| Violation Date |
Code |
Description |
| 2018-07-12 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - observed several flies throughout the facility. keep doors closed; suggested to get an air curtain for the front and back door. |
| 2018-07-12 |
33 |
general comment 3-501.13 use approved thawing methods. - observed fish thawing in standing water on the prep sink. cdi - fish were placed in the reach in cooler to thaw. |
| 2018-07-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed lettuce, hard boiled eggs, tomatoes, ham and turkey, cole slaw and raw burgers above 45f in the prep top. cdi - items were cooled down in an ice bath; see temperature chart. |
| 2018-07-12 |
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 salads cooling in the walk in cooler. pic stated they were placed in there at 10 am. at 2:15 pm the salads were stil |
| 2018-07-12 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - observed raw chicken stored above raw ground beef in the walk in cooler. cdi - items were rearranged.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw sausag |
| 2018-02-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. fan covers in walk in cooler need cleaning of build up. |
| 2018-02-20 |
45 |
4-501.11 maintain equipment in good repair. walls on walk in cooler have some peeling paint needing repainting, fan covers are rusting in walk in, needing repainting or replacing to make cleaning them easier. |
| 2018-02-20 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed worker wearing a watch and rubber bracelets. cdi- worker removed items. |
| 2018-02-20 |
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 pans of rice and mac and cheese cooling with tight plastic wrap cover. cdi |
| 2018-02-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bottles of degreaser and sanitizer not being labeled. cdi- bottles labeled. |
| 2018-02-20 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf facility approved for tphc for fried |
| 2018-02-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried chicken in hot holding box at 122 degrees, cooked approx. 30 minutes earlier. facility approved to use tphc, no tphc procedures in use. cdi- fried chicken reheated to 170 |
| 2018-02-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed meat slicer not used today with a lot of food build up stuck between blade and blade guard. cdi- worker re-cleaned and sanitized slicer.4-602.11 clean |
| 2017-10-24 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed employee wearing gloves handle raw shell eggs, then attempt to handle rte tomatoes. cdi- employee corrected, washed hands, changed gloves. |
| 2017-10-24 |
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 chicken salad in prep cooler date marked for 9 days ago. cdi- chicken salad disposed of. 3-501.1 |
| 2017-10-24 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bottle of degreaser at grill not labeled. cdi- bottle labeled. he |
| 2017-10-24 |
45 |
4-502.11(a) maintain utensils in good repair. observed fryer basket at fryer in poor condition with several broken and missing metal wires. pic disposed of fryer basket. |
| 2017-10-24 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. observed large bowl of cut lettuce sitting on top of open trash can during prep. cdi- lettuce voluntarily disposed of by pic out of pre-caution. do not use trash cans to set food |
| 2017-10-24 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a few fruit flies near back door, maintain pest control measures. |
| 2017-06-19 |
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. men's restroom wall is peeling, needs repainting. |
| 2017-06-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. wic fan covers are very dusty, needing cleaining of build up. |
| 2017-06-19 |
45 |
4-501.11 maintain equipment in good repair. observed back wall of wic with some peeing pain areas, needing repair. |
| 2017-06-19 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed deep and not well vented container of beans from a can cooling approx 3 hr |
| 2017-06-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed 2 pans of sliced tomatoes at 53 degrees in make table. tomatoes had just been cut according to cook. need to chill prepped foods to 45 or below before cold holding, make table i |
| 2017-06-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed meat slicer not used today with food debris on the blade. observed a few dishes stored as clean with dried food debris on them. food contact surfaces |
| 2017-01-17 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one spray bottle of degreaser not labeled. cdi- bottle labeled. |
| 2017-01-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked peppers and onions holding over 30 minutes with no temp control on stove eye. cdi- food reheated on flat grill to 165 and hot held on flat grill above 135. |
| 2017-01-17 |
45 |
4-501.11 maintain equipment in good repair. walk in cooler back wall has a couple pain peeling spots that need repair. observed fridge unit with broiken handles, needing replacement. |
| 2017-01-17 |
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 sandwich meats in fridge that were removed from freezer 5 days ago that did not have a date of thaw on them. cdi- meats properly da |
| 2017-01-17 |
49 |
5-205.15 maintain a plumbing system in good repair. kitchen handwash sink is badly clogged, needs repair asap to not interfere with employee handwashing. |
| 2017-01-17 |
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 fan covers in walk in cooler of dust build up. |
| 2016-07-20 |
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 multiple tcs foods not date marked in top of prep unit and walk in cooler including but not limited to watermelon, gravy and cole |
| 2016-07-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple cold held tcs foods at 49-52 f in top of prep unit. cdi- removed to cooler |
| 2016-07-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked onions and peppers hot held at 90-100 f near griddle. cdi- reheated above 165 f |
| 2016-07-20 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed no food safety cetified staff present at time of inspection. |
| 2016-06-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp and beef in open packaging over ready to eat chicken in freezer. cdi- reorganized |
| 2016-06-28 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed no food safety manager certified staff present at time of inspection. |
| 2016-06-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed multiple employee beverages stored on prep sink and some open without lids. cdi- isntruction provided |
| 2016-06-28 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed glove changes without hand washing. 2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwra |
| 2016-06-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed excessive balck an pink residue inside ceiling of ice machine. cdi- cleaned |
| 2016-06-28 |
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 no date mark applicable tcs foods date marked in facility. vr |
| 2016-06-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple tcs foods in top of prep unit above 50 f. see temp chart (placed on temporary tphc |
| 2016-06-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed multiple flies in kitchen. |
| 2016-06-28 |
45 |
4-501.11 maintain equipment in good repair. observed multiple tcs in prep unit above 50 f and aambient air temp at 55 f. vr repair tech called |
| 2016-06-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed excessive debris on most storage racks. |
| 2016-06-28 |
49 |
5-205.15 maintain a plumbing system in good repair. observed prep sink overflow unplumbed. |
| 2016-06-28 |
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 excessive debris accumulation on walls under ute |
| 2016-06-28 |
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 sliced deli meats cooling in closed bus tubs in freezer and rice cooling i |
| 2016-02-19 |
14 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed soiled can opener. clean and sanitize after each use or every 4 hours. cdi- cleaned during the inspection. |
| 2016-02-19 |
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 soiled walls at the three-compartmnet sink and o |
| 2016-02-19 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p observed no backflow on the hose at the three-compartment sink. corrceted by the vr date. |
| 2016-02-19 |
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 the shelf at cook line.-observed build-up on the shelving in the walk-in cooler and prep cooler at the cook line. |
| 2016-02-19 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed cracked panel in the ice machine. replace to prevent physiacl contamination to |
| 2016-02-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food on the floor in the walk-in freezer and dry storage area. store off the floor to prevent contamination. |
| 2016-02-19 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed no label on bottle of windex. cdi- labeled during inspection.7-204.11 provide sanitizer at correct concentrations, diluting as required.-p spray bottles wit |
| 2016-02-19 |
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 cooked cooled chicken in the walk-in cooler with no date mark, chili in the prep cooler, and potato salad in the wlak-in cooler. pi |
| 2015-08-20 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed can opener not used today with food build up on it. cdi- can opener cleaned. |
| 2015-08-20 |
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 tphc in use to hold fried c |
| 2015-08-20 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw hamburger meat stored above raw pork chops and raw pork chops stored above raw shrimp in fridge. cdi- food arranged by final cook temperature. |
| 2015-08-20 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed chlorine sanitizer spray bottles above 200 ppm, bleaching out test strips. cdi- sanitizer diluted to proper strength.7-102.11 label working containers of toxic material |
| 2015-08-20 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed the hamburgers on posted menu and take out menu that may be cooked to order do not have a consumer adviso |
| 2015-08-20 |
45 |
4-501.11 maintain equipment in good repair. observed meat slicer with degraded rubber washer that food comes into contact with. needs replacing. observed torn gasket on main prep cooler, needs replacing. observed some badly rusted and peeling racks in wal |
| 2015-08-20 |
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 fan covers in walk in cooler needing cleaning. |
| 2015-08-20 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p observed hose bib under 3 comp sink with no backflow prevention device. |
| 2015-08-20 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed cook wearing rubber bracelets. cdi- cook removed bracelets. |
| 2015-01-16 |
53 |
clean floor under front cabinets. |
| 2015-01-16 |
47 |
clean spray arms and ceiling vent near stove. |
| 2015-01-16 |
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 single use scoops stored in dry goods today- discard after use or store |
| 2015-01-16 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed degreasor and sanitizer in bottles with no labels today- relabeled to correct. |
| 2015-01-16 |
21 |
1.53-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved open bologna, boiled eggs, and collards not date marked today.back dated to correct during inspection. |
| 2015-01-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved onion and green peppers hot holding at <135f today- reheated to 165f or more to correct. |
| 2015-01-16 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p-observed chlorine sanitizer at >200ppm today. diluted to 50-100ppm to correct.prep sink rewashed and sanitized to correct as well. |
| 2014-10-27 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -pobserved uncovered potato salad and onion rings in the walk in cooler.covered during inspection to correct. |
| 2014-10-27 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.observed no certified manager onsite today. |
| 2014-10-27 |
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.-pobserved a gloved employee handle raw hamburger and then handle hamburger |
| 2014-10-27 |
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 deli turkey, deli ham, boiled eggs, provolone and open bologna not date marked today. all back dated during inspection to correct. |
| 2014-10-27 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed blue spray in bottle not labeled today- labeled during inspection today. |
| 2014-10-27 |
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 boiled eggs cooling in a deep portion inside of a tightly covered plastic |
| 2014-10-27 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pfobserved no thermometer onsite for checking cold and hot temperatures- only meat thermometer onsite today. thermometer purchased du |
| 2014-10-27 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed toothpicks stored in a soiled container.store on a clean surface. |
| 2014-10-27 |
47 |
clean pipes behind 3 compartment sink and clean spray arms. |
| 2014-07-17 |
39 |
store wiping clothes in sanitizer. observed a knife being wiped off with a soiled rag today- santiizer bucket provided during inspection.3-304.14 |
| 2014-07-17 |
35 |
label foods that are not stored in their original package. ex. wic foods in mayo containers.3-601.11 |
| 2014-07-17 |
21 |
observed 3 containers of open chili not date marked today. date mark all tcs foods once they have been opened/made.3-501.17 |
| 2014-07-17 |
20 |
observed foods in the wic stored at >45f today- all moved to wif and repairman called during inspection(arrived during inspection as well). hold all tcs foods at 45-41f or less. do not use wic until repair has been made.3-501.16 |
| 2014-07-17 |
14 |
observed santiizer in a spray bottle today at >200ppm. diluted during inspection to correct. maintain sanitizer at 50-100ppm.4-501.114observed build up on the tea nozzle today. drink nozzles must be washed, rinsed, and sanitized daily. tea nozzle pro |
| 2014-07-17 |
11 |
observed spoiled blue cheese and spoiled veggie mix stored with other foods today in the wic. these must be discarded or at least seperated from other foods to prevent contamination. spoiled products discarded today.3-101.11 |
| 2014-07-17 |
6 |
observed an employee turn off water with their bare hands, which will recontaminate them. use a papertowel to turn off water rather than bare hands.2-301.12 |
| 2014-02-06 |
11 |
discard foods once they are out of date and spoiled.observed out of date buttermilk and a gallon of out of date whole milk in the wic with buldging containers today-discarded during inspection.dented cans where the seal has been compromised must be discar |
| 2014-02-06 |
8 |
100f water must be supplied to all handsinks. observed no hot water supplied to the men's restroom today. vr in 10 days- 2/14/2014. |
| 2014-02-06 |
6 |
observed an employee today wash hands for <10 seconds and failed to use soap. hands must be washed thouroughly washed for 15-20 seconds with soap and warm water. after washing, be sure to turn off the water with the papertowel rather than barehands as o |
| 2014-02-06 |
34 |
keep thermometers accurate within 1f. observed stem thermometer reading 28f in ice water today. corrected during inspection by calibrating.4-502.11 |
| 2014-02-06 |
1 |
pic must have passed an approved proctored food safety exam. no one present today during the inspection has been certified.2-102.12 |
| 2014-02-06 |
14 |
maintain chlorine sanitizer at 50-100ppm. observed sanitizer in spray bottle at >200ppm today- diluted down during inspection to correct.4-501.114 wash, rinse, and sanitize dishes once they have become contaminated. observed employee take fish water bo |
| 2014-02-06 |
4 |
observed an uncovered employee drink stored next to hotdog buns today-discarded to correct. employee drinks must have a lid and be stored properly as discussed.2-401.11 |
| 2014-02-06 |
21 |
observed milk that was not date marked today-discarded.observed multiple foods that had multiple dates on them today- be sure to take off old date before re dating to avoid confusion.3-501.17observed homemade ranch dressing dated 1/28 today. hold tcs fo |
| 2014-02-06 |
52 |
observed a rusted hole in the garbage dumpster today- replace.observed grease on the ground outside- keep this area cleaned to reduce vermin attraction.5-501.115 |
| 2014-02-06 |
26 |
label all chemicals. observed windex and sanitizers in unlabeled spray bottles today. labeled during inspection to correct.7-102.11 |
| 2014-02-06 |
31 |
observed.boiled eggs cooling today- one portion was cooling in the top of the make table and the other batch was cooling in the wic tightly covered in a plastic container. use approved cooling methods such as using wif or wic, uncovering product, metal p |
| 2014-02-06 |
37 |
observed pork chop being washed off in the 3 comp. sink today that was set up for dishes and had dirty dishes stored in it. use the prep sink to wash meats.3-305.14 |
| 2014-02-06 |
39 |
store wiping clothes in sanitizer when they are not in-use. observed a wet wiping clothe around an employee's waist today and a couple stored on counter tops today.3-304.14 |
| 2014-02-06 |
54 |
shield lights in kitchen where shield is missing. provide coated or shielded lights on heat lamp- observed uncoated bulbs today.6-202.11 |
| 2014-02-06 |
23 |
observed a warning today on menus and on menu board of eggs offered undercooked with the health statement. according to pic, eggs are not offered undercooked but steak and burgers are if requested. provide a asterik next to all menu items offered underc |
| 2013-08-20 |
1 |
pic needs to be food safe certified by 1/1/14. |
| 2013-08-20 |
4 |
employee drinks must be stored covered and below food or food contact surfaces. observed employee drinks stored above prep sink. |
| 2013-08-20 |
7 |
no bare hand contact allowed with rte foods. observed employee touching cooked onions and french fries with bare hands. cdi- employee corrected, washed hands and put on gloves. |
| 2013-08-20 |
13 |
store food by final cook temperature. observed raw hamburger stored above raw fish and pork in refrigerator. observed raw hamburger stored behind rte ham and turkey in make table which can lead to contaminating the rte foods. cdi- foods properly stored, r |
| 2013-08-20 |
14 |
properly wash rinse and sanitize all food contact surfaces. observed no evidence that dishes were being properly sanitized as observed washed dishes with no sanitizer made or available. dishes should be clean to sight and touch. observed several dishes t |
| 2013-08-20 |
19 |
hot hold foods at 135 min. observed cooked onions being left out without temperature control at 83 degrees. cooked vegetables including onions must be kept under temperautre control. cdi- onions voluntarily disposed of by worker. observed rice and fried c |
| 2013-08-20 |
26 |
label all chemicals. observed a few bottles of un-labeled chemicals and un-labeled sanitizer. |
| 2013-08-20 |
37 |
observed tub of ham and turkey in refrigerator that was being contaminated by very bad condensation leak in the refrigerator. cdi- meats voluntarily disposed of by worker. do not store food in this fridge until fixed or replaced. |
| 2013-08-20 |
45 |
maintain equipment in good repair. observed bad condensation leak in refrigerator neeing repair or replacing. observed walk in freezer pipe leaking leaving large ice build up on food boxes. observed gaskets on hot hold warmer needing replacing. |
| 2013-08-20 |
23 |
posted consumer advisory does not meet food code requirements. cdi- pic posted approved consumer advisory during inspection and will have take out menus changed to include advisory. |
| 2013-02-18 |
23 |
facility needs to change wording and location of consumer advisory posted to be in compliance of food code as they offer cooked to order hamburgers. approved examples: a) except as specified in ? 3-401.11(c) and subparagraph 3-401.11(d)(4) and under ? 3-8 |
| 2013-02-18 |
14 |
clean all food contact surfaces at least within 4 hrs after first use. observed dirty slicer that had not been cleaned in 5 hrs. cdi- slicer cleaned. |
| 2013-02-18 |
19 |
hot hold foods at 135 min. or use tphc procedure. observed fried chicken under heat lamp at 119-125; said to have been cooked 20 minutes earlier. cdi- chicken removed and cooled in reach in freezer. observed chili and chicken hot holding on flat grill at |
| 2013-02-18 |
20 |
cold hold tcs foods at 45 or less or use tphc procedure. observed shell eggs stored at room temperature said to been out for an hour. egg observed to be 69 degrees. cdi- eggs placed in walk in cooler to chill back down. minimize time foods are in the temp |
| 2013-02-18 |
37 |
food shall not be stored on the floor. observed boxes of meat stored on floor of walk in freezer. cdi- employee properly stored meat on shelf. |
| 2013-02-18 |
13 |
cover and protect food during storage. observed uncovered container of frozen steak meat in walk in freezer and un-wrapped raw bacon stored directly on bottom of reach in cooler. cdi- bacon disposed of. store food by final cook temperature. observed raw e |
| 2013-02-18 |
45 |
maintain equipment in good repair. observed torn gaskets on 2 door fridge in process of being replaced. observed very rusty storage racks in refrigerator and walk in cooler. need re-coating or replacing. |
| 2013-02-18 |
47 |
keep non food contact surfaces clean. observed a number of shelves and surfaces throughout kitchen needing some cleaning. observed walk in cooler fan gaurds with build up needing cleaning. |
| 2013-02-18 |
53 |
physical facilities shall be maintained in good repair. repair holes in wall at back storage area. |
| 2013-02-18 |
39 |
observed wet wiping cloths at grill not being stored in sanitizer per nc food code. |
| 2013-02-18 |
1 |
pic needs to be food safe certified by 1/1/14. |