| Violation Date |
Code |
Description |
| 2019-01-23 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. dried residue and debris under equipment and on fixtures. |
| 2019-01-23 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p. chlorine sanitizer testing at 0ppm in facility dish machine that was actively being used to clean utensils and containers. equipment was primed more than twice and was |
| 2019-01-23 |
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. food items on the buffet monitored |
| 2019-01-23 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. three containers of sauce and dry seasoning at front prep line not labeled. all other labeled as required. repeat (0pts) |
| 2019-01-23 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. one employee preparing foods not wearing a hair restraint. all other employee's wearing a hair restraint as required. provi |
| 2019-01-23 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. unwashed produce stored over washed and other ready to eat foods in the walk in cooler. box of opened raw shell eggs stor |
| 2019-01-23 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. dried debris on the side of a stack of four single service bowls, no lids provided on the single service cups dispenser at the front ser |
| 2019-01-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried debris and residue on shelving, interiors and exteriors of equipment throughout. cleaning is needed. repeat |
| 2019-01-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. two stacks of containers in the wear washing area tightly stacked together while still wet. |
| 2018-11-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in need of cleaning. |
| 2018-11-26 |
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 working container without identifying label. |
| 2018-11-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cold foods at buffet line cold holding above 45f. this is a repeat violation, pic has tried different ways to keep food cold, but have not worked. cdi, pic placed items on tphc |
| 2018-11-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one container of stew hot holding below 135f in hot box. stew was placed in warmer less than 1 hour prior to temp check. cdi, stew reheated to 165f. |
| 2018-11-26 |
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 food employee fail to remove gloves and wash hands prior to ha |
| 2018-08-23 |
45 |
4-501.11 maintain equipment in good repair. observed handwashing sink near dish washing area, loose, and not secured to wall. walk in cooler was observed to be holding at or below 45f, since last inspection. |
| 2018-08-23 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and drywithout recontaminating hands. -p observed food employee re-contaminate hands by closing faucet with bare hands, not using a barrier. |
| 2018-08-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salad at buffet line cold holding above 45f. pic stated salad was set at buffet line less than 30 minutes prior to inspection. cdi, salad was placed in blast chiller to rapidly |
| 2018-08-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving throughout in need of cleaning. repeat walk in cooler shelving show evidence of cleaning in some areas. |
| 2018-08-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some wet stacking of cups near drink machine. |
| 2018-08-23 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster lids opened. |
| 2018-08-23 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent coversshall be clean. caution should be used to minimize food exposure. floor throughout establishment in need of cleaning. observe |
| 2018-08-23 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed covered waste bin not provided in female restroom. |
| 2018-07-19 |
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 foods in cooling process in large, tightly covered plastic containers. ite |
| 2018-07-19 |
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 food employee re-contaminate hands by closing faucet with bare hands, not using a barrier |
| 2018-07-19 |
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 mac n cheese cooling since 10:30am, from ambient temperature above 45f. pic stated pasta is cooled the night before co |
| 2018-07-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed majority of tcs foods in walk in cooler holding temperatures above 45f. see chart. cdi, items were voluntarily discarded by pic. |
| 2018-07-19 |
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 several foods such as tuna, hot dogs and pasta salad held past the expiration date mark. cdi, pi |
| 2018-07-19 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed sanitizer concentration above 200ppm. cdi, sanitizer was diluted to 100ppm. ensure sanitizer remains between 50ppm -200ppm chlorine. |
| 2018-07-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed produce stored on the floor in walk in cooler. |
| 2018-07-19 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employees with hand jewelry including watches, and bracelets. |
| 2018-07-19 |
45 |
4-501.11 maintain equipment in good repair. observed walk in cooler not able to hold temperatures at or below 45f. reminded that january 1st, all tcs foods must be held at 41f and below. |
| 2018-07-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving throughout in need of cleaning. |
| 2018-07-19 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster lids opened. |
| 2018-07-19 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. floor throughout establishment in need of cleaning. obser |
| 2018-04-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed can opener blade with heavy dark build up. cdi, blade returned to dish washing pit to clean. |
| 2018-04-05 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed sanitizer bucket stored in handwashing sink at front service area. cdi, bucket removed. |
| 2018-04-05 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed mashed potatoes placed in hot box at 120f. cdi, mashed potatoes returned to heating unit to reach 165f before hot holding. |
| 2018-04-05 |
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 food employee recontaminate hands by closing faucet with bare hands, not using barrier. c |
| 2018-04-05 |
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 3 large containers of greens holding temperature above 45f. items weren't date marked 4/5. pica stated greens were prepared |
| 2018-04-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of pans and containers. |
| 2018-04-05 |
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 foods in cooling process in large, tightly covered plastic containers. ite |
| 2018-04-05 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p observed several foods such as mashed potatoes, and pasta held past the expiration date mark. cdi, pic voluntarily discarted items. risk control p |
| 2018-04-05 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster lids opened. |
| 2018-04-05 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. floor throughout establishment in need of cleaning. obser |
| 2017-10-18 |
21 |
repeat: 3 pts.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 several foods inside 3-door reach-in freezer with incorrect dates. products had b |
| 2017-10-18 |
14 |
general comment: 0 pts.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed ice machine with build-up. cdi: ice machine was cleaned during inspection. |
| 2017-10-18 |
13 |
repeat: 1.5 pts.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw chicken stored above ready to eat foods inside 3-door freezer. cdi: food rearranged.3-302.11(a) separate the different types of raw animal foods. -pf. observed |
| 2017-04-03 |
6 |
general comment: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. -pobserved dish employee washing and handling soiled dishe |
| 2017-04-03 |
13 |
general comment:3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw steak stored above ready to eat foods inside flip top prep cooler on cook line. cdi: steak rearranged to bottom shelf. |
| 2017-04-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved fried chicken inside hot box on cook line at 121f, 126f, 130f, and 134f. suggested using tphc for this product. paperwork e-mailed. cdi: hot box turned up to reheat product. fre |
| 2017-04-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved mutiple food items inside fish prep cooler at back of kitchen above 45f (see temp chart). ice was added to products inside cooler and thermostat was turned up to cool unit down. |
| 2017-04-03 |
39 |
repeat:3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed several wiping cloths stored on counter tops not in use.3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor.observed sanitizer buckets stored on th |
| 2017-04-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed pans and containers being wet stacked and employee towel drying dishes. |
| 2017-04-03 |
45 |
general comment: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. -pfobserved some damaged plastic containers and some with cracks on edges. |
| 2017-04-03 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved bag of hot dogs and dressing inside flip top cooler on cook line not dated properly with date product was taken out of freezer. cdi: |
| 2016-11-04 |
32 |
3-401.13 cook fruits and vegetables to a minimum of 135f when the food will be moved to hot holding. -pfobserved potatoes and rice previously cooked at 110 degrees in hot hold unit, both items reheated. |
| 2016-11-04 |
21 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. 3-501.18 discard the food requiring date labels once time |
| 2016-11-04 |
1 |
2-101.11 pic shall be present during all hours of operation.-pfobserved no pic with ansi accredited food safety class beginning of inspection. cdi - pic returned within 20 min of inspection. |
| 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 cooled food in zipper lock bags, macaroni cooled in large colander at 48 i |
| 2016-11-04 |
33 |
3-501.13 use approved thawing methods. pobserved vacum packed fish thawing in bucket of standing water at 67 degrees. |
| 2016-11-04 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed bagged trash on ground around dumpster. |
| 2016-11-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed soapy water in sanitizer buckets thoughout. observed sanitizer in three comparment sink below 50 ppm. |
| 2016-11-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed residue collecting on bottom of freezer, frozen on. |
| 2016-11-04 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers s |
| 2016-11-04 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed personal food stored over facility food in refrierator, 2 door. |
| 2016-06-20 |
26 |
general comment - 7-204.11 provide sanitizer at correct concentrations, diluting as required.-pobserved bleach sanitizer spray bottle at toxic strength - 200ppm. cdi - concentration diluted. |
| 2016-06-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved some items in walk-in cooler at borderline 45f - above. according to pic some items were removed and left out to be restocked for the buffet. monitor for cooler repair. cdi - the |
| 2016-06-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved chemical dish machine not sanitizing properly. cdi - dish machine was repaired while on site. chemical sanitizer at 50ppm. dishes were re-ran back through dish machine. observed bleach san |
| 2016-06-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drink on counter at back prep area and another drink on counter at fry station area. cdi - all drinks discarded. |
| 2016-03-17 |
47 |
repeat - 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed grease and dust accumulation on hood filters and equipment at back fryer area. |
| 2016-03-17 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved some items inside bottom of flip top cooler that had been taken out of freezer on cook line and in walk-in cooler zip lock bags with |
| 2015-12-21 |
39 |
repeat - 3-304.14(b) hold in-use wiping cloths in sanitizer at proper strength between uses.observed sanitizer in bucket on cook line < 150ppm. refilled and changed out to proper concentration.observed a few wet wiping cloths being stored on counter cook |
| 2015-12-21 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved qac sanitizer in 3 -comp sink < 150ppm. cdi - dumped and refilled with 200ppm concentration. |
| 2015-12-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed multiple plastic containers and metal pans wet stacked on dish shelves.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least |
| 2015-12-21 |
20 |
general comment - repeat - 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved cold tcs foods in walk-in cooler mostly at 45- 47f. monitor temperatures inside walk-in cooler. it was determined that issue may not be with cooler but |
| 2015-12-21 |
52 |
general comment - 5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.observed trash accumulating on ground outside of dumpster. |
| 2015-12-21 |
47 |
repeat - 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed residue and food debris accumulating on outside of dry good flour containers and all dish shelves throughout kitchen and walk-in. |
| 2015-09-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed several soiled dry storage bins and lids throughout the kitchen. observed fry station in need of minor cleaning. observed outside of some pans with f |
| 2015-09-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wet wiping cloths stored on cutting board at back fry station and one wet wiping cloth stored under cutting board. |
| 2015-09-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several foods on the buffet including boiled eggs, ranch dressing, romaine lettuce, iceberg salad mix and in the walk in cooler above 45f (see chart). pic stated that door was l |
| 2015-09-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved a pan of baked chicken stored on top of oven at 115f to be placed on hot bar. pic stated that product was cooked 30 mins ago. cdi - chicken reheated to 170f and placed on hot ba |
| 2015-09-15 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved chemical dishmachine not sanitizing properly - concentration at 0ppm. it was determined that sanitizer container was close to empty. container was changed out. cdi - sanitizer concentratio |
| 2015-05-29 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 2 employee beverages being stored on preparation tables. cdi- beverages were relocated. |
| 2015-05-29 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed debris accumulation on the inside surface of the ice machine.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight an |
| 2015-05-29 |
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 large containers of collard greens in the walk in cooler at 61f at 2:30pm. pic stated the collards finished cooking |
| 2015-05-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several foods on the buffet and in the walk in cooler above 45f (see chart). walk in cooler thermostat was set to a colder temperature. ambient air temperature of the cooler |
| 2015-05-29 |
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 one container of beef tips in the walk in cooler that was prepared on 5/22. cdi- beef tips discarded. |
| 2015-05-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed several soiled dry storage bins and lids throughout the kitchen. |
| 2015-05-29 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no lid on the waste receptacle in the women's restroom. |
| 2015-05-29 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed outside dumpster door open while not in use. dumpster is shared between several businesses. |
| 2015-05-29 |
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 missing baseboard at the door frame where the white reach in freezer and pres |
| 2015-05-29 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed 2 'household use hand blenders being used. |
| 2015-02-26 |
26 |
7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food service only.-pf observed 'household use' pesticides in the chemical storage closet of the facility. pic stated they are o |
| 2015-02-26 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p observed an employee wash his hands using only water and no soap. cdi by instruction. |
| 2015-02-26 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed one sanitizer bucket at 0ppm chlorine concentration. cdi- bucket was emptied and refilled to the proper concentration. 4-601.11(a) equipment food contact surfaces and utensils shall be |
| 2015-02-26 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed a cuisinart 'household use only' hand mixer being used for mixing gravy and a ninja brand vegetable processor being used |
| 2015-02-26 |
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 two dusty ventilation covers over the steam table and the flip top cooler in the front of the kitc |
| 2015-02-26 |
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 debris build up on the floor behind the prepara |
| 2015-02-26 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed both dumpster doors propped open while not in use and one of the lids was caved in. |
| 2014-10-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw whiting fish stored over pepperoni and cooked bacon bits in the walk in cooler. cdi by rearranging storage. |
| 2014-10-24 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed miscellaneous items and clutter throughout the facility. |
| 2014-10-24 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed trash buildup in the dumpster enclosure. |
| 2014-10-24 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed four heavily scored cutting boards. |
| 2014-10-24 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p observed burn gels in a storage cabinet stored over sugar and salt packets. cdi by rearranging storage. 7-201.11 store toxic materials to avoid contamination. -p observed miniat |
| 2014-10-24 |
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 one container of cole slaw in the walk in cooler dated 10/17. cdi- cole slaw was discarded. i |
| 2014-10-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed macaroni and cheese, macaroni, chicken mix, mashed potatoes, rice, collards, pinto beans, and beef tips all above 45f in the walk in cooler (see chart). pic stated that the co |
| 2014-10-24 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed the dish machine operating at 0ppm of chlorine sanitizer. cdi- dish machine was fixed during inspection, there was an air line in the chemical feed hose. |
| 2014-07-28 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. bleach sanitizer shall have a concentration between 50-200ppm. observed 2 sanitizer buckets at 0ppm concentration. cdi by dump |
| 2014-07-28 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods being held cold shall be maintained at 45f or below. observed cole slaw and pork chops in a flip top cooler above 45f (see cha |
| 2014-07-28 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p. ready to eat, potentially hazardous foods shall be discarded after 7 days if held at 41f or below. observed gravy dated 7/14 and soup dated 7/6 |
| 2014-07-28 |
36 |
6-501.111 controlling pests - pf. the premises shall be maintained free of insects, rodents, and other pests by eliminating harborage conditions. observed large stagnant pool of water directly outside back door of kitchen. |
| 2014-07-28 |
26 |
7-201.11 separation-storage - p. store toxic materials so they cannot contaminate food, equipment, linens, utensils, and single use items. observed chafing fuel candles stored above to go boxes and salt. cdi by relocating the chafing fuel candles to an |
| 2014-07-28 |
42 |
4-903.12 prohibitions - c. equipment, linens, utensils, and single use items may not be stored in toilet rooms. observed 3 ice coolers being stored in the employee restroom. |
| 2014-07-28 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. equipment shall be maintained in a state of repair. observed one flip top cooler that was not working. |
| 2014-07-28 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - c. the premises shall be free of items that are unnecessary to the operation or items that are no longer used. observed deli slicer, kitchen aid mixer, and several mechanical tools stored on |
| 2014-03-05 |
46 |
4-501.19 manual warewashing equipment, wash solution temperature - pf. the temperature of the wash solution in a 3 compartment sink shall be atleast 110f when actively washing equipment. observed water at 108f in wash basin. cdi by instruction and refi |
| 2014-03-05 |
45 |
4-202.11 food-contact surfaces-cleanability - pf. food contact surfaces shall be free of cracks, chips, sharp internal angles, and crevices. observed one rice strainer that had frayed metal wiring. cdi by discard. |
| 2014-03-05 |
37 |
6-404.11 segregation and location-distressed merchandise - pf. damaged, spoiled, or recalled items shall be held in a designated area that is separate from food, equipment, utensils, linens, and single use articles. observed one dented can of cheez whiz |
| 2014-03-05 |
26 |
7-201.11 separation-storage - p. toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens, and single use articles. observed can of butane lighter fuel stored above single use items. cdi by relocating to bathroom. |
| 2014-03-05 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p. a food shall be discarded if it exceeds the datemarking on its packaging. observed two packages of ham one dated 2/24 and another dated 2/27. |
| 2014-03-05 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. potentially hazardous food being hot held shall be atleast 135f or higher. observed one pan of baked chicken breast at 90f that was prepared |
| 2014-03-05 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. store raw foods based on their final cook temps. ready to eat on top shelf, pork and seafood on the next shelf, beef on next shelf, and poultry on bottom shelf. observed |
| 2013-10-16 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationstore raw animal food so that cross contamination will not occur. observed raw fish that was removed from commercial packaging and stored above fries in reach-in freezer. observed |
| 2013-10-16 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markinggeneral comment: potentially hazardous food shall be stored for 7 days at 41 degrees f or below and 4 days between 42 and 45 degrees f. observed 1 lar |
| 2013-10-16 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogensprovide proper consumer advisory for hamburgers. observed hamburgers on menu with a reminder but no disclosure and employee stated that new me |
| 2013-10-16 |
26 |
7.202.11 restriction-presence and useonly toxic substances and chemicals that are for the restaurant shall be stored in restaurant. observed viper charcoal lighter fluid, paint thinners not currently in use, and other toxic substances stored in restroom. |
| 2013-10-16 |
39 |
3-304.14 wiping cloths, use limitationstore wet wiping clothes in sanitizer in between uses. observed 1 wet wiping cloth used to stabalize cutting board. |
| 2013-10-16 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequencyfood contact surfaces shall be clean to site and touch. observed 1 can opener blade soiled with dried food residue. cdi, can opener relocated for cleaning.4-501.114 manual and mechanical warew |
| 2013-10-16 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storingstore single service items 6 inches off of the ground. observed single service cups stored in a bottom cabinet in back storage room less than 6 inches off o |
| 2013-10-16 |
45 |
4-501.12 cutting surfacescutting surfaces shall be free from heavy scarring. observed 1 of 4 cutting boards with heavy scarring. cdi, operator removed cutting board from use.4-202.16 nonfood-contact surfacesnonfood contact surfaces exposed to splash or sp |
| 2013-10-16 |
53 |
6-201.11 floors, walls and ceilings-cleanabilityfloors shall be designed an maintained so that they are cleanable. observed extra decorative storage stored on ground between wall and walk-in cooler. remove unnecessary and unused items from facility. |
| 2013-10-16 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storingstore clean utensils in a clean, dry area. observed several knives stored between soiled wall and knife holster. cdi, utensils relocated for cleaning. |
| 2013-07-11 |
53 |
. 6-501.114 maintaining premises, unnecessary items and litterobserved extra equipment and personal items stored in back room. improvements made since last inspection. |
| 2013-07-11 |
45 |
•4-501.11 good repair and proper adjustment-equipmentkeep equipment in good repair. observed 1 split gasket on reach in refrigeration unit in back room. observed 1 cutting board in good repair that operator removed from use but stored as clean. observed |
| 2013-07-11 |
39 |
3-304.14 wiping cloths, use limitationstore wet wiping clothes in sanitizer in-between uses. observed a bucket of soapy water being used to store wiping clothes in kitchen and a wet wiping cloth sitting on prep table. |
| 2013-07-11 |
23 |
. 3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogensgeneral comment: provide a proper consumer advisory for any raw or undercooked animal food. observed hamburger on menu that operator stated |
| 2013-07-11 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingpotentially hazardous food shall cold held at 45 degrees f or below. observed fish and pork chips overstacked in flip top unit above 45 degr |
| 2013-07-11 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequencyclean ice machine at a fequency required by manufacturers recommendations or enough to prevent accumulation of soil. observed debris in back of ice machine. cdi.4-501.114 manual and mechanica |
| 2013-04-05 |
6 |
general comment: use proper procedures when washing hands. observed an employee turn faucet off with their bare hands after washing hands. cdi by instruction. |
| 2013-04-05 |
8 |
provide each hands sink with disposable towels or other hand drying device. observed handwash sink behind the counter without a means to dry hands. cdi; employee placed disposable towels near sink. |
| 2013-04-05 |
13 |
general comment: keep unwashed produce separated from other ready to eat foods. observed unwashed potatoes stored over milk and ready to eat yams. cdi; operator relocated potatoes for proper storage. |
| 2013-04-05 |
19 |
potentially hazardous food being hot held shall be at least 135 degrees f. observed mashed potatoes between 61 and 72 degrees f. cdi; operator reheated potatoes to 182 degrees f. |
| 2013-04-05 |
21 |
general comment: date mark potentially hazardous food that is ready to eat and held in the establishment for over 24 hours. observed 2 containers of pasta and open container of milk not date marked in walk in cooler. observed ham not date marked in reach |
| 2013-04-05 |
53 |
(a) items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used; and (b)litter. observed excess storage in back room of facility and in employee restroom. |
| 2013-04-05 |
45 |
keep equipment in good repair. observed broken flip top prep unit currently undergoing repair. observed 2 lights out under hood system. observed a cracked lid on dry good container near prep sink. observed 2 cracked plastic containers. observed a bro |
| 2013-04-05 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed reach in freezer accumulating food debris and soil. observed lower shelf at dishwashing area with grease buildup and other |
| 2013-04-05 |
26 |
general comment: 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. observed several buckets of sani |
| 2013-01-09 |
31 |
observed chili in large stock pot and other items cooling in walk in cooler in plastic bins with sealed lids. also observed pork chops pulled from the grill and tight wrapped in saran wrap. ensure that all cooling foods are left uncovered in the walk in c |
| 2013-01-09 |
45 |
general comment- observed split gaskets on 3 door reach in cooler. |
| 2013-01-09 |
20 |
maintain proper cold holding temperatures. observed chili in a large stock pot and turkey gravy in walk in cooler above 45f degrees over night. both were voluntairly discarded. |
| 2013-01-09 |
46 |
general comment- chlorine test strips needed for dish machine sanitizer. |
| 2013-01-09 |
14 |
observed undercounter dish machine not dispensing sanitizer. ensure that all food contact surfaces are properly washed; rinsed; and sanitized. corrected by holding down prime botton to rid line of air bubbles. |