| Violation Date |
Code |
Description |
| 2018-10-02 |
53 |
6-501.12 cleaning, frequency and restrictions - c observed debris build up on floors throughout the food preparation area. floors, walls, and ceilings shall be clean and kept clean at a frequency that prevents excessive build up. operator notified. depart |
| 2018-10-02 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c4-602.13 nonfood contact surfaces - c observed debris build up on nonfood-contact surfaces in facility - noted on the frying equipment and steam wells. nonfoo |
| 2018-10-02 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed raw shell eggs held at 67 f on the flat top prep surface. raw shell eggs shall be held at an ambient temperature of 45 f or co |
| 2017-10-10 |
20 |
a reminder: all cold foods must be held at 41°f beginning january 1, 2019.3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pobserved raw shell eggs held at 67 f on the grill top without |
| 2017-10-10 |
4 |
2-401.11 eating, drinking, or using tobacco - cobserved employee beverage (cola in a foam cup with lid and straw) stored in the reach in freezer on the top shelf, frozen, and leaking onto shelving and boxes of food items. employee beverages shall be store |
| 2017-06-08 |
52 |
5-501.115 maintaining refuse areas and enclosures - cobserved refuse build up around outdoor trash receptacle. outdoor trash receptacle enclosures shall be kept clean. operator notified. department advised additional cleaning measures as necessary. |
| 2017-06-08 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pobserved single service butter held at room temperature on service line that requires refrigeration according to packaging. items that a |
| 2017-02-27 |
26 |
7-204.11 sanitizers, criteria-chemicals - pobserved chlorine sanitizer used at less thatn 50 ppm. if chlorine is to be used as a sanitizer it shall be used at a concentration of 50 ppm. solution remixed during inspection. cdi. |
| 2016-10-18 |
53 |
6-201.11 floors, walls and ceilings-cleanability - cobserved a damaged ceiling tile above the 3 compartment sink (vat furthest to the left). floors, walls, and ceilings shall be kept in good repair as to facilitate easy cleaning. operator notified. repair |
| 2016-10-18 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cobserved debris build up on gaskets of walk in cooler. nonfood-contact surfaces shall be kept clean to sight and touch. operator notified. department advised |
| 2016-10-18 |
42 |
4-901.11 equipment and utensils, air-drying required - cobserved kitchen equipment (clear food containers) stacked wet after the wash, rinse, sanitize process on racks above the 3 compartment sink. utensils shall be stacked in a manner after the wash, rin |
| 2016-10-18 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pobserved cheese held at 51 f in prep cooler on the service line (top portion). items that are held in cold hold storage shall be held at |
| 2016-06-10 |
53 |
6-201.11 floors, walls and ceilings-cleanability - cobserved stained/damaged wall behind the 3 compartment sink. operator stated that entire wall will be replaced the week of 6/13. |
| 2016-06-10 |
42 |
4-901.11 equipment and utensils, air-drying required - cobserved clear plastic food containers stacked after the wash, rinse, and sanitize process in a manner that did not facilitate air drying. utensils and equipment shall be allowed to properly air dry |
| 2016-06-10 |
39 |
4-901.12 wiping cloths, air drying location - cobserved wet wiping cloths stored on counter tops. wet wiping cloths shall be removed to a designated soiled linens container or to a bucket of sanitizer after wiping is complete. operator notified. cloths re |
| 2016-06-10 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pobserved raw shell eggs stored at 79 f on grill top. potentially hazardous foods shall be held at 45 degrees or cooler. operator notifie |
| 2016-06-10 |
14 |
4-501.112 mechanical warewashing equipment, hot water sanitization temperatures - pfobserved utensils and food equipment being sanitized under hot running water (157 f) in the 3rd compartment of the 3 compartment sink. if hot hot water is to be used as a |
| 2015-09-15 |
54 |
| replace the cracked light shield in the kitchen. provide additional lighting inside the men's restroom because there shall be at least twenty(20) foot candles of light at thirty inches above the floor (this includes area over toilet, sink and urinal). t |
| 2015-09-15 |
53 |
replace the damaged and/ or worn ceiling tiles throughout the kitchen and clean all others. repair the damaged walls throughout the establishment such as behind the 3-comp sink, behind the prep. cooler and any other areas as needed. tightly seal the bas |
| 2015-09-15 |
47 |
clean the following: exterior of ovens; exterior of fryers; interior door of the outside walk-in cooler.;the floor fan located near the 3-comp. sink; the shelves inside the outside walk-in cooler; black build-up at the interior door of the outside walk-in |
| 2015-09-15 |
45 |
close off gaps/holes at backside of front counter.(this is on the grill side). the 3- compartment sink is in bad repair and needs to be replaced. replace the torn door gaskets at the outside walk-in cooler and at the reach-in freezer. sand & repaint or |
| 2015-09-15 |
41 |
comment: store scoops in dry foods with the handles sticking upward out of the food.3-304.12 in-use utensils, between-use storage - c |
| 2015-09-15 |
13 |
inside the walk-in cooler located in the kitchen, a bag of onions were stored next to a container of raw chicken. also raw shell eggs were stored above an open box of lemons. vegetables and fruits such as the onions and lemons shall be stored above raw or |
| 2015-09-15 |
6 |
employee observed leaving from kitchen with a set of keys then returning but not washing his hands prior to going back to work(washing dishes). employees shall wash their hands if they leave the kitchen and return. fyi: also all employees shall wash han |
| 2015-02-20 |
54 |
provide additional lighting inside the men's restroom because there shall be at least twenty(20) foot candles of light at thirty inches above the floor inside there. the light inside the outside storage room shall be shielded and/or shatter-proof.6-303.11 |
| 2015-02-20 |
53 |
repair the leak(s) at the roof and replace the damaged and/ or worn ceiling tiles throughout the kitchen. repair the damaged walls throughout the kitchen such as behind the 3-comp sink, behind the prep. cooler and any other areas as needed. tightly seal |
| 2015-02-20 |
47 |
clean the following: the shelves inside the outside walk-in cooler; black build-up at the interior door of the outside walk-in cooler; the fan grates inside the walk-in coolers; clean front of 3-comp. sink;4-601.11 (b) and (c) equipment, food-contact surf |
| 2015-02-20 |
45 |
the 3- compartment sink is in bad repair and needs to be replaced. replace the torn door gaskets at the outside walk-in cooler and at the reach-in freezer. sand & repaint or replace the rusty shelves inside the kitchen walk-in cooler. replace the damage |
| 2015-02-20 |
43 |
cups were fiiled past the dispensers;therefore, leave the plastic sleeves pulled up over the styrofoam cups located at the front counter and the drive thru.4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing |
| 2015-02-20 |
14 |
the interior(top) of the ice machine needed cleaning. the tomato slicer needed cleaning. c.d.i.: the ice machine and the tomato slicer were cleaned.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p |
| 2014-02-27 |
54 |
general comment: light in men's restroom is not meeting the minimum requirement because there shall be at least twenty(20) foot candles of light at thirty inches above the floor.6-303.11 intensity-lighting - c |
| 2014-02-27 |
53 |
repair the crack at the outside can wash/service sink. repair the wall behind the 3-compartment sink; repair walls as needed and fill in any cracks/crevices. throughout. clean and repaint the walls behind the sandwich prep. coolers and food warmers and f |
| 2014-02-27 |
45 |
replace torn door gasket at outside walk-in cooler. repaint & fill in any cracks/shelves at wooden shelves in both outside storage buildings. repair the exterior wall of outside walk-in and repair interior(wall base) of outside walk-in. repair or replac |
| 2014-02-27 |
43 |
/do not overfill the cups dispensers at the front counter;however, if you do, the original plastic must remain on those cups that are exposed.4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c |
| 2014-02-27 |
14 |
the interior(top) of ice machine needs to be thoroughly cleaned. there was no sanitizer made at the time of inspection. c.d.i.: sanitizer was made. i will return within ten(10) days to ensure the interior of ice machine has been cleaned.4-601.11 (a) equi |
| 2014-02-27 |
8 |
the hand dryer inside the women's restroom was not working and no disposable towels were inside the restroom. corrected during inspection: manager. put disposable towels inside the restroom.6-301.12 hand drying provision - pf |
| 2013-08-15 |
54 |
general comment: provide a container inside the walk-in cooler for employees to store all of there food items and label the container employee items6-305.11 designation-dressing areas and lockers (0.5-1.0 pt.) |
| 2013-08-15 |
53 |
clean and repair the floor inside the outside walk-in. repair base of wall(right side) in outside walk-in. repair the wall behind and at the left side of the three-compartment sink. repaint the wall behind the sandwich prep. cooler. seal crack at the out |
| 2013-08-15 |
47 |
clean the racks inside both walk-in coolers. clean the wheels of the cooking equipment. clean inside the warming cabinet. clean the ceiling and fan grate inside the walk-in cooler located in kitchen. clean the fan grate of floor fan which is located in fr |
| 2013-08-15 |
45 |
replace gaskets at the food warmer. the 3-compartment sink is in bad repair(beginning to split between the last two vats. repair the outside wall of the walk-in cooler(outside one). repair the front counter because it is in bad repair(splitting and chippe |
| 2013-08-15 |
43 |
to avoid possible contamination, single-service cups(styrofoam) shall be left inside the original plastic sleeves if all of them can not fit inside the dispenser. and plastic forks shall be stored with the handles upwarad, not the mouthpiece.4-903.11 (a) |
| 2013-08-15 |
39 |
general comment: improper use of wiping cloths noted during inspection, ensure all cloths are placed in sanitizer bucket after cleaning food contact surfaces. they shall not be stored on tables or food preparation surfaces. provide a separate sanitizer bu |
| 2013-08-15 |
35 |
xgeneral comment: label all dry food containers such as the sugar container.3-302.12 food storage containers identified with common name of food |
| 2013-08-15 |
21 |
general comment: at time of inspection, the deboned chicken and the cole slaw had no date mark. c.d.i.: per mgr, the cole slaw was opened today and the deboned chicken was from yesterday;therefore, i had him to place the appropriate date marks on these i |
| 2013-08-15 |
13 |
a tray of shell eggs inside the prep. cooler were stored on the top shelf. these eggs shall be stored on the bottom. i suggest placing these eggs inside a container with a lid and placing them on the bottom. c.d.i.: eggs were properly stored. 3-302.11 pac |
| 2013-02-25 |
53 |
repair the damaged wall behind the 3-comp. sink;clean and repaint the wall behind the sandwich prep. cooler and tables at the cook line; clean the ceiling tiles as needed throughout the kitchen;clean the hood vents; repair the cracked concrete at the out |
| 2013-02-25 |
51 |
general comment: provide a covered receptacle in the women's restroom to be used for the disposal of sanitary napkins.5-501.17 toilet room receptacle, covered |
| 2013-02-25 |
46 |
the santizer inside the buckets and the spray bottle were too strong. utilize test strips to ensure it is at the appropriate strength which is be between 50ppm-200ppm.4-302.14 sanitizing solutions, testing devices |
| 2013-02-25 |
45 |
repaint the shelves in the outside storage building;replace the torn gaskets at the food warming cabinet; the front counter is in bad repair; repair the exterior wall of the walk-in cooler which is located in the outside building4-501.11 good repair and |
| 2013-02-25 |
43 |
general comment: the coffe/milk stirrers shall be individually wrapped.4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing |
| 2013-02-25 |
38 |
general comment: employees must wear effective hair restraints, to include beard nets if the employee has a beard. no wearing of jewelery, only a plain wedding ring. no handling of food with improperly cleaned fingernails. unless wearing intact gloves in |
| 2013-02-25 |
21 |
general comment: all leftover food items (rte(or*commercially prepared food) items which include food with a manufacturer use-by-date(such as packaged/bags of lettuce, cheese, etc...) shall be dated as outlinied in section 3-501.17 of food code as amen |
| 2013-02-25 |
20 |
the milk & water wash for the chicken was 50.3of;however, it should of have been 45of or below. 3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. c.d.i. :ice was added to the wash which ca |
| 2013-02-25 |
19 |
sausage patties inside the food warmer (at the right side of food preparation area) were 126of;however, they should of have been at least 135of. c.d.i.: sausage patties were reheated on grill to at least 165of3-501.16 (a)(1) potentially hazardous food ( |
| 2013-02-25 |
14 |
the tomato slicer had food framents and has oil/grease build-up on it and the food processor(blade and interior) had food fragments. the cutting boards need to be throughly cleaned because they have black marks all them. clean sticky residue from ice ma |
| 2013-02-25 |
7 |
general comment: food employees may not contact exposed/ready-to-eat foods with their bare hands and shall use single use gloves or suitiable utensils sucha as deli tissue, spatualas, tongs or dispensing equipment.3-301.11 preventing contamination from ha |