| Violation Date |
Code |
Description |
| 2018-10-31 |
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 rehydrated hashbrowns cooling in a densely packed carton in walk in unit. |
| 2018-10-31 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed consumer advisory in place on menu, with appropriate reminder and disclosure asterisks, but no verbage ex |
| 2018-10-31 |
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 rehydrated hashbrowns cooling at a rate of 0f/min in walk in unit. cdi: ehs spoke with pic about the cooling process a |
| 2018-10-31 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine reading 0 ppm qac sanitizer after running several times. pic called maintenance during inspection and they arrived on site to work on machine. by |
| 2018-07-23 |
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 scoop stored with handle in contact with dry product in bulk bin in back |
| 2018-07-23 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups at server station closest to restroom displayed with lip contact surface exposed to contamination from air. repeat. |
| 2018-07-23 |
45 |
4-501.11 maintain equipment in good repair. observed prep unit at end of cook line with damaged gasket in need of repair. |
| 2018-07-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw chicken and shrimp holding at 47f in low boy on cook line, as well as cheese and tomatoes holding at 57f and 51f in flip top unit across from grill. cheese and tomatoes had |
| 2018-07-23 |
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 dish machine clean drainboard loose from caulking on wall; re-caulk as necessa |
| 2018-07-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed in holding units (gaskets, shelves, etc) and on shelving throughout facility. repeat. |
| 2018-05-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed in gaskets and units throughout facility. |
| 2018-05-22 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups at server station near restrooms displayed with lip contact surface exposed. |
| 2018-05-22 |
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 tongs stored on oven handles. this is not ideal storage for utensils, as |
| 2018-05-22 |
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 several freshly prepped salads in walk in cooling in tightly wrapped plate |
| 2018-05-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw chicken, fish and shrimp holding above 45f in small reach in adjacent to grill. cdi: products placed on ice to cool. |
| 2018-05-22 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed several employees entering an exiting walk in unit while wearing gloves. one employee had been previously working with raw shell eggs, and another wen |
| 2018-05-22 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored in reach in unit over food for restaurant. cdi: beverage discarded. repeat. |
| 2018-02-02 |
8 |
6-301.14 post a handwash sign at each handsink. observe handsink inside stall in men's restroom without handwashing sign. cdi - sign emailed today with report. print and hang in the stall at the handsink. -1- |
| 2018-02-02 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one drinking cup stored over cleaned serving plates. cdi - pic voluntarily discarded cup. -0- |
| 2018-02-02 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed brown gravy and chili at 119-120f after reheating in steam well. cdi - both products reheated on stove to 178f. -1.5- |
| 2018-02-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked cups at the wait station and in the kitchen on drying shelf. 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at lea |
| 2018-02-02 |
45 |
4-501.11 maintain equipment in good repair. observed hole in the hot holding unit for chicken at the front line. observed split gasket on the reach in across from that hot holding unit and sunlight entering at the top of the outside walk in cooler. -2- re |
| 2018-02-02 |
38 |
2-302.11 (b) unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. - pf2-402.11 use head coverings, beard guards and clothing to restrain body hair from conta |
| 2017-12-13 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.- observed several working shakers and squeeze bottles not labeled on the cookline. |
| 2017-12-13 |
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 out side storage area light in need of shielding.6-303.11 intensity-lighting - c- provide 10 foot candles |
| 2017-12-13 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent coversshall be clean. caution should be used to minimize food exposure. -repeat- observed hard to reach areas in need of cleaning o |
| 2017-12-13 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.- observed lids open during the inspection. |
| 2017-12-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.-repeat- observed food debris and grease build up on cookline and cold holding equipment throughout the facility. |
| 2017-12-13 |
45 |
4-501.11 maintain equipment in good repair.- repeat- observed several split gaskets on cold holding equipment. all units are functioning properly. |
| 2017-12-13 |
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 several utensils being stored on the oven handles. this storage may res |
| 2017-12-13 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p- observed unwashed produce stored above rte bread in the walk in cooler. ehs did not observe any physical contamination. cdi- pic was able to change this storage order.3-302.11(a) separate |
| 2017-12-13 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p- observed two employees use their bare hands to turn the faucet off. this action recontaminates th |
| 2017-08-17 |
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 hot dogs, sausage, and melon without date marks. according to the pic the items were prepared yesterday. cdi- items were back date |
| 2017-08-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- observed eggs (48f), shell eggs (61f), diced tomatoes (48f), mac n cheese (47f), ham (50f), turkey (48f) and salads at (49f). cdi- pic voluntarily discarded all items. |
| 2017-08-17 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.- observed three large containers of collard greens stored on the floor. |
| 2017-08-17 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.- observed lettuce (42f), mashed potatoes (40f), diced tomatoes (42f), hot dog (42f), sausage (42f), and grits (40f) all in storage without covers. |
| 2017-08-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p- observed chicken wings hot held at 122f. cdi- employee reheated chicken to 178f. |
| 2017-08-17 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.- observed cook wearing two bracelets and a watch while cooking and preparing food. |
| 2017-08-17 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p repeat- observed front staff sanitizer bucket and 3-comp sink at 0 ppm quat. cdi- pic had an employee change sanitizer solution to 200 ppm quat. ensure employees are ch |
| 2017-08-17 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.- repeat- observed cups and napkins stored on the floor in the outside storage. pic corrected the violation. |
| 2017-08-17 |
45 |
4-501.11 maintain equipment in good repair.- observed several split gaskets on cold holding equipment.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- observed several cutting boards in need of repla |
| 2017-08-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.- repeat- observed cookline equipment in need of cleaning due to grease build up. also observed gaskets and handles of cold holding equipment in need of clean |
| 2017-08-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.- observed employee wet stacking cups. pic was informed of the violation. |
| 2017-08-17 |
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. -repeat- observed hard to reach areas in need of cleaning |
| 2017-06-09 |
2 |
2-103.11 (m) person in charge-duties - pf- through conversation employees were unable to provide ehs with proper symptoms, illnesses and when to report such employee health criteria. however, ehs did observed written employee health policies obtained by t |
| 2017-06-09 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p repeat- observed cookline sanitizer buckets below 150 ppm quat. cdi- pic had an employee change sanitizer solution to 200 ppm quat. ensure employees are changing saniti |
| 2017-06-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf- observed cookline sanitizer buckets with a faded label stating it is sanitizer. cdi- pic added a label to the buckets stating it was sanitizer. |
| 2017-06-09 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.- observed several flies throughout the facility. |
| 2017-06-09 |
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 cooling on 4 high milk trays located on the floor. pic moved items to a speed rack. |
| 2017-06-09 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.- repeat- observed single use items in dry storage stored on the floor. pic had an employee raise those items to greater than 6 off the f |
| 2017-06-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.- repeat- observed cookline equipment in need of cleaning due to grease build up. also observed gaskets and handles of cold holding equipment in need of clean |
| 2017-06-09 |
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. -repeat- observed hard to reach areas in need of cleaning |
| 2017-03-03 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed employee rinsing drinking cup out in hand sink with ice and lemons. cdi- pic and employee were both informed the handsink is only for handwashing. repeat 1pt |
| 2017-03-03 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p - observed 3 comp sink (with active washing) and several sanitizer buckets at 0-50 ppm quat. cdi- pic brought all sanitizer back to proper strength. 4-602.11 clean the |
| 2017-03-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p- observed shelled eggs at 59f. cdi- pic voluntarily discarded the item above 45f since he was unsure on what time they were placed in the flip top. all other items were in temp. note: co |
| 2017-03-03 |
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 cut melon at 48f and wrapped in bags. cdi- pic was informed these items |
| 2017-03-03 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. 0pts- observed an employee cooking and preping rte food with a bracelet on his wrist. |
| 2017-03-03 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p - observed several employees don gloves without washing hands. cdi- employee washed hands properly and then donned gloves via pic instruction.2-301.14 when to wash - p- observed employe |
| 2017-03-03 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. 0pts- outdoor storage room had single use items being stored on the floor. |
| 2017-03-03 |
45 |
4-501.11 maintain equipment in good repair. 0pts- observed one split gasket and wall sanitizer dispenser not functioning properly. repair items. |
| 2017-03-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. 0pts- observed dust build up on outside walk in cooler fans, some shelving throughout facility, and vent on cook line cold hold drawer. clean as needed to pr |
| 2017-03-03 |
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. 0pts- observed hard to reach areas behind equipment in ne |
| 2017-03-03 |
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. 0pts- observed several utensil handles being stored in food product. ensure handl |
| 2016-10-21 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed front handsink and back handsink with food and ice dumped in sink. cdi items cleaned. |
| 2016-10-21 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employees using gloves to go in and out of walk in and continue food prep, employee handle soiled dishes and go to handle rte food. cdi hands washed |
| 2016-10-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf.. observed plates, cups, and utensils soiled with food debris. cdi items moved for cleaning. repeat. |
| 2016-10-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed sausage links and clarified butter that was below 135f. cdi clarified butter put on time and sausage links reheated. repeat. |
| 2016-10-21 |
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. obsered employee go from raw to ready to eat food without hand washing. |
| 2016-10-21 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed sanitizer not labeled. cdi items. |
| 2016-10-21 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf. observed hashbrowns in deep metal containers and tightly covered, and melon that was tightly bagged. cdi items split up and uncovered. |
| 2016-10-21 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf. observed no quat strips. verification required. |
| 2016-10-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed livermush, raw chicken, and blanched fries in a reach in unit at 51f. cdi items moved to walk in. verification required. repeat. |
| 2016-08-01 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p - 0 pts - observed several bowls with debris. cdi- items placed to be rewashed. monitor dishes as they come out of the dishwasher for cleanability. |
| 2016-08-01 |
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 - greenbeans prepared on 7/31 read 52f. all product in cooler within temperature compliance. cdi -product voluntarily discarded. rec |
| 2016-08-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - 0pts - chicken wings read 127-132f. cdi- items reheated to read 180-196f.monitor holding temperatures. |
| 2016-08-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - eggs (54f), cheese (50f), tomatoes (50f & 52f), mushrooms (48f), pasta (47f), and cheese (70f) out of temperature. cdi- cheese was discarded. all other product voluntarily discarded. |
| 2016-08-01 |
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 - 0pts - greenbeans stored in 5 gallon container reading 52f. cdi- items discarded |
| 2016-08-01 |
45 |
5 4-501.11 maintain equipment in good repair. - repeat- cutting boards on grill line with deep cuts and stains. replane or replace.// sliding doors on chicken holder don't close all the way and have a broken part. replace. establishment has complied with |
| 2016-08-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - cleaning needed on overhead shelving where plates are stored and microwave. observed a significant improvement on cleaning throughout. |
| 2016-08-01 |
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.6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispenser |
| 2016-08-01 |
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. - repeat - observed handles stored in direct contact with food. observed ice scoo |
| 2016-05-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0 pts - observed some wet clothes stored on prep surfaces. |
| 2016-05-03 |
6 |
2-301.14 wash hands after activities that contaminate them.-p - 0 pts - observed wait staff employee enter from outside, enter walk in, and work with clean utensils without effective handwashing. cdi- corrected through education.observed great handwashin |
| 2016-05-03 |
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 - brown gravy read 65f from 5/2. cdi- product voluntarily discarded. |
| 2016-05-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p -0 pts - ranch and cheese read 54f in ice bath. cdi- items voluntarily discarded. |
| 2016-05-03 |
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. - 0pts - observed utensils without handles stored in contact with food. observe |
| 2016-05-03 |
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 hotdogs, chili, and other items on make top line that last more than 24 hours not dated. feta cheese in walk in not dated. cdi- pr |
| 2016-05-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - repeat - detail cleaning needed on shelving throughout (walk ins, dry storage, utensil storage). clean dunnage rack near grill hand sink.cleaning needed on |
| 2016-05-03 |
51 |
5-501.17 provide a covered waste bin in female restrooms. - 0pts - no lids in trash can of women's restroom. |
| 2016-05-03 |
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.6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispenser |
| 2016-05-03 |
45 |
4-501.11 maintain equipment in good repair. - repeat- shelving throughout beginning to rust/oxidize. assess and repair/replace. / exposed wood noticed in outdoor walk in cooler and outdoor storage. recoat with approved paint. /4-502.11(a)maintain utensils |
| 2016-02-18 |
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.6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispenser |
| 2016-02-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - repeat - cleaning needed in the microwave and on shelving throughout (walk ins, dry storage, utensil storage). clean dunnage rack near grill hand sink. cle |
| 2016-02-18 |
45 |
4-501.11 maintain equipment in good repair. - repeat- shelving in reach ins. are beginning to rust/oxidize. assess and repair/replace. / exposed wood noticed in outdoor walk in cooler and outdoor storage. recoat with approved paint. /4-502.11(a) maintain |
| 2016-02-18 |
40 |
3-302.15 wash fruits and vegetables prior to use. - 0 pts - through discussion kitchen manager stated that fruits are not being washed prior to cutting. ensure that all fruits and vegetables including mushrooms, unless prewashed, are washed prior to cutti |
| 2016-02-18 |
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 - hotdogs, fruits, chilli, and deli meats on the line that last longer than 24hrs were not properly dated. cdi- items were dated. 3-501.18 d |
| 2016-02-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - 0 pts - sausage read 120f. cdi- product voluntarily discarded. |
| 2016-02-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - 0 pts - observed several plates with food debris and build up. assess dish washing and ensure that all dishes are cleaned before placed in storage. cdi- plat |
| 2016-02-18 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - no paper towels at hand sink at arrival. observed employees washings hands without paper towels. cdi- paper towels placed. |
| 2015-10-19 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - 0pts - raw chicken stored over raw shrimp in reach in on grill line. cdi- chicken moved to lower shelf. |
| 2015-10-19 |
6 |
2-301.15 only wash hands in handwashing sink.-pf - observed employee returning from outside activity and washing hands at 3 compartment sink. handwashing shall only occur at handwashing sinks. cdi- employee washed hands at hand sink. |
| 2015-10-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - lettuce, tomatoes, cole slaw, mac and cheese, noodles, melons, meat sauce, green beans, gravy, pancake mix, waffle mix, chicken salad, ranch, ham, turkey located in the walk i |
| 2015-10-19 |
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 - repeat - greens and green beans prepared at 4am read 50-54f at 9 am. product was |
| 2015-10-19 |
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.6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispenser |
| 2015-10-19 |
45 |
4-501.11 maintain equipment in good repair. - repeat- shelving in reach ins, upright refrigerators, and walk in coolers are beginning to rust/oxidize. assess and repair/replace. / exposed wood noticed in outdoor walk in cooler. recoat with approved paint. |
| 2015-10-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - cleaning needed in the microwave and minor cleaning on shelving. |
| 2015-10-19 |
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. - 0 pts - scoop handle stored in contact with flour. bowl stored in hash browns |
| 2015-08-05 |
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 - repeat - one large container of greens prepared on 8/4 read 56-60f. cdi- greens were discarded. evaluate cooling of items cooked (t |
| 2015-08-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0 pts - sanitizer in one bucket read 50 ppm of quat. ensure that sanitizer is changed at a frequency necessary to maintain at proper concentrations. cdi- sanitizer changed and read 200 pp |
| 2015-08-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - pancake mix, waffle mix, cheese, melons, ranch, lettuce, noodles and other items in walk in cooler read 48-52f. other items read 46-47f. walk in cooler is currently reading a |
| 2015-08-05 |
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 - repeat - several pans of lettuce, pancake mix, waffle mix, and ranch were tight |
| 2015-08-05 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. - 0 pts - two stacks of single service cups stored unprotected. all other cups were protected. maintain the cups in original plastic covering or in a dispenser. |
| 2015-08-05 |
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.6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispenser |
| 2015-08-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - minor cleaning needed on exterior of equipment. |
| 2015-08-05 |
51 |
5-501.17 provide a covered waste bin in female restrooms. - 0pts- covered receptacle needed in women's restroom. |
| 2015-08-05 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts- shelving in reach ins, upright refrigerators, and walk in coolers are beginning to rust/oxidize. assess and repair/replace. / exposed wood noticed in outdoor walk in cooler. recoat with approved paint. |
| 2015-04-15 |
6 |
2-301.14 wash hands after activities that contaminate them.-p - 0 pts - observed an employee wash hands when required and properly but recontaminate hands with soiled hand sink handles. to avoid recontamination use a barrier such as a paper towel to tur |
| 2015-04-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - cleaning needed in the shelving of the cook line and in walk in freezer. |
| 2015-04-15 |
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 - repeat - six pans of lettuce, two pans of noodles, and ranch were tightly covere |
| 2015-04-15 |
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 - repeat - fries stored in outdoor storage area read 44f prepared on 4/10. fries should of been discarde |
| 2015-04-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - mushrooms (55f), tomatoes (50f), chicken (48f), and boiled eggs (58f) were out of temperature compliance. cdi- all items were discarded by pic. |
| 2015-04-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - repeat - two pans of grits stored in auto sham read 127-129f. cdi- pic voluntarily discarded items. |
| 2015-04-15 |
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 - 0 pts - noodles cooked at 8 am read 80-94f at 10:10 am. food shall be cooled down to 70 or below within 2 hours. cdi- noodles were |
| 2015-04-15 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - repeat - quat sanitizer at three compartment sink read 100ppm. sanitizer was currently being diluted with more water making the solution less. when properly dispensed sanitizer read 200ppm. disc |
| 2015-01-08 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed a food employee wearing gloves leave out back door and then reentered the kitchen wearing same gloves. employee proceeded to perform a different ta |
| 2015-01-08 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed two buckets of quat sanitizer and quat sanitizer in 3-comp sink < 50 ppm. cdi - pic adjusted the amount of sanitizer dispensing from 3 comp. after adjusting, sanitizer tested within ap |
| 2015-01-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. - observed in a prep pan cooked sausage holding at room temp. cdi by education and discarded by employee. observed on the hot line chili at 125f and brown gray at 118f. cdi- reheated. |
| 2015-01-08 |
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 in the walk in cooler a prep pan of garlic butter dated 12-26. cdi- discarded by pic.3-501. |
| 2015-01-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed in the prep line cooler, a pan of cut tomatoes 48f. cdi- pan of tomatoes moved to walk in cooler for rapid cooling (prepared < 4 hrs). |
| 2015-01-08 |
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 a container of cooked mushrooms tightly covered while cooling. cdi- ven |
| 2015-01-08 |
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 in the dish washing area a large unlabeled bin containing a food product. |
| 2015-01-08 |
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 floor areas within kitchen in need of general c |
| 2014-09-11 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employees donning gloves without washing hands. 2-301.14 wash hands after activities that contaminate them.-p observed employees entering facility and going to work without fi |
| 2014-09-11 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employees leaving kitchen, going outside and coming back in with same gloves. discard gloves before leaving kitchen and wash hands upon return and the |
| 2014-09-11 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p sanitizer in 3 compartment sink was above 400ppm quat. sink was drained, washed and refilled with chlorine solution at 100ppm. dispenser was corrected to 200ppm quat. chlorine solution drained, bi |
| 2014-09-11 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed container of dry good stored on the floor of the walkin cooler. move off of floor. 6-404.11 designate a separate area for item |
| 2014-09-11 |
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. do not store knives between prep units as units are visibly soiled. |
| 2014-09-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken, sausage, veggie burgers, fries in standup refrigerator at 46-51f. fries were blocking air vent. all ready to eat foods were moved to walkin cooler or freezer to rapidly |
| 2014-09-11 |
45 |
4-501.11 maintain equipment in good repair. observed rusted and chipped shelving in walkin cooler. |
| 2014-09-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving with debris throughout. observed sugar container sticky with debris.oberved sides of fryers with grease buildup. observed fan very dusty. |
| 2014-09-11 |
53 |
6-502.12 floors, walls, ceilings shall be clean. observed floor cleaning needed throughout, including under/around fryers and under ice machine. clean wall around a/c vent. |
| 2014-09-11 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed box of cups on floor of storage room. observed boxes of single service items stored outside. |
| 2014-02-04 |
13 |
3-302.11 food shall be separated during storage by cook temperature. observed raw shell eggs stored over bread and raw shrimp/fish stored over butter in walkin cooler. all were rearranged. observed raw chicken stored over raw shrimp in reachin on line (br |
| 2014-02-04 |
1 |
2-102.12 at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through pa |
| 2014-02-04 |
4 |
2-401.11 employees shall eat and drink in designated areas where contamination of food cannot occur. observed employee eat a cucumer slice directly from container on cold hold line. educated. |
| 2014-02-04 |
6 |
2-301.14 hands shall be washed before donning gloves and between gloves uses. observed employees donning gloves without first washing hands. educated and advised pic to educate. |
| 2014-02-04 |
7 |
3-301.11 food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. observed employee handling toast with bare hands. ed |
| 2014-02-04 |
8 |
5-205.11 handwash sinks shall be accessible at all times for employee use. observed hand sink in corner on line with boxes stacked in front of it. keep the sink area free for use. another sink is available for use until boxes are moved. |
| 2014-02-04 |
23 |
3-603.11. ensure complete consumer advisory is provided for foods served raw or undercooked. consumer advisory must include disclosure and reminder. observed eggs cooked any style on menu with reminder missing. correct within 10 days. return visit require |
| 2014-02-04 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), including cooked and cooled foods, shall be date marked. these foods can be held for 4 days when holding between 41-45f. observed milk jugs, spaghetti and opened |
| 2014-02-04 |
31 |
3-501.15 use approved cooling methods, such as separating food into thinner portions, using containers that facilitate heat transfer, arranged to provide maximum heat transfer. observed tomato soup cooling with plastic wrap tightly sealing. vented. |
| 2014-02-04 |
37 |
3-307.11 food shall be protected from contamination. observed ice stored in a garbage bag in walkin freezer. use food grade container for storage of ice. |
| 2014-02-04 |
38 |
2-402.11 hair restraints are required for anyone preparing foods. observed one cook without a hair restraint. |
| 2014-02-04 |
39 |
3-304.14. store damp wiping cloths between uses in container of sanitizer. observed towels in kitchen on multiple surfaces. |
| 2014-02-04 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on ice machine door. observed prewash sprayer out of order. a hose has been run from prep sink to dish pit sink. discontinue this use (as prep sink shall be used for only preparation of foo |
| 2014-02-04 |
53 |
6-501.12 physical facilities shall be cleaned as often as necessary to keep them clean. observed floors in need of better cleaning under prep areas against the wall. observed ceiling cleaning needed in prep area. |
| 2013-05-13 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager at start of inspection. certified manager must be in place by january 1; 2014. |
| 2013-05-13 |
2 |
2-201.11. employees shall understand when to report illnesses; symptoms and exposure and pic shall understand when to allow ill employees to return to work. employee health policy is in place but more review is needed. continue educating. expectation is t |
| 2013-05-13 |
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 back kitchen hand sink. |
| 2013-05-13 |
20 |
3-501.12. hold cold tcs foods at or below 45f at all times. observed several foods measuring 46f-50f. see temperature chart. foods iced to further cool. |
| 2013-05-13 |
42 |
4-901.11. air dry utensils before tight stacking. observed several wet nested metal pans. |
| 2013-05-13 |
42 |
4-903.11. store clean utensils inj a clean dry area where they are not exposed to splash or dust. observed toaster chelf rack stored behind faucets of hand sink. removed. |
| 2013-05-13 |
49 |
5-202.13. an air gap between the water supply inlet and the flood level rim of the plumbing fixture; equipment; or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). observed pre-wash |
| 2013-05-13 |
52 |
5-501.114. drains in receptacles and waste handling units for refuse; recyclables; and returnables shall have drain plugs in place. observed no drain plug in place in dumpster. |
| 2013-05-13 |
53 |
6-501.12. physical facilities shall be cleaned as often as necessary to keep them clean. observed floors in need of better/more frequent cleaning. observed area surrounding outdoor grease receptacle is showing grease spillage. scrape up; bag; and place in |
| 2013-05-13 |
54 |
6-202.11. properly shield lights above food prep areas. observed two sets of lights above back prep table unshileded. |
| 2013-05-13 |
45 |
4-501.11. maintain equipment in good repair. observed split gasket on prep cooler door. observed a few cooler racks peeling and showing rust. |
| 2013-01-07 |
14 |
mechanical warewashing shall include a mechanism that brings approved sanitizer in contact with food-contact surfaces. machine shall operate per manufacturer's specifications. observed dishwashing machine in use was not dispensing sanitizer to contact a |
| 2013-01-07 |
4 |
employees shall consume food and beverages only in those designated areas where contamination of food and food contact surfaces cannot occur. observed partially consumed employee beverage left on same table as food prep occurring (uncovered food on same |
| 2013-01-07 |
20 |
cold-held tcs (time/temperature control) foods shall be held at or below 45f. observed cut romaine lettuce stored above prep unit pans (not receiving full refrigeration) measured 61f. corrected by moving to walk-in holding at 39f. advised that cut leaf |
| 2013-01-07 |
2 |
facility shall have an employee health policy in compliance with 2-201.11 of nc food code. employees shall be effectively educated as to details of policy; and person-in-charge is responsible for enforcement of policy. no such policy observed during tod |
| 2013-01-07 |
42 |
store utensils in clean locations not exposed to contamination. observed small ceramic bowls stored inside handwash splash zone. observed bus pan for food stored on floor of walk-in. observed glasses stored in freezer at bar exposed to frozen residue. |
| 2013-01-07 |
45 |
maintain food contact surfaces cleanable and in good repair. observed ice bucket with cracks; and holes wor4n through bottom. maintain non-food surfaces. observed damaged gasket on ice machine bin door. observed minor paint chipping from limited reac |
| 2013-01-07 |
37 |
food must be protected at all times by proper storage. observed food containers on floor of walk-in freezer. observed residue above ice machine storage bin. observed salt stored inside handwaqsh sink splash area. corrected during inspection. observed |
| 2013-01-07 |
1 |
at least one employee that is food safety certified shall be present at all times of operation to exercise active managerial control over food safety. no such person-in-charge was present at beginning of inspection. certification requirement will be req |