| Violation Date |
Code |
Description |
| 2018-08-08 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed covered waste bin in female restroom both provided. |
| 2018-08-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving throughout in need of cleaning. |
| 2018-08-08 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed can opener not ansi certified. ensure all parts of food contact surfaces are cleanable. |
| 2018-08-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored in sanitizer solution with concentration less than 200ppm quatt. |
| 2018-08-08 |
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 pimento cheese, as well caramelize onions without date mark. pic stated pimento cheese and onions were prepared more than 24 hours |
| 2018-08-08 |
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 food employee recontaminate hands by closing faucet without using a barrier while washing |
| 2018-01-29 |
1 |
2-102.12c ensure the person in charge (pic) is a certified food protection manager (cfpm)pic is not a cfpm. |
| 2018-01-29 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. ice machine has some black build-up inside. ice has not yet contacted soil. clean ice machine, remove black soil. |
| 2018-01-29 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. sample scoops were stored in a plastic bucket with no covering and in a disorderly manner. store to protect mouthpieces. . |
| 2018-01-29 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles abovethe food, in 135f or greater water, or in running water that moves food particles to the drain.ice scoop sitting in plastic co |
| 2018-01-29 |
45 |
4-501.11 maintain equipment in good repair.gasket in raw food cooler severely damaged. repair/replace. |
| 2018-01-29 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue,and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation ofso |
| 2017-10-19 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-10-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. minor wet stacking of plastic containers. |
| 2017-10-19 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. ice cream well nozzle was su |
| 2017-10-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved cheese holding above 45f (see chart). cheese was overstacked. cdi- top portion of cheese was removed and cooled down. also observed ranch bottle sitting on shelf. ranch commer |
| 2017-10-19 |
8 |
6-301.14 post a handwash sign at each handsink. no handwash signs at mens' restroom. cdi- sign provided. |
| 2017-10-19 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observed one employee wash hands a |
| 2017-05-09 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf pic was not a cfpm. repeat |
| 2017-05-09 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -p box of raw bacon stored over rte hot dogs and ham. cdi- order reversed.3-304.15(a) single-use gloves shall be used for only one task such as working with ready to eat food or raw animal |
| 2017-05-09 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pf soiled cloth in handsink. cdi- cloth removed and sink cleaned. |
| 2017-05-09 |
45 |
4-501.11 maintain equipment in good repair. several damaged gaskets observed. |
| 2017-05-09 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. one bucket low in chemical concentration. repeat |
| 2017-01-25 |
45 |
4-501.11 maintain equipment in good repair. hot holding unit not working (see # 19) |
| 2017-01-25 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. two sanitizer buckets were low in concentration. cdi- buckets emptied. |
| 2017-01-25 |
21 |
3-501.17(b) commercially prepared and packaged time/temperature control for safety (tcs) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -pf one package of ham no |
| 2017-01-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chili in hot holding unit holding below 135f. chili was voluntarily discarded. also observed a 3 part hot-holding unit holding cheese, gravy, and chili all recorded below 135f |
| 2017-01-25 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf pic was not a cfpm. |
| 2016-10-21 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no paper towels at back handsink. cdi- paper towels provided. |
| 2016-10-21 |
1 |
2-102.12c ensure the person in charge (pic) is a certified food protection manager (cfpm) pic was not a cfpm. |
| 2016-10-21 |
13 |
3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -p container of chicken stored above philly steak. cdi- chicken moved to bottom shelf. always store chicken on bottom shelf. |
| 2016-10-21 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed a dented can stored along with non-dented cans. cdi- can removed and discontinued from use. |
| 2016-10-21 |
45 |
4-501.11 maintain equipment in good repair. one damaged gasket in reach in cooler. |
| 2016-06-16 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2016-06-16 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed quat sanitizer bucket with concentration of 0ppm. |
| 2016-06-16 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed sliced tomatos tightly wrapped in reach in unit at 60f. pic stated they were p |
| 2016-06-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced tomatos in reach in unit at 49f. cdi- tomatos discarded. repeat. |
| 2016-06-16 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed a lemon slice in handwash sink by shake area. cdi- lemon removed. use handwash sinks only for handwashing. |
| 2016-06-16 |
1 |
2-102.12c ensure the person in charge (pic) is a certified food protection manager (cfpm) pic is not cfpm. no points deducted because facility is still under 210 window to obtain compliance from initial permit in february. |
| 2016-02-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed burger patties and cheese recorded at a temperature of greater than 45f. cdi- it was discovered that the unit was unplugged. pic plugged unit back in and all foods that were out |
| 2016-02-25 |
21 |
3-501.17(b) commercially prepared and packaged time/temperature control for safety (tcs) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -pf observed mulitple foo |
| 2016-02-25 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed employee cook burger to 150f and 143f in some parts of burger. be sure to cook fully to 155f. cdi- burger was brought b |
| 2016-02-25 |
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 salt shaker and breader unlabeled. label. |
| 2016-02-25 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer at 3-compartment sink dispensing at about 50ppm quat. water temperature was adjusted according to specs. solution was still not dispensing at the proper concentration. cdi- faci |