| Violation Date |
Code |
Description |
| 2018-12-27 |
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. - observed patches of low grout throughout the kitchen. |
| 2018-12-27 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed a split gasket on the tall reach in freezer in the back, the reach in freezer on the cook line and both doors on the prep unit on the cook line; replace gaskets.points were not escala |
| 2018-12-27 |
42 |
repeat violations 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers, bowls and tubs stacked wet. |
| 2018-12-27 |
31 |
general comment 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 chicken tacos cooling while covered in the walk in coole |
| 2018-12-27 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p- observed an employee cooking raw chicken and taking them off the grill at 153f. cdi - explained that a minimum final cook tempe |
| 2018-12-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - observed an employee drink stored on a cutting board on the cook line and another drink stored on the dry storage shelf on the cook line. cdi - drinks were removed. |
| 2018-07-23 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers and tubs stacked wet. |
| 2018-07-23 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed split gaskets on the right door of the small freezer on the cook line, the left door of the reach in freezer by the hot box, the right door of the reach in freezer in the back and the |
| 2018-07-23 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed 2 bottles of cleaners stored with plantains. cdi -bottles were removed and placed with the chemicals. |
| 2018-07-23 |
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 cleaning needed on the walk in cooler shelves. |
| 2018-05-14 |
53 |
general comment 6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. - observed frp missing on the wall on the right exposing unsealed wood in the mop closet in the hallway. repair wall |
| 2018-05-14 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on both doors of the prep unit on the cook line, the walk in cooler and the right door of the 2 door reach in freezer in the back. replace gaskets.observed shelves starti |
| 2018-05-14 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. - observed the handle of a knife stored in the cole slaw in the prep unit on the |
| 2018-05-14 |
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 chicken and a container of cole slaw stored on the floor in the walk in cooler. cdi - items were placed on the walk i |
| 2018-05-14 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed a bottle of green cleaner unlabeled. observed sanitizer stored in a bucket that was labeled detergent. cdi - all items were labeled correctly. |
| 2018-03-02 |
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 floor of walk-in cooler.cdi - storing 6 inches above floor. |
| 2018-03-02 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.observed unlabeled dry food containers. |
| 2018-03-02 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pobserved rice and chicken stored in warming cabinet <135f. cdi by reheat to 165f. recommended use of metal pans in place of plastic pans.observ |
| 2017-12-06 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pfobserved raw chicken stored in same pan with raw beef.cdi by storing seperately with chicken below beef. |
| 2017-12-06 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed uncovered employee beverage stored on prep cooler on cook line.cdi by discard. |
| 2017-12-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved rice and beans stored in warming cabinet < 135f. cdi by voluntary discard by pic. |
| 2017-12-06 |
33 |
3-501.13 use approved thawing methods.observed beef thawing on cart off of temperature control.cdi moved to walk-in cooler. |
| 2017-12-06 |
49 |
5-205.15 maintain a plumbing system in good repair.observed water leak at handsink in cook line area. |
| 2017-09-07 |
49 |
5-205.15 maintain a plumbing system in good repair. observed slow drain of water in cook line handsink. repair. |
| 2017-09-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on prep tables. |
| 2017-09-07 |
37 |
3-305.11 food storage-preventing contamination from the premises - observed open bags of dry food on storage rack. cdi moved to sealed containers. |
| 2017-09-07 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed spray bottle of degreaser stored on drainboard of in-use 3 compartment sink. cdi by moving to chemical storage. |
| 2017-09-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dried food debris on utensils stored as clean on the drying rack. cdi by wash, rinse, and sanitize.4-601.11 (a) equipment, food-contact surfaces, nonf |
| 2017-06-29 |
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 just cut lettuce cooling in flip top unit across from grill. ehs educated |
| 2017-06-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a small stack of plastic containers stacked while wet. repeat4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches |
| 2017-06-29 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed sticky pad with roaches in dry storage area. did not observe any live roaches. pic provided ehs with a copy of invoice from pest extermination from 5/9/17. ehs advised upping |
| 2017-06-29 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets on the 2 door under counter reach in cooler on the cookline. 4-502.11(a) maintain utensils in good repair. observed cracked plastic food containers. replace as needed. repeat. |
| 2017-03-22 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf pic was unable to identify the e |
| 2017-03-22 |
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 2-301.14 wash hands after activities that contaminate them.-p observed |
| 2017-03-22 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p 3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed an employee scooping out raw chicken with gloved hands and with the same gloves touch |
| 2017-03-22 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p properly wash, rinse and sanitize prior to use. observed a spatula washed at the 3 comp sink to return to the cook line without sa |
| 2017-03-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried chicken stored below 135f (see temp observations chart). cdi by reheating to above 200f. |
| 2017-03-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced cheese overstacked in the prep cooler above 45f and shredded cheese not properly cooled stored on the unit to serve above 45f also (see temp observations chart). cdi- by |
| 2017-03-22 |
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 milk opened with the intent to stored for up to 2-3 days with out a date label. observed a pan of shredded cabbage stored in the wa |
| 2017-03-22 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed glass cleaner stored with paper towels and other cleaner stored with single service items. cdi by removing. |
| 2017-03-22 |
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 on cook line wearing a bracelet. |
| 2017-03-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. minor cleaning needed on shelving on the cookline. |
| 2017-03-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a small stack of plastic containers stacked while wet. |
| 2017-03-22 |
43 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed a box of napkins stored on the floor behind the front register. |
| 2017-03-22 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets on the 2 door under counter reach in cooler on the cookline. 4-502.11(a) maintain utensils in good repair. observed cracked plastic food containers. replace as needed. 4-101.11 food contact |
| 2017-03-22 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed spatulas being washed in wash solution at 104f. cdi by instructing to wash in the dishmachine. |
| 2017-03-22 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered waste bin in femal restroom. |
| 2017-03-22 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed the dumpster lids open and plug missing. 5-501.115 discard items and litter st |
| 2017-03-22 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed an employee coat and purse stored with dry food products. |
| 2017-03-22 |
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. provide scoops with handles for dispensing food products. observed gloved hands |
| 2016-11-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet tight stacked pans on the drying rack. |
| 2016-11-28 |
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 cooked pork in walk-in cooler without date mark. cdi by date mark.3-501.18 discard the food requiring date labels once time/tempera |
| 2016-11-28 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed 2 handwash sinks without hand towels. cdi by adding hand towels. repeat violation |
| 2016-11-28 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. no cerified pic present. certified pic arrived at end of inspection. |
| 2016-09-12 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf - pic with certification was not present during the inspection. |
| 2016-09-12 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf 2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure.-p 2-201.11(e) ensure food employe |
| 2016-09-12 |
6 |
2-301.15 only wash hands in handwashing sink.-pf - observed an employee rinse hands in the 3 comp sink 3 times. cdi - explained to the employee that handwashing can only be done in the handsink. |
| 2016-09-12 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - observed no paper towels at the handsink on the cook line. |
| 2016-09-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet under the prep table by the 3 comp sink. |
| 2016-09-12 |
54 |
general comment 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed an employee's food stored above facility food in the reach in cooler by the hot hold box. cdi - food was moved to the |
| 2016-09-12 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on the older prep unit on the cook line. replace gasket. observed shelves in the walk in cooler starting to rust. resurface/replace shelves. do not spray paint. |
| 2016-04-13 |
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 wall tile at old take out window missing, needing replacing. observed a couple |
| 2016-04-13 |
49 |
5-205.15 maintain a plumbing system in good repair. handsink on cook line has a diconnected pipe with water running into a bucket. needs repair asap. |
| 2016-04-13 |
45 |
4-501.11 maintain equipment in good repair. observed racks in older prep cooler on cook line that are peeling and showing rust, need replacing. |
| 2016-04-13 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed cook wearing a bracelet. |
| 2016-04-13 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air mustflow around product to remove the heat. -pf observed deep tub of corn atol that was not properly cooled. cdi- reviewedproper cooli |
| 2016-04-13 |
21 |
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 cole slaw date marked for 8 days ago and salsa that pic said was mis-dated, with a date over two w |
| 2016-04-13 |
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. -pobserved corn atol, a cooked milk and corn drink, improperly cooled in a deep tub in walk in cooler at 53 degrees that hadbeen cooling |
| 2016-04-13 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine sanitizing at 0 ppm, chlorine sanitizer had run out. cdi- sanitizer container changed out, dishes re-washed and sanitized. |
| 2016-01-26 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a spray bottle of degreaser that was un-labeled. cdi- bottle labeled. |
| 2016-01-26 |
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 corn atol, a cooked milk and corn drink, improperly cooled in a deep and covered pan in fridge at 47 degrees that had been c |
| 2016-01-26 |
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 deep and covered pan of corn atol that was not properly cooled. cdi- revie |
| 2016-01-26 |
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 a couple containers of chicken breading flour not labeled. |
| 2015-08-17 |
45 |
5 4-501.11 maintain equipment in good repair. observed rusty storage racks in prep coolers, racks next to cook linehandwash sink, and racks above 3 comp sink that are peeling and rusty. racks need replacing or re-coating. |
| 2015-08-17 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed cole slaw improperly cooling in make table. cdi- reviewed proper cooling m |
| 2015-08-17 |
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 cole slaw made approx. 4 hrs earlier at 53 degrees, had been placed on make table to cool after prepping. make table |
| 2015-08-17 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p chlorine sanitizer should be maintained at 50-200 ppm. observed dish machine not sanitizing, reading 0 ppm on test strip. cdi- dish machine corrected on site to sanitize properly. observed all san |
| 2015-08-17 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. present pic is not food safe certified. |
| 2015-03-16 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. certified pic was not present till end of inspection. |
| 2015-03-16 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed un-labeled spray bottle of filter cleaner in chemical storage area. cdi- bottle lableled. |
| 2015-03-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed tub of chips stored on floor of kitchen. cdi- food stored of the floor. |
| 2015-03-16 |
45 |
5 4-501.11 maintain equipment in good repair. observed rusty storage rack in prep coolers and storage rack next to cook line handwash sink, peeling and rusty. racks need replacing or re-coating. |
| 2015-03-16 |
46 |
4-501.15 maintain ware washing machine to properly work. observed dish machine not working, facility is using 3 comp sink for dishes. facility serves 50+ seats with multi wash dishes, and is required to have a working dishmachine. will follow up in 10 day |
| 2015-03-16 |
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. floor tile at entrance to walk in cooler is loose, needs fastening to floor. |
| 2015-03-16 |
54 |
4-202.18 ventilation hood systems, filters - c maintain hood filters. observed missing hood filters above stove. need replacing |
| 2014-11-18 |
1 |
2-103.11 (a)-(l)person-in-charge-duties - pf pic knowingly placed tcs foods, baked and fried chicken, and rice and beans in a non working hot holding cabinet and hot held the foods over 3 hrs btw. 85-126 degrees. it is the pic's responsibility to ensure |
| 2014-11-18 |
8 |
6-301.14 post a handwash sign at each handsink. no handwash sign at bar and cook line handsinks. |
| 2014-11-18 |
9 |
3-201.11 use food from approved sources only.-p observed no invoices for blue crab in reach in freezer. cdi- mgr. got a digital copy of receipt from grocery store for crab. be sure to keep invoices and/or receipts for all foods. |
| 2014-11-18 |
14 |
4-601.11 (a) food contact surfaces must be clean to sight and touch. observed several dishes stored as clean with food stuck tothem. observed meat slicer with food build up stuck on the underside of the blade guard. need to pre-wash dishes better and insp |
| 2014-11-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p tcs foods, fried and baked chicken and beans and rice stored in non working hot hold unit for approx. 3 hrs at 85-126 degrees. cdi- foods reheated to 165 in oven and hot held in oven at |
| 2014-11-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed bad mold build up on walk in cooler ceiling and ceiling light, observed build up needing cleaning from racks in walk in cooler. |
| 2014-11-18 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed missing wall tile next to refrigerator and missing frp from sides of counters |
| 2014-11-18 |
54 |
4-202.18 ventilation hood systems, filters - c maintain hood filters. observed missing hood filters above stove. need replacing. |
| 2014-11-18 |
45 |
4-501.11 maintain equipment in good repair. observed rusty storage rack in walk in cooler and peeling racks in prep coolers on cook line and peeling dry storage rack on cook line. racks need replacing or re-coating. |
| 2014-07-24 |
53 |
6-201.11 ceilings must be made of cleanable material. observed two ceiling tiles directly above chicken prep table that are acoustic, not easily cleanable, need replacing.6-501.113 & 6-501.1114 maintain facility free of un-necessary equipment, properly st |
| 2014-07-24 |
45 |
4-502.11 (a) and (c) maintain utensils in good repair or dispose of them. observed damaged ice scoop in use, ice scoop disposed of. |
| 2014-07-24 |
21 |
3-501.18 maintain 7 day shelf life on all date mark required foods. observed container of tacos dated for 10 days ago. cdi- tacos disposed of. |
| 2014-07-24 |
20 |
3-501.16 (a)(2) and (b) observed containers of raw chicken and raw beef in prep cooler at 56-60 degrees, all other foods in cooler were 45 or below. cooler reading 40 degrees. pic said cooler may have been left open overnight. cdi- out of temp meat dispos |
| 2014-07-24 |
14 |
4-601.11 (a) food contact surfaces must be clean to sight and touch. observed several dishes stored as clean with food stuck to them. need to pre-wash dishes better and inspect dishes for cleanliness. cdi- all dirty dishes re-washed. |
| 2014-07-24 |
8 |
6-301.14 all handwash sinks need handwash signs, no sign at bar hand sink. |
| 2014-07-24 |
1 |
2-102.12 certified food protection mgr. must be available at all times of operation. present pic not food safe certified. |
| 2014-03-28 |
8 |
6-301.14 all handwash sinks need handwash signs. main handwash sink in kitchen has no sign. |
| 2014-03-28 |
4 |
2-401.11 employee drinks need to be stored covered and below food or food contact surfaces. observed open employee drink stored in kitchen, and covered employee drink stored on dish rack next to clean dishes. cdi- drinks removed. |
| 2014-03-28 |
13 |
3-302.11 protect food during storage. observed a number of foods stored un-covered in walk in cooler. cdi- foods covered. |
| 2014-03-28 |
2 |
2-103.11 (m) facility must have employee health policy. observed employee health policy available but new food employee was un-aware of the policy. have all employees read and sign the health policy. cdi- reviewed health policy with employee who will sign |
| 2014-03-28 |
31 |
3-501.15 use approved cooling methods to quickly cool foods from 135 to 70 in first 2 hrs and 70-45 in 4 more hrs. observed deep bucket of sauce cooling in ice bath at 150 degrees, bucket too deep and ice not high enough to help cool the sauce properly. u |
| 2014-03-28 |
14 |
4-501.114 maintain chlorine sanitizer at 50-200 ppm to be effective. observed dish machine sanitizer at 0 ppm, sanitizer had run out. observed bucket of sanitizer reading 0 ppm. cdi- sanitizer at dish machine and in bucket changed out with proper strength |
| 2013-12-06 |
53 |
observed ceiling tiles removed from cook line area due to leak. have leak repaired and replace ceiling tiles. |
| 2013-12-06 |
47 |
keep non food contact sufraces clean. observed mold and build up needing cleaning from walk in cooler racks. |
| 2013-12-06 |
45 |
maintain equipment in good repair. observed torn gasket on main prep cooler needing replacing. observed peeling and rusty racks in prep coolers and in walk in cooler needing re-coating or replacing. |
| 2013-12-06 |
17 |
reheat foods to 165 within 2 hrs for hot holding. observed recently reheated beans hot holding in hot hold cabinet at 118. appears beans had not been reheated to 165. cdi- beans reheated to 165 and properly hot held. |
| 2013-12-06 |
13 |
protect food during storage. observed uncovered pans of chicken in walk in cooler. cdi- chicken covered. observed container with drilled holes in lid covering tortilla chips. cdi- solid lid replaced on chip container. |
| 2013-12-06 |
8 |
supply all handwash sinks with handwash signs. a few sinks had no signs. cdi- gave pic some signs to post at sinks. |
| 2013-08-09 |
2 |
more training needed of employees on employee health policy, employees did not know specifice symptoms or illnesses they must report. cdi- pic will train workers on health policy. |
| 2013-08-09 |
8 |
need handwash signs at every handwash sink. no handwash sign on bar handsink. |
| 2013-08-09 |
13 |
need to separate foods by final cook temperature to prevent contamination. observed raw chicken stored in same tub to thaw on top of raw beef. cdi- raw beef was sealed in an intact water proof packaging so the outside of raw beef package was cleaned and t |
| 2013-08-09 |
18 |
cool foods from 135 to 70 in two hrs and 70-45 in 4 more hrs. observed beans improperly cooled in a deep 5 gal bucket with a lid at 47 degrees since cooked yesterday. cdi- beans voluntarily disposed of by pic. will return within 10 days to check cooling |
| 2013-08-09 |
20 |
cold hold foods at 45 or below. observed main prep cooler not working properly, reading 65 degrees, all tcs foods inside were 62 degrees. cdi- pic voluntarily disposed of all tcs foods including raw chicken, raw beef, sliced tomatoes, sliced lettuce, and |
| 2013-08-09 |
31 |
use approved cooling methods to properly cool foods. observed beans improperly cooled in deep bucket with tight lid. use shallow pans, ice baths, quick chilling equipment, stir often, or other effective cooling methods. |
| 2013-08-09 |
26 |
label all chemicals. observed sanitizer stored in green bucket labeled soap water. observed several chemical spray bottles not properly labeled. cdi- sanitizer and chemicals properly labeled. |
| 2013-08-09 |
39 |
observed cooks wearing dirty and wet wiping cloths on their aprons. store wet wiping cloths in sanitizer, once soiled, switch out cook's towels for clean dry towels. |
| 2013-08-09 |
45 |
maintain equipment in good repair, observed a few peeling racks in a few coolers. equipment and utensils need to be nsf or ansi equivalent. observed non-approved blenders at bar area. |
| 2013-08-09 |
21 |
date mark all required tcs/rte foods per nc food code and maintain 7 day shelf life for all required tcs/rte foods. obsereved a number of foods incorrectly dated or not dated that had been refrigerated more than 24 hrs. observed foods being kept longer t |
| 2013-04-15 |
20 |
cold hold foods at 45 or below. observed sliced tomato and sliced cheese stored above chill line of prep table at 50-53 degrees. cdi- items placed down in cooler to chill to 45. |
| 2013-04-15 |
8 |
all handwash sinks need handwash signs. obs. kitchen and bar handwash sinks with no signs |
| 2013-04-15 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. observed meat slicer and chicken flouring equipment that were not used today that had food and flour stuck to the blades. cdi- items re-washed and sanitized. observed a number |
| 2013-04-15 |
21 |
date mark all rte/tcs foods per nc food code. observed gallon milk not being date marked. cdi- corrected by instruction. |
| 2013-04-15 |
45 |
maintain equipment in good repair. gaskets are torn on main prep cooler doors. cambro hodling dry goods is broken and repaired with tape. need to replace. |
| 2013-04-15 |
26 |
properly label all chemicals. observed a couple mis-labeled spray bottles of chemicals. cdi- chemicals labeled. |
| 2013-04-15 |
31 |
tcs foods made from room temperature ingredients need to be cooled from room temp. to 45 degrees or less in 4 hrs by using approved cooling methods. observed deep bucket of salsa cooling in refrigerator at 73 degrees 30 minutes after preparing. food too d |
| 2013-04-15 |
21 |
date mark all required foods and ensure they are only kept refrigerated for mandatory 7 days and then being disposed of properly. observed pan of beans; cole slaw; and fish soup in walk in cooler being kept past required 7 day shelf life. cdi- pic dispose |
| 2013-01-04 |
2 |
no employee health policy available. gave pic employee health policy to review with employees. |
| 2013-01-04 |
45 |
observed non-easily cleanable plastic bread rack stored in ice machine in contact with ice. ice is a food and can only contact easily cleanable surfaces. need to remove bread rack. |
| 2013-01-04 |
31 |
beans cooling on stove not using any approved cooling methods. use approved cooling methods to speed up cooling process. |
| 2013-01-04 |
26 |
observed a couple mis-labeled or non-labeled spray bottles of misc. chemicals. properly label all chemicals. cdi- bottles disposed of. |
| 2013-01-04 |
21 |
observed a number of tcs/rte foods that are required to be date labeled per nc food code that were not being date labeled. date label are required foods per nc food code. pic properly date labeled foods. |
| 2013-01-04 |
21 |
observed soup and a beef stew in walk in cooler that were past there date labeled shelf life of 7 days. rte/tcs foods must be disposed of after 7 days per nc food code requirements. cdi- foods disposed of. |
| 2013-01-04 |
18 |
observed beans at 115 degrees on the stove that had been turned off and cooling for approx. 3.5 hrs. cool foods from 135 to 70 in 2 hrs and 70 to 45 in 4 more hrs. cdi- reviewed proper cooling procedure with pic; beans disposed of. |
| 2013-01-04 |
13 |
observed many instances of foods not being stored properly by final cook temperature in prep cooler and in walk in cooler. reviewed proper food storage with pic and gave pic a food storage handout. cdi- all improperly stored foods were properly stored by |
| 2013-01-04 |
7 |
observed employee cutting and handling tomatoes with bare hands. employee corrected; washed hands and put on gloves. |
| 2013-01-04 |
4 |
observed employee store open drink above clean dishes on dish shelf. properly cover and store all employee drinks below food or food contact surfaces to prevent contamination. cdi- drink removed. |
| 2013-01-04 |
1 |
pic needs to be food safe certified by 1/1/14. |