- Critical. Stop Sale issued due to adulteration of food product. Stew, stew, soup, fruits, meats in sauces all have mold like growth on them. Repeat Violation.
- Critical. Stop Sale issued due to adulteration of food product. Repeat Violation. Partially eaten steak, meat in sauce, fruit and veg, milk all have mold ke growth and spoilage present. Repeat Violation.
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). 2 flats of eggs left out from previous day. Repeat Violation.
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Grits left in crock pot unplugged overnight. Repeat Violation.
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Repeat Violation.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. Flour , salt sugar Repeat Violation.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 2 flats of eggs left out from previous day. Temperature 80 degrees. Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Grits
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in freezer Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit. several units Repeat Violation.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed food stored in a prohibited area. eggs on counter overnight, grits in crock pot overnight.
- Critical. Observed food stored on floor. Walk in cooler. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. Repeat Violation. Several items in several coolers
- Critical. Observed cloth used as a food-contact surface. Repeat Violation.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Repeat Violation.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on cookline
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Observed nonfood-grade containers used for food storage. grocerybags Repeat Violation.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Observed nonfood-contact equipment in poor repair coolers, freezer, other equipment Repeat Violation.
- Observed walk-in cooler gasket torn/in disrepair.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Several shelves
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Repeat Violation.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. Repeat Violation.
- Observed soiled dry wiping cloth in use.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Repeat Violation.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. utensils on the cookline
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Repeat Violation. kitchen shelves.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. microwave oven.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Repeat Violation.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Repeat Violation.
- Observed utensils stored in crevices between equipment.
- Observed single-service articles improperly stored.
- Observed single-service articles stored without protection from contamination.
- Plumbing system in disrepair. Handsink loose in kitchen
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. Employees bathroom Repeat Violation.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. Roof open to inside of kitchen at backdoor. Also backdoor not sealed.
- Floors not constructed easily cleanable. Several areas of kitchen and walk in cooler. Repeat Violation.
- Observed wall soiled with accumulated food debris. cookline Repeat Violation.
- Observed attached equipment soiled with accumulated grease. Repeat Violation. hood filters.
- Ceiling not smooth and easily cleanable. cookline and dishwash area.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Lights missing the proper shield, sleeve coatings or covers. Repeat Violation.
- Light not functioning. under hoods Repeat Violation.
- Critical. Observed toxic item stored in food preparation area. oven cleaner with food prep pans.
- Wet mop not hung to dry. Repeat Violation.
- Observed unnecessary items on the premise. Refrigeration equipment that does not work.
- Critical. Electrical outlet missing cover plate. For reporting purposes only.
- Critical. Manager lacking proof of Food Manager Certification. Repeat Violation.
- 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. Pro Repeat Violation.
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9/2/2009 | Routine - Food | Administrative complaint recommended |
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