| Violation Date |
Code |
Description |
| 2018-08-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed coolers and cooler gaskets in need of cleaning. |
| 2018-08-07 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed 3 flies in kitchen. ehs did not see roaches on premises. |
| 2018-08-07 |
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 several items at flip tops, |
| 2018-08-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed pizza cooler was left off during night. tcs foods in cooler were observed above 45f. cdi, pic voluntarily discarded all tcs items. |
| 2018-08-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed grits at hot holding below 135f in steam well. cdi, grits voluntarily discarded by pic. |
| 2018-08-07 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed 4 sanitizer buckets with solution concentration less than 200ppm quat. cdi, sanitizer replaced. 4-602.11 clean the equipment and utensils used with tcs foods a |
| 2018-08-07 |
8 |
6-3101.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at hand washing sink in server station. |
| 2018-01-10 |
45 |
repeat4-501.11 maintain equipment in good repair. observed numerous broken handles on numerous flip top units; observed split/torn gaskets on stand up unit doors in need of repair. |
| 2018-01-10 |
38 |
2-302.11 (a) (b) (b) unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. pf observed employee wearing watch / bracelets during food prep. |
| 2018-01-10 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed live roaches in back kitchen area. |
| 2017-10-25 |
45 |
repeat4-501.11 maintain equipment in good repair. observed broken, missing handles from lowboys and lids to prep coolers in need of repair / replacing.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. |
| 2017-10-25 |
42 |
no points deducted4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2017-10-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw fish, sliced cheese and ground beef all stored inside lowboy measuring 50f; cdi all raw meats placed into walk-in cooler to cool back down, lowboy emptied and work order m |
| 2017-10-25 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw fish stored above rte sliced cheese in front lowboy cooler; cdi raw meats properly stored according to final cooking temp. |
| 2017-07-31 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drink stored on shelf above food contact surfaces in front kitchen area. |
| 2017-07-31 |
45 |
repeat4-501.11maintain equipment in good repair.observed melted / damaged plastic containers and lids in need of replacing; observed split / torn gasket on stand up unit in front kitchen area.4-501.12resurface or replace cutting surfaces that can no longe |
| 2017-07-31 |
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 large sealed container of cooked chicken inside walk-in cooler (cooling) me |
| 2017-07-31 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (inside reach-in and stand up freezers). |
| 2017-05-16 |
53 |
no points deducted6-501.12floors, 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 issues to physical faci |
| 2017-05-16 |
45 |
4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting board in need of resurfacing / replacing. |
| 2017-05-16 |
42 |
repeat4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2017-05-16 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved raw ground beef stored above rte food products in pull out cold holding drawer; observed raw ground beef stored above raw shell eggs in walk-in cooler. cdi raw meat products properly |
| 2017-03-01 |
31 |
no points deducted3-501.15 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 turkey breast cooling inside walk-in cooler measuring 80 |
| 2017-03-01 |
42 |
repeat4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed numerous containers stacked wet in kitchen area. |
| 2017-03-01 |
20 |
52 51 493-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed roast beef / ham sandwich cold held in display case measuring 51-52f; observed raw salmon in pullout cold holding drawer measuring 49f. cdi all items discarded by staff. |
| 2017-03-01 |
45 |
repeat4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting board in need of resurfacing / replacing.4-501.11maintain equipment in good repair.observed split/torn ga |
| 2016-11-28 |
47 |
no points deducted4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (inside surfaces of stand up freezer). |
| 2016-11-28 |
45 |
repeat4-501.11maintain equipment in good repair.observed slpit /torn gasket on reach-in freezer door in need of repair.4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained |
| 2016-11-28 |
42 |
repeat4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous containers stacked wet in kitchen area.4-903.11store cleaned equipment, utensils, linens and packages in a clean, dry location and at least |
| 2016-11-28 |
36 |
repeat6-501.111keep the premises free of insects, rodents, and other pests.observed several fruit flies in kitchen area. |
| 2016-11-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved numerous stacks of containers, utensils all stored clean with old sticker residue stuck to surfaces. observed water containers stored clean with old re |
| 2016-08-10 |
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 diced chicken, and lettuce portioned in pans tightly covered and cooling. |
| 2016-08-10 |
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 one oyster tag with no end of batch date recorded. |
| 2016-08-10 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies throughout bar area. repeat violation cdi: cleggs on site during inspection. bait stations for fruit flies placed throughout bar. |
| 2016-08-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed glasses at the bar wet stacked. observed one metal pan in the dish area wet stacked. |
| 2016-08-10 |
43 |
4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. observed paper goods and cup lids stored under drain lines at self serve area. |
| 2016-08-10 |
45 |
4-501.11 maintain equipment in good repair. observed several different cooler doors damaged. |
| 2016-08-10 |
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 severely damaged tile in storage area. |
| 2016-04-06 |
45 |
4-501.11 maintain equipment in good repair. observed 2 damaged gaskets in facility. repeat violation 4-502.11(a) maintain utensils in good repair. observed damaged plastic wares in use throughout facility. cdi: items discarded. |
| 2016-04-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking on shelf adjacent to 3-comp. suggestions for better drying made to pic. repeat violation |
| 2016-04-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 2 wet wiping cloths stored on prep surface. cloths placed in properly concentrated buckets. repeat violation improvement since last inspection 3-304.14(e) store sanitizer container |
| 2016-04-06 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed several male employees with beards preparing food with no beard guard. cdi: employees donned beard guards. |
| 2016-04-06 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies at the bar. |
| 2016-04-06 |
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 2 salads in display case tightly covered in plastic containers above 45f. |
| 2016-02-04 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels at either bar hand sink. cdi: paper towels filled by employee. |
| 2016-02-04 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed plastic wrap in pot of beer cheese being reheated on stove. cdi: plastic wrap removed. |
| 2016-02-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed ham, grilled onions, diced chicken, lettuce, spinach, tomatoes, butter, and pimento cheese all holding in various units above 45f. cdi: pic changed all items to time permanentl |
| 2016-02-04 |
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/pf observed no time labels for pizzas o |
| 2016-02-04 |
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 large cambro of chicken salad tightly covered and cooling in wic. cdi: pi |
| 2016-02-04 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed build up on soda gun nozzle at bar. cdi: employee began cleaning and sanitizing item during inspection. |
| 2016-02-04 |
35 |
3-302.12 label all food in working containers except those readily identifiable such as rice or dry pasta. observed container of salt and pepper, bottle of oil, and bottle of water with no label. cdi: pic labeled items. |
| 2016-02-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths in sinks, and on shelves. observed wiping cloths held in soapy water. observed 2 sanitizer buckets below proper concentration. cdi: all cloths placed in properly c |
| 2016-02-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans wet stacked throughout facility. |
| 2016-02-04 |
45 |
4-501.11 maintain equipment in good repair.. observed split gaskets on pizza make cooler and reach in cooler at hot line. |
| 2016-02-04 |
33 |
3-501.13 use approved thawing methods. observed package of salmon labeled remove all packaging. thaw under refrigeration. salmon was thawing in sealed packages. cdi: procedure for thawing changed on site. |
| 2015-12-22 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice spout on soda machine with pink build up. |
| 2015-12-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed blue cheese, cut leafy greens, and tomatoes stored on line above 45f. cdi: products allowed to be switched to time permanently. pic indicated that they were in the works of s |
| 2015-12-22 |
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 egg patties, butter, sausage, and grits cooling tightly wrapped. cdi: item |
| 2015-12-22 |
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 no written procedures for holding pi |
| 2015-12-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored in improperly concentrated sanitizer. 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer buckets stored on the |
| 2015-12-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked dishes at dish washing. |
| 2015-12-22 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies throughout bar, around ice machine and throughout back of house. |
| 2015-06-22 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed cut tomatoes and dish rag in one hand sink and dressings dumped in another both on the main cook line. both sinks emptied and cleaned. 6-301.11 provide soap for |
| 2015-06-22 |
42 |
general comment- 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several food pans wet stacked. |
| 2015-06-22 |
36 |
general comment- 6-501.111 keep the premises free of insects, rodents, and other pests. observed several gnats throughout (problem also in other areas of airport- hms host is working to remedy). |
| 2015-06-22 |
31 |
general comment- 3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed whole turkey cooling on bottom rack of speed rack cut of |
| 2015-06-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed food items in working cooler directly accross from grill above 45f degrees. tomatoes, lettuce, and cheese were all at 55f-60f degrees. food items were removed by pic and taken t |
| 2015-06-22 |
19 |
general comment- 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sliced turkey at 130f degrees at carving station. recommended using tphc for this turkey. current turkey reheated. |
| 2015-06-22 |
18 |
general comment- 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 cooling log with foods cooling documented. observed zucchini not under 70f degrees within 2 hours. pic loo |
| 2015-06-22 |
4 |
general comment- 2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed two employee drinks on main cook line stored with or above customer items. pic removed. |