| Violation Date |
Code |
Description |
| 2017-11-14 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee phone being stored on prep table during preparation of cornbread. |
| 2017-11-14 |
6 |
2-301.11 keep hands and arms clean. -p observed employee preparing food on back prep table without paper towels in the hand sink. employee was cleaning up and going back to food prep working with raw eggs to make cornbread. ensure paper towels are placed |
| 2017-11-14 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. - pf repeat observed no paper towels at hand sink next to prep table where employee was working with raw eggs and no paper towels at hand sink next to cook line. cdi: |
| 2017-11-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed cook line employee use cutting board for cutting ready to eat chicken thigh for service. employee then placed steak on grill to sear, steak was removed from grill and sliced while |
| 2017-11-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p repeat observed chicken, rice, and mashed potatoes holding at temperatures below 135f in hot box by cook line. pic stated they are using tphc for the chicken. pic then stated that chick |
| 2017-11-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken salad above 45f in prep cooler. chicken salad was made on 11/9. all other items in prep cooler were well below 45f. chicken salad was out during rush hour. cdi: chicken |
| 2017-11-14 |
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 chicken salad with 11/9 and 11/14 date label. pic stated this must be a mistake. ensure all employees understand that date must fol |
| 2017-11-14 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed spray bottle being used for water and lime mixture with residue and build-up. ensure bottle is properly cleaned between filling up. 4-601.11(a) e |
| 2017-11-14 |
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 spray bottle of lime and water without label. |
| 2017-11-14 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed two live roaches during inspection. pic stated pest control is working to keep pest issues down. |
| 2017-11-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths being stored on prep surface upon arrival. cdi: employee had removed cloths by end of inspection. |
| 2017-11-14 |
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 cup without handle being used and stored in cooked quinoa. ensure utensi |
| 2017-11-14 |
26 |
7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food service only.-pf observed raid for household use only present in facility. ensure pest control is done by approved pesticide |
| 2017-08-14 |
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 repeat observed half and half, quinoa, romaine, arugula, chicken salad, milk, and all items in prep top coolers without date labels. pic sta |
| 2017-08-14 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf repeat observed employee wash off thermometer in hand sink. observed measuring spoon in hand sink upon arrival. cdi: ehs educated on proper ways to wash thermometer and |
| 2017-08-14 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine running with 0 ppm chlorine sanitizer. cdi: there was a kink in the line and dish machine was fixed during inspection. ensure dish machine is chec |
| 2017-08-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p repeat observed chicken legs holding at 70 on a speed rack in the kitchen. cdi: chicken was taken to walk-in to quickly cool. observed whole rotisserie chickens, rice/quinoa mix, chicke |
| 2017-08-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed arugula stacked to high on prep top cooler, holding above 45f. cdi: employee educated on not stacking foods too high. |
| 2017-08-14 |
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 several squeeze bottles without labels. |
| 2017-08-14 |
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 several food items on steam table, prep top cooler, and chicken salad wi |
| 2017-08-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed food processor with water left in it and lid on being stored as clean. observed containers wet stacked on clean dish rack. |
| 2017-08-14 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards on prep top coolers with cuts that have become discolored. |
| 2017-08-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed on fan cover by prep table. observed cleaning needed on interior of coolers. observed build-up on can opener blade. |
| 2017-08-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths not being stored in sanitizer throughout kitchen. ensure sanitizer buckets are at the correct concentration, stored off of the floor, and stored low and away from |
| 2017-04-13 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on reach in cooler. |
| 2017-03-30 |
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 chicken wings dated 3/24, and steak skewers dated 3/25 in reach in cooler above 41f. cdi: items |
| 2017-03-30 |
1 |
2-103.11(a-l) pic shall ensure rules in the code for food safety and handling are met. observed several food handling violations including hot holding, cold holding, handsink use, and cooling. |
| 2017-03-30 |
2 |
2-201.11(a) ensure food employees understand when to report illnesses, symptoms and exposure. -p observed pic to be able to list 2 symptoms, and 2 illnesses that are associated with foodborne illness. cdi: employee health policy given along with inspectio |
| 2017-03-30 |
6 |
l2-301.12. 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 wash hands for less than 15seconds and turn off the faucet without a barrier. |
| 2017-03-30 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf upon arrival, observed both handsinks on line to be blocked; one with plastic wrap, tin foil, a drink lid, a towel, and the other with a plastic container. cdi: sinks c |
| 2017-03-30 |
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 corn in husk cooling in wic at 96f. 20 minutes later, the corn was 95.4f. corn was not cooling at a rate of .5f per minute |
| 2017-03-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed items being held in 2 door altosham to be below 135f, including steak, chicken, and potatoes. cdi: items reheated to at least 165f in oven. pic advised that two door alto sham |
| 2017-03-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items on line including kale and tomatoes to be above 45f. cdi: items discarded during inspection. pic advised to put items on tphc due to heat lamp directly above coole |
| 2017-03-30 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed spray bottles of chemicals stored on edge of handsink. cdi: chemicals relocated to chemical storage area. |
| 2017-03-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed fan with excessive dust build up blowning on clean dishes for air drying. |
| 2017-03-30 |
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 squirt bottle with yellow liquid in it at the grill area. |
| 2017-03-30 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees with unapproved jewelry. |
| 2017-03-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked equipment stored as clean. cdi: items separated. repeat violation |
| 2017-03-30 |
45 |
4-501.11 maintain equipment in good repair. observed hot hold drawers adjacent to grill to not be in use. pic stated that the drawers are not operating correctly. |
| 2017-03-30 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf observed no hot water at bar handsink. bartender stated that they often do not have hot water at the handsink at the bar due to kitchen usage. attention to this issue is imme |
| 2017-03-30 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee purses hanging on rack directly adjacent to and overtop clean dishes. |
| 2017-03-30 |
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 corn on the cob cooling in husk. husk was not letting steam or heat out o |
| 2016-10-27 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed non continuous cooking being used for steak skewers. cdi provided noncontinuous cooking paperwork and reheat product |
| 2016-10-27 |
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 lima beans date marked for 7 days at 43 degrees . cdi corrected date label. -0 points- |
| 2016-10-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken in hot holding cabinet at 123 degrees repeat violation. cdi reheated to 165 degrees. |
| 2016-10-27 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. cutting board on prep unit and portable cutting board in need of replacement or resurfacing. |
| 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 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee beverage above hand sink. cdi- instruction provided |
| 2016-07-28 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed no test strips for qac sanitizer. |
| 2016-07-28 |
45 |
4-501.11 maintain equipment in good repair. observed one sink at bar not operational. |
| 2016-07-28 |
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 ice scoops stored on top of ice machine. cdi- removed to clean |
| 2016-07-28 |
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 unlabeled simple syrup. |
| 2016-07-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed all foods in alto sham hot holding at 125 f or cooler. cdi- reheated above 165 f |
| 2016-07-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed pink residue line on baffle in ice machine. cdi- cleaned in place4-501.114 maintain sanitizer at correct concentrations. -p observed spray bottle of s |
| 2016-07-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed hand sink being used as dump sink. cdi- cleaned |
| 2016-07-28 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed no staff present with food safety manager certification. facility does not need for 180 days. |