| Violation Date |
Code |
Description |
| 2018-11-27 |
45 |
4-501.11 maintain equipment in good repair.observed two reach in coolers with broken handles and also a split gasket in a reach in cooler. |
| 2018-11-27 |
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 two batches of chili in an ice bath and fried turkey breasts in walk in cooler not cooling at the proper rate. the chili did |
| 2018-11-27 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfin walk in cooler observed a plastic container of cooked beans not date marked. repeat.cdi- beans were date marked.3-501.18 discard the food |
| 2018-11-27 |
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/pfobserved several food items on tphc w |
| 2018-11-27 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf observed facility producing kimchi with no state variance approval. cdi- kimchi was discarded. do not produce kimchi with current recipe until approval from the |
| 2018-11-27 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -pobserved sanitizer at 3 comp sink reading 0 ppm quat. observed food employee sanitizing dish. pic stated that sanitizer was out today and a call has been made to get it |
| 2018-11-27 |
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 flour and salt not labeled and also working containers with no label. repeat. |
| 2018-11-27 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed several dented cans in dry storage area. cans were removed and pic stated that they would be thrown awa |
| 2018-11-27 |
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 approved cooling methods not being used. thick turkey breasts tightly wrap |
| 2018-02-06 |
11 |
3-202.15 package integrity - pf observed several cans with significant dents. cdi, pic voluntarily disposed of dented cans. |
| 2018-02-06 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors opened. |
| 2018-02-06 |
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 backflow preventer missing at mop sink. spraying arm was connected to hosebib. cdi, pic removed spray arm, will |
| 2018-02-06 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single use cups stored without protective sleeve. |
| 2018-02-06 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several working containers without identifying label. |
| 2018-02-06 |
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 foods on tphc without time |
| 2018-02-06 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p observed feta cheese date marked 1/25 held in walk in cooler, as well as used at the flip top. cdi, pic voluntarily discarded product.3-501.17 dat |
| 2017-12-07 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed staff not time stamping pr |
| 2017-12-07 |
14 |
repeat4-601.11 ( e ) (4) in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers: shall be cleaned ; (a) at a frequency specified by the manufacturer, or (b) absent manufacturer specificati |
| 2017-12-07 |
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 sealed bulk containers of honey slaw cooling in walk-in cooler measuring |
| 2017-09-13 |
45 |
no points deducted4-501.11maintain equipment in good repair.observed split/torn gasket on reach-in cooler unit in need of repair. observed damaged plastic containers / lids in need of replacing. |
| 2017-09-13 |
20 |
repeat3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved cut lettuce, various cheese stored in prep cooler unit (top section) over stocked measuring 49-52f for cold holding. cdi items portioned out properly and placed into walk- |
| 2017-09-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved grilled chicken stored on top of stove top for (hot holding) according to chef measuring 105f. cdi grilled chicken reheated to 165f and placed in steam table to hold until use. |
| 2017-09-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved utensils stored clean with food debris and residue stuck to surfaces; cdi utensils pulled and placed into dirty dish pit. |
| 2017-05-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved containers of cut tomatoes, slaw, sliced cheese, pimento cheese all cold held in prep cooler measuring 49_50f (see temp chart). cdi tcs food in unit discarded. tphc procedures w |
| 2017-05-03 |
53 |
6-501.11floors, 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 wall stripping at entrance into cook line in need of repair. |
| 2017-05-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2017-05-03 |
36 |
6-501.111keep the premises free of insects, rodents, and other pests.observed several fruit flies in dry storage area. |
| 2017-02-10 |
31 |
repeat3-501.15 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 large sealed container of pork bbq cooling inside walk-in cooler meas |
| 2017-02-10 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (inside bottom surfaces of stand up freezer, surfaces of cooking equipment). |
| 2017-02-10 |
48 |
5-103.11(b)5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pfobserved hot water measuring 70f at hand washing sink. (100f) required. two available sinks will be used until repair can be made. |
| 2016-07-21 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed splash guard on prep sink in need of caulking to create smooth, |
| 2016-07-21 |
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 cole slaw in bus tub covered that was above 45f. product was made 20 min |
| 2016-07-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed prep cooler holding food above 45f. cdi: items placed on time temporarily until facility maintenance person could come out and repair cooler. items in make table moving quickly |
| 2016-04-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed buttermilk squash, buttermilk onions, and lettuce in make area holding above 45f. observed sliced tomatoes and garbonzo beans holding above 45f in wic. cdi: items rapidly cool |
| 2016-04-01 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine with pink residue throughout chute. repeat violation |
| 2016-04-01 |
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 observed shrimp cooling in wic tightly covered. observed sliced tomatoes cooling i |
| 2016-04-01 |
11 |
3-202.15 food packaging has be in good condition, intact and protect the food inside. observed one dented can of jalapenos on dry good shelf. cdi: item set aside for credit. |
| 2016-04-01 |
33 |
3-501.13 use approved thawing methods. observed shrimp and fish pieces holding above 45f. items were thawed in warm water and placed in refrigerator and wic without proper cooling. repeat violation |
| 2016-04-01 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed large tub of flour with lid open and not in use. |
| 2016-04-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored with spray bottles. cdi: discussion with pic that all wet cloths need to be stored in sanitizer between uses. |
| 2016-04-01 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gaskets on reach in cooler and wic.4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. ensure equipment is used for its in |
| 2016-04-01 |
35 |
3-302.12 label all food in working containers except those readily identifiable such as rice or dry pasta. observed no label on large bottle with clear liquid. pic identified it as water. cdi: by labeling bottle water. repeat violation 3-602.11 food packa |
| 2016-01-06 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed chicken that during prep exceeded 45f. chicken was being portioned and pl |
| 2016-01-06 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. use equipment for its intended purpose. observed 2 coolers labelled bottled and prepackaged products only being used to store facil |
| 2016-01-06 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed ss items on floor of dry storage crate. |
| 2016-01-06 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee with ring containing stones on hand preparing food. |
| 2016-01-06 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed cabbage and tomatoes stored on floor of walk in cooler. observed dry good stored on floor in dry storage crate. |
| 2016-01-06 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed salt and water in unlabelled containers. cdi: items labelled by pic3-602.11 food packaged on premises for customer self |
| 2016-01-06 |
33 |
l3-501.13 use approved thawing methods. observed raw shrimp thawing in standing water. cdi: shrimp moved to prep immediately. |
| 2016-01-06 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one bottle of sanitizer at bar with no label. cdi: pic labelled bottle. |
| 2016-01-06 |
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 one gallon of milk opened 1/5 with no date. cdi: pic dated product. |
| 2016-01-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shrimp thawing in sink at 56f. cdi: shrimp moved to prep immediately. repeat violation |
| 2016-01-06 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed employee prepping raw chicken on scale. observed employee put scale away as clean without w/r/s fcs. cdi: employee directed to clean scale after |
| 2016-01-06 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwash sign at bar sink. cdi: pic provided with sign today. |
| 2015-03-18 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored next to food service equipment. store employee beverages in a designated location away from food, equipment. cdi moved beverages to b |
| 2015-03-18 |
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 scoop stored in standing water. |
| 2015-03-18 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored next to ready-to-eat cooked chicken wings in low boy cooler. cdi by rearranging storage order of foods. |
| 2015-03-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce in the prep cooler stored > 45f. observed talipia thawing in the prep sink > 45f. cdi by adding ice pack to lettuce. cdi by begining prep of fish. |
| 2015-03-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet tight-stacked containers on the drying rack. |
| 2015-03-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored outside of sanitizer buckets. |
| 2014-08-06 |
39 |
3-304.14 wiping cloths, use limitation - c. one wet cloth being used under cutting board. cdi- corrected. |
| 2014-08-06 |
31 |
3-501.15 cooling methods - pf. one container of lettuce being placed in prep cooler during cooling process. cdi- lettuce removed, method corrected. |
| 2014-08-06 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. gelatinous residue and some mold on upper interior portion on ice chute inside ice machine. cdi- operator cleaned. dish machine testing at 0ppm for chlorine sanitiz |
| 2014-08-06 |
8 |
6-301.12 hand drying provision - pf. no papertowels provided at handwashing sink near cook line. cdi- operator andy cauble, replaced papertowels at sink. |
| 2014-01-09 |
31 |
3-501.15 cooling methods - pf. cooked turkey wrapped in foil and stacked one on the other being cooled in the walk in cooler, container of raw fish being cooled down tightly covered in walk in cooler, container of lettuce being cooled in prep cooler. cdi- |
| 2014-01-09 |
45 |
4-202.11 food-contact surfaces-cleanability - pf. can opener blade is peeling. replace blade. |
| 2014-01-09 |
42 |
4-901.11 equipment and utensils, air-drying required - c. plastic containers stacked tightly while wet. cdi- corrected |
| 2014-01-09 |
41 |
3-304.12 in-use utensils, between-use storage - c. in use tongs being stored on partially opened fryer door. dried oil and food debris on door. cdi- kitchen manager corrected storage immediately. |
| 2014-01-09 |
35 |
3-302.12 food storage containers identified with common name of food - c. two containers of in use, unlabeled breader not labeled per rule. cdi- verbal advisement to label all in use dry goods, seasonings, oils, and dressings with the common name of the f |
| 2012-11-28 |
21 |
(b) except as specified in ?? (d) - (f) of this section; refrigerated; ready-to-eat; potentially hazardous food (time/temperature control for safety food) prepared and packaged by a food processing plant shall be clearly marked; at the time the original c |
| 2012-11-28 |
14 |
(e) except when dry cleaning methods are used as specified under ? 4 603.11; surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned:(1) at any time when contaminatio |
| 2012-11-28 |
2 |
(a) the permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. a food employee or conditional emp |