to be re-heated left out at room temperature at 74 degrees for approx. an hour. if un-able to work with the food be sure to keep the food under temperature control to minimize time |
| 2013-09-12 |
22 |
observed cheese garlic bread pizza which is a tcs due to metled cheese on top, being held off temerature and deviled eggs held using tilt/tphc procedures, need to revise tphc procedure to include how the foods are timed marked. cheese garlic bread was no |
| 2013-09-12 |
35 |
label dry goods. observed various dry goods not being labeled. |
| 2013-09-12 |
21 |
observed confusing date marking system in which some foods were date makred for prep date and some were marked for expiration date. maintain a uniform date marking system to prevent shelf life confusion. cdi- corrected by instruction. |
| 2013-04-09 |
53 |
physical facilities shall be cleaned as often as necessary to keep them clean. observed several tile ledges under cooking equipment of diaply areas needing cleaning of grease and dust build up. |
| 2013-04-09 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed dust build up on some storage racks in salad bar prep area. |
| 2013-04-09 |
46 |
observed dish machine washing at 140 degrees; not reaching recommended 160 degrees wash water temp. machine obs. sanitizing correctly. needs service to meet proper wash temp. |
| 2013-04-09 |
37 |
consumer self-service operations for ready-to-eat foods shall be provided with suitable utensils or effective dispensing methods that protect the food from contamination. ice cream self service bar needs long handled ice scoops to prevent contamination by |
| 2013-04-09 |
37 |
observed foods allowed to come into contact with dirty ansul system sprinkler head as broiler unit was placed too close to low sprinkler head. cdi- unit moved away from sprinkler head. |
| 2013-04-09 |
22 |
observed pizza being held off temerature using tilt/tphc procedures; no written tilt procedures in place. gave pic tilt application to fill out for foods he wishes to hold using tilt. |
| 2013-01-18 |
17 |
reheat foods for hot holding to 165 degrees within 2 hrs. observed a number of foods; grilled chicken; ribs; roast; etc. all reheating in alto sham at 90-100 degrees for a hour. hot holding units will not reheat foods properly. cdi- foods reheated to 165 |
| 2013-01-18 |
45 |
maintain utensils in good repair or discard. observed a few rubber grip tongs with badly peeling rubber. |
| 2013-01-18 |
39 |
store wet wiping cloths in sanitizer per nc food code. observed a few wet wiping cloths not being stored in sanitizer. |
| 2013-01-18 |
35 |
properly label dry goods. observed a few chefs containers of dry goods not being labeled. |
| 2013-01-18 |
21 |
date mark all rte/tcs required foods per nc food code. observed milk and a few non-exempt cheeses; american; and mozarella needing to be date labeled if kept more than 24 hrs. cdi- corrected by instruction. |
| 2013-01-18 |
20 |
cold hold foods at 45 or below or have written tphc/tilt procedures. observed deviled eggs cold holding at 56 degrees. eggs were being time labeled and kept for 2 hrs max; but need to put tphc/tilt procedures in writing. |
| 2013-01-18 |
19 |
hot hold foods at 135 min or have written tpch/tilt procedures. observed pizza hot holding at 120 degrees on display hot plate; bbq chicken in hot hold cabinet at 130; spring rolls at 122 degrees on buffet line. cdi- foods reheated and properly hot held o |
| 2013-01-18 |
13 |
store different types of raw meats in a manner to prevent cross contamination. observed raw chicken stored behind raw pork in make table where raw chicken could drip and contaminate pork. cdi- chicken placed in front of pork. |