| Violation Date |
Code |
Description |
| 2018-08-28 |
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 rust buildup on upstairs ceiling vent. 6-501.12 floors, walls, ceilings includ |
| 2018-08-28 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed tight wrapping on cooling chicken. cdi - pic vented container. -.5- |
| 2018-08-28 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed minor buildup on the inside of ice machine around water source and to the lower right of ice tray. -0- |
| 2018-06-20 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed one box of ice packs used for delivery orders stored on the floor in upstairs storage closet. -0- |
| 2018-06-20 |
35 |
3-602.11 (b)(3) food packaged on premises shall have listed on the label information an accurate quantity of contents. observed packaged chicken salad labeled with allergens and ingredients in descending order, but no quantity. vr no later than 06/20/2018 |
| 2018-06-20 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed alcohol and other medications stored over paper towels in hallway closet. cdi - pic rearranged closet to prevent cross-contamination. -1- |
| 2018-06-20 |
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 date marking system with some products marked for prep date and others date marked with expirati |
| 2017-12-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on shelving in the dry storage room and on the sliding door tracks where the pimento cheese, chicken salad, and egg salad are h |
| 2017-05-11 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed one package of single-use cup lids and another package of paper towels stored on the floor in the upstairs storage areas. |
| 2017-01-27 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no lids on the trash receptacles in the employee restrooms. |
| 2016-08-19 |
33 |
observed egg whites thawing under 78f water today that was continually running/draining. water must be 70f or less(which is not possible in the summer). other options would be during the cooking process, in refrigeration, or in the microwave.3-501.13 us |
| 2016-04-04 |
47 |
observed build up on the inside top of 2 mixers today.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-04-04 |
35 |
observed a small container of white powder unlabeled today- discarded during inspection to correct.3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
| 2016-01-19 |
43 |
observed a soiled disposable drink lid4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. container today- discarded during inspection. |
| 2016-01-19 |
33 |
observed egg whites thawing in standing water today. put under continuosly running/draining cold water today to correct.3-501.13 use approved thawing methods. |
| 2016-01-19 |
26 |
observed elmer's spray adhesive stored over clean cake decorating supplies today. moved to be stored with chemicals.7-201.11 store toxic materials to avoid contamination. -p |
| 2015-11-10 |
25 |
3-302.14 protection from unapproved additives - pobserved carmi flavoring additives in the facility today that say they are for manufacturing use only and have no ingredient list. this product was moved out of the facility today and will not be used until |
| 2015-07-31 |
51 |
5-501.17 provide a covered waste bin in female restrooms.observed no closed bin in the women's room today. |
| 2015-07-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean stand up fan and ceiling vent. |
| 2015-03-13 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed small split in upright refrigerator gasket. gave instruction. |
| 2014-10-30 |
49 |
5-205.15 maintain a plumbing system in good repair.-p observed handsink with handle for cold water will not turn. hot water temperature was 102 f. |
| 2014-06-20 |
54 |
6-305.11 designation-dressing areas and lockers - keep all personal items and phones separated from prep & food areas. observed phones near prep and single serve. removed and discussed. |
| 2014-06-20 |
41 |
3-304.12 in-use utensils, between-use storage - store in use utensils appropriately. observed knives between prep unit and table. removed and gave instruction. |
| 2013-12-19 |
31 |
.use approved cooling methods. observed dumplings in tightly stacked, tightly covered containers. gave instruction. |
| 2013-12-19 |
14 |
maintain sanitizer at approved concentration. observed buckets w/chlorine sanitizer below 50 ppm. gave instruction. |
| 2013-07-26 |
45 |
maintain all equipment in good repair. observed upright. reachin with heavy condensation leak within. service has already been scheduled for monday. gave instruction to keep all food items out of area under leak and in sealed containers to prevent cross-c |
| 2013-07-26 |
4 |
. keep all employee drinks covered and stored below food contact areas. do not use screw top bottles or sports cups to prevent cross-contamination. observed 2 employee drinks on prep areas. removed and gave instruction. |
| 2013-04-03 |
39 |
once wet or soiled; all wiping cloths must be stored in sanitizer in between use. observed cloths stored on tables and surfaces. cdi by instruciton. |
| 2013-04-03 |
26 |
use chemicals in a manner to prevent contamination of food; equipment; utensils; and single service items. observed employee use windex to clean food preparation table. observed spray bottles of pre-made clorox product (over 200ppm) being used to clean |
| 2013-04-03 |
26 |
maintain chlorine sanitizer at 50-200ppm. observed sanitizer in 3 compartment sink with more than 200ppm. cdi by diluting. |
| 2013-04-03 |
21 |
all potentially hazardous; ready to eat foods in refrigeration for more than 24 hours must be properly labeled with the date of the first ingredient prepared/opened or discard date. observed open bags of cheese and milk with no dates. observed chicken s |
| 2013-04-03 |
6 |
have all employees wash hands as often as necessary to remove contamination and before putting on gloves to work with food. observed employees putting on gloves without first washing hands. cdi by instruction. |
| 2013-04-03 |
4 |
store all employee beverages covered and below food preparation surfaces; food or single service items. observed bottle of water and open cup of coffee on drainboard of sink next to prep table. cdi by instruction and relocating beverages. |