| Violation Date |
Code |
Description |
| 2018-12-14 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-12-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.wet stacking observed near dish pit. repeat. |
| 2018-12-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pmultiple foods in hot box recorded below 135f (see chart). cdi- re-heated to proper temps. repeat. |
| 2018-12-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfsome plates as well as probe of thin probe thermometer soiled. cdi- thermometer cleaned, plates taken to dishwasher |
| 2018-06-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed food debris in handsink on front line hand sink basin. cdi-pic educated on hand sink use and instructed to wash basin properly. |
| 2018-06-29 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed raw beef removed from commercial packaging in walk in freezer stored above ready to eat products. cdi-pic educated on storage order and items moved to correct order. |
| 2018-06-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed 2 pans of ranch pasta and 2 pans of turkey in hot box below 135f. see chart. cdi-pic pulled items to be reheated to 165f. |
| 2018-06-29 |
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 observed salads cooling with double layer tightly wrapped plastic. cdi- pic educate |
| 2018-06-29 |
36 |
6-501.112 removing dead or trapped birds, insects, rodents and other pest - c observed build up of dead insects in fly flight in prep room near dry storage. |
| 2018-06-29 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed kale that is used on the salad display for decoration only from the previous day stored above ready to eat products in the walk in. |
| 2018-06-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping clothes on prep surfaces.3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris |
| 2018-06-29 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed tongs on the line in use laying on top of the food, with handles in dire |
| 2018-06-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nesting of clean equipment and utensils |
| 2018-06-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up on shelving and gaskets throughout the facility. |
| 2018-06-29 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed vent and ceiling tiles with dust build up above |
| 2018-03-27 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p - observed a food employee touch garbage can then clean equipment witho |
| 2018-03-27 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw fish removed from commercial packaging and stored over fries in tall reach in prep unit near grill. cdi, foods relocated for proper storage. |
| 2018-03-27 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf - observed facility not fill out rec |
| 2018-03-27 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed urn cleaner stored over food in dry storage room and degreaser stored over cleaned equipment at warewashing area. cdi, equipment relocated for proper storage. |
| 2018-03-27 |
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 raw beef and salads recently prepared and cooling in tightly wrapped tra |
| 2018-03-27 |
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. - observed 1 open package of feta cheese not date marked in walk in unit 1. cdi, operator voluntarily disca |
| 2018-03-27 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed 2 lights under hood ventilation system out and rusty shelving inside low prep refrigerator. |
| 2018-03-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several metal pans being wet stacked at dish pit and storage racks.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing |
| 2018-03-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy accumulation of grease deposit and soil accumulating between frying equipment and fryer unit doors. observed some gaskets soiled and soil accu |
| 2018-03-27 |
53 |
6-501.12 cleaning, frequency and restrictions - c - observed some grease and soil accumulating on floors in kitchen and under equipment. |
| 2017-12-11 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed ground beef stored over whole muscle meat in tall reach in prep refrigerator and raw beef with commercial packaging open stored over ready to eat foods in walk in |
| 2017-12-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed several metal pans,can opener and some plates stored as clean but soiled with food debris. cdi, equipment relocated for cleaning. |
| 2017-12-11 |
26 |
7-201.11 separation-storage - p - observed 1 spray bottle of stainless steel polish stored over clean equipment at dish washing area. cdi, spray bottle relocated for proper storage.p |
| 2017-12-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloth on table that employee was preparing vegetable and raw beef. ensure separate sanitizer solution used for raw animal food wiping cloth storage. |
| 2017-12-11 |
37 |
3-307.11 miscellaneous sources of contamination - c - observed food employee preparing ground beef on same prep table and next to vegetables. |
| 2017-12-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several metal pans being wet stacked on storage racks. repeat. |
| 2017-12-11 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed ice storage container that nonfood contact ice storage for front ice bath line with crack.4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp i |
| 2017-12-11 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c - observed broken tile next to dish machine. repair so that floor is easily cleanable. repeat. |
| 2017-09-18 |
4 |
3-301.12 preventing contamination when tasting - p - observed food employee put hands in cooked rice then to taste food and was to relocate rice to serving line. cdi, employee voluntarily discarded rice. |
| 2017-09-18 |
7 |
3-301.11 preventing contamination from hands - p,pf - observed food employee touch rice with their bare hands. cdi by instruction. |
| 2017-09-18 |
16 |
3-401.11 raw animal foods-cooking - p,pf - observed final cooked temperature of baked turkey at 151 degrees f. cdi, operator transferred turkey to continue cooking process. |
| 2017-09-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed containers of pasteurized eggs, buttermilk and cornbread mix stored above 45 degrees f in tall reach in refrigerator. cdi, foods that were in unit overnight were voluntarily d |
| 2017-09-18 |
37 |
3-307.11 miscellaneous sources of contamination - c- observed employee place food container on ground then place container on prep table. observed heavily fraying pan liner. |
| 2017-09-18 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed damage floor tile at dish machine. repair so that floor is easily cleanable. |
| 2017-09-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans and containers being wet stacked on storage rack. repeat. |
| 2017-09-18 |
47 |
4-602.13 nonfood contact surfaces - c - observed some sticker residue on outside of some clean containers and water accumulating on bottom of reach in refrigerator. |
| 2017-09-18 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed 2 employees wearing watches. |
| 2017-06-21 |
26 |
7-204.11 sanitizers, criteria-chemicals - p - provide sanitizer at required concentration. observed sanitizer above required concentration in several sanitizer buckets. cdi, pic removed sanitizer buckets and management contacted company for maintenance. f |
| 2017-06-21 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed container of raw chicken stored over ground beef in standing reach in prep unit. cdi, foods relocated for proper storage. improvement made since previous inspectio |
| 2017-06-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed butter packets held in container of ice at 60 degrees f. cdi, operator relocated butter packets to walk in cooler to rapidly cool. time as a public health control discussed wi |
| 2017-06-21 |
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 2 covered containers of rice cooling in low reach in prep refrigerator. |
| 2017-06-21 |
35 |
3-302.12 food storage containers identified with common name of food - c - ensure containers storing dry food ingredients is labeled by common name of food. observed 1 container of dry food ingredient not labeled. |
| 2017-06-21 |
42 |
4-901.11 equipment and utensils, air-drying required - c - observed some metal containers being wet stacked on storage rack. improvement made since previous inspection. |
| 2017-06-21 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed handles of some utensils heavily damaged. |
| 2017-06-08 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p - observed food employee handle soiled wiping cloth then handle cutting |
| 2017-06-08 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf - hand washing sinks shall only be used for hand washing and easily accessible for employee use. observed squeegee and equipment stored in front of 2 hand washing sinks in facility. observed |
| 2017-06-08 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal food so that cross contamination is prevented. observed raw fish stored over container of vegetable and hush puppy mix. observed a container of hush puppy |
| 2017-06-08 |
14 |
4-501.114 manual and mechanical ware washing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - observed dish machine not reaching required temperature as measured by thermostrips to sanitize food contact surfaces. several |
| 2017-06-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - ensure tcs foods are hot held at 135 degrees f and above. observed collard greens hot held in hot hold unit at 112 degrees f. cid by instruction to reheat to required temperature. |
| 2017-06-08 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). observed grilled onion and salmon that pic stated was stored using time as a public health control but pic not able to locate written procedures wh |
| 2017-06-08 |
37 |
3-307.11 miscellaneous sources of contamination - c - observed employee dump potatoes in clean bowl on ground in kitchen. |
| 2017-06-08 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed several employees wearing wrist bands on wrists. repeat. |
| 2017-06-08 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed hot holding cabinets with temperature gauges not functioning and no temperature measuring device located in unit to measure ambient air temperature. |
| 2017-06-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several plates and metal pans being wet stacked. repeat. |
| 2017-06-08 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c- observed box of single-service articles stored on ground in dry storage room. |
| 2017-06-08 |
45 |
4-501.12 cutting surfaces - c - observed several cutting boards stored on storage rack with heavy soil and deep crevices. resurface or replace as needed.4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair. observed hig |
| 2017-06-08 |
46 |
4-204.118 warewashing machines, flow pressure device - c - pressure gauge of dish machine not reachin 20 to 25 psi as indicated was required on date plate. |
| 2017-06-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed water, wet towel accumulating on bottom of low reach in refrigerator. observed general cleaning needed inside prep units and cambro in dry storage r |
| 2017-06-08 |
52 |
! 5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster lid left open. |
| 2017-06-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloth stored on waist of food employee and several wet wiping cloth stored on counter surfaces. repeat. |
| 2017-03-10 |
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 - provide written procedures for usi |
| 2017-03-10 |
7 |
no bare hand contact with exposed food that is not in ready-to-eat form. -pf - observed food employee hold lettuce with their bare hands. cdi, operator voluntarily discarded lettuce. |
| 2017-03-10 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw fish over pasteurized crab in low reach in refrigerator. observed steak cooling in tray under raw pork in walk in cooler. cdi, foods relocated for proper stora |
| 2017-03-10 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p - food equipment shall be cleaned at required frequency. observed several tea urn nozzles accumulating black soil residues throughout dining and beverage areas. cdi, equipment relocated f |
| 2017-03-10 |
38 |
2-303.11 prohibition-jewelry - c - no jewelry shall be on wrists or fingers of food employees. observed food employee wearing a watch. |
| 2017-03-10 |
42 |
4-901.11 equipment and utensils, air-drying required - c - observed metal containers being wet stacked in areas throughout kitchen. repeat. |
| 2017-03-10 |
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 shovel on ground near ice machine. observed utensils at pie area sto |
| 2017-03-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy grease accumulating in between fryer equipment and in fryer equipment. repeat. observed soil accumulating on shelving units where clean pans w |
| 2017-03-10 |
54 |
6-305.11 designation-dressing areas and lockers - c - provide a designated area for employee belongings. observed cell phone stored on table at prep station. |
| 2017-03-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored on counter surfaces throughout kitchen and some wiping cloths around waist of food employees.observed cloth over shoulder of dishwasher. repeat. |
| 2016-12-08 |
6 |
2-301.14 when to wash - p - wash hands after activities that contaminate them. observed food employee touch garbage can and then clean equipment without washing their hands. cdi by instruction.2-301.12. follow the cleaning procedure to adequately wash you |
| 2016-12-08 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw fish stored over precooked crab in low reach in refrigerator. observed raw shell eggs stored in reach in refrigerator over pasteurized carton egg in reach in refrigerator at |
| 2016-12-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed vegetable chopper cleaned in morning according to pic but with food residue. observed meat tenderize blades stored clean but soiled with dried food |
| 2016-12-08 |
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 pic not able to locate w |
| 2016-12-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on prep tables in kitchen and on marg~arine below prep table. margarine voluntarily discarded. |
| 2016-12-08 |
42 |
-4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed several stacks of clean metal pans being wet stacked at ware washing area and prep table. repeat.4-803.11 storage of soiled linens - c - observ |
| 2016-12-08 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair and proper adjustment. observed 2 split gaskets on low reach in refrigerators. |
| 2016-12-08 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed grease accumulating in fryer units, debris and soil accumulating on top of oven units at bakery area, standing water accumulating in low |
| 2016-12-08 |
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 in-use knife stored on wet cloth being front buffet. |
| 2016-09-29 |
22 |
3-501.19 time as a public health control - p,pf - observed mix salads marked brought out at 10:22am but marked as coming out of temperature control at 11am. cdi, salads voluntarily discarded by pic. |
| 2016-09-29 |
8 |
6-301.14 hand washing signage - c - observed no hand washing signs in mens and womens restrooms. cdi, handwashing signs provided. |
| 2016-09-29 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal food so that cross contamination is prevented. observed raw liver with commercial packaging open and stored over vegetables in walk in freezer. cdi, operat |
| 2016-09-29 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - food contact surfaces shall be clean to site and touch. observed vegetable press, slicer and can opener stored as clean but soiled with food debris. cdi by instruc |
| 2016-09-29 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed several metal pans being wet stacked.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - |
| 2016-09-29 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - observed salmon in low reach in refrigerator at 52 degrees f and butter held on ice at 60 degrees f. cdi, operator relocated foods to |
| 2016-09-29 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed low reach in cooler holding fish at an ambient air temperature of 56 degrees according to thermocouple and rusty shelving inside unit. repair. |
| 2016-09-29 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed heavy grease and soil accumulating in fryer unit doors and between equipment. observed some gaskets of reach in refrigerators accumulatin |
| 2016-09-29 |
49 |
5-205.15 system maintained in good repair - observed leak under dish machine, observed leak at faucet over wash vat of 3 compartment sink and in line at cooking equipment at baking area of kitchen. |
| 2016-09-29 |
53 |
6-501.12 cleaning, frequency and restrictions - c - physical facilities shall be clean as often as necessary to keep them clean. observed black soil residue accumulating on wall near soiled drainboard at dish machine. |
| 2016-04-01 |
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: salads coming out of refrigeration |
| 2016-04-01 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p: reheated lima beans 131 f in hot water bath after reheating in kettle. returned to kettle and reheated to 193 f |
| 2016-04-01 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p: chicken coming off grill going to line at 154 f. returned to cooking process and cooked to 168 f. |
| 2016-04-01 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf: employees unclear on requirements. cdi- copy of employee health policy agreement posted. signed copies are on file. |
| 2016-03-10 |
8 |
5-205.11 handsinks may only be used for handwashing.-pf: observed employee rinsing out wiping cloth in handsink. observed employee rinsing gloves in handsink. cdi- discussion with staff. |
| 2016-03-10 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p: found raw chicken livers stored over raw fish in prep cooler. cdi- foods moved to proper storage order.3-302.11(a) protect food in storage using covered containers, intact wrappings, or pac |
| 2016-03-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed food debris attached to utensils stored on clean shelves. cdi- items sent back to cleaning process. |
| 2016-03-10 |
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 : found boiled eggs at 75f on prep sink drainboard. pic or assistant manager could not say when eggs were boiled. pic voluntarily dis |
| 2016-03-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: found collards in hot bath holding below 135 f. found rice in hot bath below 135 f. on service line found three items below 135 f. pic discarded items on service line and reheated item |
| 2016-03-10 |
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: facility holds whole roasts on tphc |
| 2016-03-10 |
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 : found mac and cheese cooling tightly covered in produce cooler 58 f. cdi- cover r |
| 2016-03-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee toweling off multi-use utensils at dish machine. observed utensils wet stacked. |
| 2016-03-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. interiors of coolers and holding units with significant food residue. door gaskets of some coolers with food build-up. exteriors of equipment in kitchen with |
| 2016-03-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found one item, tossed salad on serving line above 45 f. salad pulled and back-up brought out. |
| 2015-11-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed collard greens at 126 f, turkey/dressing 119 f, and chicken casserole at 110 f. cdi- collard greens were reheated to 165 f, tukey/dressing and chicken casserole was volunarily |
| 2015-11-06 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed entering the kitchen after using the restroom without proper hand washing upon entering the kitchen. employee stated has were washed in the restroom. cdi- pic instructed employee to |
| 2015-11-06 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw fish stored above okra and onions in the reach-in cooler at the fryer statiion. store raw fish below ready-to-eat foods to prevent cross-contamination. cdi- fish was moved. |
| 2015-11-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed soiled red cutting board stored as clean in the dish room. observed soiled knives stored as clean in the holders at several prep stations. cdi- kniv |
| 2015-11-06 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf observed chicken cooked overnight on the prep table at room temperature measured 80 f. chicken was removed from the cooker at over 165 |
| 2015-11-06 |
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 no backflow prevention device observed on the hose near the dish machine in the dish room area. 5-205.15 maintain a plum |
| 2015-11-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans and lids being stacked wet in the dish area. |
| 2015-11-06 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed boxes of cups and to-go trays stored on the floor in the storage room. |
| 2015-11-06 |
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 dust build-up on the ceing vents throughout the kitchen. observed build-up on |
| 2015-11-06 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes of food stored on the floor in the walk-in freezer. |
| 2015-08-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. general cleaning of equipment surfaces throughout facility needed. |
| 2015-08-13 |
45 |
4-502.11(a) maintain utensils in good repair. discarded several spatulas and tongs where handles had been burned and melted. rubber handles on tongs cracked. found somelidsof containers cracked. |
| 2015-08-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: salads being brought out onto frontline above 45 f. cdi- returned to freezer for cooling. |
| 2015-08-13 |
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 : found spaghetti from previous day that had been cooled covered. temperature of two containers 52 f. |
| 2015-08-13 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p: found greens, mashed potatoes placed directly in hot water bath for reheating . greens 77 f, mashed potatoes 122 f. found corn in warmer 116 f. foods had not |
| 2015-08-13 |
14 |
4-602.12 (b) the cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure: observed interior of microwave soiled from previous day.4-501.112(a)(2) provide a minimum of 1 |
| 2015-08-13 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p: observed several foods uncovered in walk-in cooler. cdi- covers provided. |
| 2015-08-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf: observed one handsink obstructed by rolling equipment. cdi- sunk made accessible. |
| 2015-02-05 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf. operator ronald croiser advised tha |
| 2015-02-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf, mold on back upper side of in counter ice bin at beverage station and all tea urn nozzles. operator ronald crosier was advised that return visit will be compl |
| 2015-02-05 |
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. five pans of country style steak stacked one on the other during the cooling proce |
| 2015-02-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. one small pan of cooked onions and one small pan of hamburger steak not under temperature control. cdi- operator had both reheated. all other foods held at 135f or above. see chart for |
| 2015-02-05 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. single service to go trays at front not protected during storage. cdi- operator corrected storage. |
| 2015-02-05 |
45 |
4-501.11 maintain equipment in good repair. torn gaskets in cooling units and hot holding units in prep areas. operator advised that gaskets have been ordered. coating on large stand alone mixer is peeling. cdi- verbal correction to have all replaced/ rep |
| 2015-02-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. multiple pans, plates, and containers stacked together tightly while wet during the drying process. operator advised that they are currently trying to remove all un used pans to cre |
| 2014-08-07 |
8 |
6-301.11 handwashing cleanser, availability - pf. each handsink shall be provided with a hand drying provision. observed two hand sinks with no paper towels in the dispenser. cdi by restocking.5-205.11 using a handwashing sink-operation and maintenance |
| 2014-08-07 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be clean to sight and touch. observed soda nozzles on the soda dispenser with debris buildup, old food particle buildup on the can ope |
| 2014-08-07 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods being held hot shall be maintained at 135f or above. observed several foods below 135f throughout facility (see chart). cdi by reheat |
| 2014-08-07 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods being held cold shall be maintained at 45f or below. observed several foods below 45f at front serving line (see chart). cdi |
| 2014-08-07 |
39 |
3-304.14 wiping cloths, use limitation - c. when not in use, wet wiping cloths shall be stored in sanitizer buckets. observed 3 wet wiping cloths stored on counter tops. |
| 2014-08-07 |
46 |
4-501.17 warewashing equipment, cleaning agents - pf. when used for warewashing, the wash compartment of a sink shall contain a wash solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser, abrasive cleaner, or other cleaning agent. obser |
| 2014-08-07 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - c. intake and exhausts air ducts shall be cleaned so they are not a source of contamination by dust, dirt, and other materials. observed dust buildup at several vents throughout |
| 2014-08-07 |
26 |
7-201.11 separation-storage - p. toxic materials shall be stored so they can not contaminate food, equipment, linens, utensils, and single use items. observed insecticides, sanitizer bottles, and one glass cleaner bottle being stored over coffee creamer |
| 2014-04-17 |
46 |
4-501.18 the wash, rinse and sanitize solutions shall be maintained clean. observed wash, rinse and sanitizing solutions soiled at pot wash area. cdi refilled with clean. |
| 2014-04-17 |
45 |
4-501.11 equipment shall be in good repair. observed split gaskets on fish cooler, salad cooler, bread cooler and desert cooler. observed rusted shelving in grill. cooler.4-501.12 cutting surfaces shall be replaced or resurfaced when they become scarred |
| 2014-04-17 |
43 |
4-903.11 single-service items should be stored covered to prevent contamination. observed single service cups stored uncovered exposing mouth part. |
| 2014-04-17 |
42 |
4-901.11 equipment must be properly air dried before stacking. observed several pans stacked while wet. cdi items rewashed. facility is purchasing drying rack. |
| 2014-04-17 |
39 |
3-304.14 (b) in use wet wiping cloths must be stored in sanitizer solution at proper concentration or used for one task and laundered. observed wet wiping cloths on counter. cdi cloths placed in sanitizer buckets. |
| 2014-04-17 |
23 |
3-603.11 consumer advisory must be provided for items served undercooked. facility serves prime rib, pot roast and ribeye undercooked occasionally. consumer advisory reminder and disclosure must be added when items are served. reminder must state: cons |
| 2014-04-17 |
20 |
3-501.16 potentially hazardous cold foods must be held at or below 45f. observed country style steak, shredded chicken, ranch and thousand island above 45f. cdi country style steak and shredded chicken moved to walk-in to rapidly cool. ranch and thousan |
| 2014-04-17 |
19 |
3-501.16 potentially hazardous hot foods must be held at or above 135f. observed gravy, pot roast, and stew apples held below 135f. cdi items reheated to 165f. |
| 2014-04-17 |
14 |
4-501.114 chemical sanitizers must be at proper concentration. observed several sanitizer buckets and spray bottles too low. cdi items refilled. |
| 2014-04-17 |
4 |
2-401.11 employee beverages shall be stored with a lid, where contamination of customer items cannot occur. observed employee can stored beside eggs in cooler. cdi drink discarded |
| 2014-04-17 |
31 |
3-501.15 (b) cooling of food shall be accomplished by using rapid cooling equipment or in refrigeration/freezer units using shallow metal pans that are uncovered. observed rive cooling in plastic containers in large quantities. observed lettuce cooling |
| 2013-09-11 |
37 |
3-305.11 food storage-preventing contamination from the premises. employee observed putting ice bucket on the floor at beverage station. cdi- verbal correction. operator had another employee to assist in lifting bucket onto a cart. |
| 2013-09-11 |
31 |
3-501.15 cooling methods. food items being cooled stacked one on the other in the walk in cooler #1, tightly covered and in prep coolers, and tightly covered in walk in cooler #2. cdi- methods corrected. see chart for items and temperatures. |
| 2013-09-11 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. standing water and food debris in two prep coolers. cdi- verbal corrections. operator had coolers cleaned. |
| 2013-09-11 |
42 |
4-901.11 equipment and utensils, air-drying required. multiple utensils stored throughout facility tightly stacked while wet. cdi- continued discussion with operator as to options. operator advised that still working on resolution for air drying. |
| 2013-09-11 |
46 |
4-302.14 sanitizing solutions, testing devices. operator provided ph strips for testing quat sanitizer. operator advised that ph were sent as replacement for testing strips, but directions as to determining how sanitizer solution is at correct concentrati |
| 2013-09-11 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. prep cooler gaskets, carts used for storing clean plates, and lower shelving at front service area need to be cleaned. |
| 2013-09-11 |
45 |
4-101.19 nonfood-contact surfaces. two torn prep cooler gaskets. operator advised gaskets have been received and repair personnel to install. two heavily scarred multi- colored cutting boards. replace cutting boards.one door in reach in cooler at the gril |
| 2013-03-27 |
7 |
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; ready-to-eat food with their bare hands and shall use suitable utensils such a |
| 2013-03-27 |
23 |
consumer advisory shall be provided for all foods that may be served rawand/ or under cooked. per discussion with operator steaks and roast may be served under cooked. operator advised that if a patron request a hamburger cooked to order it will be prepar |
| 2013-03-27 |
31 |
use approved methods when cooling foods. food items in reach in cooler 2 being cooled; but tightly covered during cooling process. cdi- methods corrected; discussed cooling method options with operator. |
| 2013-03-27 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. mold build up on more than three soda nozzles. cdi- nozzles removed for cleaning. |
| 2013-03-27 |
43 |
single-service and single-use articles shall be stored as specified under ? (a) of this section and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. one stack of single s |
| 2013-03-27 |
47 |
the food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. dried residue and dried food debris need to be cleaned from microwave; under counter top equipment; exterior of large war |
| 2013-03-27 |
42 |
after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried. multiple plastic and metal containers tightly stacked while wet. allow utensils to air dry before tightly stacking them. |
| 2012-12-27 |
37 |
keep food stored 6 inches off the floor. observed potatoes stored on the floor. cdi; relocated potatoes. |
| 2012-12-27 |
8 |
each handwash sink used by food employees shall be supplied with a handwash sign. observed handwash sink at dump station with no sign. cdi; operator put up sign. |
| 2012-12-27 |
20 |
keep potentially hazardous food that is cold held at 45 degrees and below. observed diced tomatoes between 47 and 53 degrees. cdi; operator relocated tomatoes to walk in cooler. |
| 2012-12-27 |
21 |
date mark potentially hazardous ready to eat food that is held in the establish for more than 24 hours. observed several foods in walk in cooler and coleslaw in reach in refrigerator not being date marked. operator stated that foods were being held for m |
| 2012-12-27 |
26 |
working containers of toxic chemicals and sanitizers shall be labeled by common name of specific type of sanitizer. observed 3 working bottles of quat sanitizer not properly labeled. cdi by instruction. |
| 2012-12-27 |
35 |
label working containers of seasoning; mixes; and oils that are not easily identifiable by common name. observed several in use dry seasonings and mixes in prep room not properly labeled. cdi; by instruction. |
| 2012-12-27 |
37 |
keep food protected from contamiation from dust or other contamination while being stored. observed multiple unprotected/uncovered foods in walk in cooler on speed racks and shelves. cdi; employee covered food. |
| 2012-12-27 |
8 |
a handwashing sink shall be maintained so that it is accessible at all times for employee use. observed 2 handwash sinks blocked. cdi; relocated items to allow accessibility. |
| 2012-12-27 |
41 |
keep water at 135 degrees when storing utensils between uses. observed water at 127 degrees holding in use utensils. cdi; employee relocated utensils to dishwashing area. |
| 2012-12-27 |
42 |
air dry utensils after cleaning. observed several pans; bins; and utensils being wet stacked after cleaning. cdi by instruction. |
| 2012-12-27 |
43 |
store single use items where it's not exposed to splash or other forms of contamination. observed single use cups stored on the floor near back ice machine and under sink drain lines. cdi; employee relocated items. |
| 2012-12-27 |
45 |
keep utensils in good repair. observed cracks in 4 bins near beverage station. cdi; operator removed bins. |
| 2012-12-27 |
53 |
keep facility free of accumulating litter. observed litter; soil; and food debris accumulating in corners of kitchen and under ice machines. cdi by instruction. |
| 2012-12-27 |
38 |
food employees shall not wear jewelry on hands or arms while preparing food. observed employee wearing rings while cutting lettice. cdi; employee removed jewelry. |
| 2012-12-27 |
2 |
implement and follow an employee health policy. observed no health policy being followed. cdi by instruction and must be implemented by next inspection. |