| Violation Date |
Code |
Description |
| 2019-01-10 |
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 : found cooling process for pork to include cooling intact pork shoulders tightly c |
| 2019-01-10 |
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: found four whole pork shoulders 103 f after 3.5 hours of cooling. cdi- pic voluntarily discarded all four shoulders. |
| 2019-01-10 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. found splatter from soda / tea on interior of drive-thru ice machine.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and |
| 2018-09-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored in soapy water. repeat |
| 2018-09-26 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air mustflow around product to remove the heat. -pf observed pork cooling in reach in cooler. pork pan was filled with a heavy amount of p |
| 2018-09-26 |
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 stew without date mark. pic stated stew is made with pork previously cooked. observed cooked pork set aside with date mark 9/20, fo |
| 2018-09-26 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine with dark build up. |
| 2018-09-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed food employee using handwashing sink to drain liquid from bags of shrimp. cdi, food employee corrected by instruction. hanwashing sink will not be used for anyt |
| 2018-09-26 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored above cooking equipment. |
| 2018-04-17 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -pobserved chicken breast not reach 165f during cooking process. smaller pieces of chicken reached more a higher temperature than 1 |
| 2018-04-17 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed several foods such as pork stew, slaw and pork not labeled with correct date mark. pica stated pork left over from day 1 and 2 used for |
| 2018-04-17 |
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 pork cooling in walking cooler. pork pan was filled with a heavy amount of |
| 2018-04-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored in soapy water. |
| 2018-04-17 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed open lids and doors at dumpster.5-501.114 ensure drain plug on dumpster, waste containers is in place. observed broken drain plug at one dumpster. |
| 2018-04-17 |
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 paper towels stored on the floor in storage room near dupsters. |
| 2018-04-17 |
49 |
5-202.14 backflow prevention device, design standard; a backflow or backsiphonage prevention device installed on a water supply system shall meet american society of sanitary engineering (a.s.s.e.) standards for construction, installation, maintenance, in |
| 2018-04-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet staking of metal pans. |
| 2017-12-08 |
31 |
observed: whole pork shoulder in the walk in cooler. too much pork cooked. pork shoulders were 128f-135f. corrected during inspection. pork shoulders reheated in cooker and will be pulled. 3-501.15 quickly cool foods. use methods such as open/vented sha |
| 2017-12-08 |
18 |
observed: improper cooling of steamed potatos. temped at 51 and more than a day in cold storage.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. -pcorrected during inspection by discar |