| Violation Date |
Code |
Description |
| 2018-10-16 |
46 |
4-302.14 sanitizing solutions, testing devices - pf facility is using a chlorine chemical machine but is lacking necessary test strips used to check adequacy. ehs left some strips onsite. ensure that these strips are installed within 10 days. vr -.5 point |
| 2018-10-16 |
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. in use utensils were being stored in room temperature sanitizer. 0 points. |
| 2018-10-16 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed no hair restraints on cooks. -.5 points. |
| 2018-10-16 |
37 |
3-307.11 miscellaneous sources of contamination - c facility contains a domestic freezer unit stored outside of the facility that is not locked. freezer contains foods that are not being governed during all hours of operation. foods inside of the freezer |
| 2018-10-16 |
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 beer cheese was being cooled in a very dense container not fully submerged into the |
| 2018-10-16 |
26 |
7-102.11 common name-working containers - pf observed a sanitizer bottle that was lacking a common name. cdi- pic labeled the sanitizer during the course of the inspection. 0 points. |
| 2018-10-16 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf facility serves cervices which contains raw shrimp, undercooked salmon and steak served undercooked. the menus on |
| 2018-10-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p goat cheese, lettuce, tomatoes etc. were discarded due to being temperature abused. ambient air of the reach in unit was holding at > 45 degrees. will do a vr check to ensure compliance |
| 2018-10-16 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed bacon wrapped peppers stored above raw shrimp in prep reach in 2 door unit. cdi- foods were rearranged as needed. -1.5 points. |
| 2018-06-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed orbeez from an air freshener spilled in handsink behind bar. cdi by emptying sink of all debris. |
| 2018-06-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two items measuring above 45f. cdi by removal of ham to walk in for rapid cooling and voluntary discard of tomatoes. |
| 2018-06-13 |
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 containers of sauce with no label. |
| 2018-06-13 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer at dish machine measuring around 0ppm. cdi by technician replacing concentrate and priming machine. |
| 2018-06-13 |
45 |
4-501.11 maintain equipment in good repair. observed broken gaskets on reach in coolers in kitchen area. |
| 2018-06-13 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies present at bar area. |
| 2018-03-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed all sanitizer buckets filled from qac dispenser that was empty of sanitizer . cdi all buckets dumped and filled with chlorine sanitizer. |
| 2018-03-09 |
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 pasta, and opened milk with no date markings . cdi discarded product.3-501.18 discard the food requiring date labels once time/te |
| 2018-03-09 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine in need of cleaning. repeat violation.4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p obser |
| 2018-03-09 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at handsink at start of inspection . cdi paper towel dispenser refilled . |
| 2018-03-09 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on duty at time of inspection . repeat |
| 2017-12-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. -0 points- |
| 2017-12-05 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed two prep units without thermometers. 10 day verification required. |
| 2017-12-05 |
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 large lexans of wings and collards held greater than 7 days. cdi discarded. |
| 2017-12-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salmon, ribs , and burgers held at greater than 45 degrees . cdi discarded |
| 2017-12-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer in with build up of food debris . repeat violation. |
| 2017-12-05 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf observed pic not present for the inspection arrived at report time. |
| 2017-09-06 |
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 grits and collards held 8 days. cdi discarded. note half point deduction due to improvement i |
| 2017-09-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer to have buildup of food debris and in need of cleaning. cdi pic had employee begin cleaning. 4-602.11 clean the equipment and utensils used |
| 2017-09-06 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on prep units 2 and 3 in need of replacement. |
| 2017-09-06 |
33 |
3-501.13 use approved thawing methods. observed shrimp set out to thaw under running water measuring 84 degrees. cdi stopped process and advised of 70 degree requirement. -0- points |
| 2017-06-16 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on prep units 2 and 3 as well as walk in cooler in need of replacement. |
| 2017-06-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. repeat |
| 2017-06-16 |
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 brisket and pork cooled whole and tighlty wrapped. cdi discarded made re |
| 2017-06-16 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed ceviche and skirt steak on main menu missing asterisk linking to consumer advisory and white fish with a |
| 2017-06-16 |
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 soup, collard greens , red potatoes, and onion soup between 41-45 degrees held greater |
| 2017-06-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two containers of salmon at greater than 50 degrees see chart above. cdi discarded. -0 points- |
| 2017-06-16 |
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 3 briskets and 2 pork butts cooled from last night at greater than 45 degrees see chart above. cdi discarded all products. |
| 2017-06-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw fish stored over cooked pork in walk in . cdi dicarded pork. |
| 2017-06-16 |
12 |
3-402.11 and 3-402.12 provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -pf observed white fish listed on menu as undercooked with no parasite letter and shrimp used for ceviche also missing parasite let |
| 2017-03-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2017-03-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer in need of cleaning. observed ice machine in need of cleaning. cdi pic had employees begin cleaning both pieces of equipment.4-501.114 manua |
| 2017-03-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed ceviche in prep unit 3 held at 50 degrees. cdi discarded product. |
| 2017-03-20 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets on prep units 1 and 2 . -0 points- |
| 2017-03-20 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed ceviche and grilled salmon on protein section missing reminder linking to consumer advisory. observed w |
| 2016-11-17 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed chicken for tacos reheated to 123 degrees for service. cdi reheated to 165 see chart above. |
| 2016-11-17 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards on all prep units in need of replacement or resurfacing. -0 points- |
| 2016-11-17 |
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 in water measuring 96 degrees. -0 points- |
| 2016-11-17 |
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 brisket cooling tightly wrapped. cdi unwrapped and proper cooling achiev |
| 2016-11-17 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed brisket in alto sham at 123 degrees. cdi reheated to 165 degrees see chart above. |
| 2016-11-17 |
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 brisket cooling on counter moved to walk in observed cooling at insufficent rate to meet cooling parameters . cdi changed |
| 2016-08-15 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - 0pts - observed one beverage stored on top of hot holding box. ensure that drinks are being stored in proper location. |
| 2016-08-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - 0 pts - cheese (50f), corn (51f), and dressings (67f) out of temperature in unit. other foods stored in unit read 44-45f. unit reads an air temperature of 44.9f. although unit is below |
| 2016-08-15 |
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 - repeat - observed several items on the line not labeled and prepared longer than 24 hours. verification required. 3-501.18 discard the foo |
| 2016-08-15 |
6 |
2-301.14 wash hands after activities that contaminate them.-p - observed employee go from soiled to clean dishes several times even after discussion. cdi - pic discussed with employee. contamination occurs when employee touches soiled dishes then proceed |
| 2016-08-15 |
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 cut tomatoes in several forms cooling in make top unit. cdi -items plac |
| 2016-08-15 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - observed salmon asterisk in some areas but not others. all areas where salmon can be undercooked shall be labele |
| 2016-08-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - repeat - detail cleaning needed in walk in cooler shelving where splash has occurred on and within shelving. |
| 2016-05-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - detail cleaning needed on shelving of walk in cooler. |
| 2016-05-16 |
36 |
. 6-501.111 keep the premises free of insects, rodents, and other pests. - 0pts -observed increase number of flies and nats. |
| 2016-05-16 |
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 - repeat - observed soup in large deep container. soup placed in ice bath. correc |
| 2016-05-16 |
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 - repeat - observed several items on make top/reach in units not dated properly (tomato mix, butter, ribs, rice, slaw, etc. ) . observed tur |
| 2016-05-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - repeat - observed slicer with visible food debris. cdi- rewashed. |
| 2016-02-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - 0 pts - slicer observed with food residue. cdi-slicer cleaned during inspection. |
| 2016-02-01 |
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 - ribs stored in walk in cooler read 48f. cdi- ribs were voluntarily discarded. |
| 2016-02-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - observed blanched fries left out at room temperature reading 49-50f. top sections of chicken wings, shredded chicken, and portioned chicken reading 47-48f. cdi- product quickl |
| 2016-02-01 |
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 - repeat- observed tcs product on make top units with no date marking. date marking in other locations was accurate but must include all tc |
| 2016-02-01 |
42 |
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. - ice scoop stored in soiled container. cdi- item properly cleaned. ensure that |
| 2016-02-01 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. - 0pts - no chlorine test strips. cdi- provided before conclusion of inspection. |
| 2016-02-01 |
52 |
5-501.12 outdoor enclosure - c -0 pts - cleaning needed in the outdoor enclosure. observed several bags and cardboard boxes on floor. recommend assessing pick up dates due to overflow. |
| 2016-02-01 |
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 - 0pts - butter stored tightly covered reading 56f. // access cooling of ribs. cdi |
| 2015-11-09 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p - 0 pts - observed large brisket reheating in alto sham holding box. after 45 mins brisket read 61f. this method is not effective and should be discontinued |
| 2015-11-09 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. - 0 pts - person in charge does not have cfpm certification. |
| 2015-11-09 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - 0 pts - observed ice in hand sinks. do not use handsink as dump sink. cdi- corrected by education6-301.11 provide soap for handwashing at each handsink. -pf - handsink |
| 2015-11-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - eggs stored over ready to eat ribs. cdi- eggs placed on lower shelf. |
| 2015-11-09 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - chlorine sanitizer dish machine read 0 ppm after 5 attempts to make it work. cdi- corrected by chemical comany. |
| 2015-11-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - three containers of soup read 117, 123, and 98f in alto sham. pic states those are warmed prior to placing in hot box. ensure all product is reheated to 165f or cooked to appropriate |
| 2015-11-09 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - 0 pts - observed employee items stored on and around dry storage area. employee items shall be stored away from dry storage goods. |
| 2015-11-09 |
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 - repeat - hot dogs, goat cheese, and grits patties were not properly labeled. cdi- items labeled and hot dogs discarded. |
| 2015-11-09 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf - astrisck missing on out and in burger, classic burger, and skirt steak. verification is required. |
| 2015-11-09 |
40 |
3-302.15 wash fruits and vegetables prior to use. - 0 pts - washed limes stored in bag. when lemons are washed they shall be placed in clean containers. |
| 2015-11-09 |
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. - repeat - walls: hand sink near dish room must be reattached to wall and recaulked./ r |
| 2015-11-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - fries stored at room temperature read 50f and upper portions of wings read 48-51f. cdi- fries placed in cooler for rapid cooling and upper portion of weeks voluntarily discard |
| 2015-08-03 |
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 - buttermilk and heavy cream were not labeled. cdi- pic labeled.3-501.18 discard the food requiring date labels once time/temperature window |
| 2015-08-03 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - repeat - raw chicken and raw ground beef stored over seafood in reach in unit. cdi- items were rearranged.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - repeat - raw b |
| 2015-08-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - dicer observed with some debris. cdi- item was properly cleaned. all other items were cleaned. sanitizer read at proper concentration. |
| 2015-08-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - repeat - lettuce heads, tomato/onion/cucumber mix, and wings were out of temperature compliance. cdi- items placed on the line within 4 hours and were placed in walk in cooler for rapi |
| 2015-08-03 |
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. -pf - 0 pts - tomatoes and butter prepared during inspection were tightly covered. ens |
| 2015-08-03 |
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. - 0 pts - hand sink near dish room must be reattached to wall and recaulked. |
| 2015-08-03 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0pts -one wet towel stored on prep surface. one sanitizer buckets with low concentration (50 ppm) of quat sanitizer. replace sanitizer more frequently to ensure sanitizer remains at prope |
| 2015-08-03 |
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. - repeat - ice scoop stored in soiled container. cdi- items were rewashed. |
| 2015-08-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts- slicer needs cleaning on non-food contact surface. |
| 2015-08-03 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - 0 pts - observed food employee without effective hair restraint. all food employees shall have effective hair restraints. |
| 2015-03-09 |
12 |
3-203.12 retain tag on the bag of shellstock until empty. record date on the tag when the last shellstock from the container is used. store tags in chronological order for 90 days. -pf.- establishment currently has shellstock tags but they are not in chr |
| 2015-03-09 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - repeat - raw ground beef stored over salmon in reach in. cdi- items were arranged to final cook temperature. eggs stored over ready to eat food. cdi- eggs removed from unit and place in w |
| 2015-03-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - repeat - one container of pork read 114-137f. cdi- item was reheat, read 169.recommend to maintain all foods below the fill line to maintain food hot. |
| 2015-03-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - 0 pts - one container of chimichurro sauce read 70f. cdi- container discarded. will use time as a public health control to prevent any issues. recommend to maintain all foods below the |
| 2015-03-09 |
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 - repeat - milk and butter cream were not properly labeled. cdi- pic labeled containers. |
| 2015-03-09 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - sanitizer at dish machine (chlorine 10 ppm) and at sanitizer buckets (quat 0 ppm) were low. cdi- chemical company repaired dish machine, read 50 ppm. sanitizer on buckets were replaced, read 20 |
| 2015-03-09 |
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. - ice scoops at ice machine and at beverage machine stored in soiled containers. |
| 2015-03-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - 0 pts - several stacks of plates stored wet. cdi- items were rewashed and placed to air dry. |
| 2015-03-09 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. - 0 pts - single service items are being stored in unfinished attic space. single service items shall be stored in a room that is co |
| 2015-03-09 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. - 0 pts - two buckets of sanitizer stored in the bar on the floor. sanitizer buckets shall be stored off the floor. |
| 2014-10-22 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee's drink stored above a food prep surface. cdi - drink was relocated. |
| 2014-10-22 |
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 an ice scoop stored on a unclean area outside the ice machine, observ |
| 2014-10-22 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies in the kitchen area. |
| 2014-10-22 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority.-pf observed no required documentation for the process of pickling being performed in the facility. |
| 2014-10-22 |
27 |
8-201.13 submit a properly prepared haccp plan to the variance committee or local regulatory authority as required. observed facility performing pickling process (pickled cabbage) for preservation without a variance. cdi- informed pic the process for |
| 2014-10-22 |
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 expired tcs foods in the walk in cooler: two gallons of milk, house-made salad dressing and |
| 2014-10-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked chicken hot holding at temp below 135f (see temp chart above). chicken had been cooked < 2hrs. cdi - chicken reheated in oven to proper hot holding temperature. also |
| 2014-10-22 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed in the grill line prep cooler raw beef stored above cooked ribs. cdi - raw beef removed from cooler. |
| 2014-10-22 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed several pans stored within the hand wash sink. cdi by instruction. items also removed from handsink. |
| 2014-10-22 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified food protection manager present during inspection. an individual with servsafe certification (cfpm) came on-site at end of inspection. facility has |