| Violation Date |
Code |
Description |
| 2018-12-21 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c clean exterior of fryers, grills, refrigeration units, and shelving in kitchen area. |
| 2018-12-21 |
45 |
4-501.11 good repair and proper adjustment-equipment - c repair broken cooler door on prep cooler located near entrance of kitchen. work order has been placed for cooler. repair leaking faucet at 3-comp sink. equipment shall be maintained in good repa |
| 2018-12-21 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single-service items stored in electrical closet that were stored on the floor. recommendation is to remove items from electr |
| 2018-12-21 |
42 |
4-901.11 equipment and utensils, air-drying required - c observed several containers in dish room area that were stacked wet. allow containers to air-dry before stacking to prevent microbial growth. |
| 2018-12-21 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed food employee cutting asparagus before they were washed. unless labeled as prewashed or provided with further documentation, vegetables shall be washed before cutting, slicing, or peeling. |
| 2018-12-21 |
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 a large container of chicken stock that was dated for 12/13. observed large container of cooke |
| 2018-12-21 |
8 |
6-301.14 handwashing signage - c observed one hand sink at bar area that did not have a hand wash sign. provide hand wash sign at every hand sink for employees. |
| 2018-09-04 |
8 |
6-301.11 handwashing cleanser, availability - pf; 6-301.12 hand drying provision - pf; 6-301.14 handwashing signage - cobserved no handsoap or paper towels at the dishwashing area handsink. observed no hand washing sign at back prep area handsink or bar h |
| 2018-09-04 |
14 |
4-601.11 (a) & (e) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cobserved sticker debris on stacked, clean food storage containers. observed pink/black debris buildup inside the lower level bar ice machine. food contact surfa |
| 2018-09-04 |
22 |
3-501.19 time as a public health control - pfsmall container of butter not properly documented with time. cooked chicken held on tphc without any written procedure. provide and follow written procedures for foods held using time as a public health control |
| 2018-09-04 |
26 |
7-102.11 common name-working containers - pfcomment: bottle of bleach stored at the mechanical dishwasher not labeled. cdi. the pic labeled the working container of bleach. working containers of chemicals shall be properly labeled. |
| 2018-09-04 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p; 3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfin the walk in cooler, french fries |
| 2018-09-04 |
45 |
4-501.11 good repair and proper adjustment-equipment - ccomment: repair the walk in cooler door so that it is tight fitting. replace the broken plastic coverings on the clean dish rack. replace the rusting bottom shelves in the clean dish room. repair the |
| 2018-09-04 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cthoroughly clean the hood vents above the wood ovens and the saute area, the top of the mechanical dishwashing machine, and the dusty racks beside the wood fi |
| 2018-09-04 |
54 |
6-303.11 intensity-lighting - ccomment: observed low lighting at the following: the wood oven stations, at 2 foot candles of light; the salad prep expo at 11 foot candles of light; the saute prep area at 28 foot candles of light. light intensity shall be |
| 2018-09-04 |
37 |
3-305.11 food storage-preventing contamination from the premises - ccomment: observed canned soda and other drinks in storage rooms in cardboard boxes on floor. food shall be stored at least 6 inches off of the floor so that it is not exposed to contamina |
| 2018-01-10 |
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 bottles containing oils and other liquids not labeled. flour bin in dry storage notlabeled. repeat. |
| 2018-01-10 |
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 tightly stacked chicken wings in lexan from overnight that failed to cool t |
| 2018-01-10 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf: found rop pork and chicken lacking required labeling. dates of packaging were on bags but addition |
| 2018-01-10 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf: 62 c egg as ingredient for pasta item on specials menu lacking consumer advisory. corrected while on site for pri |
| 2018-01-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: small prep cooler holding chantilly cream holding at 50 f. food voluntarily discarded. return visit required to check cooler. |
| 2018-01-10 |
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 portioned bags of chicken wings cooked previous day, stacked tight in large lexan at 42-49 f. temperatures taken of each bag |
| 2018-01-10 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. found significant pink build-up on ice shield in kitchen ice machine. |
| 2017-09-07 |
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: found cooked chicken dated 9/6 with chicken from 9/6 and 9/7 in same container. chicken at bottom 43 f. |
| 2017-09-07 |
8 |
.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf: observed pot of potatoes in handsink upon entry. cdi- sink cleared for hand washing access. |
| 2017-09-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: found roasted beets holding at 113 f. pic stated beets are discarded after lunch. suggest adding beets to tphc (time holding) if beets are held off temperature and discarded within 4 h |
| 2017-09-07 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf: found cryovac short rib scraps (cooked) and crovaced cooked duck. facility does not have a continu |
| 2017-09-07 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p: observed dish machine not sanitizing by test strip reading. reading was 0 ppm chlorine. cdi- service technician called and arrived while on site. dish machine began sanitizing properly. |
| 2017-09-07 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed many bins and bottles of dry foods and oils not labeled. |
| 2017-09-07 |
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 : found chicken cooling at prep and service area 100 f under no temperature control |
| 2017-09-07 |
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. found scoop with handle down in roasted beet drawer. |
| 2017-02-21 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at several handsinks throughout the facility. cdi by providing paper towels. |
| 2017-02-21 |
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 large containers of tomato sauce and chicken stock in the walk in at 53 degrees from cooling overnight. pic voluntarily disc |
| 2017-02-21 |
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 numerous items in the walk in cooler marked with the prep date of 2/22. observed swiss chard with no date label. observed soft chee |
| 2017-02-21 |
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 several employees recontaminate hands by touching handles after washing. cdi by having em |
| 2017-02-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several instances of wet stacking of containers in the dish area. 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 in |
| 2017-02-21 |
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 large covered containers of tomato sauce and chicken stock in the walk in |
| 2016-11-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. -.5pts- observed grease build up around cookline/hood gas lines. the walk in cooler fans were observed to have dust build up. also, observed food debris buil |
| 2016-11-22 |
45 |
4-501.11 maintain equipment in good repair. 1pt - observed 4 hood lights to be blown out over cook lines. the walk in cooler door is in poor repair. also, a handle was observed to be missing from a low boy cooler and some rusted racks were observed. |
| 2016-11-22 |
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 cut tomatoes tightly covered below a flip top prep unit measuring a |
| 2016-11-22 |
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 - observed cut lettuce not date marked in a low boy prep cooler. cdi- pic vouluntarily disposed item. 3-501.18 discard the food requiring d |
| 2016-11-22 |
8 |
5-205.11 handsinks may only be used for handwashing.-pf- 0pts - observed handwashing sink being used as a dump sink near the dish machince. cdi- pic instructed employee using the area to only use the sink for handwashing. |
| 2016-09-28 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed buildup inside main ice machine in lower level. |
| 2016-09-28 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf. observed no soap at handsink next to large ice machine downstairs. cdi - soap added. 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. observed towels |
| 2016-09-28 |
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 sprinkling salt onto plated chicken dish using her bare hands. cdi - employee was stopped and cor |
| 2016-09-28 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf. observed variance approval dated august 2, 2016 allows for cooked rop product to be held at or bel |
| 2016-09-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several metal pans wet nested. |
| 2016-09-28 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee water bottle stored on shelf above prep table. pic moved the bottle. |
| 2016-09-28 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed a few working containers of dry goods unlabeled. . |
| 2016-06-14 |
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 detached wall vent in corner of front kitchen near the wood oven. observed bro |
| 2016-06-14 |
45 |
4-501.11 maintain equipment in good repair. observed rusted racks in dish room, broken-off handles on some coolers. |
| 2016-06-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a few wet nested pans in dish room. |
| 2016-06-14 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed slight black buildup in ice machine. cdi - pic had employee empty, clean, and sanitize machine during inspection. |
| 2016-03-30 |
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 frp wall covering near smoker in back corner of dining room open kitchen has b |
| 2016-03-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some broken glass pieces in bottom of glass coolers at the bar. pic had coolers cleaned and glass removed. |
| 2016-03-30 |
45 |
4-501.11 maintain equipment in good repair. observed some rusted shelving near dish machine in main kitchen. observed peeling racks in bar glass coolers. glasses were inverted and stored on these racks, which cannot be properly cleaned. pic had items remo |
| 2016-03-30 |
27 |
8-103.12 comply with the procedures in the haccp plans as submitted and approved as a part of a variance. maintain records as required. observed the labeling of rop products in facility was in compliance except for a pork chop and except that the rop date |
| 2016-03-30 |
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 use bare fingertips to slide cooked pizza off pan and onto plate for service. cdi - he was stoppe |
| 2015-12-29 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine with pink buildup on metal deflector edge. pic began having employee clean immediately. |
| 2015-12-29 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf. observed no date marking on 2 rop'd packages of gouda, one rop'd package of soprasotta, one rop'd |
| 2015-12-29 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf. observed no date marking on opened package of humboldt fog cheese. cdi - voluntarily discarded. 3-501.18 discard the food requiring date la |
| 2015-12-29 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed dust built up on walls and ceilings, behind equi |
| 2015-12-29 |
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 unhandled scoop/bowl resting in pan of corn and pan of peas, both store |
| 2015-08-20 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed personal food in walk in cooler stored in undesignated area (above raw beef). cdi - explained to chef that all personal food must be stor |
| 2015-08-20 |
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 two hood lights burned out. |
| 2015-08-20 |
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 bowl stored inside container of flour. use handled scoop and keep handl |
| 2015-08-20 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf. observed most of haccp plan was now being properly followed and documented. observed a few omissio |
| 2015-08-20 |
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 butter measuring 54f and m |
| 2015-08-20 |
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 no date marking on cream butter mixture in walk in cooler, cooked beets in cold drawer, cooked squash in cold drawer. cdi - discus |
| 2015-03-25 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf. observed tags saved and dated, but some were not in chronological or |
| 2015-03-25 |
9 |
3-201.11 use food from approved sources only.-p. observed three cans of pickled mushrooms and two cans of pickled spring onions in kitchen. canning jars have no labeling on them. pic stated he received these from friend at farmers' market. observed contai |
| 2015-03-25 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed main chemical dish machine not dispensing sanitizer into final rinse. pic adjusted tubing but could not correct so he called for service. serviceperson due later today. meanwhile, facili |
| 2015-03-25 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed extra disclosure asterisks on menus where items were not being undercooked - lucchese and beef soppresat |
| 2015-03-25 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed dusty ceiling vent in front kitchen, floors in n |
| 2015-03-25 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf. observed record keeping on some of the logs required for approved haccp plans are not complete. re |
| 2015-03-25 |
25 |
3-302.14. food protected from unapproved additives - p. observed container of pink salt present in kitchen on shelf with other spices. this was observed last inspection as well and facility was told to remove. they complied, but pink salt has reappeared. |
| 2014-10-30 |
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 no date marking on several foods - hard boiled eggs, soft cheeses, kim chi. cdi - dated if date was remembered, vr verification req |
| 2014-10-30 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed portion of the disclosure missing from daily and specials menu. insert wording to the effect of may be s |
| 2014-10-30 |
25 |
3-302.14. food protected from unapproved additives. observed pink salt in facility stored on shelf with other spices. cdi - removed from facility. pic states that this product is present in anticipation of an approved variance plan but is not currently be |
| 2014-10-30 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed small grinder labeled for household use only. replace with approved equipment. |
| 2014-10-30 |
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 unlabeled working containers of salt, pepper, parsley, oil. |
| 2014-10-30 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf. observed twice daily refrigeration logs incomplete, observed other logs incomplete as well for cor |
| 2014-06-03 |
42 |
4-901.11 equipment and utensils, air-drying required - c. air dry equipment and utensils after cleaning and sanitizing. observed several wet nested metal pans on drying rack. |
| 2014-06-03 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfready-to-eat, potentially hazardous food held for more than 24 hours shall be date marked. food shall be consumed, discarded or sold after 7 days |
| 2014-06-03 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. maintain all cold time/temperature control foods at 45f or below. observed several items in top portion of line cooler were not holdin |
| 2014-06-03 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. equipment food contact surfaces shall be clean to sight and touch. observed minor soiling on interior ceiling of ice machine. |
| 2014-06-03 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. separate raw animal foods in storage, preparation, and display by required final cook temperatures. observed pan of raw sausage stored above ready to eat food (butter). cdi |
| 2013-12-03 |
8 |
6-301.12 hand drying provisionrules require hand drying provisions at all hand sinks at all times.observed no hand towels at one hand sink. cdi- pic had restocked |
| 2013-12-03 |
4 |
2-401.11 eating, drinking, or using tobaccorules require proper storage of employee food and drink.observed employee beverage stored in top of prep unit at grill. cdi- removed; instruction provided |
| 2013-12-03 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils4-601.11. ensure equipment food contact surfaces and utensils are clean to sight and touch. observed bar glass machine not sanitizing, 0 ppm chlorine.cdi- restocked and |
| 2013-12-03 |
1 |
2-103.11 (a)-(l)person-in-charge-duties the person in charge shall ensure that: employees are properly trained in food safety, observed pic unaware food employees have continued to use vacuum packaging equipment without proper haccp plan and state var |
| 2013-12-03 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding3-501.16 ensure all hot time/temperature control for safety foods (tcs) are maintained 135f or above.observed sweet potatos hot holding at 122 f. cd |
| 2013-12-03 |
27 |
3-502.11 variance requirement8-201.13 when a haccp plan is requiredrules require approved state variance and haacp plan for vacuum packageing of cooked foods. observed multiple containers of vacuum packaged foods in multiple locations throughout kitchen. |
| 2013-12-03 |
30 |
8-103.11 documentation of proposed variance and justificationrules require approved state variance and haacp plan for vacuum packageing of cooked foods. obserrved multiple containers of vacuum packaged foods in multiple locations throughout kitchen. cdi- |
| 2013-12-03 |
42 |
4-901.11 equipment and utensils, air-drying requiredrules require proper air drying before tight stacking.observed multiple stacks of metal pans tight stacked wet. cdi- instruction provided |
| 2013-12-03 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking3-501.17 ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4days |
| 2013-09-27 |
22 |
3-501.19 time as a public health controlrules require written procedures to be followed when using time as a public health control/observed no written procedures for butter and no time written on pan.cdi- instruction provided |
| 2013-09-27 |
46 |
4-302.14 sanitizing solutions, testing devicesrules require testing devices for chemical sanitizers.observed pic could not provide test strips for dish machine.vr |
| 2013-09-27 |
36 |
6-501.111 controlling pestsrules require pests be controlled.observed fruit flies in kitchen. |
| 2013-09-27 |
30 |
8-103.11 documentation of proposed variance and justificationfacility shall have documentation submitted to state variance committee and/or the state approval information on site.vr |
| 2013-09-27 |
27 |
3-502.11 variance requirementrules require state variance or haacp plan for approval by mchd for specific high risk process. observed facility needs and does not have a variance from the state of nc nor mchd for the following processes. observed facility |
| 2013-09-27 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogensrules require facility to disclose all raw or undercooked proteins for sale to the public. observed scallops and steaks not dislosed on menus. |
| 2013-09-27 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking3-501.17 ensure all foods that are opened, time/temperature control for safety (tcs) and ready-to-eat are properly date marked(41f=7 days/42-45f=4days |
| 2013-09-27 |
13 |
3-304.15 (a) gloves, use limitationrules require glove changes when gloves are soiled or between different tasks.cdi- instruction provided |
| 2013-03-28 |
17 |
3-403.11 reheat foods to 165f for hot holding. observed tomato sauce and bbq sauce that had been reheated holding at 94-108f. observed grits holding at 122f. other items in these units were hot holding properly. staff reheated all to 165f and placed back |
| 2013-03-28 |
12 |
3-203.12 the date when the last shellstock (mussels; etc) from the container is sold or served shall be recorded on the tag. record tags chronologically. educated staff. |
| 2013-03-28 |
41 |
3-304.12 utensils shall be stored: in the food with their handles above the top of the food and container; on a clean piece of equipment/table; in running water of sufficient velocity to flush particulates to the drain; in a container of water if the wate |
| 2013-03-28 |
19 |
3-501.16 foods shall be hot held at 135f or higher. observed rop (reducted oxygen packaged) pork holding in steam well at 109 (top layer of pork). staff removed and reheated pork to 165f. product had already been reheated to 165f and had only been out of |
| 2013-03-28 |
2 |
2-201.11 ensure facility has an approved employee health policy in place. pic was unsure about facility's health policy. educated and left handout. points will be deducted at next inspection if policy is not in place and employees are not knowledeable. |
| 2013-03-28 |
21 |
3-501.17. properly date mark potentially hazardous; ready to eat foods which will be held in facility for more than 24 hours after opening or preparation. observed many foods date marked buto observed need for date marking on: charcuterie; aioli; milk; he |
| 2013-03-28 |
45 |
4-501.12. surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced or discarded. observed scored cutting boards. |
| 2013-03-28 |
27 |
3-502.11/3-502.12 facility is using specialized food processes that have not been approved by the regulatory authority. observed no haccp plan/variance for rop - reduced oxygen packaging - which is used very extensively in this facility. observed no hacc |
| 2013-03-28 |
30 |
8-103.11. obtain a variance from the state committee for any specialized food processing method(s) described under violation 27. application for variances and more information will be emailed to the pic. |
| 2013-03-28 |
31 |
3-501.15 use approved cooling methods. observed blanched fries sitting out on a sheet pan cooling at 109-130f. once food reaches 135f; you must actively cool. staff moved to walkin cooler. |
| 2013-03-28 |
1 |
2-102.12 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 pa |
| 2013-03-28 |
22 |
3-501.19 food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. observed butter on tphc (tilt) labeled after it was heated under a lamp. it must be labele |
| 2012-12-28 |
12 |
rules require fish offered raw/undercooked to have letters of parasite destruction. observed facility does not have letters. |
| 2012-12-28 |
16 |
rules require final cook temperature of 165f for chicken. observed chicken removed from cooking to serve at 139 f. cdi- reheated to 165f corrected through instruction |
| 2012-12-28 |
20 |
rules require tcs foods to be cold held at 45 f or colder; 135 f or hotter or use time as a public health control. observed multiple sauces at 65-75 f not under refigeration. cdi- corrected through instruction; facility to use time as a public health cont |
| 2012-12-28 |
7 |
rules prohibit bare hand contact of ready to eat foods. observed some cooks lightly handle ready to eat foods. cdi- corrected through instruction |
| 2012-12-28 |
30 |
rules require variance for rop. observed facility does not have one. state has not submitted yet. |
| 2012-12-28 |
31 |
rules require approved cooling methods be used to cool tcs foods. observed unattended ice bath for tomato soup not cooling product quickly enough. cdi= procedure changed |
| 2012-12-28 |
23 |
rules prohibit offering proteins raw/undercooked unless a consumer advisory is on the menu. observed no proper consumer advisory. ca must be in place before ofereig undercooked proteins. |
| 2012-12-28 |
2 |
rules require food employees to understand employee health policy. observed employees do not. cdi- corrected through instruction |