| Violation Date |
Code |
Description |
| 2018-12-18 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards on prep units in need of resurfacing. |
| 2018-12-18 |
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 tomatoes being cooled properly on sheet trays then pooled before cooling |
| 2018-09-19 |
33 |
3-501.13 use approved thawing methods. observed sausages thawing under running water measuring 81 dgrees. cdi moved to refrigeration to continue thawing. |
| 2018-09-19 |
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 hummus held greater than 7 days in lower prep unit and on make top, observed salsa in lower pre |
| 2018-06-28 |
45 |
4-501.11 maintain equipment in good repair. observed both gaskets on prep unit 2 in need of replacement. |
| 2018-06-28 |
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 pimento cheese on make top and lower prep unit between 41-45 degrees and held greater than 4 d |
| 2018-03-14 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed chemical bottle hanging on the hand sink in the bar area. cdi-pic removed the chemical bottle. |
| 2018-03-14 |
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 3 housemade sauces without dates. cdi-pic back dated the items to yesterday when items were prepared.3-501.18 discard the food requ |
| 2018-03-14 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p observed food employee don gloves without changing gloves when changing task. cdi-employee was instructed on proper hand wash and when to wash and rewashed hands.2-301.12. follow the cl |
| 2018-03-14 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee with a beard and no hair restraint. |
| 2018-03-14 |
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 in kitchen. vr |
| 2017-10-13 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on the reach in cooler in the kitchen area. |
| 2017-10-13 |
8 |
.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels available for use in the mens restroom. supplied by pic |
| 2017-06-21 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed purses and employee backpacks spread around the storage area. ensure such items are kept orderly and separated from any food service mat |
| 2017-06-21 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf at time of inspection facility could not produce sanitizer test strips. employee was able to find test strips in a medical cabinet before end of inspection. no points ded |
| 2017-06-21 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed a container of single use cups stored on the floor of the storage area. |
| 2017-06-21 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed drain flies in the kitchen and bar area. |
| 2016-12-09 |
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 cooked egg product and potato salad datemarked past 7 days. eggs were dated for 11/28/16, potat |
| 2015-12-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed 2 wet cloths on prep surfaces. |
| 2015-12-18 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. - observed no trashcan at the handsink at the taps. provide trash can |
| 2015-12-18 |
1 |
general comment 2-102.12 pic demonstrates knowledge by being a certified food protection manager. - facility is new and has 210 days to get certification. |