| Violation Date |
Code |
Description |
| 2019-01-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the storage shelving above the prep. sink and on the 2 speed racks in the walk in cooler where raw and cooked meats are stor |
| 2019-01-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic containers stored clean and stacked while wet. |
| 2019-01-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed items on the salad bar cold holding above 41f. cdi- spinach and cut lettuce were placed on tphc and roasted corn was transferred to the walk in cooler for cooling. ehs provid |
| 2019-01-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one wrapped pork shoulder holding in the hot box at ~110f. cdi- product was placed into oven for reheating. |
| 2019-01-16 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed baked beans seasoned with cooked meat between 94-145f in steam table at 10:50am. pic indicated the beans were placed into the steam table to reheat |
| 2019-01-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed the outsides of ~5 gallon plastic buckets used for storing baked beans with sticker residue/debris on them while stored clean. these containers are |
| 2019-01-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed a package of uncooked bratwursts being stored above pickles and egg rolls in a reach in cooler. cdi- storage rearranged. |
| 2019-01-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one uncovered employee beverage stored on a prep. counter in the kitchen. |
| 2018-07-13 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-p observed employee bus tables then wash hands briefly (~5 seconds). cdi- discussion with pic about |
| 2018-07-13 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p employee indicated the deli slicer used for cutting cooked bbq meats is cleaned around 2:30pm and then again during closing around 9:00pm. cdi- ehs disc |
| 2018-07-13 |
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 the facility cooling chicken wings in a reach in cooler. the wings were |
| 2018-07-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on dry storage shelving above the vegetable prep. sink and where sauces and spices are being stored. |
| 2018-07-13 |
39 |
3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper chemical concentrations. observed 2 chlorine sanitizer buckets at 0ppm concentration. |
| 2018-02-27 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed chlorine sanitizer at over 200 ppm in use at the cook line. cdi - pic instructed employee to dilute. final concentration was 100 ppm. -0- |
| 2018-02-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the stacked metal pans over the 3-comp sink and on the ice scoop at the tea urns in the drink station. cdi - pic pulled these and sent them |
| 2018-02-27 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed smaller smoker used to slow rise foods for hot holding, such as cooked chicken and ribs at times exceeding 2 hours. cdi - pic instructed food employe |
| 2018-02-27 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed watch on arm of food employee while plating food. -0- |
| 2018-02-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pans over the 3-comp sink and wet stacked cups over the drink dispensers. -.5- |
| 2018-02-27 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed small ramekins with food contact surface facing up at the serving window. -0- |
| 2018-02-27 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at the 3-comp sink nozzle and under ht elbow of the hands ink. -2- repeat |
| 2017-12-22 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed items not use in the facility at the back of the smoker. repeat -.5- |
| 2017-12-22 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leaks at the 3-comp and prep sink faucets. observed loose faucet at the 3-ciomp sink. repeat -1- |
| 2017-12-22 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on the reach in cooler and on the walk in cooler doors. observed rusting vent cover oner the dish machine. observed door to the walk in freezer splitting and freezing near the bottom. -2- r |
| 2017-12-22 |
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 heavily soiled wiping cloths in the sanitizer bucket in the cook line. -0- |
| 2017-12-22 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee cooking and plating food without wearing hair restraint. -0- |
| 2017-12-22 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed sweet potatoes stored on the floor near the dry storage shelves. -0- |
| 2017-12-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed green beans in small steam table at 117f and pork collars hot holding at 117-120f. steam well was out of water. cdi - pic reheated green beans to 183f and refilled the water in |
| 2017-12-22 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee wearing gloves go into walk in cooler and hand dispense ribs without changing gloves and handwashing. observed dish washer handling soiled and clean dishes with the sam |
| 2017-09-06 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed interior of ice machine in and around the ice chute soiled. -3- repeat |
| 2017-09-06 |
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 smoking ranch in the reach in at the wait station cold holding at 43f, date marked for 08/31/201 |
| 2017-09-06 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed cook with arm bracelets on while plating food. -0- |
| 2017-09-06 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed overstacked styrofoam cups at the bar and in the wait station with the lip exposed to contamination. -0- |
| 2017-09-06 |
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 shakers of spices at cook line without labels. -0- |
| 2017-09-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the handles of hot and cold holding, cooking and other equipment throughout the kitchen. -1- repeat |
| 2017-09-06 |
49 |
5-205.15 maintain a plumbing system in good repair. observed cold water faucet not working in the 3-comp sink at the left faucet. -0- |
| 2017-09-06 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed clutter at the back of the smoker and to the left side of the smoker. -0-6-501.12 floors, walls, ceilings including the attachments |
| 2017-09-06 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on the walk in and reach in coolers. observed peeling shelving in the prep and reach in coolers. repeat -1- |
| 2017-06-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the gaskets of the cook line prep units and reach ins. -.5- repeat |
| 2017-06-16 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on the walk in cooler. -0- |
| 2017-06-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked cups in the drink station. -.5- repeat |
| 2017-06-16 |
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 expired chicken wings in the reach in cooler at 43f date marked 06/10/2017. cdi - pic voluntaril |
| 2017-06-16 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed spoon left in cole slaw overnight without cleaning. observed buildup around melted plastic pan in flip top that was placed in service clean. cdi |
| 2017-03-10 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed bucket being filled with water in the basin of the kitchen handsink at the beginning of the inspection and one bucket stored in the basin of the bar handsink. c |
| 2017-03-10 |
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 observed spinach and chicken salad cooling in the salad bar at 54-63f. product is o |
| 2017-03-10 |
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 spice shakers at the serving window and in the kitchen without a label. label these with the common name of the food that |
| 2017-03-10 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food delivered on previous day stored on the floor in the walk in cooler. -0- |
| 2017-03-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked cups on the shelf over the beverage station. cdi - cups separated and allowed to air dry. -0- |
| 2017-03-10 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored in direct contact with raw pork on speed rack in the walk in. cdi - pic placed chicken on lower shelf and designated safe on the speed rack for pork storage. repe |
| 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 buildup on the gaskets of cold holding equipment at the cook line, on the face of the equipment, on the floor inside the walk in freeazer and on she |
| 2017-03-10 |
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 builup on the floor behind cooking euqipment on |
| 2017-03-10 |
54 |
6-305.11 designation-dressing areas and lockers - c employee personal items shallbe stored in a manner to not contaminate facility items. observed purse and employee food stored on the top shelf of the flip top section of the prep cooler. cdi - pic moved |
| 2017-03-10 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed stacked styrofoam cups in the bar without protection for the lip area of the cups. either keep these cups in a dispenser, in the plastic sheath or provid |
| 2016-11-10 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored on riser in walk in between raw pork sections. cdi - pic moved chijcken to the end by itself and grouped pork together. -0- |
| 2016-11-10 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed buildup in the ice machine around the chute. clean often emough to prevent buildup. repeat -1.5- |
| 2016-11-10 |
31 |
3-501.15 quickly cool foods. -pf observed freshly refilled spring mix salad at 64-44f. cdi - salad taken to walk in to cool and cold salad below 45f placed in salad bar. -1- |
| 2016-11-10 |
8 |
5-202.12 (a) provide at least 100f water at handsinks. -pf observed hot water at two handsinks in kitchen cook line and bar at 86-90f. cdi - water ran for 5 minutes fin kitchen and 3 minutes in bar for temperature to exceed 100f. -1- |
| 2016-11-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris on handles and sides of cleaning equipment. clean often enough to prevent buildup. -0- |
| 2016-11-10 |
53 |
6-501.12 floors, walls, ceilings shall be clean. observed buildup on baseboards and molding. as well as at caulking. clean. -0- |
| 2016-11-10 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed steak knives stored in soiled bucket at hot line. cdi - bucket cleaned. clean often enough to prrevent buildup. -0- |
| 2016-08-17 |
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 inside oven, coolers, and hot holding cabinets. clean regularly to prevent build-up. |
| 2016-08-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses at the proper concentration. observed one sanitizer bucket at less than 50 ppm of chlorine. observed one wiping cloth on the counter surface when not in use. |
| 2016-08-17 |
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 spray bottle with water not properly labeled. cdi- labeled during inspection. |
| 2016-08-17 |
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 buckets with baked beans and a container with corn cooling in the walk-in |
| 2016-08-17 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed build-up in the interior surface of the ice machine. repeat. clean and sanitize regularly. |
| 2016-08-17 |
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 not using soap to properly wash hands. cdi- corrceted by instruction. |
| 2016-05-17 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed mold in the interior top of the ice machine at wait station area. clean and sanitize as needed to prevent build-up. |
| 2016-05-17 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. pic noel recently took the manager position and has not yet received results for serve safe. |
| 2016-05-17 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a bowl stored inside the hand sink. keep clear and only use for hand washing. |
| 2016-05-17 |
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 cooked chicken, potatoes, and corn that were prepared last night with no date marks on speed rack in the walk-in cooler cdi- pic p |
| 2016-05-17 |
45 |
4-501.11 maintain equipment in good repair. -observed rusted shelving in the walk-in cooler. replace all rusted shelving. repeat. -observed a torn door gasket on the true reach-in cooler at the cook line area. replace damaged gasket. |
| 2016-05-17 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed build-up on the walls at the dish area. clean re |
| 2016-05-17 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee phone and purse on top of the prep unit in the kitchen. designate areas away from food and food contact surfaces for storage of |
| 2016-05-17 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed many spray bottles with chemicals and sanitizer not properly labeled. cdi- manager labeled during the inspection. |
| 2016-03-04 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered employee drink improperly stored on top of the oven. cups shall be covered and stored below and away from food and food contact surfaces to prevent |
| 2016-03-04 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p observed a hose connected at a hose bib under the kitchen hand sink without a backflow device. install by the vr date l |
| 2016-03-04 |
45 |
4-501.11 maintain equipment in good repair.-observed rusted shelving in the walk-in cooler. replace all rusted shelving. repeat.-observed a broken handle on the microwave. repeat. |
| 2016-03-04 |
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 no labels on shakers with seasoning at the cook line. repeat. |
| 2016-03-04 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. no thermometer observed in the true prep cooler at the line. all coolers shall have a working thermometer to monitor ambient air temperatures. |
| 2016-03-04 |
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 cooked ribs and chicken that were prepared last night with no date marks. cdi- pic placed dates on foods as required. |
| 2016-03-04 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed cart stored in front of the sink while seaning meats at smoker/prep area. store cart in a manner that will allow for hand washing if needed. cdi- cart was mov |
| 2015-12-07 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw hamburger stored on speed rack over ribs on top of sheet pan. cdi - raw hamburger moved to rack with other raw items. -1.5- |
| 2015-12-07 |
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 macaroni salad in walk in cooler with date mark 11/23. cdi - macaroni salad voluntarily discar |
| 2015-12-07 |
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 shakers of spices at cook line without labels. label these with the common name of the item. -0- |
| 2015-12-07 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed hansinks throughout kitchen with water at 75-78f. cdi - plumber adjusted sinks during inspection to 102-108f. repeat -1- |
| 2015-12-07 |
46 |
4-501.15 operate a warewashing machine in accordance with data plate. observed chlorine dish machine without chlorine dispensing during operation. cdi - plumber fixed line and chlorine dispensing at 100 ppm. -0- |
| 2015-12-07 |
45 |
4-501.11 maintain equipment in good repair. observed rusty shelving and microwave with broken handle in kitchen. replace or resurface shelving and replace microwave. repeat -0- |
| 2015-09-16 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf: hot water 78/80f at hand sinks. must provide 100f hot water at hand sinks. cdi-plumber came out during the inspection and replaced the element on the hot water heater. |
| 2015-09-16 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf: observed spray bottles with sanitizer and windex unlabeled. cdi-discarded. |
| 2015-09-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: wings 53f in reach in cooler. cdi-placed in freezer to cool. |
| 2015-09-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. discontinue wet stacking insert pans. must air dry before stacking. |
| 2015-09-16 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf: hot water is 78-80f at 3 comp, prep, and hand sinks. provide adequate hot water temperature to each sink. cdi-plumber came out and replaced the element on the hot water heate |
| 2015-09-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean shelving and speed racks where needed to include walk in cooler. |
| 2015-09-16 |
45 |
4-501.11 maintain equipment in good repair. observed rusting shelving in walk in cooler. observed split gasket on walk in cooler door and inside bottom cabinet of hot box in serving area. repair or replace. |
| 2015-04-28 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. no one present with food protection manager certification at start of inspection. pic arrived approximately 45 minutes later. this becam a 2 point deduction january 1st 2014 |
| 2015-04-28 |
45 |
general comment4-501.11 maintain equipment in good repair. observed a couple of rusty shelves in walk in cooler. repaint, replace, or line with non-absorbant cleanable material such as rubber mat or plastic or metal baking sheet. |
| 2015-04-28 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf |
| 2015-04-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf 4-501.114 maintain sanitizer at correct concentrations. -p |
| 2015-04-28 |
13 |
general comment3-302.11(a) separate unwashed produce from ready-to-eat foods. -p |
| 2015-04-28 |
8 |
general comment5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf line cook dumped bottle of weak sanitizer in handsink. cdi by instruciton. 5-202.12(c) - spring loaded self-closing faucets shall provide at least 15 sec |
| 2015-04-28 |
6 |
general comment2-301.14 wash hands before donning gloves and between gloves uses.-p line cook changed gloves without washing hands in between. cdi by instruction; employee stopped, washed, and donned clean gloves. |
| 2014-12-23 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p. 3-401.11(d)(2) states that comminuted meat may not be offered on a children's menu with a consumer advisory. observed printed k |
| 2014-12-23 |
33 |
3-501.13 use approved thawing methods. observed ribs thawing in standing cold water. cdi - corrected by placing ribs into large container, placing container into sink, and allowing water to run nover ribs until container was overflowing. maintain water ru |
| 2014-12-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw ground beef patties stored above cooked chicken on speed rack in walk in cooler. cdi - chicken moved to cooked foods rack. |
| 2014-12-23 |
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 opened package of fully cooked sausages and tray of cooked chicken without date marks. cdi - dated. |
| 2014-12-23 |
45 |
4-501.11 maintain equipment in good repair. observed lid liner in flip top salad cooler is coming loose. reattach. |
| 2014-12-23 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee purse stored on lower shelf of prep table. |
| 2014-08-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed a few wet towels sitting around the kitchen not stored in sanitizer. |
| 2014-08-28 |
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 ribs sitting in pans on the counter at 90f-125f. these were transferred |
| 2014-08-28 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. food should be securely wrapped, bagged, in a container, or otherwise protected in an approved manner while in storage unless in the cooling process. observed cooled potat |
| 2014-08-28 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. observed the bar hand sink without paper towels. cdi. |
| 2014-04-15 |
31 |
3-501.15 cooling methods - pf. use effective cooling methods such as those specified in the rules (shallow pans under refrigeration or ice baths.) observed a bag of chicken at 60f which was sealed and in a lump. cdi - chicken spread out for cooling in |
| 2014-04-15 |
26 |
7-102.11 common name-working containers - pf. label working containers of chemicals with the common name of the chemical. observed sanitizer and degreaser bottles unlabeled. cdi. |
| 2014-04-15 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. 7 day date marking applies only if the food being held is at 41f or below during all phases of holding. observed the salad bar at 43-45f. at |
| 2014-04-15 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. maintain hot holding temperatures at 135f or greater. observed chicken hot holding between 125f and 135f. cdi - reheated to 165f. |
| 2014-01-14 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c. maintain physical facilities in good repair. observed laminate missing and loose on countertop where coffee urn and coffee supplies are used. |
| 2014-01-14 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. observed split gasket at walk in cooler door, badly cracked rubber spatula in with clean utensils. |
| 2013-09-03 |
1 |
2-102.12 a certified food protection manager must be on site at all times the facility is in operation. documentation of training required. pic could not provide documentation. |
| 2013-09-03 |
8 |
5-205.11(a) handwash sinks shall be accessible to employees at all times. bucket in handsink in back of kitchen. cdi- item moved |
| 2013-09-03 |
13 |
3-304.15 ensure that single use gloves are used for only one task, and then discarded when damaged, soiled, or when interruptions occur in the operation. observed employee changing tasks (dirty dishes to faucet to rear of facility) without changing gloves |
| 2013-09-03 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. cut tomatoes, lettuce cheese in prep top cooler at 57f. cdi- items were placed in walk-in. |
| 2013-09-03 |
34 |
4.-204.112 (a&b) thermometers in refrigerated units shall be in good repair. thermometer was in reach-in unit was broken. cdi- pic replaced thermometer. |
| 2013-09-03 |
39 |
3-304.14(b) in use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. observed wet wiping cloths on counter. |
| 2013-05-21 |
42 |
ensure metal containers are properly air dryed before stacking; observed metal pans wet nested. |
| 2013-05-21 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed spinach marked with incorrect date. observed stew pulled out of freezer that does not indicate days left for sale or service |
| 2013-05-21 |
14 |
ensure chlorine sanitizer is maintained at proper concentrations at all times. observed sanitizer in one bucket and in dish machine <50 ppm; cdi; dish machine was primed and bucket was refilled. |
| 2013-05-21 |
13 |
3-304.15 ensure that single-use gloves are used for only one task; and then discarded when damaged; soiled; or when interruptions occur in the operation. observed dishwashing employee handling dirty then clean dishes without changing gloves; employees le |
| 2013-05-21 |
8 |
ensure that self-closing faucet provides water for 15 seconds; observed faucet in women's room only staying on for 8-9 seconds. |
| 2013-05-21 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed employees putting on gloves without washing hands; cdi by instruction. |
| 2013-02-12 |
39 |
3-304.14-cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be held between uses in a chemical sanitizer solution. observed wet wiping cloths stored on prep surfaces. cdi-wet wiping clot |
| 2013-02-12 |
31 |
3-501.15-ensure proper cooling methods. observed pulled pork cooling in covered containers. cdi-pulled pork was voluntarily discarded. |
| 2013-02-12 |
26 |
7-204.11-ensure proper sanitizer concentration. observed a bucket of sanitizer at over 200ppm chlorine. cdi-sanitizer was remade to proper concentration. |
| 2013-02-12 |
18 |
3-501.14-ensure proper cooling. observed pulled pork 51f in reach-in cooler. pulled pork was made the day before and did not reach 45f within the six hour time limit. cdi-pulled pork was voluntarily discarded. |
| 2012-11-19 |
26 |
7-201.11-poisonous or toxic materials shall be stored so they can not contaminate food; equipment; utensils; linens; and single-service and single-use articles. observed a spray bottle of degreaser hanging from oven door. cdi-degreaser was moved to the |
| 2012-11-19 |
17 |
3-403.11-potentially hazardous food (time/temperature control for safety food) that is cooked; cooled; and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 74oc (165of) for 15 seconds. observed bean |
| 2012-11-19 |
13 |
3-302.11-arranging each type of food in equipment so that cross contamination of one type with another is prevented. observed a chub of raw hamburger stored in container with cooked beef and turkey. cdi-hamburger was moved to a different shelf. |