| Violation Date |
Code |
Description |
| 2018-10-24 |
45 |
4-501.11 maintain equipment in good repair. observed broken gasket on reach in cooler. |
| 2018-10-24 |
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 bottles of sauces with no labels. |
| 2018-10-24 |
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 one container of peppers and onions in walk in cooler past the 7 day shelf life. cdi by voluntar |
| 2018-10-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two container of tomatoes in reach in cooler measuring above 45f. tomatoes were recently sliced and had been placed in reach in cooler to cool from ambient temperatures. cdi by |
| 2018-10-24 |
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 container of pork stored in walk in cooler cooling from the previous day measuring at 48f. cdi by voluntary discard. |
| 2018-10-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed containers stored as clean sith visible debris build up. cdi by removal to dish area for recleaning.4-602.11 clean the equipment and utensils used wit |
| 2018-10-24 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed bottle of sanitizer hanging on handsink and employee rinse off wiping cloth in handsink. cdi by intervention and education. |
| 2018-05-07 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed several items holding under 135f. cdi by reheating sauce to above 165f and placing back into hot hold. chicken was in the process of cooling down for pulling and then moved to |
| 2018-05-07 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed sanitizer stored hanging over open container of sauce. cdi by removal to proper storage location. |
| 2018-05-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on trolley in walk in cooler. |
| 2018-05-07 |
45 |
4-501.11 maintain equipment in good repair. observed broken gaskets on several coolers throughout facility. pic stated that the gaskets have been ordered. |
| 2018-05-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items in one cold drawer measuring above 45f. cdi by removal to freezer to rapidly cool. all items measured below 45f by end of inspection. |
| 2018-05-07 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster with open lid. |
| 2018-05-07 |
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 debris build up on floor of walk in cooler. |
| 2018-05-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on outside of slicer not in use. |
| 2017-11-02 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee clothing stored with single service items. |
| 2017-11-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several plastic containers wetstacked in the dish area. |
| 2017-11-02 |
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 one item in walk in cooler date marked for today but prep took place on 10/27. cdi by correcting date and having pic educate staff |
| 2017-11-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one container of sauce measuring less than 135f. cdi by reheating to above 165f. sauce measured above 165f before end of inspection. |
| 2017-11-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed debris build up on container stored as clean and on inside of salad spinner. cdi by removal for recleaning. |
| 2017-06-20 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce stored above clean, cooked ears of corn. relocated corn away from unwashed produce. |
| 2017-06-20 |
54 |
6-303.11 intensity-lighting. lighting shall be 50 foot candles at prep areas. observed virtually no light above smoker. staff opens the door and bastes, etc. the food here. chef advised additional lighting has been ordered. |
| 2017-06-20 |
42 |
.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed numerous metal pans stacked wet. separate to dry. |
| 2017-06-20 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf chef's thermometer was reading 28f in ice water. it should be 32f. thermometer to be calibrated. extra thermometers were available on site. |
| 2017-06-20 |
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 pan of shredded short ribs at 62f in a deep pan with tight fitting wrap. |
| 2017-06-20 |
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 items such queso, and collards dated today but they were actually prepared yesterday. chef advised facility bags the items the day |
| 2017-06-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer with debris. slicer was dismantled for cleaning. lids of pans observed with debris stored as clean. pulled and placed in dish pit. observed let |
| 2017-06-20 |
8 |
6-301.14 post a handwash sign at each handsink. restrooms are missing signage. left 2 handwash signs to be posted. |