| Violation Date |
Code |
Description |
| 2018-12-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.- observed cooking equipment with food debris and grease residue build up. clean as often as needed to prevent and reduce the build up. |
| 2018-12-14 |
45 |
4-501.11 maintain equipment in good repair.-repeat- observed rusty shelves in the walk in cooler and the prep unit by the fryers. replace shelving; do not spray paint. also observed several cold holding gaskets in need of repair. the walk in cooler kick p |
| 2018-12-14 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.- observed several employees working with rte foods with watches on the wrist. |
| 2018-12-14 |
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- repeat- observed cut cabbage, pasta, cut greens, green beans, meatloaf, mac n chee |
| 2018-12-14 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p- observed fresh cut cabbage at 51f and fresh cut greens 55f at 2:00pm. at 3:15pm the cut cabbage was at 51f and the greens were |
| 2018-12-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p- observed raw eggs stored above rte pies in a reach in cooler. no physical cross contamination was observed. cdi- pic was able to correct the storage order. |
| 2018-12-14 |
6 |
2-301.14 wash hands after activities that contaminate them. wash hands before donning gloves and between gloves uses. -p- observed an employee don gloves without a hand wash to prep raw fish. after the employee placed the raw fish in the fryer the employ |
| 2018-09-18 |
53 |
general comment 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. - observed loose/broken floor tiles by the walk in cooler. replace tile |
| 2018-09-18 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed split gaskets on both doors of the prep unit at the front and both doors if the milk reach in cooler.observed rusty shelves in the walk in cooler and the prep unit by the fryers. repl |
| 2018-09-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2018-09-18 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - observed containers of potatoes stored on the floor in the walk in cooler. |
| 2018-09-18 |
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 multiple pans of meat loaf, noodles and cole slaw cooling while covered |
| 2018-09-18 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed a sanitizer bottle unlabeled. cdi - bottle was labeled. |
| 2018-06-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed ribs and stuffing holding below 135f. cdi - items were reheated to at least 165f; see temperature chart. |
| 2018-06-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed pinto beans, chicken and mac and cheese above 45f in the walk in cooler. cdi - items were voluntarily discarded. observed lettuce and tomato above 45f in the prep top. cdi - i |
| 2018-06-19 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on the bottom left door of the 4 door cooler. replace gasket. |
| 2018-06-19 |
36 |
repeat violation 6-501.111 keep the premises free of insects, rodents, and other pests. - observed flies in the kitchen. suggested fly fans or bug lights. |
| 2018-03-27 |
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.observed damage to threshold entrance to walk-in cooler.observed cracked floor tiles. |
| 2018-03-27 |
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/ grease build-up on equipment, inside equipment, on cooler door gaskets. |
| 2018-03-27 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed multiple fruit flies in kitchen. |
| 2018-03-27 |
17 |
3-403.11 reheating for hot holding - p observed baked chicken in warmer that was a reheat product according to pic. food product observed at 119f. cdi by reheat in oven to 165f for 15 seconds and return to warmer. |
| 2018-03-27 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination.observed microbial build-up inside ice machine around ice chute. |
| 2018-03-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee beverage stored on food prep cart with in-use equipment.cdi by discard. |
| 2017-12-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved prepared fresh mac and cheese in warmer stored < 135f. cdi by reheating to 186f and returned to warmer. |
| 2017-12-21 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved raw pork chops stored over raw fish in reach-in cooler. cdi - rearranged storage order of foods. |
| 2017-12-21 |
17 |
3-403.11 reheating for hot holding - p observed mac and cheese (date marked 12-20) in warmer reheating 109f. cdi by reheating in oven to 186f and returning to warmer. |
| 2017-12-21 |
42 |
4-901.11 equipment and utensils, air-drying required - cobserved wet stacked pans on the drying rack. |
| 2017-12-21 |
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.observed broken wall tiles in back kitchen room.6-501.12 floors, walls, ceilings includi |
| 2017-12-21 |
45 |
4-501.11 maintain equipment in good repair.observed walk-in cooler floor covering coming loose. repair. |
| 2017-12-21 |
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 items stored on the floor in downstairs storage area. |
| 2017-09-29 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - c declutter storage on desk in kitchen. remove items unnessary to operation.* all transitional permit items completed on previous inspection. |
| 2017-09-29 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a fruit flies and house flies in back kitchen room at back door. pic will provide fly control near back door. |
| 2017-09-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed mashed potatoes in warmer < 135f. cdi by reheat to 165f. observed cooked yams on cart < 135f. cdi by reheat to 165f or moved to cooler for cooling. observed yams cooling at ac |
| 2017-09-29 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed spray bottle labeled as sanitizer testing 0ppm chlorine. cdi by refill and test at 100ppm.4-602.11 clean the equipment and utensils used with nontcs foods as |
| 2017-09-29 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee beverage stored in walk-in cooler above ready-to-eat food. cdi by discard by pic. |
| 2017-09-29 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. pic is not certified. |
| 2017-06-06 |
17 |
3-403.11 reheating for hot holding - observed cabbage, turnip greens, and mac & cheese not being reheated to 165f prior to placing in warmer. cdi by reheating food items to 165f for at least 15 seconds before returning to warmer. |
| 2017-06-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed raw chicken in prep area next to fryer > 45f. cdi by placing chicken on ice bath during prep before cooking. obsreved chicken cooling at acceptable rate prior to departure. |
| 2017-06-06 |
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 rice cooling in upright cooler tightly covered with plastic wrap and lids. |
| 2017-06-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one wet wiping cloth stored on prep table. |
| 2017-06-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet tight-stacked containers on the drying rack. |
| 2017-01-05 |
17 |
3-403.11 reheating for hot holding - observed mac and cheese, yams stored in warmer. both food items were reheat items. reheat foods to 165f prior to placing in warmer. cdi by reheat to 165f. |
| 2017-01-05 |
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 heavy dust build-up on hvac vent cover at front c |
| 2017-01-05 |
45 |
4-501.11 maintain equipment in good repair. observed walk-in cooler floor in poor repair. door threshold into walk-in cooler has exposed wood and is in poor repair. |
| 2017-01-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet tight stacked pans on the drying rack. |
| 2017-01-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored in soapy water, not sanitizer. observed wiping cloth stored on work surface. |
| 2017-01-05 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed 0ppm chlorine santizer in wiping cloth bucket used for sanitizing equipment and table tops in kitchen. cdi by refill and test at 50ppm. |