| Violation Date |
Code |
Description |
| 2018-11-19 |
53 |
general comment: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. monitor floor drain at prep sink inside kitchen. floor drain seems to b |
| 2018-11-19 |
45 |
repeat:4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed prep table cutting board with stains. 4-501.11 maintain equipment in good repair. observed gaskets torn on prep cooler next to grill. |
| 2018-11-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed bleach sanitizer at wait station at 10ppm and bucket inside kitchen below 50ppm. cdi: both buckets were dumped and refilled to proper concentration. |
| 2018-11-19 |
37 |
general comment:3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a bag of onions stored on the floor at back of kitchen. |
| 2018-11-19 |
21 |
repeat: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 bologna and pot roast inside walk-in that was not dated and no date on slaw, potato salad, chicken breast, and hot dogs tha |
| 2018-11-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed in steam table spaghetti sauce and veggie soup reading below 135f (see temp chart for initial temperatures and reheating temps). cdi: both tcs foods were reheated to proper te |
| 2018-11-19 |
6 |
general comment:2-301.14 wash hands after activities that contaminate them. -p. observed employee at grill station crack raw eggs then continue to work with ready to eat foods with changing gloves and properly washing hands. 2-301.14 wash hands before do |
| 2018-11-19 |
4 |
general comment:2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered drink stored above food that was cooling in kitchen. cdi: drink covered and relocated. |
| 2018-07-17 |
21 |
general comment: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 a pan of pot roast and grilled chicken that was made yesterday without a date inside 2-door cooler on cook line. c |
| 2018-07-17 |
31 |
repeat: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 lettuce mix for salads in container cooling while covered inside w |
| 2018-07-17 |
45 |
4-501.11 maintain equipment in good repair. observed paint chipping on shelves inside walk-in cooler. observed torn gaskets on prep cooler.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed pre |
| 2018-07-17 |
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 food debris inside drawer where knives are stored below slicer. |
| 2018-03-07 |
47 |
repeat:4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. continue to work on cleaning outside of dry good containers. |
| 2018-03-07 |
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 country style steak at 59 deg f in walk-in cooling while covered. cdi: pr |
| 2018-03-07 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p. observed bleach sanitizer in buckets above 100ppm+. cdi: corrected to 50-100ppm. |
| 2017-12-11 |
39 |
repeat: 0.5 pts -3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed bleach sanitizer bucket at 10ppm. cdi: changed out and corrected to 50ppm. |
| 2017-12-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0.5 pts. - observed build-up on outside and inside rims of dry good containers. observed cleaning needed on some equipment on cook line. |
| 2017-12-11 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. 1.5 pt.- observed slicer that was last used on friday with food debris remaining. cdi: cleaned on site. |
| 2017-12-11 |
54 |
general comment: 0 pts. -6-303.11 intensity-lighting - c. provide brighter lighting at dish storage area. observed dim lighting. |
| 2017-12-11 |
53 |
general comment: 0 pts. -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 floor tile under stove/grill at cooking area. |
| 2017-09-14 |
39 |
general comment: 0 pts. 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wiping cloths stored on counter surfaces not in use. |
| 2017-09-14 |
37 |
general comment: 0 pts. 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a bucket of shrimp thawing stored on the floor in kitchen. |
| 2017-09-14 |
33 |
repeat: 0.5 pts. 3-501.13 use approved thawing methods. observed shrimp thawing improperly in bucket of standing water. |
| 2017-09-14 |
20 |
repeat: 1.5 pts.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed items inside sandwich prep cooler reading > 45f (see temp chart). items moved out of cooler into the walk-in cooler. service company will be notified. verificat |
| 2017-09-14 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. 1.5 pts. observed food items uncovered in walk-in cooler and sausages uncovered in walk-in freezer. cdi: covered on site. oberved 2 plates of bacon uncovered |
| 2017-09-14 |
4 |
repeat: 1 pt.2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open canned soda drinks stored on surface above food cooling in kitchen. cdi: drinks discarded. |
| 2017-06-12 |
4 |
general comment: 0 pts. 2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered and covered employee drinks stored above food and on prep surfaces at dish and cook area. cdi: drinks relocated during inspec |
| 2017-06-12 |
20 |
general comment: 0 pts.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved minimal tcs foods inside flip top cooler borderline temps and > 45f (see temp chart). cdi: all tcs foods removed and stored in walk-in cooler; repair compa |
| 2017-06-12 |
21 |
repeat: 3 pts.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved 1000 island, ranch, and blue cheese dressing not dated in reach-in cooler and prepared on thrusday and friday of last |
| 2017-06-12 |
33 |
general comment: 0 pts.3-501.13 use approved thawing methods.observed chicken at back prep sink thawing in standing water with not running water over top. cdi: water was ran over top of chicken. |
| 2017-06-12 |
38 |
general comment: 0 pts,2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, a |
| 2017-06-12 |
49 |
general comment: 0 pts.5-205.15 maintain a plumbing system in good repair.repair facuet at 3-comp sink. |
| 2017-06-12 |
42 |
repeat: 0.5 pts.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed utensils stored in bin with debris at bottom. |
| 2017-06-12 |
53 |
repeat: 0.5 pts.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed many floor tiles have been replaced throughout kitchen. improvement noted. observed some stained ceiling til |
| 2017-06-12 |
54 |
general comment: 0 pts.6-303.11 intensity-lighting - cobserved very dim lighting at back single service storage area. observed 1 box of potatoes stored on shelf at this area. |
| 2017-06-12 |
39 |
general comment: 0 pts.3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor.observed sanitizer bucket in kitchen on the floor. |
| 2017-03-13 |
31 |
repeat: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. -pfobserved slaw and roast beef cooling walk-in with lid on. cdi: lids removed a |
| 2017-03-13 |
21 |
repeat: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. -pobserved potato salad and meatloaf inside walk-in cooler that had expired 4 day date marking. cdi: |
| 2017-03-13 |
39 |
repeat:3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed some wet wiping cloths laying on counter. |
| 2017-03-13 |
26 |
general comment:7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pfobserved no label on bleach sanitizer container and label rubbed off on bleach sanitizer spray bottle. cdi: labeled during inspection. |
| 2017-03-13 |
47 |
repeat:4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed cleaning needed on hood system and around grill area. observed shelving in need of cleaning inside reach-in coolers and walk-in. |
| 2017-03-13 |
53 |
repeat:6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed some floor tile damaged in kitchen area. |
| 2017-03-13 |
42 |
general comment:4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed some utensils stored in bin with debris. |
| 2016-12-16 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form. -pf - observed employee touch cooked potatoe with their bare hands in walk in cooler. employee stated that it was personal food. cdi by instruction. |
| 2016-12-16 |
8 |
6-301.11 handwashing cleanser, availability - pf - handwashing cleanser shall be provided at each handwashing sink used by food employees. observed no hand soap at handwashing sink behind bar.6-301.12 hand drying provision - pf - a means to dry hands shal |
| 2016-12-16 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal food so that cross contamination is prevented. observed raw ground beef stored over ready to eat food in 2 door reach in prep unit. cdi, foods relocated fo |
| 2016-12-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - food contact surfaces shall be free from an accumulation of soil. observed debris and soil accumulating on clean pans below prep table. observed blade of can |
| 2016-12-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - tcs foods shall be cold held at 45 degrees f and below. observed cut lettuce recently prepared according to pic and at 52 degrees f in flip top prep unit. cdi, operator transferred let |
| 2016-12-16 |
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 dates on some foods and krout was date marked 12/2. cdi by instruction and operator voluntari |
| 2016-12-16 |
31 |
3-501.15 cooling methods - pf - use proper methods to cool food. observed lasagna cooling in covered pan in walk in cooler. cdi, corner removed from pan to facilitate heat transfer. |
| 2016-12-16 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee wearing a watch. |
| 2016-12-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored on counter surfaces and on sanitizer spray bottles. |
| 2016-12-16 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed single-use cardboard food packaging used to stored packages of food in walk in freezer.. |
| 2016-12-16 |
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 metal strainer and wire basket in poor repair and in need of replacement. cdi |
| 2016-12-16 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed grease and food residue accumulating in shelving throughout kitchen. |
| 2016-12-16 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed some damage to floor in areas of kitchen tiles and some damage to counter at bar in dining room and near handwashing sink. |
| 2016-12-16 |
54 |
6-305.11 designation-dressing areas and lockers - c - provide a designated area for employee belongings. observed potatoes that operator stated was for employee stored over customer food in walk in cooler. observed coats stored on dry storage rack with cu |
| 2016-12-16 |
42 |
4-803.11 storage of soiled linens - c - store soiled linen in cleanable container or washable laundry bag . observed kitchen staff wearing soiled towels around their waste. |
| 2016-08-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed american cheese and tomatos on line above 45f. pic suspected they were left out in switch from breakfast to lunch. cdi- products brought back to wic to cool down. |
| 2016-08-15 |
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 some shakers and container of oils with no label. |
| 2016-08-15 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed products such as cooked pasta, rice, onions, and chicken all with no date mark. cdi- employee knew date that all prod |
| 2016-08-15 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. no light shield in reach in cooler or on ceiling above dishwasher where it is exposed to utensils. |
| 2016-08-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some minor wet stacking. |
| 2016-06-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - minor cleaning needed on shelving. |
| 2016-06-22 |
45 |
4-501.11 maintain equipment in good repair.4-502.11(a) maintain utensils in good repair. 0 pts - observed split door gasket in reach in. observed units reading high in air temeprature. monitor units. observed minor rusting on shelving. |
| 2016-06-22 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. - air thermometer required in reach in units. |
| 2016-06-22 |
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 meatloaf, roast, beef, mashed, and beans not dated. / observed items such as feta cheese and blue cheese on the line not dated. a |
| 2016-06-22 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p - 0 pts - observed reheat of country steak occuring very slowly in hot weld. within an 1.50 hours product was only at 140. cdi- product moved to grill to be |
| 2016-06-22 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p - observed employee crack eggs and proceed to work with rte toast. cdi- gloves removed, hands washed, and toast discarded. |
| 2016-03-23 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p observed a dishwasher handle soiled dishes and proceed to stack clean di |
| 2016-03-23 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p dishwasher was read at chlorine 0ppm and thus not sanitizing. cdi- employee cut end off tube that appeared to be clogged and sanitizer was properly dispensing into unit. pic called manufacturer to |
| 2016-03-23 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed a container of cooked noodles with no date mark. cdi- pic stated it was cooked yesterday and labeled as such. |
| 2016-03-23 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed lettuce in flip top unit holding at 51f. employee stated lettuce was prepped an |
| 2016-03-23 |
39 |
3-304.14(d) maintain dry wiping cloths and sanitizing rags free of visible debris and soil; maintain sanitizer containers for in-use cloths free of visible debris and soil. observed dry wiping cloth soiled. keep wiping cloths clean |
| 2016-03-23 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. no light shield in walk in cooler or reach in unit near grill. repeat.6-305.11/6-403.11(b) designate and use an are |
| 2016-03-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of plates and metal pans. repeat |
| 2016-03-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed grilled chicekn sitting on grill at 90f and baked potatos at 125f. grill was off and thus not allowing food to hold temp. cdi- chicken and potato were voluntarily discarded. |
| 2016-03-09 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf pic in charge of facility was not present during inspection. no o |
| 2016-03-09 |
7 |
3-301.11(b) food employess shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed employee touch bun with bare hands and proceed to spread mayo. cdi- employee was asked t |
| 2016-03-09 |
13 |
3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -p observed a package of raw chicken stored directly on top of a package of pork. cdi- pic removed chicken. |
| 2016-03-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed soiled utensils stored in bucket. bucket was dity and had heavy build-up inside bucket. cdi- utensils were brought to dishwasher. no points deducted. |
| 2016-03-09 |
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 mashed poatos in walk in cooler at 80f at 2:20 pm. pic stated mashed potatos were made that morning at 10:30 am. cdi- mashed |
| 2016-03-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut lettuce and tomatos at flip top unit recorded above 45f (see chart). no food products in unit were recorded below 45f. pic stated he will call repair man to fix unit. cdi- t |
| 2016-03-09 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed cups and lids not protected from contamination. protect from contamination. |
| 2016-03-09 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf facility used improper cooling menthod of cooling mashed potatos as it did not meet 2 ho |
| 2016-03-09 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. observed personal drinks in walk in cooler above |
| 2016-03-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of utensils and an employee drying dishes with a wiping cloth. air dry all equipment and utensils. |
| 2016-03-09 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf consumer advisory is not complete as it does not contain a disclosure of which foods are served undercooked. vr- |
| 2016-03-09 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. no thermometer in walk in cooler observed. |
| 2016-03-09 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. sanitizer in bucket was read at 0ppm bleach. |
| 2015-10-19 |
47 |
general comment 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed build up on shelves in the reach in units and walk in cooler. clean shelves. |
| 2015-10-19 |
36 |
general comment 6-501.111 keep the premises free of insects, rodents, and other pests. - observed one dead cockroach in the back dining room. keep up with pest management and keep facility free from pests. |
| 2015-10-19 |
23 |
repeat violation 3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - facility has not updated their menus with a consumer advisory. |
| 2015-10-19 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf - observed several items like potato salad, cole slaw, chili, country style steak etc... not dated in the reach in and walk in cooler. cdi - |
| 2015-10-19 |
18 |
general comment 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 country style steak in the walk in cooler at 61f. employee stated that it was made on friday (10/16/2015) |
| 2015-10-19 |
7 |
repeat violation 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 an employee touch toast with bare hands. cdi - tongs will be used from now on. gloves ar |
| 2015-07-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed metal containers stacked wet. |
| 2015-07-23 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on the prep unit by the server window and the reach in freezer. replace gaskets. |
| 2015-07-23 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - observed cut tomato, lettuce, baked potato and pot roast cooling tightly covered |
| 2015-07-23 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - facility did not know what to put on the consumer advisory, therefore did not have one on their menus. cdi - ins |
| 2015-07-23 |
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 an employee handle a head of lettuce with bare hands. cdi - lettuce was discarded and the employee washed |
| 2014-12-11 |
33 |
3-501.13 use approved thawing methods. observed frozen tenderloin of pork thawing in prep sink in cold standing water. observed cut pork thawing in metal pan on drain board of prep sink.items were temperature checked at 34f and 39f respectively. cdi by tu |
| 2014-12-11 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfgeneral commentsome menus do not have consumer advisory on them for eggs cooked any-style and steak cooked anyway.c |
| 2014-12-11 |
45 |
4-101.19 nonfood-contact surfaces4-202.16 nonfood-contact surfaces4-501.11 good repair and proper adjustment-equipmentobserved split/torn gasket on refrigerator at front server counter and on reach-in 2 door unit in kitchen cook area. replace gasketsobse |
| 2014-12-11 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. general commentobserved a couple of cold holding units missing air thermometers. obtain thermometers4-302.12 provide an accessible thermometer for use. provide a th |
| 2014-12-11 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incor |
| 2014-12-11 |
35 |
3-302.12 food storage containers identified with common name of foodobserved multiple unlabeled containers of food items. cdi by pic labeling containers according to contents. |
| 2014-12-11 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.observed some gaps and spaces in areas where flooring meets wall by water heater. observ |
| 2014-12-11 |
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 cutting board resting on cloth towel to prevent slipping. only use non-absorbent materials like rubber shelving liners, t |
| 2014-12-11 |
51 |
5-501.17 provide a covered waste bin in female restrooms.general commentobserved no covered receptacle in women's restroom |
| 2014-12-11 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. general commentobserved one cook staff member without hair restraint |
| 2014-09-03 |
47 |
4-602.13 nonfood contact surfacesmaintain nonfood contact surfaces to be clean to touch and sight.observed several refrigeration gaskets with residue collecting on top portions. clean gaskets.observed food debris present on several refrigeration storage r |
| 2014-09-03 |
45 |
4-101.19 nonfood-contact surfaces4-202.16 nonfood-contact surfaces4-501.11 good repair and proper adjustment-equipmentgeneral commentobserved split/torn gasket on refrigerator at front server counter. replace gasketobserved rusted/peeling shelving racks i |
| 2014-09-03 |
42 |
4-901.11 equipment and utensils, air-drying requiredair dry utensils and equipment completely before stacking.observed a couple of metal pans stacked tight while still wet, in dish room. |
| 2014-09-03 |
35 |
3-302.12 food storage containers identified with common name of foodgeneral commentobserved a couple of unlabeled breader containers, with flour, cornmeal, etc inside. cdi by instructing pic to have staff label containers according to contents. |
| 2014-09-03 |
31 |
3-501.15 cooling methodsobserved container of sliced tomatoes and cut tomatoes in top of flip top unit at 50 & 47f. items were covered and sitting in top of flip top, after recently being prepped/cut. ***rapidly cool food to 45f or below prior to placing |
| 2014-03-17 |
37 |
3-305.11 food storage-preventing contamination from the premiseskeep food covered when stored, to prevent over head contamination by premises or other sources of contamination.observed uncovered frozen fish in walk-in freezer and uncovered breader on top |
| 2014-03-17 |
35 |
3-302.12 food storage containers identified with common name of foodgeneral comment****label all containers used for food storage, according to the contents kept inside**** |
| 2014-03-17 |
33 |
3-501.13 thawingthaw frozen phfs under running cold water, part of the cooking process, or under refrigeration.observed frozen whole chickens thawing on drain board of prep sink. cdi by placing chickens in reach-in refrigerator to thaw. |
| 2014-03-17 |
39 |
3-304.14 wiping cloths, use limitation(b) cloths in-use for wiping counters and other equipment surfaces shall be: (1) held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; and (2) laundered daily as specified |
| 2014-03-17 |
47 |
4-602.13 nonfood contact surfacesmaintain nonfood contact surfaces to be clean to touch and sight.observed several refrigeration gaskets with residue collecting on top portions. clean gaskets. |
| 2014-03-17 |
53 |
6-501.12 cleaning, frequency and restrictionsmaintain all physical structures to be clean.observed soiled floors throughout kitchen area. especially in hard-to-reach areas, under and behind kitchen equipment. clean floors. |
| 2014-03-17 |
42 |
4-901.11 equipment and utensils, air-drying requiredair dry utensils and equipment completely before stacking.observed a couple of metal pans stacked tight while still wet, in dish room. |
| 2013-11-22 |
8 |
6-301.14 handwashing signageprovided handwash sticker for handsink at drink station in left dining room. |
| 2013-11-22 |
37 |
3-305.11 food storage-preventing contamination from the premisesobserved multiple food items stored in walk-in freezer and walk-in cooler, uncovered. cover all food items once they have cooled to 45f or **41f**. cdi by pic covering food items. |
| 2013-11-22 |
39 |
3-304.14 wiping cloths, use limitationgeneral comment(b) cloths in-use for wiping counters and other equipment surfaces shall be: (1) held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; and (2) laundered dail |
| 2013-11-22 |
42 |
4-901.11 equipment and utensils, air-drying requiredobserved several stacks of metal food pans stacked while still wet. air dry utensils completely before tight stacking. |
| 2013-11-22 |
1 |
2-102.12 certified food protection managergeneral comment (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 |
| 2013-11-22 |
47 |
4-602.13 nonfood contact surfacesobserved some food and debris collecting on a couple of refrigeration gaskets. clean gaskets |
| 2013-11-22 |
54 |
6-202.11 light bulbs, protective shieldinggeneral commentprovide a light shield for overhead lighting in clean dish room. |
| 2013-11-22 |
45 |
4-101.19 nonfood-contact surfaces4-202.16 nonfood-contact surfacesobserved some refrigeration shelving racks to be showing early signs of rust and peeling. re-coat or replace. observed some refrigeration gaskets beginning to split. replace torn/split gask |
| 2013-09-09 |
47 |
observed food debris on exteriors of several pieces of kitchen equipment. observed some food and debris collecting on several refrigeration gaskets. clean all items |
| 2013-09-09 |
45 |
general commentobserved facility to be using a paint brush for application of their liquid margarine. only use food graded materials/utensils/equipment for direct contact with food. brush needs to be made of one solid piece to allow for easy cleaning. obs |
| 2013-09-09 |
42 |
observed several stacks of metal food pans stacked while still wet. air dry utensils completely before tight stacking. |
| 2013-09-09 |
31 |
observed large metal food pan of mashed potatoes sitting on top of prep table at 129f. i instructed staff to cool food under refrigeration or ice bath only. the staff relocated mashed potatoes to the walk-in and tightly wrapped it in plastic wrap. cdi by |
| 2013-09-09 |
21 |
observed facility not date-marking all ready-to-eat/potentially hazardous foods opened or prepped and stored longer than 24hrs. cdi by pic correctly labeling several food items with correct date. |
| 2013-09-09 |
1 |
general comment (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 |
| 2013-04-18 |
21 |
general commentobserved facility date-marking all rte/phfs held longer than 24hrs; except for opened whole milk and opened package of sliced cheese. cdi by reminding pic and staff of date-marking every rte/phfs held longer than 24hrs. |
| 2013-04-18 |
1 |
general comment (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 |
| 2013-04-18 |
13 |
(a) food shall be protected from cross contamination by: (b) arranging each type of food in equipment so that cross contamination of one type with another is prevented; p observed raw fish above cut lettuce in walk-in. observed ground beef above pork chop |
| 2013-04-18 |
26 |
poisonous or toxic materials shall be stored so they can not contaminate food; equipment; utensils; linens; and single-service and single-use articles by: (a) separating the poisonous or toxic materials by spacing or partitioning; p and(b) locating the po |
| 2013-04-18 |
42 |
air dry equipment and utensils completely prior to stacking. observed numerous plastic food containers stacked tightly while still wet. |
| 2013-04-18 |
35 |
general commentlabel all containers of food/ food ingredients (spices) |
| 2013-04-18 |
37 |
(a) except as specified in ?? (b) and (c) of this section; food shall be protected from contamination by storing the food: (1) in a clean; dry location; (2) where it is not exposed to splash; dust; or other contamination; and (3) at least 15 cm (6 inches) |
| 2013-04-18 |
31 |
(a) cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 by using one or more of the following methods based on the type of food being cooled:(1) placing the food in shallow pans; pf(2) separating t |
| 2013-01-02 |
13 |
(a) food shall be protected from cross contamination by: (b) arranging each type of food in equipment so that cross contamination of one type with another is prevented; p (keep food covered during storage) observed numerous containers of food uncovered in |
| 2013-01-02 |
53 |
physical facilities shall be maintained in good repair. observed some chipped floor tiles thorughout kitchen. repair |
| 2013-01-02 |
47 |
general comment(c) nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. observed some refrigeration gaskets with debris collecting. clean |
| 2013-01-02 |
45 |
general comment(a) equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 1 and 4-2. observed some rusty shelving in refrigeration units. facility has replaced most shelves; but not all. |
| 2013-01-02 |
42 |
air dry untensils completely before stacking tight. observed numerous metal pans; stacked tight while wet. |
| 2013-01-02 |
35 |
general commentexcept for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such |
| 2013-01-02 |
26 |
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. pf observed one bottle of unlabeled chemical solu |
| 2013-01-02 |
26 |
chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 40 cfr 180.940 tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surfac |
| 2013-01-02 |
21 |
general comment(a) except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) and (e) of this section; refrigerated; ready-to-eat; potentially hazardous food (time/temp |
| 2013-01-02 |
19 |
hot hold phfs at 135f or above at all times. observed hamburger patties; chili; sweet peas and carrots; hot holding at temperatures below 135f. cdi by having all foods reheated to 165f or higher before returning to hot holding station. (see temperature ch |
| 2013-01-02 |
1 |
general comment(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 |