| Violation Date |
Code |
Description |
| 2017-07-06 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open. make sure to keep closed.*shared facility, will follow up with other food establishments within next visit.* |
| 2017-07-06 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label.observed active ware washing occuring and wash solution was 105 degrees. make sure to use at least 110 degrees |
| 2017-07-06 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards with significant gouges/black marks. need to be resurfaced/replaced. make sure to keep in good repair.4-501.11 maintain equipme |
| 2017-07-06 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination.4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed single service not protected and ove |
| 2017-07-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of equipment and aluminum pans. make sure to air dry so sanitizer will work effectively. repeat. |
| 2017-07-06 |
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 knives for cutting cooked meat being store under weight on cutting board |
| 2017-07-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed spicy sausage and brisket being hot held below 135 degrees. cdi placed in smoker to be reheated to 165 degrees. observed fried okra hot holding on counter below 135f. cdi fried |
| 2017-07-06 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed debris in ice machine. make sure to increase cleaning frequency. repeat.4-501.114 maintain sanitizer at correct concentrations when being used to |
| 2017-07-06 |
8 |
\5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf5-203.11 using a handwashing sink-operation and maintenance - pf shall have a number of hand washing sinks necessary for their convenient use by employees in areas speci |
| 2017-07-06 |
6 |
2-301.15 only wash hands in hand washing sink. -pf observed food employee washing hands at utility sink. cdi food employee directed to wash hands at operating hand sink. repeat |
| 2017-07-06 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.upon arrival to food establishment did not observe a certified food protection manager until almost half |
| 2017-04-21 |
6 |
2-301.15 only wash hands in hand washing sink. -pf observed pic wash hands at prep sink. cdi explained to pic to not wash there.2-301.14 wash hands after activities that contaminate them. -p observed one food employee remove watch off wrist place in bac |
| 2017-04-21 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed build-up in ice machine. make sure to clean.4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p |
| 2017-04-21 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed ribs, sausage and turkey breast coming out of smoker less than 165; please see temperature chart. cdi items placed back into smoker to be reheated to |
| 2017-04-21 |
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 meats such as brisket, pork, and turkey smoked previous day (before opening) held overnight and not date marked. cdi items will be |
| 2017-04-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of metal tray sheets. make sure to allow adequate air drying so sanitizer can work properly. |
| 2017-04-21 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed towel being stored in hand sink. make sure to maintain access to hand sink for hand washing. cdi towel moved. |
| 2017-04-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed food debrris in reach in gaskets, shelving, drying racks etc. make sure to increase cleaning frequency. repeat |
| 2017-04-21 |
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 splatter on walls behind dry storage racks and o |
| 2017-04-21 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service cups not protected and overstacked at cash register. make sure to protect to avoid contamination of cups. |
| 2017-04-21 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed pic daughter bagel and cream cheese being stored in flip top unit reach in over food items for food establishment. cdi items were moved t |
| 2017-01-20 |
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 turkey breast in walk-in cooler with no date marking. cdi product was allowed for back-dating. |
| 2017-01-20 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employees not wearing hair restraints. make sure to wear hair restraints while doing food preparation. |
| 2017-01-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil.observed sanitizer bucket for quat am |
| 2017-01-20 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on reach-in freezer. |
| 2017-01-20 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed food employee not washing hands before donning new gloves. cdi teaching moment regarding hand washing before donning a new glove and employee rewashed hands. |
| 2017-01-20 |
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 doors open to trash r |
| 2017-01-20 |
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 splatter and stain on wall behind 3 compartment |
| 2017-01-20 |
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 of soda fountian with visible debris. observed food splatter on knive holder. observed splatter on nonfood contact surface o |
| 2016-10-13 |
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 floor behind the cooking equipmen |
| 2016-10-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed raw meat being dry rubbed and placed in boxes stored on the floor upon entry. cdi - pic moved food to prep table. -1- |
| 2016-10-13 |
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 spice shakers on the prep table. label all spices not in the original container with the common name of the foo |
| 2016-10-13 |
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 tightly wrapped pork butt in the walk in from around 12 pm at 64f. cdi - p |
| 2016-10-13 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed four pork butts in walk in at 61-71f tightly wrapped from 11am. cdi - pic voluntarily discarded. -0- |
| 2016-10-13 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification. -2- |
| 2016-06-07 |
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 ceiling in can wash area, edging in walk in, partitions by prep and dry racks, |
| 2016-06-07 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee handling food without a hair restraint. repeat. |
| 2015-12-31 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed on sanitizer bucket stored on floor in front prep area. -0 points- |
| 2015-12-31 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees working at register area not wearing hair restraints. |
| 2015-12-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2015-12-31 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board on front prep unit in need of replacement or resurfacing. -0 points- |
| 2015-12-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dish rack where clean dishes are stored in need of cleaning. -0 points- |
| 2015-10-01 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered receptacle in ladies room. -0 points- |
| 2015-10-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. -0 points- |
| 2015-10-01 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed numerous flies in facility at time of inspection. |
| 2015-02-02 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. - pic present does not have a food manager certification. a person in charge shall obtain an ansi accredited food manager certification, maintain certification at establishm |
| 2015-02-02 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - an open beverage stored on lower shelf. employee beverages shall be stored in a cup with a lid and a straw at all times to prevent contamination. |
| 2015-02-02 |
6 |
2-301.14 wash hands after activities that contaminate them. -p - employee recontaminated hands with hand washing sink handles. to avoid recontamination use a barrier such as a paper towel to close faucet handles. cdi- employee rewashed hands properly. |
| 2015-02-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - repeat - can opener blade, dicer, and container holding clean utensils are visibly soiled with dry food residue. food contact surfaces shall be maintained cl |
| 2015-02-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - brisket stored in hot holding equipment read 124f. all foods shall be maintained at 135f or above. cdi- brisket reheated read 203f. |
| 2015-02-02 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - labeling needed on the seasoning used in the cook area. label all working containers. |
| 2015-02-02 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. - small stack of single service aluminum containers stored with food contact surface exposed. cdi- containers were turned to prevent contamination. |
| 2015-02-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - cleaning needed in the cabinets storage single service items under the self service beverage equipment. |
| 2015-02-02 |
49 |
5-205.15 maintain a plumbing system in good repair. -p - hot water faucet at handwashing sink near preparation sink is leaking. repair faucet so that hot water can be maintained on at all times. vr- verification required. |
| 2015-02-02 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. - cardboard receptical missing lids and doors are open. all lids and doors shall be tight fitting and remain closed at all times. |
| 2015-02-02 |
54 |
5-303.11 intensity-lighting - c - light fixture under the hood is out. replace. |
| 2015-02-02 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. - one sanitizer container stored on the floor. containers storing sanitizer shall be stored off the floor and in a manner to prevent contamination. cdi- sanitizer container |
| 2014-10-14 |
37 |
general comment3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. pickle bucket stored on floor of walk in cooler. cdi - relocated to shelf. |
| 2014-10-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf can opener blade with dried food residue. cdi - sent to dish area. repeat violation. |
| 2014-10-14 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil.. |
| 2014-10-14 |
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 container of sugar. cdi - scoop rmo |
| 2014-10-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. dishes on drying rack wet stacked. seperate to allow air drying. repeat violation. |
| 2014-06-03 |
1 |
2-102.12 certified food protection manager - c. pic shall have a food protection certification that is accredited by an ansi program and be available during all times of operation. observed pic without certification. |
| 2014-06-03 |
4 |
2-401.11 eating, drinking, or using tobacco - c. employee drinks shall be stored where contamination will not occur. observed employee drinks stored next to food on bottom shelf in kitchen. |
| 2014-06-03 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. food shall be separated according to final cook temperature. observed raw bacon stored in same rack with deli ham. cdi item moved. |
| 2014-06-03 |
18 |
3-501.14 cooling - p. foods shall be cooled from 135-70f in 2 hours, and to 45f in the 4 remaining hours. observed green beens cooling from the morning at 104f. cdi item discarded. |
| 2014-06-03 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. foods held in the facility for 24 hours or more shall be dated. foods that are 41f and below have a 7 day shelf life, foods that are 42-45f hav |
| 2014-06-03 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. manual warewhasing water temperature shall be atleast 110f. observed employee actively washing in sink with 103f water. cdi sink |
| 2014-06-03 |
37 |
6-404.11 segregation and location-distressed merchandise - pf. distressed merchandise shall be stored away from other food to prevent contamination. observed two dented cans in facility. cdi items moved to a different area to be returned to manufacturer. |
| 2014-06-03 |
42 |
4-901.11 equipment and utensils, air-drying required - c. equipment and utensils shall be fully dried before stacking. observed speed racks and metal containers that were wet stacked. |
| 2014-06-03 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - c. air ducts shall be cleaned so they are not a source of contamination by dust or dirt or other contamination. observed dusty vents in mens bathroom. |
| 2014-06-03 |
31 |
3-501.15 cooling methods - pf. foods shall be cooled in shallow containers, separated into smaller portions, and left uncovered to allow proper cooling. observed green beens in facility that was covered in deep metal container. cdi item discarded. |
| 2013-10-08 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed employee handling raw pork and then handling pen, day dot stickers, etc. without first washing hands, cdi. |
| 2013-10-08 |
39 |
ensure wet wiping cloths are stored in sanitizer bucket between uses, observed towel stored on prep table. |
| 2013-10-08 |
35 |
3-602.11 ensure foods packaged in a food establishment are properly labeled with name, ingredients and allegen information. observed desserts packaged with no labeling, cdi. |
| 2013-10-08 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed ham, open milk with no date marking, cdi. |
| 2013-10-08 |
8 |
ensure paper towels are provided at all handsinks, observed no paper towels at front handsink, cdi. |
| 2013-10-08 |
2 |
2-201.11 ensure facility has an approved employee health policy, observed no employee health policy, cdi, form was given to owner and posted. policy will be discussed with all employees on next shift. |