| Violation Date |
Code |
Description |
| 2018-11-28 |
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 significant food and residue on the wall behind |
| 2018-11-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris/residue build up on the interior/exterior of the reach in freezer, shelves throughout facility, below the stove, and the table and shel |
| 2018-11-28 |
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 one container of seasoning with a plastic cup stored inside. only a sc |
| 2018-11-28 |
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 chicken bones that were cooled in a large, covered, and densely packed co |
| 2018-11-28 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed several containers of pulled chicken and collard greens dated 11/28. the pulled chicken had been cooked yesterday and put on sheet tr |
| 2018-11-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed mashed potatoes and brunswick stew holding below 135f in the hot prep line unit. brisket was holding below 135f in the to-go hot box. ensure all tcs foods in hot holding are |
| 2018-11-28 |
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 a large, covered, and densely packed container of cooked chicken bones from yesterday at 53f in the walk in cooler. a turke |
| 2018-02-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed majority of equipment/utensils being stored with significant food debris. cdi pic had all items broken down; rewashed and sanitized. repeat verificati |
| 2018-02-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed butter being stored at consumer area above 45 degrees. cdi pic will place butter on tphc for today and paperwork provided. |
| 2018-02-21 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employe not wearing hair restraint while performing food preparation. make sure food employees wear proper ha |
| 2018-02-21 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed chicken coming out of smoker at 148-152 degrees. cdi chicken was placed back in oven and cooked above 165 degrees. |
| 2018-02-21 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open. make sure to keep doors closed at all times.*shared area, will contact other establishments.* |
| 2018-02-21 |
46 |
4-501.14 ware washing equipment, cleaning frequency - c parts of ware washing including spray arms, basin, baseboards shallbe cleaned every 24 hours, prior to use, or as often as accumulation occurs. observed clean equipment/utensils being stored on clean |
| 2017-10-04 |
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 minor dust on ceilings over food preparation are |
| 2017-10-04 |
46 |
4-501.14 ware washing equipment, cleaning frequency - c parts of ware washing including spray arms, basin, baseboards shall be cleaned every 24 hours, prior to use, or as often as accumulation occurs. observed food debris clogged in 3 spray arms attavhmen |
| 2017-10-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of equipment/utensils. make sure to spread out so equipment/utensils can air dry properly. repeat |
| 2017-10-04 |
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 wearing watches and bracelets while performing food dispensing and scooping food on plates. make sure food employees r |
| 2017-10-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed equipment and utensils stored as clean with food debris on it. cdi item returned to ware washing. repeat last inspection full points were taken for sa |
| 2017-10-04 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed one pan of egg wash being stored over ready to eat cucumbers and mac salad. cdi egg wash relocated to bottom shelf below ready to eat foods. |
| 2017-08-16 |
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 chicken stock cooling in walk in cooler not meeting the time/temperature parameters during visit. if intervention would not |
| 2017-08-16 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee at ware washing spreading out food contact surfaces. food employee pulled cell phone out of back pocket, used it to change music and then proceeded to continue with tou |
| 2017-08-16 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce such as greens, tomatoes and lettuce being stored over cooling chicken stock and containers of corn pudding. cdi items were relocated. points not escalated due cla |
| 2017-08-16 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed more than 5 sanitizer buckets prepared at beginning of inspection used to wipe food contact surfaces reading 0 ppm for concentration of quat ammonium. sanitize |
| 2017-08-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the food establishment. make sure to have pest control address and keep doors closed. |
| 2017-08-16 |
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 chicken stock in a large plastic container not meeting cooling parameters. |
| 2017-08-16 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food/dispensing food. a plain ring, such as a wedding band, is allowed. observed two food employees wearing bracelets/watches. make sure food employees remove all jewelry other than a plain wedding |
| 2017-08-16 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed wax paper and boats for fries being stored beside hand sink where soap and water is coming into contact with them. cdi i |
| 2017-08-16 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c parts of ware washing shall be cleaned every 24 hours, prior to sue or as often as accumulation occurs. observed spray arm with debris stuck in it. make sure to clean prior to use. |
| 2017-08-16 |
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 minor dust on fans in walk in cooler. make sure |
| 2017-06-20 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open. make sure to keep closed.*shared facility, will contact other food establishments.* |
| 2017-06-20 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service boats being stored next to hot wells with food debris on them. cdi pic volntarily toss boats. make sure to store |
| 2017-06-20 |
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 laying down on food. cdi scoop removed and returned to w |
| 2017-06-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer out at ware washing, observed sanitizer buckets reading less than 100 ppm for quat ammonium. cdi sanitizer at ware washing replaced and buckets will |
| 2017-06-20 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce (lettuce and greens) being stored over ready to eat foods (cooked green beans, cheeses etc). cdi spoke to pic regarding storage order and will rearrange. |
| 2017-06-20 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employee pulling pants up and touching apron etc; food employee then proceeded to don gloves. cdi directed food employee to stop and wash hands. |
| 2017-02-27 |
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 observed 3 food employees not using a protective barrier to turn off the faucet. cdi spoke to pic |
| 2017-02-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed plates, utensils and ramekins deemed as clean with food debris on it. cdi all items return to ware washing. |
| 2017-02-27 |
19 |
w3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed baked beans, macaroni and cheese, and green beans not being held at 135 degrees. cdi all items were reheated to 165 degrees. |
| 2017-02-27 |
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 sauteed onions, peppers, coleslaw vinegar, and regular coleslaw in flip top prep unit without a date mark. cdi items were allowed t |
| 2017-02-27 |
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 4 containers of salad that were prepped and placed in walk in cooler for c |
| 2017-02-27 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service on counter within reach of customers not protected from potential contimination. make sure to protect. |
| 2017-02-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris and splatter on drying racks, spice racks and shelving in walk in cooler. observed build-up and sticky reside on nonfood surface of soda |
| 2017-02-27 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.observed doors open to trash r |
| 2017-02-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of pans and equipment. repeat. |
| 2016-10-06 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled red bucket of sanitizer. cdi- labeled |
| 2016-10-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple stacks of metal pans tight stacked wet. |
| 2016-10-06 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed wiping cloth in soiled santiizer solution. |
| 2016-10-06 |
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 flour container unlabeled. |
| 2016-10-06 |
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 pasta cooling at 73 f in covered bus tub in walk in cooler. cdi- re ice b |
| 2016-10-06 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer in red bucket at 50 ppm qac. cdi- remade above 200 f |