| Violation Date |
Code |
Description |
| 2019-01-10 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed no chlorine test strips available. cdi- gave pic some test strips to use until strips can be ordered. |
| 2019-01-10 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed individually portioned containers of macaroni and collard greens in display warmer at 110 degrees placed in warmer approx. 1 hr earlier that had not |
| 2019-01-10 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed meat slicer in use with tomato seeds stuck to blade and blade guard, acc. to pic tomatoes sliced last night. in use food contact surfaces need to |
| 2018-10-10 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed no chlorine test strips available. cdi- gave pic some test strips to use until stips can be ordered.general comment: boh walls have been painted and leaking 3 comp |
| 2018-10-10 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a few flies in kitchen, maintain pest control to prevent flies. |
| 2018-10-10 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no air thermometer in 3 doors fridge unit nor main prep cooler. cdi- thermometers provided. |
| 2018-10-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce in main prep cooler at 53 degrees. air temp inside cooler was 60 degrees. no other tcs foods observed in prep cooler. pic said lettuce just placed in cooler 10 min. earl |
| 2018-10-10 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed two containers of cooked veggie medley in display hot box at 110 degrees and container of macaroni at 130 degrees. apppears foods were placed in hot |
| 2018-06-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee open can drink stored in make table. cdi- drink removed. |
| 2018-06-12 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken stored above raw hamburger in 3 door fridge unit. cdi- food arranged by final cook temperature. |
| 2018-06-12 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. no thermometer observed in 3 door fridge, outside thermometer is broken. cdi- pic placed air thermometer in fridge. |
| 2018-06-12 |
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 3 comp sink needing caulking at wall. observed wall above and around 3 comp si |
| 2018-06-12 |
49 |
5-205.15 maintain a plumbing system in good repair. observed 3 comp sink with leaking pipes under sanitizer compartment. needs repair asap. |
| 2018-01-10 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed several split gaskets on the double sided reach in cooler, the reach in by the soda boxes and the prep unit. replace gaskets.observed rusty shelves in the reach in cooler by the soda |
| 2018-01-10 |
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 a pair of tongs laying down in a container of rolls. |
| 2018-01-10 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf - pic with certification was not present during the inspection.2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - employee here during the inspection wa |
| 2017-07-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed three plastic containers stored as clean stacked wet. cdi- containers was repositioned to properly dry. -0.5pt- |
| 2017-07-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed food debris in gaskets in reach in freezer near can wash. repeat. improvement from previous inspection. -0.5pt- |
| 2017-07-31 |
45 |
.4-501.11 maintain equipment in good repair. - observed split gaskets on reach in cooler. repeat. chef stated that the new gaskets had been ordered but not yet arrived. -2pt- |
| 2017-07-31 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed container of rice that was stated to be for personal use stored with food for facility. -0.5pt- |
| 2017-07-31 |
49 |
5-205.15 maintain a plumbing system in good repair. - observed sealed sink at three compartment sink, leaking at seal. needs to be resealed. -1pt- |
| 2017-06-07 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p: found raw chicken stored over raw fish and burgers in refrigerator. cdi-foods re-arranged to proper storage order. repeat violation.3-302.11(a) separate raw animal foods from ready-to-eat f |
| 2017-06-07 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. person in charge upon entry was not certified as a food protection manager. certified person arrived while inspection in progress. |
| 2017-06-07 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf: only handsink had towel dispenser jammed on arrival. cdi- towel dispenser repaired and towels provided while on site.. |
| 2017-06-07 |
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: found cooked greens and mac and cheese not date marked from two days previous. allowed to date mark. verification within 10 days of date ma |
| 2017-06-07 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed front door propped open upon arrival.6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in facility. |
| 2017-06-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found raw chicken 52 f, philly steak 53 f, sliced cheese 54 f in flip top next to fryers. all moved to freezer and were rapidly cooled. |
| 2017-06-07 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed table-top george foreman grill used for holding tcs food. repeat. instructed to remove at last inspection.4-501.11 maintai |
| 2017-06-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. significant food debris in door gaskets of reach-in coolers. |
| 2017-06-07 |
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 wall greasy splatter on walls in hood area. obse |
| 2017-06-07 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. fries scoop laying down in tub of fries. observed cutting board stroed behind 3- |
| 2017-01-30 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf - observed raw chicken above raw fish and raw burgers in the reach in cooler. cdi - items were rearranged correctly.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - obser |
| 2017-01-30 |
54 |
general comment 6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - observed unshielded lights in the front area by the drink machine and display cooler. observed un |
| 2017-01-30 |
47 |
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 equipment throughout and on gaskets. |
| 2017-01-30 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on 2 reach in coolers and a prep unit. replace gaskets.observed shelves starting to rust in the reach in cooler beside the microwave.4-205.10 ensure equipment other than |
| 2017-01-30 |
20 |
repeat violation 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed raw chicken, gyro meat and potato salad above 45f. cdi - items were placed in the cooler to rapidly cool. |
| 2016-10-03 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored on shelf above prep table. cdi beverage relocated to approved location. |
| 2016-10-03 |
14 |
4-602.12 (b) the cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. observed microwave soiled. cdi employee cleaned microwave. |
| 2016-10-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed philly meat in flip top cooler above 45f. cdi philly meat was placed in reach-in freezer to rapidly cool. |
| 2016-10-03 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed hot water not procided at handsink in kitchen. cdi plumber contacted. |
| 2016-10-03 |
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 philly meat cooling in flip top cooler. cdi philly meat placed in reach- |
| 2016-10-03 |
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 potato salad at 44f labeled 9/24/16. observed slaw at 44f labeled 9/26/16. cdi potato salad |
| 2016-04-26 |
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 slaw and potato salad not date marked. cdi items labeled. |
| 2016-04-26 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed lighting above flip top cooler not shatter resistant. repeat violation. |
| 2016-04-26 |
53 |
6-501.114 discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed nonfunctional ice machine, frier and ice cream freezer.6-501.11 floors, walls, and ceilings including the attachments such as soap |
| 2016-04-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces throughout facility collecting food and grease residue. |
| 2016-04-26 |
45 |
4-501.11 maintain equipment in good repair. observed flip top cooler and double sided cooler not maintaining product below 45f. observed split gaskets on equipment throughout facility. observed tape on cooler doors. observed shelf under breading stati |
| 2016-04-26 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometer provided in double sided cooler. |
| 2016-04-26 |
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 roach and ant killer labeled for residental use only. cdi pesticide voluntarily discarded. |
| 2016-04-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in flip top cooler, double-sided cooler and display reach-in cooler above 45f. see temperature chart for temperature observations. cdi all items voluntarily discarded. |
| 2016-04-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dried food debris on slicer.4-602.12 (b) the cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufac |
| 2016-04-26 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels provided at handsink in men's or women's restroom. cdi papertowels added. |
| 2016-04-26 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored on cuttingboard of flip top cooler. cdi beverage discarded. |
| 2016-01-21 |
9 |
3-201.11 use food from approved sources only.-p observed no invoices for bean pies or sweet potatoes pies. verification required. |
| 2016-01-21 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed spinach and mac n cheese reheating from frozen state under heat lamps. see temperature chart for temperature observations. cdi items were voluntar |
| 2016-01-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed mac n cheese and spinach hot holding less than 135f. see temperature chart for temperature observations. cdi items were voluntarily discarded. |
| 2016-01-21 |
33 |
3-501.13 use approved thawing methods. observed fries at room temperature. fries were placed in reach-in cooler until ready to be fried. |
| 2016-01-21 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed philly steak cooling on prep table. philly was 74f. employee stated ite |
| 2016-01-21 |
49 |
5-205.15 maintain a plumbing system in good repair. observed plumbing under 3 compartment sink leaking. |
| 2016-01-21 |
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 wall with heavy grease residue beside frier. |
| 2016-01-21 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed lights not shatter resistant behind prep cooler/chest freezer. |
| 2016-01-21 |
45 |
4-501.11 maintain equipment in good repair. observed several split gaskets. repeat violation. observed tape on cooler doors. observed shelves lined with aluminum foil. |
| 2015-10-07 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin probe thermometer. verification required. |
| 2015-10-07 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed two employees handling various food raw and cooked food items in reach-in cooler and don gloves without washing hands prior. cdi employees were instructed on when to properly |
| 2015-10-07 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no accessible papertowels at only handsink in kitchen. cdi papertowels were added. |
| 2015-10-07 |
13 |
3-306.13 (a) consumer self-service operations - p. observed customers self-serving ice from ice box. cdi ice box was padlocked to prevent customers from entering. |
| 2015-10-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several containers stored as clean with grease and food residue. cdi items were taken to dish area to be washed, rinsed and sanitized. 4-602.11 clea |
| 2015-10-07 |
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 lettuce, slaw, mac n cheese and potato salad not date marked. cdi pic dated items. |
| 2015-10-07 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf observed philly steak cooling in flip top cooler. cdi philly steak was moved to large reach-in cooler to rapidly cool. philly steak w |
| 2015-10-07 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. observed sticker residue on several containers. 4-202.11 food contact s |
| 2015-10-07 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. facility could not provide test strips. verification required. |
| 2015-10-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on nonfood contacts surfaces throughout facility; shelves, gaskets, exterior of equipment, pipes, etc. facility in need of deep cleaning. r |
| 2015-10-07 |
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 several boxes stored on ground outside dumpster.5-501.116 cleaning receptacles - c. observed grease buildup on t |
| 2015-10-07 |
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 behind 3 comp sink in disrepair. observed wall coving near friers in di |
| 2015-10-07 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered employee beverage stored on clean dish side of 3 compartment sink. cdi beverage was discarded. |
| 2015-10-07 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed no certified food protection manager on site during inspection. pic arrived at end of inspection. |
| 2015-05-19 |
26 |
observed anti-itch spray stored on a container of dry goods and togo items today- moved to chemical storage to correct. |
| 2015-05-19 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved mac and cheese that is made, frozen, and then thawed for use within the day. the bulk(as long as it is the same batch) must be date |
| 2015-05-19 |
34 |
4-502.11(b) provide accurately calibrated thermometers. -pf observed a thermometer reading 19f in ice water today- recalibrated today to 32f. |
| 2015-05-19 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. observed build up on the tea nozzle today- sent to be rewashed today.4-702.11 before use after cleaning - p dishes must be rinsed and then sanitized after cleaning- observed dis |
| 2015-05-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved tartar sauce that has egg in it, stored at >45f today. discarded and bulk used to refill containers and store in cold well. |
| 2015-05-19 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed multiple gnats in the facility today.6-202.13 insect control devices, design and installation - c observed a fly strip stored above the prep table today- moved to correct. |
| 2015-05-19 |
35 |
keep sauce bottle labled- observed hot sauce and oil stored in a bottle with no label today. |
| 2015-05-19 |
45 |
4-501.11 maintain equipment in good repair.observed a hard to clean handle on the fry basket today.4-202.16 nonfood-contact surfaces - observed wire above fryer, tin foil around piping, and cardboard on shelving today that is hard to clean. |
| 2015-05-19 |
47 |
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 the pressure cooker, exterior of fryer, exterior of chest cooler, storage rack above prep table, and wire above the fryer. |
| 2015-05-19 |
51 |
5-501.17 provide a covered waste bin in female restrooms.observed an open trash can in the women's restroomt today. |
| 2015-05-19 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed an open grease trap lid today- keep closed to reduce water entering this area and to reduce pest attraction.5-501.115 discard items and litter stored i |
| 2015-05-19 |
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.clean floor behind fryer and near walls-observed build up |
| 2015-05-19 |
39 |
observed a wiping clothe stored on the chest freezer today. keep wiping clothes, when they are not being used, stored in sanitizer. |
| 2015-01-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved slaw stored at >45f today. slaw unit covered today so it can chill down. do not double stack containers of slaw or potato salad- only one level will be able to keep product co |
| 2015-01-02 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.|observed no certified food protection manager onsite todya. |
| 2015-01-02 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved no papertowels supplied at the kitchen handsink today- resupplied during inspection. |
| 2015-01-02 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw eggs and raw chicken stored over tomatoes and ranch in the 2 door ri cooler.moved today to correct.3-302.11(a) protect food in storage using covered containers, intact wrappings |
| 2015-01-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved mold on the drink nozzles today and build up inside of the ice machine. drink nozzles must be washed, rinsed, and sanitized daily.vr in 10 days. |
| 2015-01-02 |
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 open american cheese and open gyro meet not date marked today. back dated by employee today to correct. |
| 2015-01-02 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a bottle of bleach not labeled today- dumped out by pic. |
| 2015-01-02 |
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 fresh cut tomatoes stored on top of the make table to cool. moved to the |
| 2015-01-02 |
33 |
3-501.13 use approved thawing methods, such as, thawing in the refrigerator, in the microwave, during the cooking process, or under continuously running/draining cold water(must be in a clean and sanitized sink).observed frozen fish thawing on the counter |
| 2015-01-02 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pfobserved no thermometer onsite today- vr in 10 days. |
| 2015-01-02 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed multiple gnats near the dish area today. clean drains more frequently and close cracks and crevices where they can breed. contact pest managment comany for assistance with th |
| 2015-01-02 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -pobserved the ice machine in the customer dining area today without a lock and no one was watching the machine to make sure it was not messed with by a customer. locked |
| 2015-01-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed a wet wiping clothe on the counter today- store these in a bucket of sanitizer between uses. be sure to maintain the concentration of sanitizer in these buckets by changing frequen |
| 2015-01-02 |
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 grease build up on the air dry rack above the 3 compartment sink today. |
| 2015-01-02 |
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.repair wall/baseboard at the 3 comp. sink so that it is smooth and easily cleanable.keep |
| 2014-07-01 |
2 |
observed pic who did not know the big five foodborne illnesses today and could not find a list to reference. ehs found list and provided- discussed with all staff to correct.2-103.11 (m) |
| 2014-07-01 |
6 |
observed employee use bare hands to turn off water. use papertowel to turn off water, after washing hands, to avoid recontamination. employee rewashed today.2-301.12 ]\observed employee wash hands in the 3 comp. sink. wash hands only in the designated |
| 2014-07-01 |
13 |
keep food covered when in storage. observed foods in freezer uncovered today- all covered by pic to correct.3-304.11 observed raw chicken being sprayed off in the soiled 3 comp. sink today. do not wash food in this sink unless it has been completly clear |
| 2014-07-01 |
14 |
observed build up inside of ice machine and on drink nozzle today- washed and sanitized during inspection to correct. food contact surfaces must be clean to sight and touch.4-601.11 (a) observed employee washing dishes and setting them down to airdry w |
| 2014-07-01 |
20 |
observed tcs items stored at >45f today in the display cooler- lid placed on unit so items could chill down today. hold tcs items at 45-41f or less.3-501.16 |
| 2014-07-01 |
47 |
clean hot water heater area and floors near fryers.4-602.13 |
| 2014-07-01 |
36 |
observed.an unapproved fly strip hanging over food prep area today- pic discarded during inspection to correct. only use approved fly control methods, ie. fly light, fly fans, pest managment co. etc.6-202.13 |
| 2014-07-01 |
38 |
food service. .employees are limited to a single wedding band on their hands/wrists. no other rings, bracelets, or wrist watches allowed. observed an employee with a watch on today.2-303.11 |
| 2014-07-01 |
21 |
observed queso that was dated >7days prior- discarded today. hold tcs foods only 7days max.3-501.18 observed opened lettuce and american cheese not date marked today- back dated by pic. date mark all tcs foods once they have been opened/made.3-501.17 |
| 2014-01-07 |
9 |
3-201.11 compliance with food lawfoods must be from approved sources. observed bean and sweet potato pies today that were made and packaged in a shabazz bakery but no city or state was given on the label. pic believes they are from philadelphia, pa but |
| 2014-01-07 |
6 |
2-301.14 when to washwash hands after handling raw animal food, before handling rte foods. observed a gloved food service employee handle raw beef steak today and then handle bun with the same gloves. bun discarded today. employee asked to discard glo |
| 2014-01-07 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationstore foods by final cook temp., with all rte foods above and/or separate from all raw animal foods. observed hotdogs stored below raw hamburgers today- moved to rte shelf. obser |
| 2014-01-07 |
1 |
2-102.12 certified food protection managerobserved no certified food protection manager onsite today. pic must be present and have passed an ansi approved, proctored food safety exam. |
| 2014-01-07 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingobserved american cheese and open hotdogs not date marked today. date marking looks much better today but how long foods are kept must be changed( so |
| 2014-01-07 |
38 |
2-303.11 prohibition-jewelryfood service employees are limited to a single wedding band on their hands/wrists. no other rings, bracelets or watches allowed. observed an employee with a bracelet on today. |
| 2014-01-07 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardnessmaintain quat. sanitizer at 200-400ppm. observed sanitizer in sink and in bucket at >400ppm today. diluted down manually but the mixi |
| 2013-08-22 |
1 |
2-102.12 certified food protection managerpic must have passed an ansi approved, proctored food safety exam. points will not be deducted until jan. 2014. |
| 2013-08-22 |
6 |
2-301.14 when to washwash hands before donning gloves. observed employee handle phone, front door, and money and then proceed to donn gloves to handle food without washing hands. employee stopped and asked to wash hands today. |
| 2013-08-22 |
8 |
. 5-205.11 using a handwashing sink-operation and maintenancehot water must be maintained at 100f or more at the handsink. observed no hot water supplied to the kitchen handsink today. pic repaired during inspection. hands must be washed with warm water. |
| 2013-08-22 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationkeep raw animal foods stored below and/or seperate from any ready-to-eat foods. observed raw chicken stored over veggies in the ri cooler today. raw chicken moved to the bottom s |
| 2013-08-22 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsfood contact surfaces must be clean to sight and touch. observed build-up today on the tea nozzle, two drink nozzles, and the ice machine today. all of these are being |
| 2013-08-22 |
17 |
3-403.11 reheating for hot holdingobserved tcs foods stored in the hot hold cabinet that were leftovers and had not reached 165f yet. hot hold cabinet is not designed to reheat foods- too slow to reheat and will not reach 165f. ribs and mac&cheese rehea |
| 2013-08-22 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingdate mark ready-to-eat foods with the day that they were opened. observed open gyro meat, open hotdogs, greens, mac&cheese, open lettuce, open americ |
| 2013-08-22 |
37 |
3-306.11 food display-preventing contamination by consumerskeep food protected from consumers. observed a broken lock on the ice machine today which could allow for a customer to tamper with the product. provide a new lock or move ice machine out of th |
| 2013-08-22 |
33 |
3-501.13 thawingthaw foods in the refrigerator, microwave, during the cooking process, or under continuously running/draining water that is 70f or less. observed frozen chicken thawing at room temperature today-moved back to fridge by pic. |
| 2013-08-22 |
38 |
2-303.11 prohibition-jewelryfood service employees are limiited to a single wedding band on their hands/wrists. no other rings, bracelets, or watches are allowed. observed a food service employee today with a bracelet on. |
| 2013-08-22 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storingkeep dishes stored on a clean surface. observed ice scoop holder soiled today- sent to be washed during inspection. |
| 2013-08-22 |
47 |
4-602.13 nonfood contact surfacesclean shelving, clean inside and out of fryers, clean hood, clean gaskets to coolers, and handles to coolers- buildup present today on these items. |
| 2013-08-22 |
53 |
| 6-501.12 cleaning, frequency and restrictionsclean the floor under equipment(especially fryers) and clean the canwash and walls around the canwash. |
| 2013-08-22 |
26 |
7-102.11 common name-working containerskeep chemical bottles labeled. observed sanitizer bottle not labeled today- corrected during inspection. |
| 2013-04-15 |
1 |
pic(person-in-charge) must have passed an ansi approved; proctored food safety exam. |
| 2013-04-15 |
2 |
pic must know what symptoms to exclude adn when to bring employees back to work after they've had those symptoms. all emoloyees must know the big 5 illnesses as discussed. another handout given today. |
| 2013-04-15 |
6 |
wash hands before putting on gloves and when switching from raw animal meat to ready-to-eat foods among other time. observed raw chicken handled with gloves on-gloves changed out for new without handwashing. recommend keeping tongs stored so the handles a |
| 2013-04-15 |
13 |
store foods by final cook temp.; with all ready-to-eat foodsstored above all raw meats. observed raw eggs over cheese today. raw chicken stored over cooked ribs and raw fish today. all rearranged today so that the chicken and eggs were on the bottom sh |
| 2013-04-15 |
21 |
mac&cheese containers; ribs; and cooked greens not date marked today(american cheese too). date mark all phf thats ready-to-eat and held > 24 hours after it is opened or made. |
| 2013-04-15 |
26 |
bottle labeled as sanitizer had sanitizer concentrate in it-label it as such. labeled during inspection. |
| 2013-04-15 |
14 |
maintain quat. sanitizer at 200-400ppm. sanitizer in use today was ) soapy water; rinse; with hot water; and sanitize dishes before airdrying. |
| 2013-04-15 |
42 |
airdry dishes. observed dishes being towel dried. |
| 2013-04-15 |
46 |
provide sanitizer test strips-none onsite today. |
| 2013-04-15 |
47 |
clean fryers; inside of raw chicken ri cooler. |
| 2013-04-15 |
54 |
provide endcaps on light sleeves. |
| 2013-04-15 |
38 |
food service employees are only allowed a single wedding band on hands/wrists- no watches as observed today. |
| 2013-01-24 |
26 |
keep toxic chemicals stored serperatly from all food; utensils; single-use articles; and food contact surfaces. clorox air freshener stored in a container with utensils today. moved to chemical storage by owner. |
| 2013-01-24 |
6 |
employee handled the spray arm; that is soiled; at the 3 compartment sink and then proceeded to put on new gloves to handle tongs and to-go materials. anytime hands or gloves are contaminated; hands need to be washed before donning new gloves or handling |
| 2013-01-24 |
6 |
when washing hands; be sure to wash exposed arms. |
| 2013-01-24 |
14 |
drink nozzles were clearly soiled today. these must be washed; rinsed; and sanitized daily or follow manufacturers instructions to keep these clean to sight and touch. nozzles switched out today with new ones. |
| 2013-01-24 |
14 |
all utensils must be washed; rinsed and sanitized. no sanitizer made today but dishes were airdrying after being washed recently. sanitizer was made during the inspection and these dishes were sanitized. |
| 2013-01-24 |
19 |
keep potentially hazardous foods hot at 135f or more. ribs in the warming display cabinet were <135f today-reheated during inspection. ribs were under warming lights and wrapped in aluminum foil but still not holding temp.-may not be able to safely hold |
| 2013-01-24 |
20 |
keep potentially hazardous foods cold at 41f or less; or at 45f or less. mayo container was stored open at room temp. today. label on the mayo jar indicated that it needed to be refrigerated after opening. discarded during inspection. |
| 2013-01-24 |
21 |
date mark all potentially hazardous foods that are ready-to-eat and held >24 hours. ribs date marked today. |
| 2013-01-24 |
26 |
bottle labeled as sanitizer today but was actually the sanitizer concentrate. owner stated that they spray this into the bucket to mix it-facility is advised against this due to the possibility of mixing up the concentrate from the actual sanitizer. if c |
| 2013-01-24 |
37 |
provide a splashguard between the handwash sink and the drink machine; as discussed; to prevent any contamination of the drink nozzles. |
| 2013-01-24 |
2 |
all employees need to know the big 5 illnesses that must be reported to the manager if they are diagnosed or exposed to one of the five. manager needs to know what symptoms employees would not be allowed to work with until the symptoms have been gone for |
| 2013-01-24 |
39 |
when not in-use; store wiping clothes in sanitizer. |
| 2013-01-24 |
41 |
tongs were stored in sanitizer today. store these tongs on a clean; dry surface and be sure the tongs and surface are washed; rinsed; and sanitized every 4 hours. |
| 2013-01-24 |
43 |
keep to-go containers inverted(aluminum pans today). |
| 2013-01-24 |
46 |
no test strips onsite today. provide quat. ammonia test strips so that it is ensured that sanitizer is at a safe concentration. |
| 2013-01-24 |
46 |
drainboard was soiled today with clean dishes stored on it to airdry. advised owner that the drainboard must be washed; rinsed; and sanitized before storing clean dishes on it. a warewashing machine; the compartments of sinks; basins; or other receptacl |
| 2013-01-24 |
47 |
clean between the cooking equipment-grease build-up today. |
| 2013-01-24 |
49 |
an air gap between the water supply inlet and the flood level rim of the plumbing fixture; equipment; or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). can wash hose was in the ba |
| 2013-01-24 |
54 |
shield lights above the grill line and soda machine. |
| 2013-01-24 |
38 |
only a single wedding band is allowed on food service worker's hands and wrists. watches on employees today. |
| 2013-01-24 |
1 |
person-in-charge must have passed an approved food safety exam. |