- Critical. Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. RIBS DATED 11/8 Repeat Violation.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. PUDDING
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. BEANS, SOUPS, VEGGIES, MEAT
- Critical. Working containers of food removed from original container not identified by common name. SUGAR CONTAINER
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHICKEN AT 60, GREENS 55, POTATOS, BEANS, PEAS AT 50 ON ROLLING CART AND BABY BACK RIBS 52 ON TOP OF OVEN
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. on smoker, beef, ribs pork, chicken at 120, pulled chicken 80-110, turkey 100. on steamtable, pulled pork 150, lima beans 155, beans 135, okra & tomatos 150, brunswick stew 130green beans 140, greens 140, mashed potatos 150. cook stated he put these foods on at 10:15am & it was 12:35pm Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit. ON COOKLINE UNITS
- Critical. Observed potentially hazardous food thawed in an improper manner. Corrected On Site.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. ICE BUILD UP ON FOOD IN REACH IN FREEZER
- Critical. Observed food stored on floor. WALK IN FREEZER Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. NO HANDLE ON SCOOP FOR SUGAR
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. ICE SCOOP IN BAR SITTING IN STANDING WATER NOT AT 135.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. WASH IN PREFLUSH SINK IN DISHMACHINE AREA
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. RETURNED FROM SMOKING OUTSIDE
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. BEFORE PUTTING ON GLOVES Repeat Violation.
- Critical. Observed employee dry hands on clothes/apron after washing. DRIED ON CLOTH HANGING FROM EMPLOYEE'S BELT
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Repeat Violation.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Observed a nonfood-grade basting brush used in food. METAL BAND
- Observed nonfood-contact equipment in poor repair. HANDLE TO REACH IN FREEZER ON COOKLINE
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. USING CARDBOARD BOX TO HOLD ICE SCOOP
- Critical. No chemical test kit provided when using chemical sanitizer at warewashing machine. CHLORINE Repeat Violation.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink. quaternary ammonium
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm Corrected On Site. SANITIZING USING 3 COMPARTMENT SINK
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. CONTAINERS IN WALK IN COOLER HOLDING FOOD
- Critical. Observed soiled reach-in cooler and reach in freezer gaskets.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler and reach in freezer soiled with accumulation of food residue. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. FRYER EXTERIOR
- Observed residue build-up on nonfood-contact surface. THROUGHOUT KITCHEN, TABLES, EXTERIOR OF EQUIPMENT
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. EXTERIOR OF EQUIPMENT THROUGHOUT ESTABLISHMENT
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. CLEAN UTENSILS ON DIRTY SELF
- Observed single-service items stored on floor. PAPER TOWELS Repeat Violation.
- Plumbing improperly installed. DISCHARGE PIPE FROM BEVERAGE STATION NOT DRAINING CORRECTLY
- Plumbing system in disrepair. PIPE FROM PREFLUSH SINK DISCONNECTED
- Critical. Backflow preventer missing at hose bibb. SPLITTER ON MOP SINK
- Critical. Hand wash sink lacking proper hand drying provisions. Repeat Violation.
- Observed open dumpster lid. HALF OF LID MISSING
- Critical. Observed small flying insects in bar area.
- Critical. Observed live flies in kitchen. Repeat Violation.
- Observed food debris accumulated on kitchen floor. WALK IN COOLER FLOOR Repeat Violation.
- Observed wall soiled with accumulated food debris. THROUGHOUT KITCHEN
- No suitable facilities provided to store employee clothing and other possessions. JACKET HANGING ON SHELF WITH SINGLE SERVICE ITEMS
- Critical. Observed toxic item stored by food. HANGING ABOVE THAWING HOTDOGS Corrected On Site.
- Critical. Observed toxic item stored in food preparation area.
- Critical. Observed unlabeled spray bottle.
- Critical. Person in charge failed to insure proper handwashing by employees. Repeat Violation.
- Critical. No Certified Food Manager for establishment. Repeat Violation.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation.
- Critical. Person in charge failed to insure that employees properly reheat food. Repeat Violation.
- Critical. Person in charge failed to insure employees are properly sanitizing equipment.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Repeat Violation.
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11/19/2009 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit. cookline reachins
- Critical. Violation: 08A-28-1 Observed food stored on floor. walkin freezer
- Critical. Violation: 22-28-1 Observed interior of reach-in coolers, freezer soiled with accumulation of food residue.
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb. mop sink splitter
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. dish area, bar
- Critical. Violation: 35A-08-1 Observed live flies in kitchen.
- Violation: 36-15-1 Observed food debris accumulated on walkin cooler floor.
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease. hood
- Critical. Violation: 53A-11-1 Certified Food Manager unable to answer basic Food Code questions.BIG FOUR,SYM
- Critical. Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
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8/17/2009 | Routine - Food | Call Back - Admin. complaint recommended |
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