| Violation Date |
Code |
Description |
| 2019-01-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed dishes wet stacked in the dry dish rack. |
| 2019-01-25 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed a pan of eggs in the reach in unit with tightly fitted plastic coverings. |
| 2019-01-25 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed two food employees complete a handwash without turning off the faucet with a barrier such |
| 2018-09-25 |
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 cleaning needed to the floors underneath the fr |
| 2018-09-25 |
49 |
5-205.15 maintain a plumbing system in good repair. observed wood propping up plumbing under prep sink at the salad prep area. if the wood is removed, the plumbing comes apart. this is not an approved fix. have the plumbing repaired. |
| 2018-09-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the hoodvents. manager stated that the hood vents are expected to be cleaned professionally within the next couple of weeks. |
| 2018-09-25 |
39 |
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 and soil. observed 0 ppm of quat sanitizer in the red sanitizer bucket. cdi-the bucket was remade with the c |
| 2018-09-25 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several gnats in the bar area. increase pest control methods. |
| 2018-09-25 |
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 sausage cooling with plastic wrap and sitting on top of already cold pro |
| 2018-09-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed the line cooler cold holding product above 45f. the chicken salad, sliced turkey, and coleslaw were out of temperature. cdi-the items were discarded. |
| 2018-09-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored on prep counters. cdi-the drinks were removed.*drinks are acceptable as long as they are kept covered and stored away from facility fo |
| 2018-05-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed chemical bottle hanging on side of hand sink in bar area. observed food debris in hand sink in kitchen area. cdi-pic educated on hand sink use and sinks were cl |
| 2018-05-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed 4 containers of salad dressing under raw beef in reach in. cdi-pic educated on storage order and items moved to correct storage order. |
| 2018-05-23 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed can opener blade with food debris build up. pic stated that the can opener had been used in the morning. cdi-pic educated on utensils used with t |
| 2018-05-23 |
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 items cooling from breakfast or reheating that was tightly wrapped |
| 2018-05-23 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employees preparing food with no hair or beard restraints. |
| 2018-05-23 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed expired chlorine and quat sanitizer test strips. cdi-pic ordering new strips. |
| 2018-05-23 |
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 in gaskets of reach ins. observed build up on handles of coolers and reach ins. |
| 2018-05-23 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed chipped and broken tile throughout the kitchen. observed chipped paint in the |
| 2018-05-23 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food and drink stored on the top shelf of reach in units. |
| 2018-05-23 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed coffee cups and plastic cups over stacked in coffee areas with lips and lids to coffee cups exposed to contamination. |
| 2017-11-27 |
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 slight paint and wall damage in the three compartment sink/dish machine area. |
| 2017-11-27 |
45 |
4-502.11(a) maintain utensils in good repair. observed one utensil with a burnt handle present in the clean dish area.4-501.11 maintain equipment in good repair. observed a broken handle on the lower portion of a hot box in the grill/prep area. |
| 2017-11-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed one stack of plastic lexan containers wet stacked in the dish area. all other dishes observed properly air dried. allowed the pic to pyramid stack the 2 wet stacked conta |
| 2017-11-27 |
20 |
a reminder: all cold foods must be held at 41°f beginning january 1, 2019.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce cold held on the prep line at the grill stations greatly overstacked and above 45f. lettuce h |
| 2017-11-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed containers of commercially processed and packaged ham and meatloaf in a hot box at 126f. hot hold box door had been left open due to a broken handle/locking mechanism. items |
| 2017-11-27 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed front bar dish machine, which was not in use at beginning of inspection, failing to dispense at least 50ppm of chlorine sanitizer when function tested by pic a |
| 2017-11-27 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed a large plastic container of chicken tenders not covered in the reach in freezer. items were not in use. pic placed lid over the container to prote |
| 2017-09-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic containers in the clean dish area. repeat violation |
| 2017-09-26 |
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 macaroni noodles that had been cooling while coverd with plastic wrap tigh |
| 2017-09-26 |
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 soft cheeses such as cheddar and provolone not dated in the basement walk in cooler. items had been opened one day prior according |
| 2017-09-26 |
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 some cleaning needing to be done to walls near t |
| 2017-06-23 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed some floor tile and ceiling tile damage throughout facility. |
| 2017-06-23 |
45 |
4-501.11 maintain equipment in good repair. observed some rust on the legs of several tables/cabinets in the prep area. observed the lids to the dry goods such as flour cracked. |
| 2017-06-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed one wet stacked pan in the dish area. |
| 2017-06-23 |
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 pan of cooked rice dated for 6/14/17. item was discarded by pic. ensure that the 7 days of stroage at 41f or less is not exce |
| 2017-06-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed leaf lettuce overstacked in the front prep unit. ensure that the product is not overstacked. cdi by cooling items back down to 45f in the reach in unit. |
| 2017-06-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken breast sitting beside the grill top but not on the heat source. item was observed to be less than 135f. item reheated to 165f. ensure that all items held hot are kep |
| 2017-06-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer stored with food residue present on the edges of the shield and on the rear surfaces. ensure the slicer is thoroughly cleaned after each use. |
| 2017-03-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed items stored on the floor of the dry storage area. pic stated that a truck deliver had just been unloaded. move items off of th |
| 2017-03-30 |
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 wall damage in several areas of the kitchen and dry storage. |
| 2017-03-30 |
33 |
3-501.13 use approved thawing methods. observed items thawing under no temperature controls. items must be thawed under refrigeration, under cold running water, or during the cooking process. |
| 2017-03-30 |
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 items such as breakfast eggs and sausages cooling while covered with plast |
| 2017-03-30 |
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 several items not date marked such as cooked ribs, leafy greens, and precooked deli meats. items were backdated by pic. all items |
| 2017-03-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed meat slicer stored with food residue on the lower portion of the blade gaurd, where it will come into contact with sliced products in the future. ite |
| 2016-12-22 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf 0pts- observed dish machine not reaching 180f at the end of the rinse cycle. temp disk was only reaching 158f. cdi- pic converted machine to cl chemic |
| 2016-12-22 |
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. 0pts- observed walls and floors throughout the facility in need of repair. specifically |
| 2016-12-22 |
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 1.5 pts- observed two gallons of milk and boiled eggs not date marked and pic stated they were opened for yesterdays breakfast. also, observ |
| 2016-12-22 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf 0pts- observed soap not present at the handsink near ice machine. cdi- pic replaced soap. |
| 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 0pts- observed spinach tightly wrapped at 50f. thirty minutes the item was checked |
| 2016-12-22 |
54 |
. . 6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c - observed employee coats and other personal items stored with clean dishes. |
| 2016-12-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0.5pts repeat- observed food debris build up in reach in coolers and around cook line equipment. |
| 2016-12-22 |
45 |
4-501.11 maintain equipment in good repair. observed ice machine in need of repair around the door. |
| 2016-08-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed small build up of debris on shelving in walk in . -0 points- |
| 2016-08-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-08-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed spinach and spring mix on roll out salad bar at greate than 45 degrees. cdi placed in reach in to cool see temperature chart. |
| 2016-05-04 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf observed mahi on menu marked as being cooked to order does not have a parasite destruction letter. 10 day verification require |
| 2016-05-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-05-04 |
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 opened hummus and milk not date marked. pork date marked for 7 days between 41-45 degrees should only be date marked for 4 days . |
| 2016-05-04 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed interior of ice machine and soda nozzles at bar in need of cleaning. repeat |
| 2016-01-20 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed employee preparing wrap using bare hands . cdi discarded and started over wearing gloves. |
| 2016-01-20 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed rear handwash without paper towels. cdi paper towels replaced. |
| 2016-01-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed numerous pans stored as clean with food debris and soda nozzle at front bar with buildup of mold. cdi pans taken to be rewashed and soda nozzle clea |
| 2016-01-20 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed wheel of brie sliced and no date marking. cdi date mark put on cheese wheel. -0 points- |
| 2016-01-20 |
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 sauces at grill not labeled. -0 points- |
| 2016-01-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-01-20 |
45 |
4-501.11 maintain equipment in good repair. observed numerous refrigeration units in need of gasket replacement. -0 points- |
| 2015-10-05 |
45 |
4-501.11 maintain equipment in good repair. observed walk in unit not in working order and reach in unit in front of grill with missing handle. difficult to open and close unit. |
| 2015-10-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth held underneath cutting board. |
| 2015-10-05 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed pest crawling in ice machine. |
| 2015-10-05 |
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. observed pans of tomatoes, green beans, ranch dressing, and pasta that was cooling |
| 2015-10-05 |
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 tomatoes, beef soup, rice and cooked ground beef held over 7 days. cdi items discarded. repeat. |
| 2015-10-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed metal colanders, slicer, metal pans, plates, anmd can opener soiled with debris. cdi items moved for cleaning. repeat. |
| 2015-09-10 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed no pic with ansi accredited food certification. repeat.2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed pic unable t |
| 2015-09-10 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee candy bar inside of container of lemons for facility. |
| 2015-09-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed metal pans and plates soiled with food debris. cdi items moved to dish for cleaning. 4-501.112(a)(2) provide a minimum of 180f rinse water for saniti |
| 2015-09-10 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p. observed facility with grilled chicken in the oven. pic stated chicken was finished and it temp at 153f. cdi chicken continued |
| 2015-09-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed spring lettuce and spinach at buffet and pimento cheese, cole slaw, penne pasta, milk, and ham chub in walk in unit holding at 48f above 45f. cdi items discarded. verification |
| 2015-09-10 |
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 butter opened without a date and cuban sandwhiches, penne pasta, opened packages of pork should |
| 2015-09-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed fried chicken, sliced roast beef, and greens that were holding below 135f. cdi items reheated. |
| 2015-09-10 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed facility with undercooked hamburger and tuna that is cooked to medium. medium for tuna and hamburger, ac |
| 2015-09-10 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed multiple bottles of sanitizers throughout kitchen that was not labeled. cdi bottles labeled. |
| 2015-09-10 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf. observed facility without test strips for chlorine dish machine. verification required. |
| 2015-09-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed prep doors, bread warmer, reach in units soiled with debris. |
| 2015-09-10 |
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 facility have left over me |
| 2015-04-29 |
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 4 plastic containers of seafood chowder between 52-56f from last night. cdi items discarded. repeat. |
| 2015-04-29 |
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 facility with seafood chowder in deep plastic containers and tightly cove |
| 2015-04-29 |
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. observed mixed fruit, lettuce, macaroni and chesse, cub an sandwhiches, grilled chicken, tomatoe juice, butter, pesto cream sauce, sliced t |
| 2015-04-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed boiled eggs at 52f on front buffet for breakfast and facility tried to cool them down for reservice. cdi items discarded. tphc procedures provided. repeat. |
| 2015-04-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed ice machine and can opener soiled with food debris. cdi can opener moved to sink for cleaning. |
| 2015-04-29 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf. observed facility without parasite destruction letters for salmon that is undercooked in facility. verification required. |
| 2015-04-29 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf. observed employees withou full knowledge of health policy. verification required. |
| 2015-04-29 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed facility without a anyone who has ansi accredited food certification. repeat. |
| 2014-12-17 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf. observed dish machine not hitting 180f. cdi maintenace repaired machine. |
| 2014-12-17 |
12 |
3-202.18 obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -pf. observed oyster in cooler that did not have harvester tag. oysters are not on the menu. pic stated it was for personal use. had p |
| 2014-12-17 |
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 facility with chicken and dumpling base that was at 53f from last night. cdi item discarded. |
| 2014-12-17 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf. observed facility without pic until 30 minutes after inpsection began. |
| 2014-12-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed facility with melon salad and boiled eggs above 53f. cdi discarded salad and eggs. suggested facility use time. left tphc procedures. repeat. |
| 2014-12-17 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed two sanitizer bottles not labeled. cdi items labeled. |
| 2014-12-17 |
33 |
3-501.13 use approved thawing methods. observed tuna thawing in vacuum packaged product. follow instructions manufacturer places on package. item must be taken out of package before thawing occurs. |
| 2014-12-17 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed vents in downstairs coolers covered with dust. |
| 2014-12-17 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf. observed premade lettuce, tomato, and onion slices and pimento cheese not dated. cdi items dated. repeat. 3-501.18 discard the food requiri |
| 2014-09-18 |
39 |
3-304.14 wiping cloths, use limitation - c. 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed wet wiping cloth on prep table next to drink machine. |
| 2014-09-18 |
37 |
6-404.11 segregation and location-distressed merchandise - pf. 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 dented can stored on rack with good can |
| 2014-09-18 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. 3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminde |
| 2014-09-18 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf. observed cooked beef, and m |
| 2014-09-18 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed prep unit holding foods above 45f. cdi items removed fr |
| 2014-09-18 |
7 |
3-301.11 preventing contamination from hands - p,pf. 3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf. observed employees placed feta on salad and put lemon on drink with bare hands. cdi hands washed. |
| 2014-01-28 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. maintain the interior of the ice machine clean. observed black build up on the interior. cdi. |
| 2014-01-28 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p. discard food after 7 days when required to be date marked and held under 41f. pasta, cooked pork, and corned beef were past 7 days. cdi - disc |
| 2014-01-28 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. maintain hot foods at 135f or greater. observed 3 pans of chicken at 115f. cdi - observed reheated to 180+ in the steamer. |
| 2013-08-13 |
20 |
maintain cold foods at 45f or lower. pasta salad on the buffet was observed at 60f. cdi, placed back in refrigeration. |
| 2013-08-13 |
26 |
label all chemical bottles with the common name. observed unlabeled sanitizer bottles in the facility. cdi. |
| 2013-08-13 |
23 |
steaks .need to be included under consumer advisory. cdi - new menus were printed up during the inspection. breakfast menus were corrected since the last inspection. |
| 2013-08-13 |
31 |
several items were tighlty covered while cooling including sausage, grits, ect. |
| 2013-03-18 |
39 |
store wet wiping cloths in sanitizer between uses. observed wet wipinng cloths on a cutting board. |
| 2013-03-18 |
38 |
except for a plain ring such as a wedding band; while preparing food; food employees may not wear jewelry including medical information jewelry on their arms and hands. observed an employee cooking on the line with a watch on his wrist. |
| 2013-03-18 |
23 |
consumer advisory must include disclosure and reminder. currently menus have a reminder on the bottom of the page; but need disclosure as well. handout left. have in place by the next inspection. cdi. advisory needed for eggs; steaks; ect. |
| 2013-03-18 |
21 |
foods required to be date marked shall be discarded if 7 days of refrigeration at 41f or below or 4 days at 41-45f are exceeded. observed ranch dressing past the 7 day limit in the walk-in on the main kitchen level. cdi; by manager discard. all other i |
| 2013-03-18 |
6 |
dishwasher was rinsing her hands in the sink by the dish machine; which is not set up as a hand sink or have soap or paper towels; between handling clean and dirty dishes. cdi by manager instruction. line employees shall wash their hands when putting on |
| 2012-12-18 |
8 |
provide hand drying devices at all hand sinks. observed the bar hand sink did not have paper towels. cdi. |
| 2012-12-18 |
8 |
provide handwashing signage in the hand sinks in the bathroom used by food employees. |
| 2012-12-18 |
21 |
date mark ready to eat tcs (time/temperature control for safety) food; including cooked and cooled foods. observed cut lettuce; pre made paninis; and cooked and cooled foods need to be date marked when held over 24 hours. cooked and cooled foods that ar |
| 2012-12-18 |
6 |
employees must use approved hand drying procedures. observed an employee drying their hands with a towel. cdi by manager instruction. |
| 2012-12-18 |
39 |
wiping cloths must be stored in sanitizer between uses. observed a wiping cloth sitting on equipment on the line. |
| 2012-12-18 |
42 |
after cleaning and sanitizing; equipment and utensils shall be air dried. observed an employee towel drying at the 3 compartment sink. cdi by instruction from the manager. |
| 2012-12-18 |
23 |
facility must provide a consumer advisory for eggs on the breakfast menu; or fully cook; or use pasteurized shell eggs. for beef steak which is cooked to order; provide documentation that the beef is whole muscle; intact beef or a consumer advisory. if |
| 2012-12-18 |
6 |
employees must wash their hands after handling dirty dishes before handling clean dishes. observed an employee was not washing between these two in the dish area. cdi by manager instruction. |