| Violation Date |
Code |
Description |
| 2018-02-14 |
53 |
general comment 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 black build up on the wall by |
| 2018-02-14 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf - observed no test strips for their quat and bleach sanitizers. verification required 2/24/2018 |
| 2018-02-14 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf - observed no thin probe thermometer onsite. verification required 2/24/2018 |
| 2018-02-14 |
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 pico, cheese and salad in the prep unit on the cook line without dates. cdi - items were dated.3-501.18 discard the food requirin |
| 2018-02-14 |
13 |
repeat violation 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw shell eggs stored above vegetables in the walk in cooler. cdi - eggs were moved to a correct location.3-302.11(a) separate unwashed produce from ready-to-eat |
| 2018-02-14 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - observed no paper towels at both hand sinks in the kitchen. cdi - paper towels were provided. hand sinks must be stocked at all times. |
| 2018-02-14 |
1 |
repeat violation 2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - pic is not a certified food protection manager. |
| 2017-08-08 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - pic is not certified. facility had until august 3rd to get certified. |
| 2017-08-08 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw shrimp above sauces in the prep unit by the fryers. cdi - shrimp was moved to the bottom shelf. |
| 2017-08-08 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - observed several drain flies and flies in the kitchen. have pest management company help with the issue. |
| 2017-08-08 |
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 2 containers of grits in the walk in cooler at 75f and 71f at 6:30 pm. grits were made at 10:30 am. cdi - pic voluntarily |
| 2017-08-08 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on the prep unit by the fryers. replace gasket. |
| 2017-08-08 |
47 |
general comment 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 the dairy walk in cooler shelves and the main walk in cooler shelves. observed cleaning needed on walk in coole |
| 2017-08-08 |
39 |
repeat violation 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed a quat sanitizer bucket at 50 ppm. cdi - new sanitizer was provided at 200 ppm. |
| 2017-03-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed melted butter hot holding on oven at 129f. line chef stated that butter was prepared an hour and a half prior to inspection. cdi: pic reheated butter to 165f on oven top. |
| 2017-03-06 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed several personal drinks on prep surfaces and with utensils. cdi- removed and suggested a designated area |
| 2017-03-06 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed employee donning gloves after changing tasks without a proper |
| 2017-03-06 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed that handsink at bar area had been disabled to install another drink hose and could no longer be used for handwashing. sink must work and be used for handwashin |
| 2017-03-06 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented observed debris in the ice in the kitchen. cdi- pic had the workers begin discradcing the ice breaking down the machine for service. observed a hair in carrots plated fo |
| 2017-03-06 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed partially cooked (still raw) salmon stored above ready to eat sausages, as well as turkey burgers stored above beef burgers on the cooling rack in the walk in cooler. cdi: storage o |
| 2017-03-06 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed that ice machine flap had black residue built up on the back edge, as well as debris that had fallen down into the ice. |
| 2017-03-06 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p line employee stated that salmon filets were being partially cooked before fnal cooking for service. observed filets in walk in |
| 2017-03-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed turkey burgers, raw beef, and crab meat holding above 45f in cold holding units. cdi: instructed employees that items destined for cold holding should first be cooled to 45f or |
| 2017-03-06 |
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 that metal food pans and trays were stored on top of a walk in cooler directly under a missing ceiling tile. |
| 2017-03-06 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed that menu had no signage indicating that steaks, hollandaise, and burgers may be served raw or undercooke |
| 2017-03-06 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed multiple chemical spray bottles throughout kitchen that had no labels indicating what was inside. cdi: chemical bottles were sent back to the bar and labelle |
| 2017-03-06 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed three employees working on cook line wearing bracelets and watches while preparing food.2-402.11 use head coverings, beard guards an |
| 2017-03-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed that all three sanitizer buckets on the cook line were reading 0ppm sanitizer. cdi: employee collected buckets and refilled them at the 3 compartment sink. |
| 2017-03-06 |
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 shaker being used as a makeshift ice scoop at one of the bar ice machi |
| 2017-03-06 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed that facility had no written employee health policy and no trained food protection managers. cdi: pic was provided wi |
| 2017-03-06 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed that facility had chlorine test strips but no quat test strips to use for testing the quat sanitizer used throughout facility. verification required - 03/15 |
| 2017-03-06 |
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 missing base tiles at can wash in the back of facility. |
| 2017-03-06 |
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 three pans of lasagna in walk in coolers with no dates or incorrect dates, as well as a pan of grits with no date. observed that al |
| 2017-03-06 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed that none of the staff on site had certified food protection manager training. facility has 210 days to get a certified pic. |