| Violation Date |
Code |
Description |
| 2018-08-16 |
53 |
6-501.12 cleaning, frequency and restrictions - cwalls observed to be soiled in prep areas. floors observed to be soiled in corners and under equipment. several vents observed to be dusty. physical facilities shall be cleaned as often as necessary to be m |
| 2018-08-16 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cthe following non-food contact surfaces were observed to be soiled: gasket on reach in cooler along line (used to store chicken and burgers) & tong holder ins |
| 2018-08-16 |
45 |
4-501.11 good repair and proper adjustment-equipment - chandles to tongs and fryer baskets observed to be in poor repair. replace. |
| 2018-05-01 |
53 |
6-501.12 cleaning, frequency and restrictions - cfloors observed to be soiled in corners and under equipment. walls in drive thru and biscuit prep area observed to be soiled. vent in walk in freezer observed to be dusty. physical facilities shall be clean |
| 2018-05-01 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cthe following non-food contact surfaces were observed to be soiled: inside of biscuit prep cooler, front of microwave, area over the microwave, gasket on reac |
| 2018-05-01 |
45 |
4-101.19 nonfood-contact surfaces - ccomment: shelf in biscuit prep area made of wood and not non absorbent. nonfood contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be const |
| 2018-01-03 |
53 |
6-501.12 cleaning, frequency and restrictions - cobserved floors and walls to be dusty or soiled. some ceiling tiles observed to be stained. physical facilities shall be cleaned as often as necessary to be maintained clean. |
| 2018-01-03 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cshelving below prep table, prep table over reach in prep cooler, and outside of ice buckets observed to be soiled. non-food contact surfaces shall remain free |
| 2017-07-21 |
53 |
6-501.12 cleaning, frequency and restrictions - cobserved floors, walls, and vents over prep areas to be dusty or soiled. physical facilities shall be cleaned as often as necessary to be maintained clean. |
| 2017-07-21 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cthe following non-food contact surfaces observed to be soiled: inside and outside of microwave, sides of toaster oven, outside of white dry storage container, |
| 2017-07-21 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pobserved clean dishes on wire rack near back door to be sticky. food contact surfaces shall be clean to sight and touch. cdi (corrected during inspection)- dishes wer |
| 2017-04-05 |
53 |
6-501.12 cleaning, frequency and restrictions - cfloors observed to be soiled under large equipment and in corners. physical facilities shall be cleaned as often as necessary to be maintained clean. |
| 2017-04-05 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cthe following non-food contact surfaces observed to be soiled: inside of microwave, outside of microwave, and doors to coolers. non-food contact surfaces shal |
| 2016-12-14 |
53 |
6-501.12 cleaning, frequency and restrictions - cfloors observed to be soiled throughout kitchen under equipment and in corners including floor in back mop room. floor drain under 3-compartment sink observed to be soiled. door in back mop room observed to |
| 2016-12-14 |
47 |
. 4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cthe following non-food contact surfaces observed to be soiled: wire shelf near back door (used to store clean dishes), tong holder in reach in cooler, thawi |
| 2016-12-14 |
45 |
4-501.11 good repair and proper adjustment-equipment - cshelves observed to be rusty in the walk in cooler and in the trauslsen reach in cooler. equipment shall be maintained in good repair. re-paint or replace shelves. |
| 2016-12-14 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pobserved clean dishes on wire rack near back door to be sticky. food contact surfaces shall be clean to sight and touch. cdi (corrected during inspection)- dishes wer |
| 2016-08-24 |
53 |
6-501.12 cleaning, frequency and restrictions - ccomment: floors soiled under large equipment and in corners throughout restaurant. floors also soiled in room with mop sink. floor drain soiled under 3-compartment sink. walls soiled throughout kitchen in p |
| 2016-08-24 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cthe following non-food contact surfaces were observed to be soiled: back door, wire shelf used to store clean dishes, front of bun toaster. all non-food conta |
| 2016-08-24 |
45 |
4-501.11 good repair and proper adjustment-equipment - ccomment: there is an accumulation of ice build up in the prep cooler under the bun toaster and in the front prep cooler (norris cooler). equipment shall be maintained in a state of repair. |
| 2016-08-24 |
36 |
6-501.112 removing dead or trapped birds, insects, rodents and other pest - ccomment: observed dead bugs present in outside dry storage room. dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises a |
| 2016-08-24 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pobserved food debris to be present on clean dishes. equipment food contact surfaces and utensils shall be clean to sight and touch. cdi (corrected during inspection)- |
| 2016-05-12 |
53 |
6-201.11 floors, walls and ceilings-cleanability - cclean the buildup on the floors and walls, behind the biscuit making area and the grill equipment, under the rug in the walk in refrigerator, and throughout the facility. remove all of the caulking arou |
| 2016-05-12 |
47 |
4-602.13 nonfood contact surfaces - cclean all equipment throughout the facility, to include the shelves inside the reach in hamburger prep cooler, the grill and fryer equipment, gaskets of all refrigerators, and all buildup around the legs of the equipme |
| 2016-05-12 |
45 |
4-101.11 characteristics-materials for construction and repair - pthe gaskets of the prep coolers throughout the facility need to be replaced. |
| 2016-05-12 |
38 |
2-402.11 effectiveness-hair restraints - call employees should wear effective hair restraints when handling food or utensils. cdi. |
| 2016-05-12 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pomelet mix 58f. lettuce in the walk in 50f. liquid egg in the prep cooler 52f. all cold food should be kept at 41f and below at all t |
| 2016-05-12 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - peggs in the hot holding well 128f. all hot food should be maintained at 135f and above at all times. discarded, cdi. |
| 2016-01-15 |
47 |
4-602.13 nonfood contact surfaces - cthoroughly clean insdie the hamburger cooler (gaskets and shelves) stand up coolers in the front and back of the kitchen, sides of fryer equipment, vents of the hood of the fryer, miscellaneous equipment, to include th |
| 2016-01-15 |
45 |
4-101.11 characteristics-materials for construction and repair - preplace torn gaskets of the reach in hamburger cooler on the line and the reach in stand up coolers in the rear of the kitchen. |
| 2016-01-15 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - csingle use cups should be stored with the plastic sleeve covering the lip of the cup, or stored pushed all the way down into the dispenser to prevent co |
| 2016-01-15 |
7 |
3-301.11 preventing contamination from hands - p,pfemployee on the prep line preparing biscuits with one gloved hand and one ungloved hand. bare hands may not be used when preparing or handling ready to eat foods-gloves must be worn at all times. cdi. |
| 2015-10-06 |
47 |
4-602.13 nonfood contact surfaces - cclean rolling cart, reach in refrigerator, walk in refrigerator, etc. |
| 2015-10-06 |
45 |
4-101.11 characteristics-materials for construction and repair - prepair the walk in refrigerator baseboard and replace gaskets of reach in refrigerator. |
| 2015-10-06 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pfew dishes stored soiled. all dishes should be washed rinsed and sanitized before stacking / storing / reuse. |
| 2015-06-15 |
47 |
4-602.13 nonfood contact surfaces - cclean the storage shelves in the walk in freezer. clean the sides of grill and fryer equipment. |
| 2015-06-15 |
45 |
4-101.19 nonfood-contact surfaces - crepair the wall/baseboard of the walk in refrigerator. replace torn gaskets of the reach in refrigerators and the fry freezer. |
| 2015-06-15 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pliquid egg 60f. omelet mix 66f. all cold food should be maintained at 41f and below. discarded, cdi. |
| 2015-01-16 |
45 |
4-101.11 characteristics-materials for construction and repair - preplace torn gaskets throughout. |
| 2015-01-16 |
42 |
4-901.11 equipment and utensils, air-drying required - cair dry all dishes before stacking / storing / reuse. |
| 2014-08-20 |
47 |
4-602.13 nonfood contact surfacesclean the gaskets and inside the coolers. |
| 2014-08-20 |
45 |
4-101.11 characteristics-materials for construction and repairreplace gaskets throughout. repair the base of the walk in cooler wall. |
| 2014-04-09 |
52 |
5-501.116 cleaning receptacles5-501.113 covering receptaclesclean the outside of the grease container.keep the lid to the dumpster and the grease container closed at all times. |
| 2014-04-09 |
51 |
6-501.18 cleaning of plumbing fixturesclean the toilet in the mens restroom |
| 2014-04-09 |
47 |
4-602.13 nonfood contact surfacesthoroughly clean the gaskets, inside all the coolers, sides and tops of equipment, and vents above the fryer.caulk the handsink so that it is smooth and easily cleanable. |
| 2014-04-09 |
45 |
4-101.11 characteristics-materials for construction and repairreplace gaskets of the reach in coolers. |
| 2014-04-09 |
38 |
2-402.11 effectiveness-hair restraints2-303.11 prohibition-jewelryemployees should wear only a plain wedding band as jewelry on their fingers.beards longer than eyebrows should be protected by a hair restraint/beard guard. |
| 2014-04-09 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationraw eggs stored above ready to eat ham in the reach in refrigerator. store food according to final cook temperature. |
| 2013-11-26 |
47 |
4-602.13 nonfood contact surfacesclean grill equipment, inside coolers, sides of equipment etc. |
| 2013-11-26 |
45 |
4-101.11 characteristics-materials for construction and repairreplace torn gaskets on reach in freezer. (on order). |
| 2013-11-26 |
7 |
3-301.11 preventing contamination from handsemployee observed handling cheese for the cheeseburgers using one gloved and one ungloved hand. ready to eat foods should be handled using gloves only. |
| 2013-07-12 |
53 |
. 6-201.11 floors, walls and ceilings-cleanabilityrepair broken floor tiles, clean walls and floors. clean inside the walk in floors. |
| 2013-07-12 |
47 |
•4-602.13 nonfood contact surfacesclean the inside of the coolers |
| 2013-07-12 |
45 |
4-101.11 characteristics-materials for construction and repairreplace the gaskets of the reach in coolers. |
| 2013-04-03 |
53 |
6-201.11 floors, walls and ceilings-cleanabilityreplace floor tiles and baseboard tiles (on work order) |
| 2013-04-03 |
45 |
4-101.11 characteristics-materials for construction and repairreplace the gasket of the reach in freezer and cooler.caulk around the handsink. |
| 2012-11-28 |
53 |
6-201.11 floors, walls and ceilings-cleanability |
| 2012-11-28 |
52 |
5-501.15 outside receptacles |
| 2012-11-28 |
47 |
4-602.13 nonfood contact surfaces |
| 2012-11-28 |
45 |
4-101.19 nonfood-contact surfaces |
| 2012-11-28 |
42 |
4-901.11 equipment and utensils, air-drying required |