| Violation Date |
Code |
Description |
| 2018-11-27 |
54 |
6-501.110 using dressing rooms and lockers - c observed phone sitting on slicer. protect clean equipment |
| 2018-11-27 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c observed very cracked floor tiles in kitchen. |
| 2018-11-27 |
47 |
4-602.13 nonfood contact surfaces - c observed sink handles need some detail cleaning of grease. |
| 2018-11-27 |
42 |
4-904.11 kitchenware and tableware-preventing contamination - c observed clean dishes and glassware overlapping into dirty areas like hand sink splashzone and dirty drainboard. need splashguards. |
| 2018-11-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed bottled water stored on floor (bar). observed opened bin of flour under 3-comp drainboard while dishes were being done. |
| 2018-11-27 |
31 |
3-501.15 cooling methods - pf observed brown gravy cooling in ice bath. cooling rate of .46f/min. cdi-pic calculated cooling rate of brown gravy and broke the batch into 2 containers in the ice bath. |
| 2018-06-28 |
53 |
6-501.12 cleaning, frequency and restrictions - c observed floor in bar needs more frequent cleaning under and behind crates. |
| 2018-06-28 |
45 |
4-501.11 maintain equipment in good repair. observed egg cooler not maintaining tcs foods below 45f. repair equipment. verification required |
| 2018-06-28 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups getting splashed with hand wash water. keep cups in full sleeves or out of splash zone. cdi-cups disposed of |
| 2018-06-28 |
35 |
3-302.12 food storage containers identified with common name of food - c observed vinegar in unlabeled container. cdi-container labeled |
| 2018-06-28 |
31 |
3-501.15 cooling methods - pf observed mashed potatoes cooling too slowing. ice had melted in ice bath. cdi-more ice added and cooling rate increased |
| 2018-06-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all tcs food in egg cooler 47-50f. cooler had been restocked from walk-in previous hour. cdi-food relocated to wic |
| 2018-06-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed case of pasteurized eggs stored below raw shrimp/fish. cdi-eggs moved to top shelf. |
| 2018-06-28 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed personal drinks stored over cook line. store on bottom shelves. |
| 2018-01-26 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed employees handle raw foods and then ready to eat foods with no handwash in between changing gloves. cdi: employees educated on when to wash hands. |
| 2018-01-26 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored over ready to eat turkey and ham. cdi: eggs relocated to the bottom shelf of reach in. repeat violation significant improvement from previous inspection. |
| 2018-01-26 |
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 some foods in prep top that were prepared yesterday with no date marking. cdi: items dated. |
| 2018-01-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed items in hotbox below 135f. observed sausage links in steam table below 135f. cdi: hot box items voluntarily discarded and sausage permanently placed on time. tphc form provide |
| 2017-11-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed ice build up on inside of reach in freezer. pic stated that there was a leak and it has been fixed, they just need to get in and get rid of the ice. |
| 2017-11-15 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw, pooled eggs stored over raw steak. cdi: steak moved to top shelf.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs in shredded cheese. |
| 2017-07-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some equipment in need of detail cleaning. |
| 2017-07-10 |
45 |
4-501.11 maintain equipment in good repair. observed bottom of prep cooler holding food above 45f. observed right side of cooler drawers holding food above 45. cdi: maintenance called. |
| 2017-07-10 |
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 one container of deli turkey and one container of slaw with no date mark in the prep unit. all other items throughout facility were |
| 2017-07-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in right side of cooler drawers held above 45f. cdi: items taken to walk in to be rapidly cooled. observed items in reach in part of prep unit to be above 45f. cdi: some i |
| 2017-07-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed some items in hot box to be holding below 135f. cdi: items rapidly reheated and hot box turned up. repeat violation improvement from last inspection. |
| 2017-04-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cooler #3 holding food items above 45f. cdi: all items that had been in the cooler for more than 2 hours were discarded. those that were in the cooler for less than 2 hours, we |
| 2017-04-06 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee adding water to a sanitizer bucket at handsink. cdi: pic directed employee to only use the handsink for handwashing. all other things shall be done a |
| 2017-04-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed 2 pans of grits and one pan of gravy in hot box below 135f. cdi: items reheated. pic reminded to ensure that a covering is placed on the food before it goes in the hot box to |
| 2017-04-06 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed sanitizer in buckets with wet rags to be above 400ppm quat. cdi: buckets diluted as required. wet cloths had not yet been used, so there was no possibility of chemical |
| 2017-04-06 |
45 |
4-501.11 maintain equipment in good repair. observed cooler #3 not functioning properly. pic stated that a part had been ordered at the beginning of the inspection. observed that some gaskets are damaged throughout kitchen. pic stated that gaskets have b |
| 2017-04-06 |
46 |
4-603.16 rinsing procedures - c observed employee setting up 3-comp sink for dish washing. employee described the procedure for cleaning dishes. she stated that she washes with soap, puts the dishes into sanitizer, and then rinses them and lets them air |
| 2017-04-06 |
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 a bowl being used to scoop potatoes out of cooler drawer. cdi: pic educ |
| 2017-03-02 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwash sign at handsink for bar. cdi: handwash sticker provided today during inspection. |
| 2017-03-02 |
45 |
4-501.11 maintain equipment in good repair. observed handles on cooler drawers damaged. observed damaged gasket on reach in cooler. 4-501.11 maintain equipment in good repair. observed reach in cooler for chicken wings not functioning properly. maintenan |
| 2017-03-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked containers. cdi: items separated for proper air drying. repeat violation |
| 2017-03-02 |
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 handle of scoop down in hashbrowns. cdi: handle removed from product. |
| 2017-03-02 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bottle of pink cleaner unlabeled. pic stated that it was sanitizer. cdi: item labeled. |
| 2017-03-02 |
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 written procedures for h |
| 2017-03-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken wings stored in cooler that was currently not on. cdi: product discarded. observed chicken in marinade stored in cooler drawer at 46f. cdi: item taken to walk in for pr |
| 2017-03-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed stickers remaining on containers stacked. cdi: containers separated for wash/rinse/sanitize.4-602.11 clean the equipment and utensils used with nontc |
| 2016-10-27 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed 6 cans dented at seams on storage shelves. cdi discarded. |
| 2016-10-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed pans soiled with food debris stored as clean . cdi moved to dishwasher to rewash. |
| 2016-10-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-07-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. -0 points- |
| 2016-07-28 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed prep unit without thermometers and one thermometer broken. -0 points- |
| 2016-07-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce, broccoli, boiled eggs, pooled eggs, sausage, shrimp all above 45 degrees in prep unit. cdi products discarded. |
| 2016-07-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed pans soiled with food debris stored as clean in dish rack. cdi took to rewash . ice machine in need of cleaning. |
| 2016-07-28 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employee handle raw chicken and go to work with ready to eat food without washing hands between glove changes. cdi by instruction. |
| 2016-04-07 |
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 feta chees and milk opened with no date marks . cdi by instruction. -0 points- |
| 2016-04-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-04-07 |
8 |
6-301.14 post a handwash sign at each handsink. observed several handsinks including restrooms with no handwash signs posted. cdi provided handwash signs. |
| 2016-04-07 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employe clothes and purses stored in rear prep area on top of flour and sugar and purse stored on clean dish reack for plastics. |
| 2016-04-07 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets in lower prep unit 2 in need of replacement. |
| 2016-04-07 |
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 employee turn faucets off with clean hands instead of with paper towel. cdi corrected b |