| Violation Date |
Code |
Description |
| 2018-07-03 |
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. -pfobserved food items cooling in walk-in cooler with lids, and thick layers of food. c |
| 2018-07-03 |
21 |
observed beans and jerk chicken in walk-in cooler with date mark of 6-26 (> 7 days).cdi by discard by pic.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 |
| 2018-07-03 |
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. -pobserved container of ox tail in the walk-in that was cooked and cooling started at end of business yesterday. observed food product a |
| 2018-07-03 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -pobserved sanitizer in 3 compartment sink testing 50ppm qac.cdi- refill and test at 200ppm qac |
| 2017-12-15 |
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 an employee washing dishes in 92f water. cdi - more hot water was added (coming out of the faucet |
| 2017-12-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed 2 trays of fried chicken and a tray of red snapper holding below 135f in the front hot hold unit. cdi - items were placed in the oven to reheat to at least 165f (see temperat |
| 2017-12-15 |
4 |
general comment 2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - observed an unopened employee drink on the top shelf in the walk in cooler. cdi - drink was moved to the bottom shelf. |
| 2017-08-31 |
41 |
general comment 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 spoon stored in 94f water. |
| 2017-08-31 |
18 |
repeat violation 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 a container of ox tail in the walk in cooler at 53f. employee stated it was cooked last night and placed |
| 2017-08-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed pink and black build up on the shield of the ice machine. cdi -ice was being drained so that the machine could be cleaned. |
| 2017-05-01 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on the walk in cooler door. replace gasket. |
| 2017-05-01 |
31 |
repeat violation 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 5 containers of cooked chicken cooling with lids on in |
| 2017-05-01 |
18 |
repeat violation 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 5 containers of cooked chicken at 121f in the walk in cooler at 3:30 pm. pic stated they were taken out a |
| 2017-05-01 |
1 |
repeat violation 2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - pic is not certified. |
| 2017-01-30 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - pic is not certified. |
| 2017-01-30 |
31 |
general comment 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 an employee placing cooked chicken into ziploc bags and |
| 2017-01-30 |
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 goat cooling in the walk in cooler. it was placed in the walk in around 11:30 am. at 2:50 pm it was 91f. cdi - explained p |
| 2017-01-30 |
54 |
general comment 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed employee food stored with facility food. cdi - items were moved to the bottom shelf in the walk in cooler. |
| 2016-09-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed grease build up on shelving near fryers. clean. |
| 2016-09-13 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic is not certified. |
| 2016-06-13 |
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 baseboard coving missing from wall under 3 comp sink. repair. |
| 2016-06-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer bucket with 0 ppm of chemical sanitizer. employee stated it was not changed today and bucket was from previous day. cdi- employee re-made sanitizer at correct quat concen |
| 2016-06-13 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed chef with bracelet on while preparing food. cdi- jewelry was removed. repeat. |
| 2016-06-13 |
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 cooked collard greens and mackerel without datemarks in walk in cooler. cdi- employee voluntarily discarded items. |
| 2016-06-13 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed no certified pic present. |
| 2016-03-30 |
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 door to can wash to have heavy black build up on |
| 2016-03-30 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed chef wearing bracelets and rings while preparing food. cdi- chef was instructed to remove jewelry by pic. |
| 2016-03-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed 1 pan of cabbage hot holding < 135 f (see temp chart). cdi- item was re-heated to at least 165 f (see temp chart). |
| 2016-03-30 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. pic is not certified. |
| 2015-11-12 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified food protection manager. |
| 2015-11-12 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no handsink at kitchen handsink upon arrival. cdi- handsoap was provided. 5-202.12 provide at least 100f water at handsinks.-pf observed hot water at handsinks to be 97 to 98 f. return |
| 2015-11-12 |
9 |
3-201.11 use food from approved sources only.-p observed cured herring in walk in cooler. pic stated herring is received from compare foods, however invoices are not present. return visit (vr) required. |
| 2015-11-12 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed pot of heavily molded chick peas. cdi- pic voluntarily discarded. repeat. |
| 2015-11-12 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine to have black and pink build up on ice shield. |
| 2015-11-12 |
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 pan of cooked cabbage to be below 135f (see temp chart) cooling, covered |
| 2015-11-12 |
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 baseboard trim peeling away from wall below 3 co |
| 2015-06-22 |
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 baseboard trim peeling off wall under 3 comp sink drain board, needs re-fasten |
| 2015-06-22 |
37 |
3-307.11 protect food from contamination. observed cook drop food handling rubber glove, rinse in sink and attempt to re-use handling food without properly washing hands and soiled glove with soap and water. cdi- worker corrected, washed hands and washed |
| 2015-06-22 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf availble thermometer is thick probe meat thermometer 140-190 f. need thin probe thermometer that reads between 0-220 f. pic will pr |
| 2015-06-22 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw fish stored above carrots in walk in cooler. cdi- carrots removed and disposed of. |
| 2015-06-22 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed bag of molded carrots in walk in cooler. cdi- carrots disposed of. |
| 2015-06-22 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. present pic not food safe certified. |
| 2014-11-11 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pfobserved hot water measuring at 83f at arrival at all water using fixtures. water was checked an hour and a half later at 95. |
| 2014-11-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed in use wiping cloths stored on the prep tables in between uses. |
| 2014-11-11 |
37 |
protect food from contamination sources not specifically noted by code. provide a sealed bag or container with lid for opened dry food products. |
| 2014-11-11 |
14 |
• 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved buid up on the ice machine deflector plate. cdi- cleaned onsite. 4-501.114 maintain sanitizer at correct concentrations. -pobserved sanitizer inside |
| 2014-11-11 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf maintain at least 100f at handsinks. observed a max of 95f in the entire facility. vr- a return visit will be made by 11/13 to check the repair. if no correction is seen by this date an intent to suspe |
| 2014-11-11 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.pic present is not a certified food protection manager. |
| 2014-08-28 |
1 |
2-101.11 pic shall be present during all hours of operation.-pffacility has no certified pic. |
| 2014-08-28 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pfobserved a clogged hand soap dispenser at the kitchen handsink. repeat6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved no paper towels available |
| 2014-08-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved plaintains stored on top of the steam table wells at 96f. according to the pic, the plaintains were stored for one hour. pic stated she prefers to serve at room temperature. cdi |
| 2014-06-30 |
46 |
4-302.14 sanitizing solutions, testing devices - observed no test strips for quat sanitizer. vr in 10 days.4-501.19 manual warewashing equipment, wash solution temperature - observed wash water less than 110f at 3 comp sink. 94f water was drained and re |
| 2014-06-30 |
41 |
3-304.12 in-use utensils, between-use storage - store ice scoops with handle sticking out of the ice or on a clean surface. observed ice both ice scoop handles touching the ice. cdi |
| 2014-06-30 |
21 |
3-501.17 date label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. observed no date marking on held over cooked cabbage. handout provided and facility discarded cabbage. |
| 2014-06-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. observed jerk chicken at 123f in hot cabinet, chicken had been sitting out upon my arrival. chicken was reheated to 181f during inspection. |
| 2014-06-30 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. observed no towels at the front hand sink. 6-301.11 provide soap for handwashing at each handsink. observed clogged soap dispenser at the kitchen hand sink. both i |
| 2014-06-30 |
1 |
2-102.12 certified food protection manager - no certified pic (person in charge) on site. facility will be deducted points on next inspection. |
| 2014-01-07 |
45 |
4-101.19 nonfood-contact surfacesall non food contact surfaces that are exposed to splash or require frequent cleaning shall be made of corrosion resistant, non absorbant, smooth surfaces. observed a raw wooden shelf used under the back kitchen handsink.4 |
| 2014-01-07 |
33 |
3-501.13 thawingproperly thaw under refrigeration or running water. observed a box of raw chicken thawing in the prep sink in standing water. the running water was turned on for proper thawing. |
| 2014-01-07 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingbeans are cooked one day and then cooled down to frozen, thawed another day and then used. advised to date mark the beans. any tcs rte (potentially ha |
| 2014-01-07 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holdingmaintain all hot holding foods at 135f and above. observed meat patties stored in the hot holding cabinet as low as 109f. all were removed and place |
| 2014-01-07 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardnesssanitizer used to store wiping cloths is highly concentrated (greater than 200ppm) and bleaching out the test strips. the sanitizer was |
| 2014-01-07 |
1 |
2-102.12 certified food protection managerthe person in charge (pic) is not a certified food protection manager. |