| Violation Date |
Code |
Description |
| 2018-12-14 |
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 damage to side wall at entryway to make line, exposed wood above steam table |
| 2018-12-14 |
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 a shelving unit inside the meat smoking room and on/around equipment along the cook line. |
| 2018-12-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several metal containers stored clean and stacked while wet. |
| 2018-12-14 |
33 |
3-501.13 use approved thawing methods. observed chicken tenders being thawed at room temperature near the stove. |
| 2018-12-14 |
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 brunswick stew, chili, chicken wings, and smoked meats in the walk in cooler without datemarks on them. cdi- items were dated app |
| 2018-12-14 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed baked beans that were placed into the steam table at 8:00am to reheat at 112f in the center of the product at 10:40am. observed macaroni and cheese |
| 2018-08-29 |
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 damaged/missing frp board at side of expo window entryway and exposed wood ab |
| 2018-08-29 |
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 in-between the fryers and on a shelving rack inside the meat smoking room. |
| 2018-08-29 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 3 wet wiping cloths stored on countertops while not in use.3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper chemical concentrations. observed 1 qua |
| 2018-08-29 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the facility around the dish machine. |
| 2018-08-29 |
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 observed facility using tphc for co |
| 2018-08-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed smoked chicken and turkey hot holding below 135f in a hot box (see chart). cdi- items were reheated to above 165f (see chart). |
| 2018-08-29 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed debris accumulation on the inside of the blue bin that holds the ice scoop. |
| 2018-05-22 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer in the 3 compartment sink at ~50ppm quat. cdi- drained and refilled at proper concentration.4-602.11 clean the equipment and utensils used with tcs foods as required to avoid |
| 2018-05-22 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed collard greens and brunswick stew stored in a steam table for reheating at 10:45am at ~100f. pic indicated the products were placed into the steam |
| 2018-05-22 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed 2 chemical spray bottles stored above cleaned linens in the dry storage room. cdi- storage rearranged. |
| 2018-05-22 |
49 |
5-205.15 maintain a plumbing system in good repair. observed water leaking from the plumbing attached to a tankless water heater near the dish machine. no point escalation as the previous issue was corrected. |
| 2018-05-22 |
39 |
3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper concentration. observed 3 sanitizer buckets with quat concentrations at 50ppm or lower. |
| 2018-05-22 |
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 macaroni and cheese cool from 93f at 10:45am to 80f by 11:45am. cdi- ite |
| 2018-05-18 |
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 smoked tofu, several pork roasts, cooked chicken, and pre-cooked sausage without datemarks on the products. cdi- products were da |
| 2018-05-18 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 3 employee beverages (2 without lids) being stored on shelves above prep. tables where food was being prepared/handled. |
| 2018-05-18 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed an employee handling a cell phone proceed to don gloves without first washing hands. cdi- employee washed hands. |
| 2018-05-18 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the hand sink in the smoker room. cdi- towels provided. |
| 2018-05-18 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw seafood (shrimp and catfish) in the top portion of a flip top cooler while ready-to-eat foods such as smoked tofu and salads were stored below. cdi- storage rearranged. |
| 2018-05-18 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed debris accumulation on the inside of the ice machine. 4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contam |
| 2018-05-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed smoked turkey hot holding below 135f in a hot box (see chart). cdi- ehs instructed pic to reheat product to above 165f. |
| 2018-05-18 |
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 observed no tphc procedures or time |
| 2018-05-18 |
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 accumulation on floors in smoking room. |
| 2018-05-18 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf facility did not have a thin probe food thermometer on site today. vr required. |
| 2018-05-18 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed 3 employees working with food without hair restraints on. |
| 2018-05-18 |
39 |
3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper chemical concentrations. observed 2 quat sanitizer buckets with ~50ppm concentration. |
| 2018-05-18 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. facility did not have quat or chlorine sanitizer test kits on site today. vr required. |
| 2018-05-18 |
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 in-between fryers and ovens along cook line and on dry storage shelving where sauce bottles are stored. |
| 2018-05-18 |
49 |
5-205.15 maintain a plumbing system in good repair. observed the hose bibb faucet in the smoker room covered in aluminum foil and leaking. |
| 2018-05-18 |
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 macaroni and cheese cool from 104f at 10:50am down to 88f by 11:40am. cd |
| 2018-02-02 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no ambient air thermometer inside the front counter prep unit near the cold station. cdi - pic placed thermometer inside prep during the inspection. -.5- |
| 2018-02-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed heavily stained barbecue sauce bottles with white sauces inside and stickers present on food containers that were declared clean. cdi - pic rewashed t |
| 2018-02-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed beans and pork loin stored in hot cabinet at 112-123f. cdi - pic reheated to 184 and adjusted heat on cabinet. -1.5- repeat |
| 2018-02-02 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed self-closure not working on the smoke room door. -0- |
| 2018-02-02 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed missing lids on dumpster. -0- |
| 2018-02-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pans on the drying shelf and plastic cups behind the bar. repeat -1- |
| 2018-02-02 |
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 one scoop inside food with end of handle touching food. cdi - pic placed |
| 2017-10-25 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed 0 ppm chlorine sanitizer in the dish machine. cdi - pic purged line and contacted vendor for replacement part for a more permanent fix. -3- repeat |
| 2017-10-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one piece of turkey and one piece of chicken in the hot box at 118f and 119f, respectively. cdi - pic implemented moving all meats to steam hot box and only move what is used |
| 2017-10-25 |
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 squeeze bottles at the hot line without labels. -0- |
| 2017-10-25 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the kitchen. -0- |
| 2017-10-25 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two containers of unlabeled sanitizer and glass chemical in generic chemical bottles. repeat cdi - pic labeled these during the inspection. -1- |
| 2017-10-25 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed paper towels stored on tables without covering exposed to the elements in front of the facility. -0- |
| 2017-10-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup in the sink basins in both restrooms and buildup on the gasket on the beer cooler used to store sauces and condiments. repeat -.5- |
| 2017-10-25 |
50 |
5-402.13 maintain sanitary sewage system.-p observed sewer coming out of the smoke room floor drain. cdi - within 10 minutes, plumber was onsite to clear the drain. -1- |
| 2017-10-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic and metal pans. -1- repeat |
| 2017-08-22 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed pan of water blocking handsink at the beginning of the inspection. handsink is located to the right of the cook line. -1- |
| 2017-08-22 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed 0 ppm chlorine sanitizer in the dish machine. cdi - pic purged line and new sanitizer concentration is 150 ppm. dishes re-washed. -1.5- |
| 2017-08-22 |
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 observed time used for cole slaw and |
| 2017-08-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer and degreaser in the kitchen in generic containers without labels. cdi - pic labeled these today. -0- |
| 2017-08-22 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed two bags of bulk onions and one box of meat stored directly on the floor in the two walk in coolers.. -0- |
| 2017-08-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two damp wiping cloths stored directly on the cutting board in the prep area. -0- |
| 2017-08-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pans on the drying shelf. repeat -1- |
| 2017-08-22 |
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 the gaskets of the walk in coolers. -0- |
| 2017-08-22 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed missing lids on the dumpster. observed open lid on the grease container. -0- |
| 2017-08-22 |
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. observed buildup on the vents and ceiling near the ovens |
| 2017-08-22 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on the hot box and on the prep cooler. -2- repeat |
| 2017-04-30 |
45 |
4-501.11 maintain equipment in good repair. observed blown lights in the dry storage. repeat -1- |
| 2017-04-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked large deep plastic bins near the prep station for bread, salads and beans. -.5- repeat |
| 2017-04-30 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fly near the stove in the front hot line.6-202.15 protect outer openings of establishment from insect or rodent entry. observed door on the smoke room standing open at the beg |
| 2017-04-30 |
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 no labels on spices stored over the stove and squeeze bottles of sauces and dressing in the food prep areas. label all the |
| 2017-03-01 |
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 white sauce and other sauce containers at the prep line without label. label these with the common name of the food. -0- |
| 2017-03-01 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed knife and beer pail blocking the handsinks in the smoke room and the bar, respectively. keep these clear for use. cdi - sinks cleared and cleaned. 6-301.14 post |
| 2017-03-01 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed red beans, green beans and other tcs foods reheating in steamer at 98-104f after 1 hour 45 minutes. cdi - all tcs foods placed in saute pans and heat |
| 2017-03-01 |
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 deep plastic bin of red beans cooled overnight at 51f. cdi - pic voluntarily discarded beans and educated employees to split |
| 2017-03-01 |
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 plastic bin of red beans cooling in walk in overnight with lid in pl |
| 2017-03-01 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed barbecue sauces stored 4 inches off the floor in the dry storage. keep at least six inches off the floor. -0- repeat |
| 2017-03-01 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed pink buildup on the splash panel and on the inside and corners of the ice machine. observed buildup on the inside of the ice bin to the left of t |
| 2017-03-01 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed paper liners stored directly on the floor in the dry storage. keep at least six inches off the floor. -0- |
| 2017-03-01 |
45 |
4-501.11 maintain equipment in good repair. observed cover to the condenser off the ice machine and splitting gasket at the reach in. repair these. -0- |
| 2017-03-01 |
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 the gasket of the walk in cooler, on the floor and ceiling of the beer walk in and inside the handsinks. clean these. -0- |
| 2017-03-01 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed missing lids on the dumpster. repair. -0- |
| 2017-03-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pans on the drying rack near the dish machine. separate these and allow them to air dry. -1- repeat |
| 2017-03-01 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed walls of the restrooms with light finish that is not smooth and easily cleanable. refinish or paint the walls. -0- |
| 2016-11-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the outsides of stacked metal pans on the drying rack near the dish room. cdi - pans pulled and cleaned. 4-602.11 clean the equipment and u |
| 2016-11-17 |
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 salad on prep table cooling with lid in place. cdi - pic moved to walk in |
| 2016-11-17 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed cooking oil and bread stored directly on the floor in the dry storage area that was just wet cleaned. store at least 6 inches off |
| 2016-11-17 |
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 tofu in prep with date mark 11/10 at 43f. cdi - pic voluntarily discarded. -0- |
| 2016-11-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pans on the drying shelf. separate and allow to air dry. -1- repeat4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry locatio |
| 2016-11-17 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee working plating food without hair restraint. wear either a hair net, hat, visor or other effective h |
| 2016-07-22 |
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 missing light cover used to shield lights. light bulbs appear to not be shielded. need cover or have lig |
| 2016-07-22 |
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 rib bones scattered around dumpster. this dumpster is a shared dumpster, and all other garbage appears to be fro |
| 2016-07-22 |
47 |
| 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed residue buildup on the outside of cleaned containers, and residue buildup on the non food contact portion of the ice machine. cdi-the pans were |
| 2016-07-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed clean pans stored wet stacked. fully allow pans to air dry before stacking. repeat |
| 2016-07-22 |
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 three containers containing dry goods with no labels properly identifying the products. cdi-the containers were labeled. |
| 2016-07-22 |
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 left over meat not properly date marked. cdi-all items were date marked. |
| 2016-07-22 |
17 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p observed container of beans taken out of the oven to be hot held. the beans were at 90f. cdi-the beans were placed on the |
| 2016-05-17 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed food employee temp cooked cole slaw brine with bare hand. cdi - pic instructed reheat of brine to 165f and |
| 2016-05-17 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed food employee using gloved hands to dispense food at cook line, go into walk in with the same gloved hands, come back to cook line and then attempt to dispense more food. cdi - pic in |
| 2016-05-17 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed cleaners stored over paper towels in restroom storage cabinet. cdi - storage order reverse. -0- |
| 2016-05-17 |
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 containers of sauces and sop at the front line without label on the squeeze bottles. label these with the common |
| 2016-05-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pans on drying rack next to pre-rinse of dish machine. separate these and use pyramid stacking to facilitate air drying. repeat -1- |
| 2016-03-17 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealed - c observed wall junction with about a .5 inch gap. seal the gap. -0- |
| 2016-03-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pans and cups in the bar. separate and allow to air dry. repeat -1- |
| 2016-03-17 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed two employee with long facial hair and no beard guard. wear beard guard or trim. -0- |
| 2016-03-17 |
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 aqueeze bottles at the front line. label these with the common name of the items. -0- |
| 2016-03-17 |
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 freshly made salads cooling tightly wrapped in the front prep cooler. -0- |
| 2016-03-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed collard greens and beans on steam table at 99-119f. cdi - pic refilled steam well and increased temperature on unit. collard greens reheated on stove to 165f. repeat -3- |
| 2016-03-17 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed pink and brown buildup on the upper interior of the ice machine. pic stated this is cleaned once every 4-6 weeks. clean and increase cleaning fre |
| 2016-03-17 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed two boxes of fish stored under chicken in walk in. pic stated this was from a delivery that an employee for got to disposition. cdi - pic moved item to correct shelf. -0- |
| 2015-10-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage stored over a bag of sugar in the dry storage room. the beverage was 'sweating' onto the sugar bag below it. beverage was relocated. |
| 2015-10-28 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw turkey stored directly over raw catfish in the walk in cooler. cdi- storage rearranged. |
| 2015-10-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 3 pans stacked clean with visible food debris on them. cdi- items set aside for recleaning. 4-602.11 clean the equipment and utensils used with non |
| 2015-10-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried chicken and macaroni and cheese hot holding in a hot box below 135f (see chart). cdi- items reheated to above 165f. |
| 2015-10-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed vinegar based cole slaw made in the facility being stored at room temperature (see temp. chart). the facility was unable to produce a product assessment today but stated the f |
| 2015-10-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed grease accumulation on the hot box control panels and dust accumulation on the fan coverings in the walk in cooler. |
| 2015-10-28 |
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 3 large cans of dry goods (flour and sugar) not labeled. |
| 2015-10-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic and metal containers on clean equipment storage racks. |
| 2015-10-28 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf facility does not have a thin probe thermometer. the facility has thin food masses such as chicken wings for sale. vr within 10 |
| 2015-07-10 |
31 |
| 3-501.15 cooling methods - pf use approved cooling methods. observed chicken wings in deep containers. wings were separated into smaller batches. |
| 2015-07-10 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p food in cold storage must be held at 45 f or below. observed multiple items in walkin at ~ 50 f. several large containers of bbq chic |
| 2015-07-10 |
34 |
4-302.12 food temperature measuring devices - pf a temperature measuring device with a suitable smalldiameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperatu |
| 2015-07-10 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed walkin refrigeration unit holding marginal temperatures possibly due to defrost cycle. observed make table with broken lid and holding 45 f marginally. service was contacted and units sh |
| 2015-07-10 |
38 |
2-303.11 prohibition-jewelry - c except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands. |
| 2015-07-10 |
36 |
6-501.111 controlling pests - pf provide fly protection. observed multiple flies in kitchen & dining area. provide enhanced fly protection. |
| 2015-02-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed general cleaning needed of non-food contact surfaces throughout including but not limited to shelf under mixer, surfaces in bbq pit room including |
| 2015-02-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet stacked plastic buckets and metal pans. |
| 2015-02-18 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed employee slicing squash directly from box without first washing. pic stated that produce is received pre-washed but box was not labeled as washed. cdi -squash was washed prior to use. |
| 2015-02-18 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed several roasted half chickens in walk in cooler without date marking. cdi by instruction. |
| 2015-02-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. observed chicken on grill top at line 69f, baked chicken 116f and turkey 116f in hot holding cabinet. cdi by reheating to 165f. |
| 2015-02-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed mold growth in interior of ice machine and residue on soda machine nozzles. cdi- nozzles cleaned during inspection. verification required for ice machi |
| 2014-09-17 |
31 |
3-501.15 cooling methods - pf observed chicken set out cooling at room temperature. items was found to be at 81f. this is not a proper cooling method. -cdi item was moved to the walk-in cooler. |
| 2014-09-17 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed soiled ice machine interior. -rvr |
| 2014-06-30 |
37 |
3-307.11 miscellaneous sources of contamination - c observed extension cord to be looped up over can-opener and on table. -cdi cord was moved. do not place any items that have been on the floor up on the tables or equipment. |
| 2014-06-30 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed food in the walk-in cooler (chicken, pork) to be 47f-48f. this may be due to the walk-in door not being fully closed. the a |
| 2014-03-07 |
41 |
3-304.12 in-use utensils, between-use storage - c observed a cup with no handle used as a scoop and left in a container of dry goods foods. always use utensils with handles to dispense food items and ingredients. the scoops may be stored in the food pro |
| 2014-03-07 |
31 |
3-501.15 cooling methods - pf observed pork cooling by improper method. -cdi items were discarded. once items have cooled to 135f, they must go from 135f-70f in 2 hours. they must then also cool from 70f-45f/41f within an additional 4 hours. cooling |
| 2014-03-07 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed items in cold holding from the previous day not to be date marked. -cdi c. elmore directed that the items be date marked. |
| 2014-03-07 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed can-opener blade left soiled. -cdi item was removed for cleaning. |
| 2014-03-07 |
7 |
3-301.11 preventing contamination from hands - p,pf ensure that ready to eat items such as bread or cookies are handled with gloves or utensils. even if bread is re-heated, it may not reach the 165f needed after bare hand contact. |
| 2013-11-15 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency observed can-opener blade to be soiled. -repeat. observed dish machine not to be properly sanitizing. -cdi machine was serviced during the inspection. can-opener was cleaned. observed s |
| 2013-11-15 |
1 |
2-102.12 certified food protection manager observed no documentation of approved training. this will become a 2 point deduction on january 1st, 2014. |
| 2013-11-15 |
39 |
3-304.14 wiping cloths, use limitation observed sanitizer buckets to be weak and one bucket to be at 0ppm. keep them in proper strength. |
| 2013-11-15 |
53 |
6-201.11 floors, walls and ceilings-cleanability observed a hole in the wall at the front food service area. repair it in a manner that is smooth and easily cleanable. |
| 2013-11-15 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking observed improperly stored personal drink. keep all personal items away food storage and prep areas. |
| 2013-11-15 |
45 |
4-501.11 good repair and proper adjustment-equipment observed 1 badly torn gasket in prep cooler at the front line. |
| 2013-08-15 |
42 |
4-901.11 equipment and utensils, air-drying requiredobserved a stack of wet nested platic containers. do not wet nest items. do not towel dry items. |
| 2013-08-15 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequencyin use utensils used for potentially hazardous foods must be washed, rinsed, and sanitized with-in 4 hours of being used unless they are kept in a temperature controled situation. observed ca |
| 2013-08-15 |
8 |
5-205.11 using a handwashing sink-operation and maintenance6-301.12 hand drying provisionobserved one hand sink not to have hot water turned on. observed one hand sink not to have cold water turned on. observed handsink at the bbq room not to have funct |
| 2013-08-15 |
4 |
2-401.11 eating, drinking, or using tobaccoobserved personal drink set on food prep table. -cdi item was moved. |
| 2013-08-15 |
1 |
a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing |
| 2013-06-28 |
7 |
observed staff member to be handling buns with bare hand contact. the buns that were worked with and the buns already done were discarded. never bare hand contact ready-to-eat foods. -cdi; corrected during inspection |
| 2013-06-28 |
19 |
a) except during preparation, cooking, or cooling, or when time is used as the public health control as specified under ?3 501.19, and except as specified under ? (b) and in ? (c ) of this section, potentially hazardous food (time/temperature control for |
| 2013-06-28 |
20 |
a) (2) at a temperature specified in the following: (a) 5?c (41?f) or less; p or (b) 7?c (45?f) or between 5?c (41?f) and 7?c (45?f) in existing refrigeration equipment that is not capable of maintaining the food at 5?c (41?f) or less if: p (i) the equipm |
| 2013-06-28 |
38 |
a) except as provided in ? (b) of this section, food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting |
| 2013-06-28 |
43 |
a) except as specified in ? (d) of this section, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) in a clean, dry location; (2) where they are not exposed to splash, dust, or other contamina |
| 2013-06-28 |
42 |
observed staff member to be towel drying items and observed wet stacked plastic containers. after cleaning and sanitizing, equipment and utensils: (a) shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940 |
| 2013-06-28 |
54 |
a) areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (b) lockers or other suitable facilities shall be located in a |
| 2013-06-28 |
2 |
employee health policy sheet was given so that the management can provide proper employee policy. -cdi . |
| 2013-06-28 |
39 |
a) cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (1) maintained dry; and (2) used for no other purpose. (b) cloths in-use for wiping counters and other equipment surfaces shall be |
| 2013-06-28 |
1 |
.a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing |