| Violation Date |
Code |
Description |
| 2018-11-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. remove soiled buildup along walk in cooler racks. remove rust buildup from walk in cooler racks. 0 points. |
| 2018-11-08 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf muffins were stored indivi |
| 2018-11-08 |
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 soups were cooling in large dense containers in dense amounts with lids still on. c |
| 2018-11-08 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder. -pf menus are missing the asterisk beside of foods that can be made cooked to order. install asterisks next to produc |
| 2018-11-08 |
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 tcs foods such as cooked chicken and onions that were prepped last night lacking date marks. cdi- date marks were added to product |
| 2018-11-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p raw eggs were being stored on prep surface at >50 degrees. buttermilk ranch was being cold held in ice bath >45 due to ice not fully submerging the product. cdi- eggs were placed in walk |
| 2018-11-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p mashed potatoes were hot holding on steam table below `135 degrees. hash browns were hot holding below 135 degrees on grill unit. cdi- foods were reheated to > 165 degrees. repeat. no e |
| 2018-11-08 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p/3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed raw pork bacon being stored over produce in walk in cooler. also observed uncovered |
| 2018-07-31 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed food employees used gloved hands to prep raw eggs and pork. food employees changed gloves prior to prepping ready to eat foods without hand washing occurring in between. ensure that |
| 2018-07-31 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw pork and eggs being stored over ready to eat foods in refrigeration throughout. also observed uncovered foods in refrigeration throughout. cdi-foods were rearranged during the |
| 2018-07-31 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p grits, sausage and mushroom soup was being hot held below 135. cdi foods were discarded and reheated to 165 degrees. |
| 2018-07-31 |
46 |
4-501.16 do not use a warewashing sink for handwashing. food employee was using 3 comp sink to wash hands. ensure that hand washing is occurring at hand washing sink.general comment: remove black mold from caulking associated with the 3 comp sink. |
| 2018-07-31 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed mushroom soup being stored inside of single service sour cream container. also observed single service articles being washed with cleaned dishes. |
| 2018-07-31 |
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 tcs foods that were prepped overnight lacking date marks. cdi- date marks were added to products as needed. |
| 2018-02-16 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed employee cracking raw eggs and going back to working with bread and biscuits and other ready to eat foods without glove change or handwash in one instance and without handwash betwe |
| 2018-02-16 |
45 |
4-501.11 maintain equipment in good repair. observed one torn gasket for prep unit . -0 points- |
| 2017-11-08 |
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 food debris on ceiling tiles and wall in rear p |