| Violation Date |
Code |
Description |
| 2018-12-04 |
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.6-501.11 floors, walls, and ceilings including the attachm |
| 2018-12-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. comment: food debris noted inside the hot holding well between fry side and sauté cooler and buildup on cooler door gaskets. |
| 2018-12-04 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed clean dishes stored directly beside handsink above height of the splash guard. explained importance to owner. |
| 2018-12-04 |
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 prepping/handling food in the kitchen with no hair restraint. |
| 2018-12-04 |
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/pfobserved buttermilk batter and fried |
| 2018-12-04 |
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 the following incorrect disposition of the prep dates were observed: in the salad cooler, turkey bits (11 |
| 2018-12-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed mushrooms, chipotle sauce, butter, lettuce, potatoes out of temperature compliance in the fry side prep cooler; observed butter at bar and green sauce and apple butter at waitre |
| 2018-12-04 |
8 |
5-205.11 handsinks may only be used for handwashing.-pf observed water filtration system connected into the handwashing sink plumbing line. owner states it is not used as a handsink and that water bottles for customers are filled in the handsink. the hand |
| 2018-12-04 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. comment: observed coffee cup on shelving above prep table. |
| 2018-09-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pork, corn, rice , pork jus, potatoes, and lettuce in prep unit 3 held at greater than 45 degrees. cdi discarded and took unit out of service. 10 day verification of equipment |
| 2018-09-25 |
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 mascarpone cheese opened greater than 24 hours with no date label. repeat violation 3-501.18 discard the food requiring date labe |
| 2018-09-25 |
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 utensils being stored in water measuring 77 degrees on prep unit 3 and |
| 2018-09-25 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets in need of replacement on numerous pieces of equipment. and prep unit three in need of repair. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and san |
| 2018-05-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed several food employee beverages on food preparation surfaces near food, equipment or single service(coffe cup, water bottle, mountain dew). cdi drinks were rel |
| 2018-05-16 |
9 |
3-201.11 use food from approved sources only. -pobserved food establishment using eggs from freshlist llc 1300 kennon street charlotte nc 28205 704-648-8473. i spoke to jesse and stated that eggs are coming from various farms but sometimes exceeding more |
| 2018-05-16 |
12 |
3-402.12 records, creation, and retention - pf a food establishment is required to supply a written agreement or statement from the supplier stating that the fish supplied are frozen to a temperature and for a time specified under 3-402.11. observed cevic |
| 2018-05-16 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed ice cube trays in reach in freezer uncovered with food being stored over it (potential contamination). cdi pic had ice cube trays wrapped. |
| 2018-05-16 |
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 two pans of carnitas and one pan of corn in walk in cooler that were cooked yesterday and cooled still above 45 degrees. cdi |
| 2018-05-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed gravy and maso hot holding below 135 degrees. cdi product was reheated to above 135 degrees.observed hashbrowns holding below 135 degrees. cdi product was put on temporary tim |
| 2018-05-16 |
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 several open containers of milk and heavy cream without a date marking. cdi product was discarded. repeat3-501.18 discard the food |
| 2018-05-16 |
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 potatoes being tightly covered and stacked on top of each other still abov |
| 2018-05-16 |
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 at time of inspection observed food employee cutting and handling potato rolls with no gloves. cdi product was disc |
| 2018-05-16 |
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 bracelet. make sure to remove all jewelry when performing food preparation. |
| 2018-05-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of equipment and utensils. make sure to spread out so it can air dry. |
| 2018-05-16 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards in need of being replaced/resurfaced. make sure to replace/resurface.4-502.11 (c ) maintain air thermometers in good repair and |
| 2018-05-16 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed missing drain plug on dumpster. |
| 2018-05-16 |
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 opening in ceiling tiles in kitchen near warewashing and line. make sure to re |
| 2018-05-16 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee book bag being stored over food preparation sinks. cdi pic relocated.6-303.11 intensity-lighting - c observed two lights under t |
| 2018-05-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bag of rice sitting on the floor. cdi pic removed from the floor. |
| 2017-12-20 |
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 one gallon of milk with no date mark in the walk in cooler. cdi by properly date marking. |
| 2017-12-20 |
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 tomato cut and placed in flip top to cool. cdi by removal to walk in to co |
| 2017-12-20 |
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 one bottle of oil with no label. |
| 2017-12-20 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board with deep gouges.4-502.11(a) maintain utensils in good repair. observed container with slight melting on one handle. |
| 2017-08-17 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster with open lid. cdi by closing lid. |
| 2017-08-17 |
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 of debris on floor of reach in cooler. |
| 2017-08-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed salad spinner and collender with debris build up. cdi by removal to dish area for recleaning. improvement noted from last inspection. |
| 2017-05-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed debris build up on slicer, juicer and a ramekin. cdi by removal for recleaning. |
| 2017-05-10 |
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 one container of milk with no date mark. cdi by date marking with proper date. |
| 2017-05-10 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed one bottle of window cleaner stored on the hand sink at the bar. cdi by removing the chemical to a proper storage area. |
| 2017-05-10 |
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 one small container of greens in the flip top cooler measuring at 50. pic |
| 2017-05-10 |
45 |
4-502.11(a) maintain utensils in good repair. observed damaged lid and container in the kitchen area. cdi by voluntary discard.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply scored c |
| 2017-05-10 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee purse stored over single service articles. cdi by removal to a proper storage location. |
| 2017-05-10 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster with open door. cdi by closing door. |
| 2017-02-22 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed kitchen aid coffee grinder that is for household use only. 4-501.12 resurface or replace cutting surfaces that can no long |
| 2017-02-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic containers wet stacked. |
| 2017-02-22 |
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 numerous utensils stored in water beside grill. removed to be cleaned. |
| 2017-02-22 |
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 numerous dry goods unlabeled. |
| 2017-02-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 1 blue chemical unlabeled. labeled during inspection. |
| 2017-02-22 |
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 chorizo sauce temping at 42 with date of 2/17. product discarded. |
| 2017-02-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw chicken at 47f and chicken wings at 49f in bottom right drawer of make unit. raw chicken was in this unit overnight and was discarded. wings had been moved to unit this morn |
| 2017-02-22 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p sanitizer dispenser at 3 compartment sink was reading 0ppm quat. there were no sanitizer buckets on line. bucket was mixed by hand to reach 200ppm quat. contact carolina chemical to service dispen |
| 2017-02-22 |
4 |
2-401.11 store employee drinks to prevent contamination of food or utensils. observed one employee beverage, lidded, at prep area. removed. |
| 2016-11-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: found large container of chicken sausage at 55 f from previous day preparation. pic assured that sausage was cooled correctly. cdi- chicken sausage voluntarily discarded. |
| 2016-11-30 |
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 handwashing with recontaminating of hands when turning off faucets. cdi- reminder to turn |
| 2016-11-30 |
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 some squirt bottles at line unlabeled. |
| 2016-11-30 |
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: found wings prepared 5 days previous at 45 f. found rice dated 11/22. found deviled eggs 11/23. found ba |
| 2016-11-30 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. noted non commercial dehydrator and juicer in kitchen. juicer was removed fromkitchen due to it being damaged. dehydrator not in us |
| 2016-11-30 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. un-shielded light bulbs in walk-in cooler. |
| 2016-08-31 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. the facilities quat test strips had been exposed to water and were no longer accurate for measuring sanitizing concentrations. vr within 10 days. |
| 2016-08-31 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed a non-commercial dehydrator and a non-commercial juicer on site. |
| 2016-08-31 |
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 multiple utensils stored in water at room temperature. |
| 2016-08-31 |
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 one container of burrata cheese dated 8/21 in the walk in cooler. cdi- product discarded. imp |
| 2016-08-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 3 soiled 'ice cream' scoops stored clean. cdi- items set aside for recleaning. |
| 2016-05-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 3 scoops stored clean with visible food debris on them. cdi- items set aside for recleaning. |
| 2016-05-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed shrimp stock and chicken stock below 135f on the stove (see chart). cdi- product reheated to above 165f. |
| 2016-05-25 |
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 sliced roast beef dated 5/18 in the walk in cooler and arugula dated 5/18 in the walk in cooler |
| 2016-05-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned plastic containers stacked while wet. |
| 2016-05-25 |
45 |
4-501.11 maintain equipment in good repair. observed 4 torn gaskets on cold holding equipment along the cook line. |
| 2016-05-25 |
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 chicken and egg quiche cooling at room temperature while below 135f (see |
| 2016-02-26 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed the dish machine operating at 0ppm chlorine sanitizer concentration. cdi- sanitizer concentrate bottle was replaced and the machine was primed until the machine began operating at ~50pp |
| 2016-02-26 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage stored on a preparation table where food was being prepared and 3 employee beverages on a storage rack over sugar packets. beverages we |
| 2016-02-26 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employee handling dirty dishes and then handling clean dishes without changing gloves/washing hands in between. cdi by instruction. |
| 2016-02-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed shrimp stock and beef stock being stored on the stove with the burners off. both food items were below 135f (see chart). cdi- foods were reheated to above 165f (see chart). |
| 2016-02-26 |
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 one container of shrimp stock dated 2/19 in the walk in cooler and another container of cooked |
| 2016-02-26 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 3 unlabeled chemical spray bottles. cdi- labels added. |
| 2016-02-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one container of diced turkey in a flip top cooler above 45f (see chart). cdi- food was relocated to the walk in cooler. improvements made since last inspection. |
| 2015-10-30 |
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 farro oats, cured pork bacon slabs, egg frittata pans, and cooked potatoe |
| 2015-10-30 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 2 unlabeled chemical spray bottles. cdi- both bottles were discarded. |
| 2015-10-30 |
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 2 containers of roasted garlic dated 10/19 in the walk in cooler, turkey stock dated 10/16 in t |
| 2015-10-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several foods holding above 45f in a flip top cooler (see temp. chart). cdi- foods were relocated to the walk in cooler for cooling. |
| 2015-10-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed hollandaise sauce hot holding on the grill at 110f. cdi- product discarded. |
| 2015-10-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed a robot coupe stored clean with food debris inside the processor bowl and a mixing bowl with dried dough on it stored clean. cdi- items set aside f |
| 2015-07-23 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw marinated chicken stored directly over shell eggs in the walk in cooler. cdi- storage rearranged. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed r |
| 2015-07-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 1 employee beverage on a preparation table and another employee beverage stored over foods in the walk in cooler. cdi- beverages relocated. |
| 2015-07-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed goat cheese and romaine lettuce in a flip top cooler above 45f (see chart). cdi- foods relocated to walk in cooler. |
| 2015-07-23 |
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 pork roasts cooling at 110f at room temperature on a sheet pan. cdi- foo |
| 2015-07-23 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food containers stored on the floor in the walk in cooler and one box of potatoes stored on the floor below a preparation table. |
| 2015-07-23 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed one unlabeled chemical spray bottle. cdi- label added. |
| 2015-03-04 |
1 |
2-103.11 (a)-(l)person-in-charge shall ensure that utensils are properly washed, rinsed and sanitized, food is protected through date marking and temperature and time control and employees are not cross contamination food and food contact surfaces - pf ob |
| 2015-03-04 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed multiple employee beverages stored on food prep surfaces aside food being prepared for public. cdi- removed this has been a violation for the third inspection |
| 2015-03-04 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed thick blue solution in sanitizer side of 3 comp sink. 0 ppm chlorine and quat. product was jet dry. cdi- removed and replaced with bottle of sanitizer; 200 ppm chlorine tested |
| 2015-03-04 |
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 cooked pork roast cooling in kitchen at 171.3 f. retemped at 171.0 after 5 minutes. rate of cooling < 12 f p/hr. 32 f p/hr n |
| 2015-03-04 |
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 multiple cooked tcs foods like pulled duck and quiche not date marked. 3-501.18 discard the food requiring date labels once time/te |
| 2015-03-04 |
9 |
3-201.11 use food from approved sources only.-p observed two containers of apparently preserved locally foraged mushrooms. cdi- pic stated not for consumption; product discarded |
| 2015-03-04 |
27 |
8-201.13 submit a properly prepared haccp plan to the variance committee or local regulatory authority as required. observed pickled celery for the purpose of preservation, extended date marking beyond 7 days at 41 f. cdi- discarded ; facility will not a |
| 2015-03-04 |
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 cooked pork roast cooling in kitchen in absence of any refigeration. cdi- |
| 2015-03-04 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed emergent circulator rate for household use (sansaire). cdi- removed from facility |
| 2015-03-04 |
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 food employee actively cleaning utensils in 97 f water. cdi-raised to 113 f. |
| 2015-03-04 |
26 |
|7-201.11 store toxic materials to avoid contamination. -p7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food service only.-pf observed jet dry above recomended concentration a |
| 2014-10-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed butter and onion exposed to hand sink splatter. |
| 2014-10-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45 f or below. observed pulled romaine lettuce leaves and micro greens cold held above 57 f. cdi- placed on tphc |
| 2014-10-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. observed pulled romaine lettuce leaves and micro greens cold held above 57 f. cdi- placed on tphc |
| 2014-10-13 |
8 |
6-301.11 provide soap at each handsink. observed soap dispenser empty behind bar sink. cdi- restocked |
| 2014-10-13 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed multiple covered employee beverages on or above food prep surfaces. cdi- removed |
| 2014-07-21 |
21 |
3-501.17 date mark opened, ready to eat, tcs foods. observed cooked short ribs and lamb not date marked. cdi- date marked. observed cut watermelon at 47 on day five. cdi- discarded |
| 2014-07-21 |
20 |
3-501.16 cold held tcs foods shall be maintained at 45 f or colder. observed multiple cooked chicken winigs and cut water melon at 48 and 47 f in walk in cooler. cdi- product discarded |
| 2014-07-21 |
23 |
3-603.11 consumer advisory must be provided for proteins served raw or undercooked. observed lamb roast undercooked and served and not disclosed on consumer advisory. |
| 2014-07-21 |
16 |
3-401.11 fully cook to kill step raw animal proteins upon initial heating. observed lamb roast cooked to 125 f then cooled and cold held. cdi- instruction provided product pulled and reheated to above 165 f. |
| 2014-07-21 |
51 |
5-501.17 provide a covered toilet room receptacle for shared use restrooms.observed shared use restooms without covered receptacles. |
| 2014-07-21 |
25 |
3-302.14 food shall be protected from unapproved additives. observed facility has instacure. facility decided not to use instacure prior to opening and has removed the product and will not use without an approved variance from the state. |
| 2014-07-21 |
4 |
2-401.11 employee beverages shall be maintained below food /food contact surfaces with lid and straw. observed multiple wmployee beverages stored with no straws. observed one on food prep table. cdi- discarded |