Latest published violations
- −5Code 3-403.11
Reheat food to at least 165 F for at least 15 seconds within 2 hours.// TCS food items being removed from refrigerator and placed on steam table. Spaghetti, yams, cabbages, collard greens, pinto beans, meat loaf, string beans and turkey wings were stored within 90F-116F. Staff pulled and reheated to proper temperature of 165F.
- −1Code 6-501.114
Maintain premises free of items that are unnecessary to the operation or maintenance of the establishment, such as equipment that is nonfunctional or no longer used.// Several inoperative coolers in kitchen area.
- −2Code 6-501.11
Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).// Damaged floor tiles and wholes in ceiling in kitchen area. // 6-101.11 Provide materials that are smooth, durable, and easily cleanable for indoor floors, walls and ceilings; use nonabsorbent materials for areas subject to moisture.//Discolored walls and ceiling tiles. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.//Dust buildup ceiling and wall vents in kitchen area.
- −1Inspection remark
4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // Food spills in bottom of RI cooler.// 4-601.11(B) Keep food-contact surfaces of cooking equipment (grills, fryers, etc.) and pans free of encrusted grease deposits and other soil accumulations. //Encrusted grease and food debris on top of stove.
- −5Code 3-501.16
(A)(2) Maintain TCS food at 41 F or below.// Large deep pot of pig feet with internal temperature of 69F cooked from previous day stored in freezer chest.//Voluntarily discarded into dumpster.// Sliced tomatoes 45F on salad bar.