| Violation Date |
Code |
Description |
| 2018-06-19 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed one unshielded light above the prep cooler line. |
| 2018-06-19 |
45 |
4-501.11 maintain equipment in good repair. observed rust/damage on the lower sections of prep tables and equipment in the kitchen area. |
| 2018-06-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested plastic containers in the dish area. |
| 2018-06-19 |
33 |
3-501.13 use approved thawing methods. observed chicken breasts thawing in a prep sink under no temperature controls, items were sitting in cold, but not running water. cdi by operator running cold water over the product. |
| 2018-06-19 |
27 |
8-201.13 submit a properly prepared haccp plan to the variance committee or local regulatory authority as required. facility employees stated that they par-cook chicken wings in the facility for later cooking. ehs observed the items that had been cooling |
| 2018-06-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed commercial mayonnaise containers used as product storage containers in the facility. containers have sticker debris present on the exteriors and are |
| 2017-10-24 |
53 |
6-501.12 floors, walls, ceilings shall be clean. caution should be used to minimize food exposure. observed heavy grease debris collecting around cook line and under equipment. |
| 2017-10-24 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered waste bin provided in womens restroom. |
| 2017-10-24 |
50 |
5-402.13 maintain sanitary sewage system.-p observed 3 compartment sink leaking. |
| 2017-10-24 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed to-go boxes stored on floor in office. |
| 2017-10-24 |
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 3 completely full bus tubs tightly covered with lobster mac n cheese cool |
| 2017-06-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. raw eggs stored on shelving over jerk sauce and other packaged dressings in reach in cooler. cdi-pic andarrio johnson corrected storage immediately. |
| 2017-06-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. food items in prep cooler top next to row of reach in units not under temperature control. cdi- pic advised of preparation and holding. all items removed from prep cooler and placed in |
| 2017-06-16 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. one large container of sugar stored with no label. cdi- pic had labeled. (0pts) |
| 2017-06-16 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. water temperature during manual washing of utensils only at 102f. cdi- corrected by verbal instruction and ed |
| 2017-06-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. some dried debris on lower shelving/ hard to reach areas. some detailed cleaning is needed. (0pts) |
| 2017-02-09 |
54 |
6-202.11 light bulbs, protective shielding - c observed bulb in reach-in freezer not shatter resistant. |
| 2017-02-09 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on reach-in unit. observed rusted bottom inside reach-in freezer. |
| 2017-02-09 |
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 articles stored directly on floor. |
| 2017-02-09 |
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 lobster mac n cheese, rice and shrimp cooling tightly covered in large qu |
| 2017-02-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lobster sauce, rice, lobster mac n cheese, shrimp in cold hold above 45f. cdi iterms cooled rapidly in reach-in freezer. rice reheated above 165f. verification required. |
| 2017-02-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fries hot holding below 135f. cdi fries voluntarily discarded. |
| 2017-02-09 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed chicken wings partically cooked. chicken wings reheated above 165f. verification required. |
| 2016-10-13 |
45 |
4-501.11 maintain equipment in good repair. observed superior cooler with an ambient temperature at 60f. repair or replace immediately. (verification required) |
| 2016-10-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lobster sauce at 59f in reach-in cooler. cdi-sauce discarded. |