| Violation Date |
Code |
Description |
| 2018-10-25 |
54 |
general comment 6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - observed unshielded lights above the big prep unit on the cook line. cover light or replace with |
| 2018-10-25 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the walk in cooler shelves and the dry storage shelves. |
| 2018-10-25 |
33 |
3-501.13 use approved thawing methods. - observed fish and chicken thawing on the prep table. cdi - explained to thaw under cold running water or in the walk in cooler. cdi - items were moved to the walk in cooler. |
| 2018-10-25 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed an unlabelled bottle and bucket of sanitizer. cdi - items were labeled. |
| 2018-10-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed black build up inside the ice machine and around the ice chute on the drink machine at the front. cdi - items started to be cleaned during the inspe |
| 2018-06-04 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages and food being stored over single service articles in the cabinet near the cash register. |
| 2018-06-04 |
6 |
2-301.14 wash hands after activities that contaminate them.-p- observed food cook used gloved hands to prep raw foods and fail to wash hands in between donning new gloves before prepping ready to eat foods. ensure that hands are washed in between changin |
| 2018-06-04 |
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 prep sandwhiches with barehands. educated pic and staff on corrective actions. |
| 2018-06-04 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p- raw foods stored on roller rack adjacent to walk in cooler were being stored over hush puppy batter. several foods were observed not covered. ensure that all foods are stored in accordance |
| 2018-06-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw beef, fish, shrimp, ham and turkey being stored above 45 degrees. out of temp raw foods stored in the ice bath were placed in the walk in cooler for more adeqautely cold ho |
| 2018-06-04 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths with active stirring. cold air must flow around product to remove the heat. -pf observed cole slaw being cooled in large portions inside of walk in cooler and |
| 2018-06-04 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. food employee was cleaning the fryer adjacent to cooking and food prep. degreaser was also being splashed into the grease used to cook. ensure that all food is protected and |
| 2018-06-04 |
45 |
4-502.11(a) maintain utensils in good repair. cold hold unit near fryer unit contained an ambiet air of 60 plus degrees. measured twice. all equipment is to be in good working repair. refrain from storing tcs foods in unit until unit is holding foods at |
| 2018-06-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed excessive grease/dust accumulation on multiple non-fcs equipment. |
| 2018-06-04 |
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 potato salad lacking a date label. pic stated that potato salad was made 3 days prior to today. several foods located in the cold |
| 2018-01-24 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. certified manager not working today. |
| 2018-01-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p cut tomatoes overstocked in flip top and holding above 45f. cdi - out of temp product relocated to walk in cooler for rapid cool down. |
| 2018-01-24 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed knife, tongs, and ladle stored as clean with food debris. cdi - all sent to dish area for processing. |
| 2018-01-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean flour and dust from cooler door gaskets, wire shelving, and equipment surfaces throughout. |
| 2018-01-24 |
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 bbq dated marked 1/15. staff indicated that bbq was made on 1/15 then frozen; small batches are removed from freezer as needed. edu |
| 2017-10-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean crumbs from inside low prep freezer and flour from wire shelves in dry goods area. |
| 2017-10-16 |
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 eggs cooling in container with lid on in walk in cooler. cdi - lid removed. improv |
| 2017-10-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p chicken livers holding above 45f on ice bath at breading station. ice bath improved and product below 45f within minutes. improvement from last inspection. |
| 2017-10-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p chili holding below 135f on stovetop. cdi - chili reheated to 165f+. |
| 2017-10-16 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. dark build up around ice chute inside ice machine. cdi - cleaned during the inspection. |
| 2017-10-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p raw philly steak meat stored above okra in low prep freezer. cdi - freezer rearranged with correct storage order. |
| 2017-06-21 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed several stacks of single service cups in facility displayed with lip contact surface exposed. |
| 2017-06-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed grilled peppers on grill top holding below 135f. cdi: peppers reheated to over 165f on grill top. repeat. |
| 2017-06-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw chicken holding at 50f on table next to breading station. cdi: ice bath was replenished and chicken covered, temperature was 43f by end of inspection. repeat. |
| 2017-06-21 |
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 tubs of lettuce in back reach in cooler and smaller portioned salads cooli |
| 2017-06-21 |
33 |
3-501.13 use approved thawing methods. observed whiting thawing in a tub at room temperature. cdi: product placed under cold running water. |
| 2017-06-21 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phone stored on top of prep unit. |
| 2017-06-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet stacked pans on drying rack over three compartment sink. |
| 2017-06-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed can opener with minor food residue on blade. cdi: can opener sent to be rewashed. |
| 2017-06-21 |
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 unlabelled spice shakers and oil squeeze bottles on cook line. |
| 2017-02-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf food pans stored as clean with whole date mark stickers still on pan. cdi - pans with stickers sent to dish area fro reprocessing. |
| 2017-02-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p grilled peppers on grill top and mac n cheese in steam well holding below 135f. cdi - peppers reheated to 165f+; mac n cheese returned to 165f+ by stirring. |
| 2017-02-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p lettuce, american cheese, and sliced tomatoes stocked above the top of pans and holding above 45f in flip top. cdi - out of temp portions removed and placed in prep cooler to cool down. |
| 2017-02-20 |
45 |
4-501.11 maintain equipment in good repair. replace split gaskets on reach n cooler doors. |
| 2017-02-20 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf thin probe thermometer will not power on. vr - will return within 10 days to verify. |
| 2016-10-31 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed food employee place |
| 2016-10-31 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the kitchen area. |
| 2016-10-31 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf repeat violation. observed slaw cooling in large plastic container covered. observed bo |
| 2016-10-31 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed slaw prepared on saturday night (10.29.16) and product has not cooled down to 45f in 4 hrs. product is stored in larg |
| 2016-10-31 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed flip top spacers in handsink. cdi - removed the spacers and reminded pic and food employees that handwashing sinks are only for handwashing. |
| 2016-04-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet tight-stacked metal pans on the drying rack. |
| 2016-04-18 |
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 pepper and onion mix in upright cooler with lid on. |
| 2016-04-18 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed sanitizer spray bottle stored above in-use food prep sink and in-use 3 compartment sink. cdi by storing below sinks. |
| 2016-04-18 |
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 gallon of milk , sliced turkey, bolgna, ham with incorrect date mark or no date mark. cdi by correctly marking food items in refri |
| 2016-04-18 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed mashed potatoes in warmer 58f. cdi by reheating potatoes to 165f and return to warmer. |
| 2016-04-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dried food debris on buffalo chopper and meat slicer. cdi by wash, rinse, and sanitize. |
| 2016-04-18 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified pic present for inspection. |
| 2015-11-30 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic not certified. |
| 2015-11-30 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored over pickles in walk-in cooler. cdi by rearranging order of foods. |
| 2015-11-30 |
37 |
far 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed open container of sugar, and other open bags of dry food. repeat violation |
| 2015-07-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up inside ice machine. |
| 2015-07-21 |
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 knife stored between equipment on prep line. |
| 2015-07-21 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on work surfaces. 3-304.14(d) maintain wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible deb |
| 2015-07-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed 5 open bags of dry foods (flour, rice). |
| 2015-07-21 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed utensils stored in handwash sink. cdi by removing and advising pic on proper sink use. |
| 2015-07-21 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 3 employee beverages stored on work surfaces. 2 beverages uncovered. cdi by storing below work surfaces. |
| 2015-07-21 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified pic present for inspection. |
| 2015-01-26 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: clean floor behind/under cooking equipment. |
| 2015-01-26 |
43 |
4-502.13 single-service and single-use articles-use limitations - c: discontinue using printed thank you bags as ice packs on raw meats and fish. |
| 2015-01-26 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: grilled chicken on stove 100f chilli 100f in warmer. reheated to 165f+ |
| 2014-08-06 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p: container of chicken salad past discard date. cdi- discarded |
| 2014-08-06 |
8 |
6-301.12 hand drying provision - pf: observed one paper towel holder not operating. cdi-placed paper towels near hand sink. |
| 2014-04-04 |
35 |
3-302.12 food storage containers identified with common name of food - c: label all bulk bins. ex. sugar, flour, etc. |
| 2014-04-04 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: chilli holding at 127degrees. need to keep all hot foods at 135degrees or above. |
| 2014-04-04 |
54 |
6-305.11 designation-dressing areas and lockers - c: keep all personal items such as jackets, shoes, purses stored in a designated area away from food items. |
| 2014-04-04 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p: clean inside ice machine and inside microwave. cdi- cleaned during inspection4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration a |