| Violation Date |
Code |
Description |
| 2018-11-30 |
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 a large container of sugar and large container of flour with no label. cdi- both containers labeled. |
| 2018-11-30 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed lettuce, tomatoes, and pimento cheese dated with an 8 day shelf life. ensure all employees are aware how to properly date mark tcs it |
| 2018-11-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two large sheet trays of hot dogs sitting on the grill top at 55f - 60f. tcs foods held between 45f - 135f are in the temperature danger zone. tcs foods must be at or above 1 |
| 2018-11-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed lemon squeezer and onion slicer stored as clean with significant food debris. ensure all equipment and utensils are clean to sight and touch before |
| 2018-11-30 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed back handsink in prep area blocked by a dirty linen basket. handsink in bar area had a dirty towel stored in it. ensure handsinks are accessible at all times |
| 2018-11-30 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed food employee wash hands for 4 - 5 seconds then begin to don gloves. hands must be prop |
| 2018-06-08 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p - observed 1 food employee not vigorously rub hands for at least 10 to 15 seconds when washing the |
| 2018-06-08 |
8 |
6-301.12 hand drying provision - pf - observed no disposable towels available at handwashing sink behind bar. cdi, disposable towels provided.5-205.11 using a handwashing sink-operation and maintenance - pf - observed equipment stored in handwashing sink |
| 2018-06-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed sausage hot held below 135 degrees f in steam well. cdi, sausage reheated to required temperature. |
| 2018-06-08 |
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 mini corn dog prepared on wednesday according to pic not date marked and pork not date marked. |
| 2018-06-08 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - observed black soil residue accumulating in / around ice dispenser at soda beverage area. ensure equipment cleaned at required frequency. |
| 2018-06-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed onions stored on ground in walk in unit. |
| 2018-06-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth on counter behind bar and hanging from waist of food employees. |
| 2018-06-08 |
33 |
3-501.13 use approved thawing methods. observed raw chicken thawing under running water at prep sink with water at 78 degrees f and chili thawing on counter top. use approved thawing methods. |
| 2018-01-16 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed dusty intake ducts. make sure to keep clean. repeat6-305.11/6-501.110 designate and use an area for |
| 2018-01-16 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed absorbent tiles in bathroom. make sure to have nonabsorbent tiles that are smooth and easily cleanable. |
| 2018-01-16 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.observed dumpster doors open. |
| 2018-01-16 |
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 beans cooling in ice bath. product was not being stirred and was not compl |
| 2018-01-16 |
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 beans that had begun cooling at 3 pm at time of inspection still above 70 degrees. pic stirred product and continue to store |
| 2018-01-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw hamburger being stored on same tray with hotdogs and sausages (cooked ready to eat). cdi pic moved off same tray; explained if raw meat leaked the rte foods have adifferent reh |
| 2018-01-16 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed food employee not washing for long enough. cdi food employee instructed of correct hand w |
| 2017-10-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed hot dogs and sausages hot holding below 135 degrees. cdi all items reheated to above 165 degrees. please see temperature chart. |
| 2017-10-04 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap at bar hand sink. cdi soap provided at bar hand sink. |
| 2017-10-04 |
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 container of chili and beans in walk in cooler withot a date marking. cdi chili discarded and beans able to back date. |
| 2017-10-04 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw hamburger being stored on same tray with hot dogs and sausages (cooked ready to eat). cdi pic moved off same tray; explained if raw meat leaked the rte foods have a different r |
| 2017-10-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor debris in gaskets of reach in units and some shelving. overall major improvement with cleanliness; points not escalated during this inspection |
| 2017-10-04 |
45 |
4-501.11 maintain equipment in good repair. observed standing water in reach in unit. make sure to keep in good repair. |
| 2017-10-04 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed several air filters/exhaust duct a little dusty. make sure to increase cleaning frequency. |
| 2017-07-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed significant food debris in back hand sink. cdi spoke to pic regarding hand sinks shall only be for hand washing; will follow up with other employees and clean. |
| 2017-07-11 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed can opener and dicer with food debris on it stored as clean. cdi items returned to ware washing. repeat points not escalated due to addressing co |
| 2017-07-11 |
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 chicken sausage, salmon patties and turkey dogs dated for 7/4. observed container of chili and p |
| 2017-07-11 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several gnats/flies throughout establishment. have pest control address and keep doors closed. |
| 2017-07-11 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed two bottles of toxic substances not labeled. cdi pic voluntarily discarded. |
| 2017-07-11 |
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 reach in units, shelving and gaskets throughout food establishment. keep clean and increase cleaning frequency. |
| 2017-07-11 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.observed dumpster doors open a |
| 2017-07-11 |
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 dusty ceilings throughout establishment and spla |
| 2017-07-11 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee wearing a watch while performing food preparation. observed food employee wearing hair ties on wrists. make sure to ha |
| 2017-05-17 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed large container of chili and baked beans in walk in cooler not labeled. observed salmon patties not labeled in reach in drawers; ob |
| 2017-05-17 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce (mushrooms) being stored over ready to eat foods. cdi mushrooms moved to the bottom shelf. |
| 2017-05-17 |
4 |
2-401.11 eating, drinking, or using tobacco - c employee shall have designated areas to eat, drink or use tobacco to avoid contamination. observed two employee beverages being stored over food (fries) and dry spices. cdi drinks were moved. make sure to st |
| 2017-05-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed equipment and pans stored with sticker residue on it deemed as clean. make sure to remove stickers when performing ware washing. cdi items returned to |
| 2017-05-17 |
33 |
3-501.13 use approved thawing methods. potentially hazardos foods shall be thawed in submerged under running water as long as water temperature is below 70 degrees and raw meat does not reach above 45 degrees. observed hamburger meat thawing under running |
| 2017-05-17 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed missing drain plug on dumpster. make sure to replace. 5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and m |
| 2017-05-17 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employees wearing bracelets/watches. make sure food employees only wear a plain wedding band to facillitate hand washing. |
| 2017-05-17 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves throughout. observed split gasket on front reach in unit. make sure to keep in good repair. repeat 4-502.11(a) maintain utensils in good repair. observed cracked/chipped containers/equipm |
| 2017-05-17 |
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 dust on ceiling. observed splatter/food debris o |
| 2017-05-17 |
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 squeeze bottle containing oil not labeled. make sure to label all working contianers of food/food ingredients once removed |
| 2017-03-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed flip-top unit holding food above 45 degrees. cdi all potentially hazardous items discarded due to stored there overnight. verification required. |
| 2017-03-22 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. upon entry to food establishment, did not observe a certified food protection manager. pic showed up 20 minutes into the inspection, due to food preparation occurring w |
| 2017-03-22 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand sink at bar holding pitchers. cdi pitchers moved. repeat.5-205.11 using a handwashing sink-operation and maintenance - pf a handwashing sink shall be maint |
| 2017-03-22 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf observed raw shell eggs being stored above french fries. cdi raw shell eggs moved to walk in cooler bottom shelf. |
| 2017-03-22 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed ware washing machine not hitting 180 degrees final rinse temperature; on dish plate reading 153 and on the strips not turning black to registe |
| 2017-03-22 |
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 squeeze bottles of oil not labeled. make sure to label all working containers of food/food ingredients once removed from o |
| 2017-03-22 |
6 |
2-301.14 wash hands after activities that contaminate them. -p upon entry to food establishment, observed food employee playing with phone, stick phone into pocket and then proceed to do food preparation. cdi food employee stopped and directed to wash th |
| 2017-03-22 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves throughout facility in reach in units, flip top units etc. make sure to keep in good repair. |
| 2017-03-22 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed test strips for quat ammonium expired from 8/2016. verification required |
| 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. observed debris in reach in units and flip-top units as well as gaskets. observed build-up on nonfood surfaces of soda machine.make sure to increase cleaning |
| 2017-03-22 |
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 cardboard boxes on concrete pad of refuse area. make sure to keep clean.*shared facility, will contact other food |
| 2017-03-22 |
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 build-up on walls behind 3 comp sink. observed sp |
| 2017-03-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer bucket of quat ammonium reading less than 100 ppm. cdi sanitizer solution changed out and concentration reading 200 ppm of quat ammonium. |
| 2016-12-29 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed cashier go from money collection to putting on gloves without washing hands. cdi - hands washed and employee educated. -2- |
| 2016-12-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed compressed tanks and cleaning supplies blocking access to the handsink. cdi - items moved away from handsink. -0- |
| 2016-12-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the outside of the ice wand and lipsticks on glasses in the bar stored as clean. cdi - these items were re-cleaned. -0- |
| 2016-12-29 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometer in or on the front line prep unit. cdi - thermometer placed in unit during inspection. -0- |
| 2016-12-29 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed trays overstacked and stored in the splash zone of the handsink. observed debris inside customer self-service utensil container |
| 2016-12-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed handsinks with buildup in the basins and on the knobs. clean. -0- |
| 2016-12-29 |
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 chemical cleaner buildup on the floor under the |
| 2016-12-29 |
38 |
2-302.11 (b) unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. - pf observed food employee plating to-go orders while wearing fingernail polish. wear inta |
| 2016-08-18 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employee use gloves to go in walk in unit and continue food prep. cdi gloves changed and hands washed. |
| 2016-08-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed cole slaw, pimento cheese, pickled onions, ranch dressing, bratswurst, sausage, hot dogs, and cheerwine bbq holding at 48-50f in a walkin at 52f. cdi items moved to next door f |
| 2016-08-18 |
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 different types of hot dogsm different types of sausage, salsa, grilled pineapples and spring m |
| 2016-08-18 |
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 food stored on the floor.6-404.11 designate a separate area for items that are not for use and are being held for credit |
| 2016-08-18 |
45 |
4-501.11 maintain equipment in good repair. observed all units, except reach in units on prep line, that were broken and not in good working order. |
| 2016-05-19 |
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. observedback kitchen handsinks, can wash area, walls thro |
| 2016-05-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed prep tables, gaskets, fry hot holder exterior, shelf holding cups below cash register, all reach in exterior and interior, ice bin cover, door handl |
| 2016-05-19 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed box of single serve cups stored on the floor. |
| 2016-05-19 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p. observed sausage that was taken from the freezer the day before and new date not placed on food product, |
| 2016-05-19 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p. observed queso that was reheated to 154f. cdi item left on stove to continue reheating. |
| 2016-05-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed pan, cutting board, can opener, squeeze bottle, and white plates soiled with food debris. cdi items moved to sink for cleaning. |
| 2016-01-25 |
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 blanched fries that was he |
| 2016-01-25 |
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 bratswurst and andouille sausage that was taken from the freeazer and new date not placed on pr |
| 2016-01-25 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine soiled with black debris. |
| 2016-01-25 |
6 |
2-301.14 wash hands after activities that contaminate them.-p. observed employee eat then start food prep without handwashing. cdi hands washed and gloves changed. |
| 2015-10-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in walk in with build up of food debris in need of cleaning. -0 points- |
| 2015-10-13 |
14 |
4-602.11(e) equipment food contact surfaces and utensils shall be clean to sight and touch. observed ice machine in need of cleaning. |
| 2015-10-13 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed portable cutting boards in need of resurfacing or replacing. |
| 2015-10-13 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed floors in kitchen area pitting and sealant wearing . -0 points- |
| 2015-07-06 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. dumpster area starting to accumulate debris and is in need of cleaning. -0 points- |
| 2015-07-06 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. no test kit available for chlorine sanitizer used at bar.pf- 10 day vr required. |
| 2015-07-06 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards in rear prep area showing signs of wear and need to be replaced or resurfaced soon. -0 points- |
| 2015-07-06 |
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 in use utensils stored on top of serving pans at front line. |
| 2015-07-06 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the dining room area. -0 points- |
| 2015-07-06 |
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 several containers of oils spices etc at grill and prep unit not labled cdi pic labeled containers. |
| 2015-07-06 |
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 chilli at 46 degrees f. cooled from previous day in lexan bulk container this is a repeat from past inspection. cdi pic se |
| 2015-07-06 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed qac sanitizer bucket at 100 ppm label state effective concentration of 150-400 ppm cdi pic emptied and refilled with sanitizer at proper concentration. |
| 2015-02-10 |
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. observed pic handle dumpster lid , return to kitchen and donn gloves wihto |
| 2015-02-10 |
21 |
3-501.17 date mark all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed ranch dressing with buttermilk and cream cheese and multiple cooked proteins opened and not date marked. cdi- date marked3-501.18 discard the |
| 2015-02-10 |
35 |
3-302.12 label working containers of food with common name of the food unless food is unmistakably recognized. observed flour and sugar containers unlabeled. cdi- labeled |
| 2015-02-10 |
18 |
3-501.14(a) rapidly cool all heated tcs foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f observed chili in walk in cooler, cooling from yesterday at 46 f. cdi-facility allowed to keep but reminded about cooling paramet |
| 2015-02-10 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed facility unable to provide test strips for qac. vr |
| 2015-02-10 |
52 |
5-501.113(b) keep outdoor waste receptacles covered with tight-fitting lids or doors..observed open dumpster containers with debris around it on ground. |
| 2015-02-10 |
41 |
3-304.12 store 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 clean in use utensils stored on outside of cook top. cdi- placed on wax paper |
| 2014-10-30 |
41 |
general comment3-304.12 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. scoop with no handle stored in bulk container of sugar. cdi - sco |
| 2014-10-30 |
39 |
general comment3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloth stored next to dump sink behind bar. |
| 2014-10-30 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf spray bottle of degreaser unlabeled behind bar. cdi - bottle labeled during the inspection. |
| 2014-10-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p pimento cheese holding above 45f in flip top prep unit; contianer was double panned. cdi - pimento cheese relocated to rapidly cool. |
| 2014-08-05 |
4 |
2-401.11- employee beverages must be in a closed contained and stored to prevent contamination of food, equipment, and utensils. uncovered employee beverage stored on dry goods shelf. cdi - staff discarded during the inspection. |
| 2014-08-05 |
13 |
3-302.11 - food shall be protected from contamination by storing unwashed produce below ready-to-eat foods. unwashed tomatoes stored above washed, sliced onions. cdi - pic rearranged cooler with unwashed tomatoes below sliced onions. |
| 2014-08-05 |
14 |
4-601.11(a) - food contact surfaces shall be clean to sight and touch. observed slight build up on tea nozzle. cdi - pic cleaned tea nozzle during the inspection. sanitizer tested at 10ppm quat. cdi - sanitizer remade and verified via test strips. |
| 2014-08-05 |
52 |
5-501.113 - out door trash receptacles shall be kept covered by tight fitting doors or lids. observed doors left open on shared dumpster. cdi - doors closed. |
| 2014-03-13 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), cold holding - observed walk-in cooler and contents of cooler at 52f. service call was made immediately and tcs foods were moved to other coolers and freezers. |
| 2014-03-13 |
47 |
4-602.13 nonfood contact surfaces - observed hand sinks with build up in the bowls of the sinks. |
| 2014-03-13 |
45 |
4-501.11 good repair and proper adjustment-equipment - observed loose spray arm at the 3 comp sink. spray arm needs to be reattached to the wall. |
| 2014-03-13 |
35 |
3-302.12 food storage containers identified with common name of food - observed unlabeled sugar, salt and other spice containers such as pepper. |
| 2014-03-13 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - observed container of queso date marked 3-5-13. item was discarded because it is past the 7 days for holding tcs foods once opened or prepared. da |
| 2013-08-26 |
46 |
4-501.19 ensure wash water in three compartment sink is maintained at 110f or above at all times. observed employee actively washing dishes with water 98f, cdi by refilling. hot water heater is instantaneous and was having issues distributing consistent |
| 2013-08-26 |
35 |
ensure that all packaged foods are properly labeled, including allergens and ingredients, observed no label on packaged cookies, cdi by eleminating self service cookies. |
| 2013-08-26 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed corn dogs, beans, open milk, open hot dogs with no date marking, cdi. if foods are to be held between 41f-45f, food must be |