| Violation Date |
Code |
Description |
| 2018-12-19 |
45 |
repeat (from documentation of last 2 inspections)4-501.11 maintain equipment in good repair. observed split/torn gaskets on reach-in cooler units at cook lines (2) in need of repair; observed melted handles on utensils in need of replacing; observed chipp |
| 2018-12-19 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed clean utensils stored in dirty bins that need to stay in wash rotation.(not repeat due to different rule cited) |
| 2018-12-19 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed numerous amounts of live fruit flies in back can wash area. |
| 2018-12-19 |
17 |
no points deducted3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed large container of cooked green beans reheating using steam table measuring 99f; steam table is not to be used for reheating but |
| 2018-06-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed turkey 131f and pork stored in drawer at 124f cdi-voluntarily disposed of. |
| 2018-06-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a roasted garlic and oil mixture at room temp. oil infused with garlic that was prepared in restaurant needs to be kept 45/41f or below. cdi-oil mixture discarded. |
| 2018-06-18 |
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 wedges, ribs, milk, pork and turkey (hh) not date marked. cdi-ribs, pork and turkey disposed of cdi-lettuce and milk |
| 2018-06-18 |
33 |
3-501.13 use approved thawing methods. observed meat thawing under 82f running water. water needs to be 70f or less. use another method during summer when cold water not below 70f. |
| 2018-06-18 |
35 |
3-302.12 food storage containers identified with common name of food - c observed several containers of spices not labeled. |
| 2018-06-18 |
6 |
2-301.15 only wash hands in handwashing sink. -pf observed new dishwasher wash her hands in prep sink across from dishwasher. properly train new employees. cdi-employee corrected |
| 2018-06-18 |
40 |
3-302.15 washing fruits and vegetables - c from asking about unwashed fruit in bar refrigerator the bartender disclosed that she washes the fruit in the dump sink. discussed with front of the house manager that fruit needs to be washed in appropriate ar |
| 2018-06-18 |
41 |
3-304.12 in-use utensils, between-use storage - c observed dirty knife stored in gap. gap now contaminated. properly store im-use utensils. observed clean dishes stored on drainboard of prep sink that contained dirty pan and had raw oysters washed the |
| 2018-06-18 |
51 |
5-501.17 toilet room receptacle, covered - c observed unisex bathroom without covered garbage can |
| 2018-06-18 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c observed employee personal items and drinks stored improperly. store where they cannot contaminate clean dishes, linens, etc |
| 2018-06-18 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed at least one employee preparing food with jewelry on wrist. |
| 2018-01-26 |
54 |
6-305.11 6-501.110 designate and use an area for the orderly storage of employees possessions. observed employee's personal items not properly stored (cell phone stored on top of opened box of gloves). |
| 2018-01-26 |
45 |
repeat4-501.11 maintain equipment in good repair. observed numerous damaged plastic lids and containers in need of replacing. observed split/torn gaskets on reach-in cooler unit doors in need of replacing.( points not increased due to improvement) |
| 2018-01-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2018-01-26 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw pooled egg yolks and egg whites stored above rte foods inside walk-in cooler. cdi all raw meats properly stored. |
| 2017-11-03 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p upon arrival, manager stated that the bar dish machine was not pulling sanitizer and that he had phoned ecolab for maintenance. observed that dish machine at bar was re |
| 2017-11-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed large pan of chicken wings hot holding below 135f in warmer. cdi: wings were reheated to above 165f. |
| 2017-11-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed under the grill cooler drawers holding items at 51f. cdi: items more than 4 hours old voluntarily discarded. all other tcs items moved to walk in for cooling. repeat violation v |
| 2017-11-03 |
45 |
4-501.11 maintain equipment in good repair. observed coolers under grill area to be holding foods above 45f. cdi: maintenancecalled. observed bar dish machine to not be working. repeat violation verification required |
| 2017-11-03 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes of raw chicken stored on the floor in the walk in. |
| 2017-09-28 |
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 hummus date marked for 9/19 in cooler drawer. observed rockefeller mix labeled 9/20 in cooler dr |
| 2017-09-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed rotisserie sticks stored in handsink in back of kitchen. cdi: items relocated. 6-301.12 provide paper towels or approved alternative for hand drying at each han |
| 2017-09-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw eggs stored directly over ready to eat foods in prep unit. there is no barrier between the top of the unit and the drawers of the unit. cdi: eggs relocated to lowest drawer. |
| 2017-09-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all items in drawers under the grill to be above 45f. all items were placed in the drawers 9/27. cdi: all items voluntarily discarded. observed items in walk in from yesterday |
| 2017-09-28 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed bar bites menu with raw oysters and no consumer advisory. verification required |
| 2017-09-28 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed lamb and baby greens cooling at rates of 0f per hour. cdi: lamb placed on ice and the lid on the greens was taken off |
| 2017-09-28 |
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 baby greens and lamb cooling in while tightly covered. food was cooling at |
| 2017-09-28 |
33 |
3-501.13 use approved thawing methods. observed ribs thawing in standing water. ribs were 57f. cdi: water drained and ribs were then being cleaned and prepped for smoking. |
| 2017-09-28 |
45 |
4-501.11 maintain equipment in good repair. observed coolers under grill area to be holding foods above 45f. cdi: maintenance called. observed bar dish machine to not be working. repeat violation verification required |
| 2017-09-28 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed glass cleaner stored on shelf above plastic wrap and bread. cdi: chemical relocated to safe location. repeat violation |
| 2017-04-19 |
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 excessive dust build up around vents in back kitchen. |
| 2017-04-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two wet wiping cloths on counter. cdi: cloths removed to sanitizer bucket. |
| 2017-04-19 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee handling food with unapproved jewelry. |
| 2017-04-19 |
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 one bottle of oil unlabeled at salad station. cdi: bottle labeled. |
| 2017-04-19 |
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 macaroni and cous cous cooling in walk in while tightly covered. cdi: cous |
| 2017-04-19 |
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 wash hands and recontaminate them by turning off faucet with bare hands. cdi: em |
| 2017-01-24 |
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 missing dates of when shellstock bags were finished. verifi |
| 2017-01-24 |
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 lamb that was cooked and cooling in walk in cooler at 65f after 4.5 hours. lamb did not reach 70f within 2 hours. cdi: ite |
| 2017-01-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed grill cooler holding items above 45f. cdi: items rapidly cooled. items had been in cooler less than an hour. |
| 2017-01-24 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed spray bottle of oven cleaner stored over bacon. cdi: oven cleaner relocated. |
| 2017-01-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed brisket, and wings in oven holding below 135f. cdi: items rapidly reheated in oven. |
| 2017-01-24 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed one box of potatoes stored on the floor in dry storage. observed chicken stored on floor in walk in. repeat violation improvement |
| 2017-01-24 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed damaged plastic container stored as clean. cdi: container disc |
| 2017-01-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed one sticker on the outside of a c ontainer stored as clean. cdi: sticker removed and pan sent for proper wash, rinse, sanitize. |
| 2017-01-24 |
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 lamb cooling in large roast. cdi: item discarded. repeat violation |
| 2016-11-04 |
14 |
4-501.112 mechanical warewashing equipment, hot water sanitization temperatures - pf observed dish machine running rinse at 140f and dish thermometer plate to read 147.4 f. cdi: pic directed to discontinue use of dish machine as sanitizing method until i |
| 2016-11-04 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes of potatoes stored on floor in dry storage area. cdi: product placed on shelving or crates. |
| 2016-11-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked items stroed as clean. cdi: items set aside for air drying. |
| 2016-11-04 |
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 slaw prepared during inspection cooling in wic while tightly covered. cdi |
| 2016-11-04 |
46 |
4-302.14 sanitizing solutions, testing devices - pf observed no cl test strips on site for bar dish machine. pic stated that item would be ordered and received by next week. verification required |
| 2016-11-04 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed large lexan lids damaged on several containers as well as half pan sized one dama |
| 2016-06-01 |
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 cooked meats cooling (89-110f) at room temperature in kitchen. cdi- remove |
| 2016-06-01 |
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 date the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p o |
| 2016-06-01 |
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 3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf observed pic bare han |
| 2016-02-09 |
12 |
3-202.18 obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -pf observed no tags with oysters onsite. cdi- tags located and last three dated |
| 2016-02-09 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed no staff present with food safety manager certification. |
| 2016-02-09 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed pic fail to wash hands twice prior to donning gloves. |
| 2016-02-09 |
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 pic attempt to verify inspectors thermometer reading of cold cooked pasta with bare hand. cdi- instruction |
| 2016-02-09 |
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 all cooked proteins from yesterday or before not date marked. as well as arugula and deviled eggs. cdi- date marked 3-501.18 discar |
| 2016-02-09 |
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 mulitple containers of oils or spices not labeled |
| 2016-02-09 |
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 brussel sprouts cooling in open kitchen. cool under refrigeration once foo |
| 2016-02-09 |
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 changed to new menus and didnt include consumer advisory(oysters) |
| 2016-02-09 |
42 |
.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed clean plates stored next to hand sink. cdi- removed |
| 2015-11-20 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p.observed uncovered pitchers of tea and water where patrons could contaminate and open bowls of peanuts in same situation. cdi- covered or removed |
| 2015-11-20 |
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 some cooked chicken and pork cooling in prep unit drawers above 60 f. cdi |
| 2015-11-20 |
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 many cooked meats from yesterday not date marked. cdi- date marked |
| 2015-11-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed packaged butter in prep cooler at 56 f. cdi- removed to another cooler |
| 2015-11-20 |
17 |
3-403.11 (c ) reheat cooked in house, tcs, ready-to-eat food to 165f within 2 hours if food is to be hot held until service. -pobserved one pan of cooked bbq atop oven at 54 f. cdi- placed in oven; discontinue this process |
| 2015-11-20 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed multiple hand sinks tied up with handbags and other non-hand wash items. cdi- removed |
| 2015-11-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 5 employee beverages on prep line. cdi- removed |
| 2015-08-06 |
1 |
2-102.12- demonstrate knowledge by having a food protection manager certification. observed pic with no food protection manager certification. |
| 2015-08-06 |
7 |
3-301.11- food employees shall not contact ready-to-eat foods with bare hands-p. observed food employee handling cut lettuce with bare hands. cdi- pic voluntarily discarded lettuce. |
| 2015-08-06 |
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 shellstock tags labeled with date shellstock was recieved. c |
| 2015-08-06 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw shrimp above butter in flip-top prep cooler. cdi- pic moved shrimp to front of flip top prep cooler. |
| 2015-08-06 |
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 container of chili, brunswick stew, raw poultry, grits, and macaroni cream, prepared day prior to inspection, in walk- |
| 2015-08-06 |
20 |
. 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced american cheese and shelled eggs in walk-in cooler over 45f. walk-in cooler was only maintaining 49f. cdi- items were voluntarily discarded by pic. pic contacted mainte |
| 2015-08-06 |
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 in walk-in cooler prepared day prior to inspection, in larg |
| 2015-08-06 |
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 squirt bottles of different oils, not labeled to indicate contents. cdi- squirt bottles were labeled by pic. |
| 2015-08-06 |
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 scoops in several bins of dry food, with handle down in food. |
| 2015-08-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of cleaned dishes on rack by dish machine. |
| 2015-08-06 |
45 |
4-501.11 maintain equipment in good repair. observed walk-in cooler not maintaining 45f or below. |
| 2015-03-06 |
45 |
4-501.11 maintain equipment in good repair. replace torn gasket on cold hold drawer. 4-502.11(a) maintain utensils in good repair. discard juicer(used for lime juice). the white coating is chipping and it is no longer in good repair. facility discarded du |
| 2015-03-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed utensils wet stacked on clean storage shelf. separate to air dry before stacking. |
| 2015-03-06 |
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 milk and heavy cream missing date marks. 3-501.18 discard the food requiring date labels once time/temperature window has expired, |
| 2015-03-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced tomatoes in first prep unit at 51f. staff voluntarily discarded. |
| 2015-03-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed shredded chicken in pan on top of stove (without heat) temping at 104f. staff was using for chicken sandwiches at lunch. voluntarily discarded as lunch is now over. |
| 2015-03-06 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -| p observed 1 sanitizer bottle below 200ppm quat. discarded. |
| 2014-10-28 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed soap empty at bar hand sink. refilled during inspection. |
| 2014-10-28 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed ground beef stored over whole beef in walkin cooler. moved ground beef below whole beef. separate raw animal foods from ready-to-eat foods. -p observed raw pork rack stored over bla |
| 2014-10-28 |
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 container of feta cheese without date mark. advised to mark. 3-501.18 discard the food requiring date labels once time/temperatu |
| 2014-10-28 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed tongs at the bar (for fruit) stored in water. observed foam bowls and p |
| 2014-10-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes of potatoes stored on dry storage room floor. |
| 2014-05-12 |
45 |
4-205.10 food equipment, certification and classification - c. except for toasters, mixers, microwave ovens, water heaters, and hoods, food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitati |
| 2014-05-12 |
35 |
3-302.12 food storage containers identified with common name of food - c. label working containers of food or food ingredients with the common name of the food. observed salt, pepper, oil, water, spice mix called dust unlabeled. |
| 2014-05-12 |
34 |
4-302.12 food temperature measuring devices - pf. a thermometer with a suitable small diameter probe shall be provided and readily accessible to accurately measure thin masses. observed no thin probe thermometer. vr - will return to verify wednesday 5-21. |
| 2014-05-12 |
26 |
7-102.11 common name-working containers - pf. working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. obse |
| 2014-05-12 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. ready-to-eat, potentially hazardous food held for more than 24 hours shall be date marked. food shall be consumed, discarded or sold after 7 da |
| 2014-05-12 |
12 |
3-203.12 shellstock, maintaining identification - pf. the date when the last shellstock from the container is sold or served shall be recorded on the tag or label and the tags or labels shall be stored in chronological order thereafter for 90 days. observ |
| 2014-05-12 |
8 |
6-301.14 handwashing signage - c. a handwashing sign or poster shall be posted at all handwashing sinks notifying food employees to wash their hands. several hand sinks had no signage. left signs with pic. |
| 2013-10-15 |
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 |
| 2013-10-15 |
30 |
8-103.11 documentation of proposed variance and justificationrules require haccp plan and variance proposal documentation.observed facility does not have a haccp plan or variance for instacure product.vr |
| 2013-10-15 |
27 |
3-502.11 variance requirementrules require a food establishment to acquire a variance for curing foods from a regulatory authority.observed facility does not have a haccp plan or variance for instacure product.vr |
| 2013-08-09 |
1 |
2-103.11 (a)-(l)person-in-charge-duties 2-103.11 person in charge. the person in charge shall ensure that: (i) employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution t |
| 2013-08-09 |
7 |
3-301.11 preventing contamination from hands3-301.11 ensure that food employees do not contact exposed, ready-to-eat food with their bare handsobserved one food employee cutting lemons with bare hands and another handling cole slaw with bare hands. cdi- c |
| 2013-08-09 |
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 |
| 2013-08-09 |
41 |
3-304.12 in-use utensils, between-use storagerules require in use utensils be stored so as so as not to contaminate the utensil or the food. observed multiple utensilsstored with handles in food. |
| 2013-08-09 |
46 |
4-302.14 sanitizing solutions, testing devicesrules require applicable testing equipment for chemical sanitizers. observed pic unable to produce qac test strips.facility to have technician check and procure test strips. |
| 2013-03-04 |
23 |
a) except as specified in ? 3-401.11(c) and subparagraph 3-401.11(d)(4) and under ? 3-801.11(c); if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed t |
| 2013-03-04 |
21 |
rules require all opened; ready to eat; tcs foods to be clearly date marked. (< 41 f/7 days;42-45 f/4 days)observed multiple meats coolked/cooled yesterday with no date marking. cdi- corrected through instruction |
| 2013-03-04 |
13 |
a) food shall be protected from cross contamination by: (1) except as specified in (1)(c) below; separating raw animal foods during storage; preparation; holding; and display from: (a) raw ready-to-eat food including other raw animal food such as fish for |
| 2013-03-04 |
2 |
rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have t |
| 2012-11-15 |
21 |
rules require applicable tcs foods be date marked properly. observed multiple applicable tcs foods not date marked properly. cdi- corrected through instruction |
| 2012-11-15 |
18 |
rules require applicable tcs foods be cooled within specific time/temperature parameters. observed masshed potatoes and rice cooling in walk in cooler at 86-147 f after 1.5 hours. cdi- placed in freezer to speed cooling. |
| 2012-11-15 |
13 |
rules require food be stored to avoid contamination and raw proteins be stored by final cook temperture. observed raw beef/pork over ready to eat cooked meat. cdi- reorganized. |
| 2012-11-15 |
23 |
rules require consumer advisory for rraw/undercooked foods. observed no consumer advisory on menu for raw oysters. cdi- consumer advisory must be added by next inspection. |
| 2012-11-15 |
6 |
rules require employees wash their hands after soiling them and before handling rte foods. observed cook drink from beverage and return to handling rte foods without washing hands. cdi- corrected by pic |