| Violation Date |
Code |
Description |
| 2018-12-19 |
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 cleaning needed to the floors and walls of the |
| 2018-12-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the shelves in the prep flip top cooler, the shelving below the make table in the back, and to the small shelf next to the cook |
| 2018-12-19 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets to the salad cooler door, the back 2-door ri cooler, and to the tall reach in freezer. observed rusted shelving that is no longer easily cleanable in the walk in cooler. also observed t |
| 2018-12-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths being stored on the counter tops. ensure wet wiping cloths are stored in a sanitizer bucket solution or put into laundry when not in use. |
| 2018-12-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed beer kegs below raw chicken in the walk in cooler. the chicken was leaking onto the kegs. cdi-the kegs were cleaned and saniti |
| 2018-09-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a can opener blade with visible debris accumulation on it. cdi- item was recleaned. |
| 2018-09-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed gumbo hot holding below 135f in a steam table (see chart). cdi- product was reheated to above 165f. |
| 2018-09-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed 3 different types of raw fish cold holding above 45f in a flip top reach in cooler (see chart). cdi- items were relocated to the walk in cooler for cooling. |
| 2018-09-05 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed the facility offering caesar salad dressing with raw egg yolk in it without a consumer advisory on the m |
| 2018-09-05 |
28 |
3-302.13 pasteurized eggs substituted for raw eggs for certain recipes - p use pasteurized eggs or egg products in recipes that are not fully cooked such as caesar dressing. pic indicated raw egg yolk is used to make the caesar dressing. vr required. |
| 2018-09-05 |
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 3 high volume containers of chicken stock (~3-5 gallons each) cooling in |
| 2018-09-05 |
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 3 knives stored in-between equipment gaps along the prep. line and 2 si |
| 2018-09-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic and metal containers stored clean and stacked while wet. |
| 2018-09-05 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed 'kenmoore' brand non-commercial reach in freezer being used to store tcs foods. |
| 2018-09-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on shelving above the fryers/stoves and on speed rack shelving in the walk in cooler. |
| 2018-06-15 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 2 employee beverages stored on a prep. counter in the kitchen. |
| 2018-06-15 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed an employee handling raw proteins then change gloves without washing hands in-between. cdi- discussion with employee about when hand washing is required; employee washed hands |
| 2018-06-15 |
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 observed facility not recording use by/sell by date on tag for musse |
| 2018-06-15 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed shell eggs stored above butter milk cartons in a reach in cooler. cdi- storage rearranged. no point escalation as all other areas of the restaurant had appropriate food storage. |
| 2018-06-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed blanched sweet potato fries and deviled eggs cold holding above 45f (see chart). both products were discarded. |
| 2018-06-15 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed no testing kit color indicator paper for quat test strips to indicate chemical concentration. vr required. |
| 2018-06-15 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin probe thermometer on site. vr required. |
| 2018-06-15 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed non-commercial kenmore brand freezer in the kitchen being used for tcs foods. |
| 2018-06-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on shelving above the fryers and on the speed rack in the walk in cooler. |
| 2018-06-15 |
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/pf observed facility storing hot tcs f |
| 2018-03-27 |
50 |
5-402.13 maintain sanitary sewage system.-p observed clogged floor drain between 3-comp sink and dish machine. cdi - pic unclogged the food and other debris in the drain cover. -0- |
| 2018-03-27 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged cutting boards. cdi - pic voluntarily discarded these. -0- |
| 2018-03-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue on the outside of stacked metal pans on drying shelfin the kitchen. repeat cdi - pic placed pans in the dish pit for cleaning. -1.5-4- |
| 2018-03-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored over blanched french fries at the cook line. cdi - pic switched storage order on the shelf. -1.5- |
| 2018-03-27 |
6 |
2-301.15 only wash hands in handwashing sink. -pf observed dish washer spraying off hands at the pre-rinse of the dish machine.2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensi |
| 2017-12-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sticker residue on the outsides of stacked metal pans, with the residue touching the food contact surface of the next pan. cdi - pic instructed re-was |
| 2017-12-13 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification at the beginning of the inspection while food prep was taking place. -2- |
| 2017-12-13 |
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 observed plastic bin of shellstock tags without date marked on the ta |
| 2017-12-13 |
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 etoufee in the walk ion cooler with date marking for collard greens from the wrong day. -0- |
| 2017-12-13 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed door open on the dumpster. -0- |
| 2017-12-13 |
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 ramekin used to dispense caramel without a handle. -0- |
| 2017-12-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic cups at the bar. repeat -1- |
| 2017-12-13 |
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/pf observed written procedure available |
| 2017-08-25 |
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 two food employees wash hands and turn off the faucet without using a barrier and anoth |
| 2017-08-25 |
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 hand dispensing onions and cheese with bare hand. cdi - pic placed teaspoon in service for d |
| 2017-08-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken stock cold holding in ice bath at 67f. cdi - pic took chicken stock out of service. -0- |
| 2017-08-25 |
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/pf observed time declared for blanched |
| 2017-08-25 |
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 cooking while wearing a grooved wedding ring on ungloved hand. -0- |
| 2017-08-25 |
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 foods stacked on speed rack from the top down, warming the items that shou |
| 2017-08-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic cups in the bar, wet stacked metal bowls on the drying rack and wet stacked plastic tubs on the drying rack. repeat -1- |
| 2017-08-25 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed grease residue in the rinse and sanitize solutions. -0- |
| 2017-08-25 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed lids missing on the outside dumpster. repeat -.5- |
| 2017-08-25 |
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 missing baseboard moulding to the right of the women's restroom handsink. repe |
| 2017-04-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed stacked dishes in the dish area on the drying rack and in the hot line window with food debris present. cdi - pic cleaned these in the dish area. -1.5 |
| 2017-04-19 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed tcs foods such as cooked cabbage and greens placed in hot line at 112-134f. cdi - pic reheated to 165+. -1.5- |
| 2017-04-19 |
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 no labels on working containers of sauces, dressings and spices at the hot line nor on tubs of mixed spices over the prep |
| 2017-04-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic cups in the bar area and wet stacked reused plastic bins on the drying rack near the dish machine. separate these and allow them to air dry prior to sta |
| 2017-04-19 |
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 absorbent ceiling tiles in the restrooms and heat damaged ceiling tiles near t |
| 2017-04-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the drying racks near the dish machined and on the rack inside the hot box. clean. -1- repeat |
| 2017-04-19 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed broken lids on the outside dumpster. repair. -0- |
| 2017-04-19 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed toilet paper stored directly on the floor in the outside shed and on the floor in the chemical storage in the women's restroom. |
| 2017-02-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed sugar stored directly on the floor and soda boxes on shelf in outside storage less than 6 inches off the floor. keep these at lea |
| 2017-02-28 |
1 |
2-103.11 (b) pic shall ensure unnecessary persons in the kitchen area do not contaminate food. observed food rep dispense sugar in a sugar bin sitting directly on the floor. this person was not an employee of the facility and the pic rejected the food or |
| 2017-02-28 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed tomatoes, lettuce and cucumbers over rte collard greens and cooked potatoes and corn. cdi - storage order reversed. -1.5- |
| 2017-02-28 |
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 two gallons of whole milk open more than 24 hours without date marking. cdi - pic date marked milk. -0- |
| 2017-02-28 |
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 overstacked butter in the front flip top, cooked sweet potato and regular |
| 2017-02-28 |
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. observed soiled wiping cloth stored on the drain board of makeshift aquarium. cdi - pic moved soiled |
| 2017-02-28 |
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 preparing desserts while wearing bracelets and ring without gloves.2-402.11 use head coverings, beard guards and cloth |
| 2017-02-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic cups in the bar. separate these and allow air drying prior to stacking. -0- |
| 2017-02-28 |
45 |
4-501.11 maintain equipment in good repair. observed broken handle on the hot water faucet in the mop wash, split gasket on the reach in freezer and damaged floor in the outside storage area. repair all these. -0- |
| 2017-02-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on shelving throughout the facility, on the ceiling of the walk in cooler and on the walls and ceiling of the outside storage unit. clean al |
| 2017-02-28 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf observed no hot water at hand sink in the kitchen and in the bar while dish machine was running or 3-comp sink filled. facility must repair immediately and vr no later than 03 |
| 2017-02-28 |
53 |
6-101.11 (a)(3) surface characteristics-indoor areas - c toilet room floors, walls and ceilings shall be nonabsorbent. observed absorbent ceiling tiles in the restrooms. -0-6-501.11 floors, walls, and ceilings including the attachments such as soap and t |
| 2016-12-14 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw beef stored over raw scallops and salmon. cdi - storage order reversed. -0- |
| 2016-12-14 |
14 |
4-602.11 (e)(4) clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed buildup on the inside of the ice machine from tea urns. clean. -1.5- |
| 2016-12-14 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed generic cleaner bottles in use without label stating what is inside. label these. -1- repeat |
| 2016-12-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed onions in flip top with soiled squeeze bottle in direct contact with food. cdi - onions discarded and squeeze bottle placed in pr |
| 2016-12-14 |
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 overstacked items in the flip top such as butter, at 61f while deeper laye |
| 2016-12-14 |
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 utensils stored in bin with food debris inside and cleaned table mounted can opener with soiled cheese cloth in di |
| 2016-12-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the shelving in the dish area and in the bottom of the reach in cooler. -1- repeat |
| 2016-12-14 |
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 missing ceiling tile at the end of the cook line and damaged and missing baseb |
| 2016-09-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink on top of food prep surface-cdi-drink was removed |
| 2016-09-28 |
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-tags kept on file, but dates of last shellstock sold not recorded-cdi |
| 2016-09-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf-observed mold inside the ice machine-cdi-ice machine was cleaned. observed food particles left on some utensils-cdi-utensils rewashed and sanitized. 4-501.114 |
| 2016-09-28 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf -observed sanitizer bottle not labeled |
| 2016-09-28 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. reachin missing a thermometer-cdi-one was provided |
| 2016-09-28 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. improvement to labeling, but a few items still needed labels |
| 2016-09-28 |
49 |
. 5-202.13 backflow prevention, air gap - p-need an air gap on pipe at 3 comp sink |
| 2016-09-28 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. -cutting board on kitchen prep unit to be resurfaced 4-501.11 maintain equipment in good repair.-observed cracked gaskets on refrigerated units. observ |
| 2016-09-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on walin shelving, shelf at end of cook line, frkyers at cook line |
| 2016-09-28 |
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. clean vents/fans non absorbent ceiling tiles needed in re |
| 2016-09-28 |
54 |
6-303.11 intensity-lighting - c- needed 50ft candles of lighting in prep and utensil washing areas 6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. shield bulbs ove |
| 2016-09-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.-observed pans and glasses stored wet4-904.11 kitchenware and tableware-preventing contamination - c-tableware to be inverted before touching |
| 2016-06-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf-observed buildup on potaoes slicer-cdi-slicer placed in dish area to be properly cleaned |
| 2016-06-27 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic is not a certified food protection manager. iris (employee) has a certificate but no the pic and she doesn't demonstrate knowledge. owner is on the way and he has servsa |
| 2016-06-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered drink on prep table. observed drinks over prep areas-cdi-all drinks were discarded. |
| 2016-06-27 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf-observed no paper towels at the hand sink in the kitchen-cdi-paper towels were provided. |
| 2016-06-27 |
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-observed tags on file but dates of last shellstock used not on tag-cd |
| 2016-06-27 |
33 |
3-501.13 use approved thawing methods. -observed meat thawing on prep table-cdi-meat placed under running water |
| 2016-06-27 |
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 bulk dry goods not labeled. |
| 2016-06-27 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. obsered fruit flies throughout ther kitchen area |
| 2016-06-27 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed cracked gaskets on prep unit up front. observed rusted shelving in utensil stora |
| 2016-06-27 |
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 on walkin shelving, fryers, cook line, ovens, microwave, inside freezer |
| 2016-06-27 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed absorbent ceiling tiles in the restrooms and bar area 6-502.12 floors, walls, ceilings including the attachments such as |
| 2016-06-27 |
54 |
6-303.11 intensity-lighting - c-proper lighting is needed in food prepareas and dishwashing area |
| 2016-03-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered employee drinks stored on the prep table. store with a lid and straw and store below prep tables to prevent cross-contamination. |
| 2016-03-30 |
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 tags observed on kept on file but dates of last shellstock observed n |
| 2016-03-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed build-up on the can opener. clean and sanitize after each used. cdi- removed and placed in the dish area to wash. |
| 2016-03-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a butter and oil mixture in squeeze bottles at room temperatures at the cook line. butter is a tcs item and shall be kept at 45 af or below. facility was unaware that the butt |
| 2016-03-30 |
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 collard greens, rice, chicken broths, and other foods made yesterday with no date marks. cdi- dates were placed on foods during in |
| 2016-03-30 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed to chemical bottles not labeled. cdi- labels were placed on bottles during inspection. |
| 2016-03-30 |
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 squeeze bottles and bulk dry goods not labeled. repeat |
| 2016-03-30 |
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 on the walk-in cooler shelving and the shelf at the end of the cook line. clean regularly.-observed build-up on fryers at the cook line. |
| 2016-03-30 |
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 build-up on the floor under cook line and prep |
| 2015-12-11 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed no sanitizer in dishwasher cdi sanitizer bucket changed and primed machine and got correct reading. -0 points- |
| 2015-12-11 |
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 meatloaf and 3 lexan containers of jambalaya from yesterday above 45 degrees see temperature chart. cdi discarded p |
| 2015-12-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salmon, trout, mahi, redfish, all greater than 45 degrees see temperature chart above . cdi all items discarded. |
| 2015-12-11 |
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 spices and oils in grill area unlabeled. |
| 2015-12-11 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf observed walk in struggling to achieve proper temperatures for cold holding and cooling. secondary regrigeration has been purchased an |
| 2015-09-24 |
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 greasy buildup on the ceiling tiles leading into |
| 2015-09-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed greasy buildup on the hood system. clean -0- |
| 2015-09-24 |
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 tongs stored on the hood fixtures with grease buildup present. relocate |
| 2015-09-24 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed large pot of raw chicken on the floor of the walk in cooler. cdi - pic moved pot to low shelf in walk in. -1- |
| 2015-09-24 |
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 working containers of oils, salt shaker and other items at the front line without label. label these with the common name |
| 2015-09-24 |
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 blanched french fries on a speed rack from 1 pm - 2pm at 64f. cdi - pic mo |
| 2015-09-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed blanched sweet potato fries in walk in cooler dated 09/21/2015 at 50f. cdi - pic voluntarily discarded them. -1.5- |
| 2015-09-24 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed unshucked corn stored in walk in cooler over cooked pasta. cdi - pic moved corn to lower shelf. -1.5- |
| 2015-05-06 |
14 |
general comment4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf sticker residue left on outside of food pans stored as clean. obseverved minor pink build up inside ice machine. cdi - ice machine clenaed durin |
| 2015-05-06 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. ice paddles stored directly on shelf in reach in freezer. wash and store wrapped or with a barrier inbetween paddle and shelf. |
| 2015-05-06 |
2 |
general comment2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf new owner could not find signed copies of employee health policy agreement. cdi - copies of policy in english an |