| Violation Date |
Code |
Description |
| 2018-09-04 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed absorbent tiles in restrooms. make sure to replace with nonabsorbent. repeat low risk, points not deducted due to low risk |
| 2018-09-04 |
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 bottles containing oils and aqueous solutions not labeled with common name. make sure to label with common name. repeat co |
| 2018-09-04 |
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 at time of the inspection, observed food employee dating hot dogs for 9/4; there was a sticker on other s |
| 2018-09-04 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed uncooked bacon (unopened boxes) being stored above cooked chicken wings. cdi items were relocated.3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashe |
| 2018-09-04 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage being stored on food preparation surface where food ingredients and equipment were being stored. cdi pic discarded. |
| 2018-06-08 |
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 food employee not using a protective barrier when turning off faucet. cdi food employee s |
| 2018-06-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer, dicer, can opener and other pieces of equipment stored as clean with food debris on them. cdi items returned to ware washing. |
| 2018-06-08 |
16 |
3-401.14 follow the procedure that was submitted and approved by the health dept for noncontinuous cooking of raw animal foods. -p after discussion with pic stated that chicken wings are par cooked in oven and wings do not hit 165 degrees. food establishm |
| 2018-06-08 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed black beans, chili, queso, cooked apples, and rice that were placed in sham hot holding box to reheat at approximately 9 am. cdi product was removed |
| 2018-06-08 |
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 queso cheese which was prepared last night still above 45 degrees. cdi product was discarded. make sure to hit parameters. |
| 2018-06-08 |
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 oils and aqueous solutions not labeled. make sure to label all working containers with a common name. |
| 2018-06-08 |
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 queso which did not meet cooling parameters time/temperature due to coolin |
| 2018-06-08 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed live roach in kitchen. observed some flying insects in kitchen. make sure to have pest control address. |
| 2018-06-08 |
45 |
4-501.11 maintain equipment in good repair. observed gasket no longer attached in reach in freezer. observed nails in ice machine starting to rust; make sure to replace with corrosion resistant nails. 4-101.19 nonfood-contact surfaces - c nonfood contact |
| 2018-06-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed in reach in units minor food debris in gaskets and shelving. observed fan with significant dust near ware washing. observed debris and build-up on s |
| 2018-06-08 |
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.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so the |
| 2018-06-08 |
54 |
6-303.11 intensity-lighting - c lighting shall be at least 50 foot candles in areas where food prepation is occuring or food employees are working with utensils. observed lighting near back flip top unit less than 50 foot candles. make sure to have correc |
| 2018-03-06 |
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 floor beside walk in cooler. |
| 2018-03-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on bottom of reach in freezer. |
| 2018-03-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one container of corn measuring above 45f. cdi by voluntary discard. |
| 2018-03-06 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw sausage stored over rte hotdogs. cdi by correcting storage order. improvement noted. |
| 2018-03-06 |
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 employee rinse hands in handsink without using soap. cdi by stopping the employee and edu |
| 2017-12-07 |
33 |
3-501.13 use approved thawing methods. observed shrimp thawing on prep table. |
| 2017-12-07 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf observed raw beef stored over ready to eat hotdogs in reach in cooler. cdi by correcting storage order. |
| 2017-12-07 |
45 |
4-502.11(a) maintain utensils in good repair. observed damaged container lids on drying rack. |
| 2017-09-07 |
45 |
4-502.11(a) maintain utensils in good repair. observed some broken plastic containers. |
| 2017-09-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on prep surface. cdi by removal to proper storage location. |
| 2017-09-07 |
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 containers of water and worcestershire sauce with no labels. |
| 2017-09-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue on a few containers and debris build up on slicer. cdi by removal for recleaning. improvement noted. |
| 2017-05-10 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed bottle of cleaning chemical stored on handsink at bar area. cdi by removal to proper storage location. |
| 2017-05-10 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice dumped in hand sink in bar area. |
| 2017-05-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several containers stored as clean in the dish area soiled with debris and sticker residue. cdi by removal for recleaning.4-602.11 clean the equipment |
| 2017-05-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken stored in a metal container in an ice bath measuring at 48. pic stated that the chicken had been there less than an hour. cdi by removal to walk in for rapid cooling. pi |
| 2017-05-10 |
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 roast beef in walk in measuring at 44 and date marked for 5/6. cdi by voluntary discard and info |
| 2017-05-10 |
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 blanched fries being held o |
| 2017-05-10 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed several instances of food tightly wrapped while trying to cool. cdi by unc |
| 2017-05-10 |
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 no label on container of liquid margerine or container of flour. cdi by labeling containers. |
| 2017-05-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cups wet stacked in bar area. cdi by removal for proper air drying. |
| 2017-05-10 |
45 |
4-501.11 maintain equipment in good repair. observed door of beer cooler dragging on the ground and not making proper seal. observed reach in with missing handle. |
| 2017-05-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on walls and ceiling of walk in. observed build up of debris on shelving in the walk in. |
| 2017-05-10 |
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 frp on walls throughout facility detatching from walls. observed ceiling damag |
| 2017-05-10 |
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 missing light shield in dish area. |
| 2017-03-08 |
23 |
observed tilapia labeled for undercooked product on menu. cdi - marked out asterisk on tilapia.3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf |
| 2017-03-08 |
21 |
observed items from previous day not dated in flip top. observed hot dogs not dated. cdi - items dated with proper date.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf |
| 2017-03-08 |
19 |
observed cheese dip in warmer at 91 degrees. cdi - reheated to 165.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p |
| 2017-03-08 |
35 |
observed dry rub for wings not labeled, salt for pretzels not labeled. cdi - labeled during inspection.3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
| 2017-03-08 |
8 |
observed hand sinks in restrooms with no hand wash sign. observed no soap available at hand sink in upper women's restroom. cdi - soap dispenser batteries replaced, signs posted.6-301.14 post a handwash sign at each handsink.6-301.11 provide soap for hand |
| 2017-03-08 |
13 |
observed unwashed produce over ready to eat foods including sliced cheese in walk in. observed tempura for fish being held below chicken in walk in. cdi - reorganized.3-302.11(a) separate the different types of raw animal foods. -p3-302.11(a) separate unw |
| 2017-03-08 |
39 |
observed several wiping cloths not stored in sanitizer throughout kitchen.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2017-03-08 |
54 |
observed light shield damaged at dish washer.6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. |
| 2017-03-08 |
45 |
observed damaged cutting boards, one damaged spatula. observed beer cooler door dragging on floor.4-501.11 maintain equipment in good repair. |
| 2017-03-08 |
51 |
observed no trash can with lid in upper women's restroom, one stall with covered can, the second stall with no covered can.5-501.17 provide a covered waste bin in female restrooms. |
| 2017-03-08 |
52 |
observed no lids on dumpster.5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. |
| 2017-03-08 |
53 |
observed floor collecting residue around fryers, tiles cracked at grill, ceiling tiles collecting residue/discolored. observed light shielded collecting residue over hood. observed top of hood collecting residue.6-501.12 floors, walls, ceilings including |
| 2017-03-08 |
42 |
observed cups wet stacked at server station.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. |
| 2016-12-22 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents |
| 2016-12-22 |
45 |
4-202.11 food-contact surfaces-cleanability - pf. in use fryer baskets damaged. replace damaged fryer baskets (0pts) |
| 2016-12-22 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. in use dry seasonings and oils at main cook line not labeled as required. label all. (0pts) |
| 2016-12-22 |
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. pic advised that he moved blanched fries from beverage cooler due to observing tha |
| 2016-12-22 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. pic advised that they don't usually offer hamburgers cooked to order but will complete request if asked for mediu |
| 2016-12-22 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p 4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. 4-601.11(a) equipment food contact surfaces and utensils shall be c |
| 2016-12-22 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. employee beverages stored co-mingled over and at food preparation and utensil storage areas. cdi- beverage storage was corrected. |
| 2016-08-24 |
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 - queso read 50f in center cooked and cooled on 8/23. cdi - item voluntarily discarded. |
| 2016-08-24 |
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 items on main area prep line not dated. all other items in walk in cooler, reach ins, and pizza station properly dated. observed |
| 2016-08-24 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - 0 pts - observed significant amount of nats near beer cooler area that is closed by plastic. area should be cleaned and assessed for pest management. |
| 2016-08-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed slicer soiled. ensure utensils are being washed, rinsed, and sanitized. cdi - cleaned. |
| 2016-08-24 |
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 |
| 2016-08-24 |
45 |
4-501.11 maintain equipment in good repair. - 0pts - observed dome split door gaskets and some utensils no longer cleanable due to burned ends etc. |
| 2016-05-13 |
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 // and shall be clean. -repeat-floors: cleaning needed behind equipment.walls: cleaning |
| 2016-05-13 |
45 |
4-501.11 maintain equipment in good repair. - repeat - shelving in front area reach in, walk in cooler, and supports and shelving in kitchen. assess and repair/replace. |
| 2016-05-13 |
33 |
3-501.13 use approved thawing methods. - observed soup thawing in warmer. discontinue this process. |
| 2016-05-13 |
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 items on the make top units (salad and pizza) not dated. cdi- pic dated items. 3-501.18 discard the food requiring date labels on |
| 2016-05-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - fries stored at room temperature reading 66f. cdi- items placed on time. procedures and time stamped. |
| 2016-05-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - 0pts - queso read 125f in warmer. cdi- reheated to read 180f. |
| 2016-05-13 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. - repeat - pic in the kitchen that was able to walk around and correct any violations did not have cfpm certification. a pic shall have authority to direct and control food |
| 2016-02-29 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. - repeat - pic in the kitchen that was able to walk around and correct any violations did not have cfpm certification. a pic shall gave supervisory management and authority |
| 2016-02-29 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - 0pts - observed unwashed tomatoes stored over exposed wings and fries. cdi- tomatoes moved. |
| 2016-02-29 |
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 - several products on pizza line and on salad bar line not dated. chilli, ham, turkey, and corn beef not dated in walk in. onions, peppers, |
| 2016-02-29 |
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 - large container of ranch read 50f tightly covered and in 5 gal bucket. cdi- unco |
| 2016-02-29 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/acvents shall be maintained in good repair // and shall be clean. -repeat-floors: cleaning needed in walk in coolers (both).walls: c |
| 2016-02-29 |
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 microwave, three door freezer, bottom of cheese cooler holding dressings in bar. |
| 2016-02-29 |
45 |
4-501.11 maintain equipment in good repair. - repeat - shelving in front area reach in and supports and shelving in kitchen.assess and repair/replace. // repair/replane cutting boards. |
| 2015-12-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p -0pts - raw beef stored over portioned pickles. cdi- product moved. |
| 2015-12-29 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. - 0 pts - the employee with the cfpm certification was not available during the entirety of the inspection. the pic in the kitchen was able to walk around and correct any vi |
| 2015-12-29 |
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 - garlic and oil mix pesto and moz. cheese was not dated. cdi- dated by pic3-501.18 discard the food requiring date labels once time/tempera |
| 2015-12-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - food in upright reach in unit (corn beef 50f, ham 52f, sour cream 54f, onions 48f, noodles (50f).) read 48-54f. cdi- all product discarded. do not use unit until repaired. // |
| 2015-12-29 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - 0pts - label all containers holding ingredients. |
| 2015-12-29 |
45 |
4-501.11 maintain equipment in good repair. - repeat - shelving in front area reach in and supports and shelving in kitchen. assess and repair/replace. // repair/replane cutting board. // repair upright reach in unit. do not use until repaired. |
| 2015-12-29 |
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 // and shall be clean. -repeat-floors:cleaning needed in keg room.walls: cleaning needed |
| 2015-09-18 |
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 - 0 pts - dish washing employee did not wash hands in between touching s |
| 2015-09-18 |
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 - one large container of chilli and one of soup read 50f prepared on 9/17. cdi- product was voluntarily discarded. assess cooling pr |
| 2015-09-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - large container of queso dip stored in hot box read 117f. pic reheated product to 158f. cdi- pic reheated product to 178f correctly after correction. |
| 2015-09-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - raw chicken stored in ice bath read 43-56f. one rack of fish read 48-51f. two pieces of chicken breast read 50f. cdi- chicken breast was rapidly cooled in walk in cooler. all |
| 2015-09-18 |
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 - two containers holding soup and chilli were not properly cooled. items were stor |
| 2015-09-18 |
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 - portioned containers of pimento cheese (9/9, 9/10, 9/13), ranch (9/14), pico (9/13), potatoes |
| 2015-09-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0pts - observed one wet wiping cloth stored on prep surface. |
| 2015-09-18 |
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. - 0pts - observed a container with no handle stored in pico. |
| 2015-09-18 |
45 |
4-501.11 maintain equipment in good repair. - 0 pts - shelving in front area reach in and supports and shelving in kitchen. assess and repair/replace. |
| 2015-09-18 |
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 // and shall be clean. -repeat-floors: observed several cracked or broken tiles and area |
| 2015-09-18 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - 0 pts - observed fruit flies/nats coming from keg storage room. proper procedures should be in place to prevent fruit flies/nats. |
| 2015-06-29 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p - one batch of chicken wings par cooked and stored on speed rack. wings appeared to be partially baked yet still bloody and raw |
| 2015-06-29 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. - 0 pts - establishment currently had one employee with cfpm certification. although the employee has the certification employee was not the pic in the kitchen. the pe |
| 2015-06-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - par-cooked wings stored over ready to eat foods on speed rack. raw fajita steak stored over onions and pickles in upright unit. cdi- steak moved to lower shelving. chicken discarded. |
| 2015-06-29 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p - 0 pts - observed minor build up on slicer and can opener. cdi- items were sent to be rewashed. |
| 2015-06-29 |
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 - portioned containers of pimento cheese (6/14-6/19), blue cheese (6/20), and pizza sauce (6/16) |
| 2015-06-29 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - 0 pts - observed a lot of fruit flies/nats near the keg storage room and near the back door. |
| 2015-06-29 |
45 |
4-501.11 maintain equipment in good repair. -.repeat - observed leaking in walk in cooler condenser. a catch bin is being used. pic states that unit may be changed. repair. wic is holding food 43-47f and should be assessed for maintaining food below 45f o |
| 2015-06-29 |
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 need on exterior of containers holding ingredients near salad station and gaskets of some reach ins. |
| 2015-06-29 |
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 // and shall be clean. -0 pts - floors: observed several cracked or broken tiles and are |
| 2015-06-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - 0 pts - chicken breast (50f) and deli portions (51-52f) were out of temperature compliance. cdi- items were discarded. |
| 2015-03-02 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p - repeat - ice machine observed with moderate mold build up. recommend to increase cleaning schedule to ensure ice machine remains clean. cdi- pic properly cleaned and saniti |
| 2015-03-02 |
54 |
6-303.11 intensity-lighting - c - 0 pts - lighting in the main walk in cooler and in the 2 floor women's restroom is low. increase lighting in walk in cooler to 10 foot candles and 20 foot candles in the restroom. |
| 2015-03-02 |
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. -0 pts - observed several cracked or broken tiles and areas in need of re-grouting thro |
| 2015-03-02 |
52 |
5-501.115 maintaining refuse areas and enclosures - c - 0 pts - cleaning needed around the dumpster to remove leaf debris and cardboard boxes. maintain dumpster area clean and free of unnecessary items. |
| 2015-03-02 |
51 |
5-501.17 provide a covered waste bin in female restrooms. -.0 pts - a covered receptacle is needed in the women's restrooms. |
| 2015-03-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - cleaning needed in the cooler chest holding dressings, exterior of glassware reach in, and interior of keg reach in. |
| 2015-03-02 |
45 |
4-501.11 maintain equipment in good repair. -.repeat - observed leaking in walk in cooler condenser. a catch bin is being used. pic states that unit may be changed. repair. shelving in front area reach in and supports and shelving in kitchen. assess and r |
| 2015-03-02 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - 0 pts - ice bins in bar and wait station observed open. when not in use close ice bins to prevent contamination. cdi- ice bins were clos |
| 2015-03-02 |
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 - repeat - one container of chipotle dressing, cooked mushrooms, and cooked peppers not date marked. several containers in walk in cooler da |
| 2015-03-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - 0 pts - one container of soup read 130f. cdi- soup was reheated and read 173f. |
| 2014-10-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a tightly wrapped pan of cut tomatoes stored in the prep cooler with a temp of 53f. observed an opened container of arugula in the prep cooler with a temp of 48f. cdi - both |
| 2014-10-06 |
8 |
5-205.11 maintain access to handsinks. -pf. observed a recycle bin stored in front of the wait staff's handsink. cdi - recycle bin removed from handsink area. |
| 2014-10-06 |
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 the day of preparation shall be counted as day 1. observed a few tcs foods not date marked: a pan of cooked onions, a prep container of cu |
| 2014-10-06 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink (wait staff) stored on shelf beside single-use containers. cdi - drink moved to a lower shelf away from single-use containers. |
| 2014-10-06 |
33 |
3-501.12 tcs foods that are slacked to moderate the temperature shall be held either at a temperature 45f below or at any temperature if the tcs food remains frozen. observed a container of slacked fries holding at room temperature. cdi - container of fr |
| 2014-10-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed large amounts of mold buildup inside of ice machine. also observed milkshake machine in need of cleaning. cdi - milkshake machine was properly clea |
| 2014-10-06 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed numerous fruit flies at bar area sink. owner has discussed issue with pest management company. ehs will monitor. |
| 2014-10-06 |
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 bar utensils being stored in containers of room temp water. |
| 2014-10-06 |
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 a few working containers oils/sauces not labeled. |
| 2014-10-06 |
45 |
4-501.11 maintain equipment in good repair. observed dripping leak in walk in cooler. plastic tub is used to catch water. repeat. |
| 2014-10-06 |
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 bar area in need of general cleaning. also obs |
| 2014-06-12 |
1 |
2-102.12 certified food protection manager - c. 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 profici |
| 2014-06-12 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. equipment food contact surfaces shall be clean to sight and touch. observed soiled slicer and soiled immersion mixer both stored as clean. cdi - sent to be washed, |
| 2014-06-12 |
41 |
3-304.12 in-use utensils, between-use storage - c. during pauses in food preparation or dispensing, utensils shall be stored in a clean dry place with handles out of the food, in a container of water which is 135f or higher, or in running water of suffici |
| 2014-06-12 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. ready-to-eat, potentially hazardous food held for more than 24 hours shall be date marked. food shall be consumed, discarded or sold after 7 da |
| 2014-06-12 |
42 |
4-901.11 equipment and utensils, air-drying required - c. air dry equipment and utensils after cleaning and sanitizing. observed plastic glasses at bar were wet nested. |
| 2014-06-12 |
53 |
6-501.12 cleaning, frequency and restrictions - c. clean physical facilities as often as necessary to keep them clean. observed floors very soiled under and especially behind equipment.6-501.11 repairing-premises, structures, attachments, and fixtures-met |
| 2013-12-16 |
1 |
2-102.12 certified food protection manager. at least one employee with supervisory responsibility that is certified in food protection, through passing an ansi accredited program, shall be present during all hours of operation of the facility by january 1 |
| 2013-12-16 |
8 |
6-301.12 hand drying provision. each handwashing sink shall be provided with disposable towels or a heated air drying device. observed handsink in back kitchen without paper towels. cdi pic refilled towel dispenser. |
| 2013-12-16 |
12 |
3-402.12 records, creation, and retention. if raw or partially cooked fish are sold in rte form a written agreeement or statement from supplier or aquaculture stipulating the fish were frozen to a temperature and time specified under 3-402.11. observed es |
| 2013-12-16 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness. chemical sanitizer solution for manual or mechanical operation shall be at 50-100ppm or levels specified by chemical manufacturing co |
| 2013-12-16 |
18 |
3-501.14 cooling. cooked phf should be cooled from 135f to 70f within two hours, and 70f to 45f within the remaining 4 hours. observed blanched fries that was cooked at 10am at 76f in the cooler. after 10 additional minutes fries cooled down to 1 degree. |
| 2013-12-16 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding. foods cooked for hot holding should be held at 135f and above. observed grilled chicken in hot steamer reach-in at 119f. cdi employee reheated foo |
| 2013-12-16 |
6 |
2-301.14 when to wash. employees shall wash hands between glove changes. observed employees changing gloves without handwashing. cdi by instruction. |
| 2013-12-16 |
31 |
3-501.15 cooling methods. cooling shall be accomplished by separating foods in smaller portions to initiate rapid cooling. using flat metal pans will help reduce cooling time. observed blanched fries in large bulk plastic container to cool fries. |
| 2013-12-16 |
35 |
3-302.12 food storage containers identified with common name of food. food storage containers should be identified with common name of food. observed bulk dry storage containers without labels. |
| 2013-12-16 |
36 |
6-501.111 controlling pests. premises shall be maintained free of insects, rodents, and other pests. observed live water bug near dish machine and live roach walking near back door with bottom spacing. cdi by instruction. |
| 2013-12-16 |
39 |
3-304.14 wiping cloths, use limitation. keep wet wiping cloths in a sanitizing solution between uses. observed wet wiping cloths on prep tables and counters throughout facility. |
| 2013-12-16 |
46 |
4-302.14 sanitizing solutions, testing devices. a test kit should be provided in order to measure sanitizer concentration. observed pic using quat testing strips to test concentration of dish machine chlorine sanitizer. cdi by instruction. |
| 2013-12-16 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens. if any animal food is served raw or undercooked, the permit holder shall inform consumers through the disclosure (description of the raw ani |
| 2013-05-14 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed pic claimned certification but documentation was not in facility today. certified manager must be in place by january 1; 2014. |
| 2013-05-14 |
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 would be good. continue educating. |
| 2013-05-14 |
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 kitchen and bar hand sinks. |
| 2013-05-14 |
14 |
4-601.11(a). equipment food-contact surfaces and utensils shall be clean to sight and touch. observed soiled immersion mixer stored as clean. corrected by sending to be washed; rinsed; saanitized. |
| 2013-05-14 |
23 |
3-603.11. ensure complete consumer advisory is provided for foods served raw or undercooked. consumer advisory must include disclosure and reminder. observed missing disclosure. cdi by instruction. menus will be reprinted. |
| 2013-05-14 |
12 |
3-402.11. ensure fish served raw or undercooked is parasite free or has letter of guarantee of parasite destruction. applies to salmon in this facility. observed no such documentation today. corrected by instruction. have in place by next inspection. mean |
| 2013-05-14 |
35 |
3-302.12. except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as co |
| 2013-05-14 |
52 |
clean area behind dumpster - pine needles; pallets. |
| 2013-05-14 |
53 |
6-101.11. floors; walls; ceiling shall be smooth and easily cleanable. observed some areas of frp wall covering coming loose; some damage to walls near floor close to ice machine; some ceiling tiles peeling. |
| 2013-05-14 |
54 |
6-501.110. lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. observed personal storage on shelf above prep table. |
| 2013-05-14 |
34 |
4-302.12. facility must have thin probe thermometer to use in measuring thin foods such as deli meats and cut lettuce. observed no thin probe thermometer available. corrected by instruction. |
| 2013-03-25 |
1 |
rules require food facility have a pic(person in charge); with food safety certification and active managerial control present whenever facility is operating. observed pic had no food safety certification. cdi- corrected through instruction; will become m |
| 2013-03-25 |
53 |
a) physical facilities shall be cleaned as often as necessary to keep them clean. (b) except for cleaning that is necessary due to a spill or other accident; cleaning shall be done during periods when the least amount of food is exposed such as after clos |
| 2013-03-25 |
46 |
a warewashing machine; the compartments of sinks; basins; or other receptacles used for washing and rinsing equipment; utensils; or raw foods; or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards as specified |
| 2013-03-25 |
21 |
rules require all opened; ready to eat; tcs foods to be clearly date marked. (< 41 f/7 days;42-45 f/4 days) observed multiple cooked foods with no date marking. cdi- corrected through instruction |
| 2013-03-25 |
14 |
a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed panini press surfaces with excessive residue accumulation. cdi- removed and clean |
| 2013-03-25 |
13 |
(a) food shall be protected from cross contamination by:(2) except when combined as ingredients; separating types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display by: (a) usi |
| 2013-03-25 |
7 |
(a) food employees shall wash their hands as specified under ? 2-301.12.(b) except when washing fruits and vegetables as specified under section 3-302.15 or as specified in paragraphs (d) and (e) of this section; food employees may not contact exposed; re |
| 2013-03-25 |
6 |
a) after touching bare human body parts other than clean hands and clean; exposed portions of arms; p (b) after using the toilet room; p (c) after caring for or handling service animals or aquatic animals as specified in ? 2-403.11(b); p(d) except as spec |
| 2013-03-25 |
2 |
rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have t |
| 2012-12-27 |
53 |
maintain floors; walls and ceilings in good repair; presenting smooth; non-absorbant; easily cleanable surfaces. observed cracked tiles in kitchen (moisture collecting under tiles). observed ceiling tiles in poor repair in kitchen. observed difficult t |
| 2012-12-27 |
42 |
ensure that cleaned utensils are handled and stored in a manner to prevent contamination. observed need for separation betwen cleaned pans/items and powdered soap supply. observed need to discontinue storing ice buckets on top of can wash barrier. stor |
| 2012-12-27 |
13 |
food shall only contact the surfaces of properly used single service items or approved equipment and utensils that are cleaned and sanitized under nc food code specifications. observed used single service condiment cup left in salsa at prep table. observ |