| Violation Date |
Code |
Description |
| 2018-10-30 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed avocados stored on the cold hold unit with stickers still on them. 0 points. |
| 2018-10-30 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food prep employees without hats on. even managers are required to wear hair restraints while food prepping. 0 po |
| 2018-10-30 |
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 cooked chicken being cooled at room temperature. ensure that cooling is d |
| 2018-10-30 |
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 facility was time holding creamers a |
| 2018-10-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cheese slices,bagged chicken and lettuce being cold held above 45 degrees f. cdi- pic placed out of temp lettuce and cheese in 2 door unit to aggressive cooling. (cheese and let |
| 2018-10-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausages, grits and pasteurized eggs hot holding below 135 degrees. cdi- pic reheated out of temp foods to 165 degrees f repeat - 3points. |
| 2018-10-30 |
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 employees wash hands and used same washed hands to turn sink knobs off without any k |
| 2018-06-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausages and pasteurized eggs hot holding below 135 degrees. cdi- pic reheated out of temp foods to 165 degrees f. |
| 2018-06-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cheese slices and almond milk being cold held above 45 degrees f. cdi- pic placed out of temp milk and cheese in freezer for aggressive cooling. (cheese was cooled down to 45 de |
| 2018-06-26 |
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 cooked chicken and cooked mushrooms being cooled at room temperature. cate |
| 2018-06-26 |
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 with a watch and bracelet on.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contact |
| 2018-06-26 |
40 |
3-302.15 wash fruits and vegetables prior to use. observed lemons stored on the cold hold unit with stickers still on them. |
| 2018-06-26 |
54 |
6-303.11 intensity-lighting - c lights were off while cooking was in process. ensure that all prep areas consist of at least 50 ftcd. |
| 2018-01-31 |
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 food debris on wall behind 3 compartment sink. |
| 2018-01-31 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets on reach in freezer and reach in refrigerator in rear kitchen area. |
| 2017-11-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed mozzarella cheese, leaf lettuce, black beans, and tuna holding above 45 degrees . cdi products discarded. |
| 2017-11-02 |
17 |
3-403.11 reheating for hot holding - p observed sausage being hot held at 118 degrees . it was determined that sausage had been improperly reheated for hot holding and cdi by reheating to greater than 165 degrees see temp. chart. |
| 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 milk and skim milk held ou |
| 2017-08-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer and dicer soiled with food debris and stored as clean. cdi took to rewash. |
| 2017-04-25 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed manager working with food without hair restraints. -0 points- |
| 2017-04-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed feta cheese, mozzarella cheese, boiled eggs, and cooked portabella mushrooms all greater than 45 degrees. cdi portabellas were discarded since they were cooked and cooled from |
| 2017-02-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed turkey sausage being hot held at 119 degrees. cdi by instruction and placing on temporary time. |
| 2016-11-18 |
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 prep unit and low boy being used to cool chicken. cdi placed items on sh |
| 2016-11-18 |
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 one chub of roast beef labeled for 11-10-16 still on site. cdi discarded. -0 points- |
| 2016-11-18 |
18 |
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 two containers of chicken on prep line not cooling at sufficient rate to meat cooling parameters.cdi changed cooling method |
| 2016-08-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - repeat - observed datemarking sticker on outer part of container. ensure that the stickers are removed before storing. |
| 2016-08-18 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - 0pts - cups stored next to hand sink where splash can occur. cdi -moved. |
| 2016-08-18 |
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 - 0 pts - observed lettuce and tomatoes being cooled on make top unit. cdi - items |
| 2016-08-18 |
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 - 0 pts - note: pimento cheese and other items are being made in commissary with sell by date of 30 da |
| 2016-08-18 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. - observed ice machine with black mold build up in the chute and pink residue on cover. |
| 2016-05-27 |
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 - 0 pts - observed one employee wash hands for less than 10 seconds. cdi- employee rewashed hands |
| 2016-05-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed scrambled egg whites and scrambled eggs reading 107-116f. cdi- discarded. |
| 2016-05-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - observed datemarking sticker on outer part of container. ensure that the stickers are removed before storing. |
| 2016-03-23 |
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. - 0 pts - observed missing and cracked floor tile. ensure all corner gaps are sealed. l |
| 2016-03-23 |
50 |
5-403.12 other liquid wastes and rainwater - c - 0 pts - pic installed an ice machine after transitional. item is not directly plumbed to any floor drain and is directly in a bucket. lines should be plumbed to floor drain. |
| 2016-03-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0 pts - observed wet wiping clothes stored on cutting board. |
| 2016-03-23 |
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 beans, tomatoes, and pea salad stored on prep top for cooling. observed |
| 2016-03-23 |
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 - onions, greenpeppers, and tomatoes not dated. cdi- pic properly dated product.3-501.18 discard the food requiring date labels once time/t |
| 2016-03-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - 0 pts - salsa (49f) and two pans large and two small (upper portions) pans of turkey (46-50f) were out of temperature compliance. cdi- product voluntarily discarded. recommend to asses |
| 2016-03-23 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - quat sanitizer in three compartment sink and buckets read 0-50 ppm. cdi- items changed and read 200 ppm. |
| 2016-03-23 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - 0 pt. - observed several soiled utensils stored on hand sink. cdi- item moved. |