| Violation Date |
Code |
Description |
| 2018-10-03 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispense |
| 2018-10-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean top off cold drawer cooler under grills with heavy build up of grease and spilled oil. clean fan guards in walk in cooler. |
| 2018-10-03 |
45 |
4-501.11 maintain equipment in good repair. rusty shelves in walk in cooler; torn gasket on walk in cooler door. replace all. |
| 2018-10-03 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p dish machine testing at 0ppm chlorine; concentrate supply line clogged. cdi - line cleaned and machine primed; now testing at 100ppm. |
| 2018-04-06 |
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. replace missing baseboard tile from around front walk in cooler. |
| 2018-04-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up and food debris from low prep cooler door gaskets and wire shelves in back walk in cooler. |
| 2018-04-06 |
45 |
4-501.11 maintain equipment in good repair. replace shelves with chipping paint and rust in back walk in cooler. |
| 2018-04-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloth stored on prep counter in between uses. cdi - relocated to sanitizing solution. |
| 2018-04-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p sliced tomatoes holding above 45f in cold line. cdi - placed on tphc today and discussed using tphc on this item going forward. |
| 2017-12-08 |
6 |
observed food employee breading raw seafood and then resume handling rte foods without handwashing. cdi - pic instructed handwashing.2-301.14 wash hands after activities that contaminate them. -pobserved dish washer handling soiled dishes and then touch |
| 2017-12-08 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf observed raw chicken stored over raw shrimp in the make table. cdi - pic reversed storage order. -1.5- |
| 2017-12-08 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed clam choder from previous day that has not been out of the walk in cooler at 50f this morning. cdi - pic voluntarily discard |
| 2017-12-08 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed front of the house bucket of sanitizer at over 200 ppm chlorine. cdi - pic diluted. -0- |
| 2017-12-08 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed snapped on lid on deep bucket of cooling clam chowder that missed the cool |
| 2017-12-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed thawing fish in the bottom of the reach in in standing water. -0- |
| 2017-12-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pans on the drying shelf. -1- repeat |
| 2017-12-08 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed wiping cloth bucket on the floor at the dining room wait station. -0- |
| 2017-12-08 |
45 |
4-501.11 maintain equipment in good repair. observed missing rivets on the outside walk in cooler floor and rusting shelves in the rear walk in cooler. repeat -2- |
| 2017-12-08 |
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 front, handles and gaskets of cold holding equipment. -1-repeat |
| 2017-12-08 |
49 |
5-202.13 backflow prevention, air gap - p provide an air gap in all required areas. observed piping going down in the drain at the dish machine, below the flood plain. vr no later than 12/15/2017. -0- |
| 2017-12-08 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed arm bands on the arms of food employees at the beginning of the inspection. -0- |
| 2017-07-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic drinking cups, plastic lids in the dish room and metal pans on the drying shelf. -.5- |
| 2017-07-18 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed shallow pan used for cooling cut tomatoes in the flip top, lid in place on |
| 2017-07-18 |
37 |
k3-303.12 storage or display of food in contact with water or ice - c food shall not contact undrained ice and water. observed undrained water in cut lettuce and on hard boiled eggs in standing ice water in the flip top. -0- |
| 2017-07-18 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed two food employees plating food without wearing a hair restraint. -0- |
| 2017-07-18 |
45 |
4-502.11(a) maintain utensils in good repair. observed pitted and peeling strainers and collanders on drying pegs over the 3-comp sink.4-501.11 maintain equipment in good repair. observed pitted floor in the inside salad walk in cooler, rusting shelving i |
| 2017-07-18 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed 0 ppm chlorine sanitizer in the dish machine while washing dishes. cdi - pic contacted service tech for site visit and discontinued using dish machine until se |
| 2017-07-18 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed open dumpster door on the outside dumpster. -0- |
| 2017-07-18 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed low grout level between floor tiles near the 3-comp sink.6-501.12 floors, wall |
| 2017-07-18 |
54 |
6-303.11 intensity-lighting - c provide adequate lighting in all required areas. observed no lighting in the women's restroom in the first stall. -0- |
| 2017-07-18 |
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 shelving in the walk in and dry storage areas. -.5- repeat |
| 2017-04-04 |
1 |
observed no certified food protection manager onsite today.2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. |
| 2017-04-04 |
7 |
observed fried fish being plated and it was pushed around the plate with barehands. discussed with staff the need to use tongs or gloves to avoid touching food that will not reach 165f or more before going to the customer.3-301.11(b) do not contact expos |
| 2017-04-04 |
8 |
observed no papertowel supplied at the handsink today- supplied during inspection to correct.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf |
| 2017-04-04 |
11 |
observed adulterated hush puppy mix in the walk in - discarded to correct.3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. |
| 2017-04-04 |
13 |
observed raw hamburger, raw steak and raw pork stored over ready-to-eat foods in the 2 door reach in today- rearranged so that the raw meats were on the bottom shelf.3-302.11(a) separate the different types of raw animal foods. -p |
| 2017-04-04 |
19 |
observed baked potoatoes in the warmer at <135f- sent to oven to be reheated.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p |
| 2017-04-04 |
20 |
observed shrimp on the line at >45f. all tcs foods on top of flip top were >45f today.shrimp had ice added to correct andobserved slaw set out on counter out of temperature for lunch rush- put back into cooler to chill downobserved shrimp wash at room te |
| 2017-04-04 |
21 |
observed ribs and she crab soup from saturday with no dates- back dated during inspection. ribs in back walk in were back dated as well.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf |
| 2017-04-04 |
31 |
observed macaroni and speghetti cooling in very deep portions, tightly covered and in plastic containers. pic stated they were iced down before being put into large containers but product was still around 90f. ice added and mixed into product to correct |
| 2017-04-04 |
39 |
observed a bucket of wiping clothes stored on the floor.3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. |
| 2017-04-04 |
45 |
observed rusty shelving in the walk in cooler, cold water not working properly on the only kitchen handsink(must be repaired within 10 days), observed peeling plastic on mixer, corroded metal on walk in, and torn gaskets on coolers(drawer and reach in).vr |
| 2017-04-04 |
47 |
observed build up on walk in racks in both coolers.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2017-04-04 |
53 |
observed low grout in some places in kitchen- make flush with tile.observed broken tile at the dishmachine today.observed some build up on ceiling in dishroom.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are sm |
| 2016-11-16 |
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 food employee touch cooked vegetables while plating them. cdi - pic instructed reheating to 165f before se |
| 2016-11-16 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw pork stored above raw shrimp. cdi - pic reversed storage order. -1.5- |
| 2016-11-16 |
26 |
l7-201.11 store toxic materials to avoid contamination. -p observed residential fly spray stored on shelf above hot sauce and other sauces. cdi - pic stated this fly spray is only used outside, but moved it to a lower shelf and showed a commercial fly spr |
| 2016-11-16 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed cole slaw with snapped on lids in the salad bar cooling at 48f and potato |
| 2016-11-16 |
45 |
4-501.11 maintain equipment in good repair. observed cold water handle not working in the handsink and rusty shelving in the walk in. repair. repeat -0- |
| 2016-11-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies near the flip top and roaches near the dish room. pic stated regularly scheduled pest control just happened. maintain and increase regularly scheduled pest control. |
| 2016-11-16 |
33 |
3-501.13 use approved thawing methods. observed ribs thawing submerged in standing water. use cold running water at or below 70f. -0- |
| 2016-10-19 |
49 |
5-205.15 maintain a plumbing system in good repair. observed running cold water not properly turning off at the hand wash sink. have repaired. |
| 2016-10-19 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets to the salad reach in cooler, and rusted shelves in the fish walk in cooler. replace. |
| 2016-10-19 |
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 the handle to the flour scoop stored in the food product. cdi-the ha |
| 2016-10-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two wet wiping cloths stored on the counter next to the hot hold station. cdi-the cloths were moved to the sanitizer buckets. repeat. |
| 2016-10-19 |
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 potato salad cooling on the serve line flip top cooler. cdi-the potato |
| 2016-10-19 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine not properly sanitizing at the correct concentration. no sanitizer was pulling through. manager called the company that handles the dish machine |
| 2016-06-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two containers of butter and one cream container held on ice still at room temperature, and tilapia at 48f in the fish walk in cooler. cdi-the containers were repositioned wher |
| 2016-06-07 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed incorrect employee health policy. cdi-a new policy was given via email. have printed and ensure that employees unde |
| 2016-06-07 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed dried food residue on the onion chopper, throughout the soda nozzles, plates, and the ice machine at waitress station on left side of facility. c |
| 2016-06-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sweet potatoes hot holding at 131f in the hot hold oven. cdi-the potatoes were reheated to 167f. |
| 2016-06-07 |
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 no date marking on potato salad, lasagna, cooked steak, and multiple dressings. pic stated that last rehs stated that these items |
| 2016-06-07 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed consumer advisory posted on the wall in a frame. the consumer advisory must be posted on each menu. ver |
| 2016-06-07 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed large container of noodles cooling with the lid on the container in the f |
| 2016-06-07 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed dead insect on plate at clean dish counter. cdi-the plate was moved to the dirty dish container for cleaning. |
| 2016-06-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one wet wiping cloth sitting on prep counter. cdi-the cloth was moved to a sanitizer bucket. |
| 2016-06-07 |
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 handle to scoop in flour bin stored in flour. cdi-the scoop was moved |
| 2016-01-27 |
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 foods to be held on make table should be thoroughly chilled before placing on co |
| 2016-01-27 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed menu without consumer advisory for beef items served cooked to order. gave copy of exact rule with wording |
| 2016-01-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple fish items on line held in ice at greater than 45 f. potato salad, boiled eggs and cheese on make table at greater than 45 f. the fish held on ice in bins with ice fa |
| 2016-01-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed biofilm inside ice machine at chute. gave instruction. |
| 2015-08-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink bottle on prep table during operation. do not use screw top bottles or sports cups for drinks. beverages should have lid with straw and be sto |
| 2015-08-12 |
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 wait staff cutting lemons with bare hands. redirected and gave instruction. |
| 2015-08-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple items in refrigeration or cold hold with temperatures exceeding 45 f. items on make table for salads with improper temperatures were in over stacked and placed on un |
| 2015-08-12 |
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 obsrved macaroni pasta in container improperly dated. use date marking on items per requirements. date |
| 2015-08-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed biofilm in ice machine at back. gave instruction for 3-step cleaning. |
| 2015-08-12 |
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 foods that are cooling should not be covered or cooled in deep containers. observ |
| 2015-08-12 |
45 |
4-501.11 maintain equipment in good repair. observed cutting boards with deep cuts and stains, reachin handle needing repair, minor rusting shelving, make table refrigeration that does not appear to be maintaining food at approved temperatures. |
| 2015-08-12 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed menu without consumer advisory for beef items served cooked to order. gave copy of exact rule with wor |
| 2015-01-29 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed unused items and clutter in the outside shippng container used for overflow of dry storage items. organize area so the floor can b |
| 2015-01-29 |
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 crab meat and cole slaw without date labels. items labeled during inspection. |
| 2015-01-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed two sweet potatoes in the alto sham cabinet at 127f. potatoes discarded and temperature of the unit was increased. |
| 2015-01-29 |
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 plastic 2 quart container of rice covered with plastic wrap in the bottom of the prep cooler at 76f. rice was cooked at |
| 2015-01-29 |
8 |
6-301.14 post a handwash sign at each handsink. observed handsink at rear door and wait station in closed dining area without a handwash sign. signs provided. |
| 2014-07-01 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c observed employee food set on a shelf with customer items. do not eat in the kitchen. do not store personal food with customer items. |
| 2014-07-01 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed rusty walk-in shelving. do not use rusty equipment in the food service. do not paint the shelves; they must be replaced or professionally recoated. |
| 2014-07-01 |
42 |
4-901.11 equipment and utensils, air-drying required - c observed wet stacked items. do not wet stack or towel dry. items must air dry. |
| 2014-07-01 |
37 |
3-307.11 miscellaneous sources of contamination - c observed staff member to move a contianer that had been sitting on the floor up onto a food table. -repeat observed staff member to be using a toxic cleaner near open food storage at the salad station |
| 2014-07-01 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed 2 soiled knives stored as clean. observed ice scoop holder to have a soiled interior. -cdi items were marked for cleaning. |
| 2014-02-20 |
38 |
2-303.11 prohibition-jewelry - c observed staff member to be wearing a bracelet while handling food. food handlers must not wear items from the elbow down except for simple metal band rings. |
| 2014-02-20 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed facility to have cut tomatoes at 50f, cheese at 48f, and fish at 70f-80f in cold holding areas. -cdi items were removed and |
| 2014-02-20 |
37 |
3-307.11 miscellaneous sources of contamination - c observed staff member to place container that had been set on the floor up onto a prep table. this is a source of potential cross contamination. observed open dry goods foods to be stored open and exp |
| 2014-02-20 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed rusty walk-in shelving. do not use rusty equipment in the food service. do not paint the shelves; they must be replaced or professionally recoated. |
| 2014-02-20 |
42 |
4-901.11 equipment and utensils, air-drying required - c observed staff member towel drying items. do not towel dry items. items must air dry. |
| 2013-10-22 |
45 |
observed rusty walk-in shelving. do not use rusty equipment in the food service. do not paint the shelves; they must be replaced or professionally recoated. |
| 2013-10-22 |
33 |
3-501.13 thawing observed fish thawing in seal plastic packages. do not thaw fish in the seal package. open the packages so that air can get into them. -cdi fish were refrozen. |
| 2013-10-22 |
21 |
facility must date mark all ready-to-consume; refrigeration required items. items that are split into multiple locations must have the date of preparation marked on all of the batches. items such as tartar sauce; slaw; etc. must be date marked. items m |
| 2013-10-22 |
20 |
the facility has tartar sauce that is made with a commercial product that says refrigerate after opening this product is left out on the table at room temperature. this is not the proper practice wtih a refrigeration required item. the sauce must be ma |
| 2013-10-22 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils observed can-opener to be left soiled from previous day. clean all such items within 4 hours of use. observed 1 ice machine to be soiled on the interior. keep the ic |
| 2013-10-22 |
1 |
a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing |
| 2013-06-19 |
21 |
facility must date mark all ready-to-consume; refrigeration required items. items that are split into multiple locations must have the date of preparation marked on all of the batches. items such as tartar sauce; slaw; etc. must be date marked. items m |
| 2013-06-19 |
1 |
a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing |
| 2013-06-19 |
13 |
observed raw meats stored over vegetable in a stand-up cooler. store all items according to the proper storage pattern. -cdi items were rearranged. |
| 2013-06-19 |
14 |
(a) equipment food-contact surfaces and utensils shall be clean to sight and touch. observed ice machine interior to be soiled. -cdi item was put out of service. |
| 2013-06-19 |
20 |
observed items on the cook line and the salad bar out of temperature. items are listed in the temperature log. -cdi items were removed for further cooling or were iced. observed setting in the walk-in cooler to have been moved from the proper set point |
| 2013-06-19 |
36 |
the premises shall be maintained free of insects; rodents; and other pests. the presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the premises by: (a) routinely inspecting incoming shipments of food and suppl |
| 2013-06-19 |
38 |
a) except as provided in ? (b) of this section; food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting |
| 2013-06-19 |
45 |
observed rusty walk-in shelving. do not use rusty equipment in the food service. do not paint the shelves; they must be replaced or professionally recoated. observed a peeler tied to a kitchen fixture with a rope. do not use ropes or twine to secure u |
| 2013-06-19 |
53 |
provide floors/walls/ceiling that are constructed to prevent cleaning problems and pest harborages as required by the rules. [.2627; .2628] observed some minor floor; wall; ceiling damage. repair such damage. |
| 2013-06-19 |
54 |
observed improperly stored personal drinks. store all personal drinks away from food prep surfaces and commercial items. -repeat |
| 2013-06-19 |
54 |
properly shield light bulbs or provide shatterproof bulbs in food preparation; storage; and display areas. [.2630 (c)] observed bulbs in the top of the salad cold hold unit to not have shields. provide shields or shatter-proof bulbs for all light fixtures |
| 2013-06-19 |
37 |
observed food items in sealed plastic bags set on the floor of the walk-in freezer to enhance the freezing process. do not set any food items on the floor. this cannot be done; even if it is part of a process. |
| 2012-12-28 |
37 |
observed pasta; breading mix; and spices left stored open and exposed in the dry goods storage area. |
| 2012-12-28 |
13 |
observed pasta and other ready-to-eat items stored under raw fish. store all raw meats; fish; and poultry properly according to the storage pattern. -cdi c. elmore directed the items to be rearranged. |
| 2012-12-28 |
20 |
a) (2) at a temperature specified in the following: (a) 5?c (41?f) or less; p or(b) 7?c (45?f) or between 5?c (41?f) and 7?c (45?f) in existing refrigeration equipment that is not capable of maintaining the food at 5?c (41?f) or less if: p (i) the equipme |
| 2012-12-28 |
21 |
the facility is not yet date marking as required by the new nc food code. -cdi by instruction. |
| 2012-12-28 |
38 |
(a) except as provided in ? (b) of this section; food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contactin |
| 2012-12-28 |
7 |
a) food employees shall wash their hands as specified under ? 2-301.12.(b) except when washing fruits and vegetables as specified under section 3-302.15 or as specified in paragraphs (d) and (e) of this section; food employees may not contact exposed; rea |
| 2012-12-28 |
45 |
observed rusty walk-in shelving and torn cooler gaskets. keep all personal items in their proper places. |
| 2012-12-28 |
53 |
provide floors/walls/ceiling that are constructed to prevent cleaning problems and pest harborages as required by the rules. [.2627; .2628] observed some minor floor; wall; ceiling damage. repair such damage. |
| 2012-12-28 |
54 |
properly shield light bulbs or provide shatterproof bulbs in food preparation; storage; and display areas. [.2630 (c)] observed bulbs in the top of the salad cold hold unit to not have shields. provide shields or shatter-proof bulbs for all light fixtures |
| 2012-12-28 |
39 |
a) cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (1) maintained dry; and(2) used for no other purpose. (b) cloths in-use for wiping counters and other equipment surfaces shall be |
| 2012-12-28 |
1 |
a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing |