| Violation Date |
Code |
Description |
| 2018-08-09 |
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 rice cooling in tightly covered container in reach in cooler. cdi, pic reh |
| 2018-08-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried plantains , and yams hot holding below 135f. cdi, plantains and yams voluntarily discarded. tphc will be used for the plantains. procedures provided via email. |
| 2018-02-21 |
45 |
4-501.11 maintain equipment in good repair. observed reach in not able to hold foods at 45f or below. technician was called. |
| 2018-02-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed containers stored so that the bottom of one container touches the food from the container underneath. |
| 2018-02-21 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed large plastic bag of cabbage cut on premises on 2/20. cabbage was 59f duri |
| 2018-02-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed jerked chicken, and rice stored in reach in cooler above 45f. observed rice on counter at 71f. pic stated rice had been on counter for 20 minutes. ensure food is maintained at 4 |
| 2018-02-21 |
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 cut cabbage in large closed bag cooling since 2/20. cabbage was 59 during inspection. cdi, pic voluntarily dictated ca |
| 2017-10-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2017-10-17 |
36 |
no points deducted6-202.13 properly locate mechanical insect control devices. observed fly swatters hanging above prep sink. swatters removed. |
| 2017-10-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed containers stored clean with old oil and food debris stuck to surfaces; cdi containers pulled and placed into dirty dish pit. |
| 2017-05-17 |
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 scoop handles stored down in dry food products. |
| 2017-05-17 |
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 large container of red beans and rice cooling on prep table measuring 90f; |
| 2017-05-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drink stored on prep sink drain board in kitchen area. cdi drink discarded. |
| 2017-02-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw shell eggs stored above rte foods in stand up cooler unit. cdi eggs properly stored beneath rte food products. |
| 2017-02-20 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved numerous containers of cooked chicken (saturday) stored in stand up cold holding unit not date marked. cdi all rte tcs food products |
| 2017-02-20 |
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 bottom surfaces of stand up freezers, handles on dry foo |
| 2016-07-21 |
45 |
general comment - 4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. household use hot plate used for holding stored at back storage area. |
| 2016-07-21 |
39 |
general comment - 3-304.14(b) hold in-use wiping cloths in sanitizer between uses.a few wet cloths stored on counter. |
| 2016-07-21 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pfcabbage and veggies and rice and beans cooling on counter < 135f. cdi - products mov |
| 2016-07-21 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.employee food and uncovered drink stored on counter of kitchen. cdi - drink discarded and food relocated to designated area. |
| 2016-04-04 |
43 |
general comment - 4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed single service cups used for lemonade and tea stored unprotected on top of ice machine. |
| 2016-04-04 |
42 |
general comment - 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed 3 metal pans stacked wet on shelf above 3-compartment sink. |
| 2016-04-04 |
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 plastic cup stored in beans; use scoop with handle. observed ice scoop ha |
| 2016-04-04 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -pobserved multiple food items to in to-go plastic grocery bags. food products need to be stored in clean approved food grade bags. cdi - by instruction to |
| 2015-11-04 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. pic using chlorine for sanitizer and has no chlorine test strips available. verification required |
| 2015-11-04 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabled bottle of all purpose cleaner. cdi-pic labled bottle |
| 2015-11-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed carrot onion mixture in vinegar at room temperature. hot vinegar is added to vegetables. discussed options with pic. rather than go through product testing or apply for a varia |
| 2015-11-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked cabbage at 117f in hot holding unit. cdi-pic discarded |
| 2015-11-04 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer bottle with 0ppm sanitizer. cdi-pic provided bottle with 50ppm sanitizer |