| Violation Date |
Code |
Description |
| 2018-11-20 |
54 |
6-304.11 mechanical-ventilation - c to keepr rooms free of obnoxious odors mechanical ventilation of sufficient capacity shall be provided. the chicken cooler has a putrid smell in it.6-303.11 intensity-lighting - c in the kitchen at work stations such as |
| 2018-11-20 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c several ceiling tiles are missing throughout the facility. ceiling ceramic tile are missing from bottom of wall along display wall at front counter. custom parts were ordered, |
| 2018-11-20 |
51 |
5-501.17 toilet room receptacle, covered - c the women's restroom is required to have a covered trash receptacle. the receptacle may have been removed when facility underwent renovation. one shall be placed in the restroom. |
| 2018-11-20 |
49 |
5-205.15 (b) system maintained in good repair - c that hand sink drain is leaking and the fixture is not tightly secured to the basin. this shall be repaired. |
| 2018-11-20 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c sides of equipment such as the hot box has grime on it. door gaskets throughout the facility have grime on them. these shall be cleaned. the inside of the ch |
| 2018-11-20 |
45 |
4-501.11 good repair and proper adjustment-equipment - c there are several ripped or stiff gaskets throughout the facility. these shall be replaced. the compressor in the walk in freezer is not draining properly causing ice build up on the back wall. the |
| 2018-11-20 |
36 |
6-202.15 outer openings, protected - c back door had a gap at the base that clearly is not sealing. a properly installed door sweep or repairing the door is required.6-501.111 controlling pests - pf fruit flies and pest droppings are found in the dry good |
| 2018-11-20 |
14 |
4-602.11 e,4 equipment food-contact surfaces and utensils-frequency - c the inside of the ice dispensor for the customers soda dispensor has grime in it. this shall be cleaned. |
| 2018-02-13 |
53 |
6-501.12 cleaning, frequency and restrictions - c; 6-501.11 repairing-premises, structures, attachments, and fixtures-methods- c; replace the light bulb that is out over the grilled chicken oven. replace all stained ceiling tile. replace any unsmooth cei |
| 2018-02-13 |
51 |
5-501.17 toilet room receptacle, covered - cprovide a covered trash can in the women's restroom for the disposal of sanitary items. this is a repeat violation from the previous inspection. |
| 2018-02-13 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cthoroughly clean the following: the oven, the grill on the line, the oven used to cook grilled chicken, the walk in cooler chicken door gasket, and the fans o |
| 2018-02-13 |
45 |
4-501.11 good repair and proper adjustment-equipment - creplace the torn gasket on the tall reach in cooler door. replace the torn gasket on the walk in cooler door. replace the torn gasket on the hot hold cabinet door. replace the rusted can opener or ef |
| 2018-02-13 |
42 |
4-901.11 equipment and utensils, air-drying required - ccomment: clean dishes stacked wet in the clean dish drain board. ensure that dishes are thoroughly air-dried before storage and reusage. manager informed. |
| 2018-02-13 |
38 |
2-402.11 effectiveness-hair restraints - ccomment: employees working around food without wearing hair restraints. food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that ar |
| 2018-02-13 |
36 |
6-202.15 outer openings, protected - cprovide an effective door sweep at the back door of the establishment as a gap to the outside is present at the bottom of the door. outer openings of a food establishment shall be protected against the entry of insect |
| 2018-02-13 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pobserved pink and black debris buildup inside the ice machine surrounding the ice shoot. food contact surfaces of equipment shall be clean to sight and touch. cdi (co |
| 2017-10-12 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - cclean around all ac vents throughout the restaurant as they are soiled with dust. ventilation systems shall be cleaned and filters changed so they are not a source of contaminati |
| 2017-10-12 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c, 6-501.12 cleaning, frequency and restrictions - crepair any cracked wall tile throughout the establishment. replace all ceiling tiles throughout the kitchen that are peeling a |
| 2017-10-12 |
52 |
5-501.115 maintaining refuse areas and enclosures - c5-501.16 storage areas, rooms and receptacles, capacity and availability - cclean (pressure wash) the outside dumpster pad as grease buildup is present. remove cardboard boxes in the dumpster area. main |
| 2017-10-12 |
51 |
5-501.17 toilet room receptacle, covered - cprovide a covered trash can in the women's restroom for the disposal of sanitary items. |
| 2017-10-12 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cclean the inside of the freezer. clean the bottom of the pressure cookers/fryers as heavy grease debris is present. clean the bottom of the prep table beside |
| 2017-10-12 |
45 |
4-501.11 good repair and proper adjustment-equipment - crepair or replace the particle board cabinetry throughout that is not in good repair (loose, missing doors, etc). repaint the cabinetry that is worn down to the rough particle board surface so that i |
| 2017-10-12 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - csingle use items in boxes i.e. plastic cups, linens i.e. aprons, in the storages room shall be stored at least 6 inches above the floor. crates or racks |
| 2017-10-12 |
36 |
6-501.112 removing dead or trapped birds, insects, rodents and other pest - c6-202.15 outer openings, protected - cremove the insects from the light shield in the side storage room beside and to the left of the ice machine. insects shall be removed to pre |
| 2017-10-12 |
34 |
4-204-112 temperature measuring devices-functionality - ccomment: provide a thermometer inside of the walk in cooler that provides accurate readings of ambient temperature to ensure cold hold temperatures are being met. |
| 2017-10-12 |
31 |
4-301.11 cooling, heating, and holding capacities-equipment - pfduring the inspection, the walk in cooler was reading a temperature of 52f. equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity t |
| 2017-10-12 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - pslaw in the low reach in cooler marked with a disposition (discard) date of 10/11/17. cdi. the pic voluntarily discarded the slaw. potentially haza |
| 2017-10-12 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotato salad and macaroni salad on the cold hold buffet bar were out of temperature. slaw (2 large batches), individual slaw, pot pie mi |
| 2017-10-12 |
8 |
6-301.14 hand washing signage - ccomment: no hand wash sign provided in the men's restroom. hand wash signs shall be posted at handsinks as a reminder to wash hands. cdi (corrected during inspection). a hand wash sign was provided to the person in charge |
| 2017-05-17 |
53 |
6-501.12 cleaning, frequency and restrictions - c6-201.11 floors, walls and ceilings-cleanability - ccontinue to regrout the floors throughout the kitchen. reseal the floors in the walk in refrigerators. clean the floor drains throughout. |
| 2017-05-17 |
47 |
4-602.13 nonfood contact surfaces - cthoroughly clean all equipment throughout the facility to include shelves int he walk in refrigerator, hood equipment, gaskets, warming seals, countertops, etc. all non food contact surfaces should be cleaned. |
| 2017-05-17 |
45 |
4-101.11 characteristics-materials for construction and repair - preplace the gasket of the reach in refrigerator on the prep line. |
| 2017-05-17 |
37 |
3-305.11 food storage-preventing contamination from the premises - conce opened, dry food should be stored in a sealed labled container. sugar container was left open on the prep table. |
| 2017-05-17 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pthe walk in refrigerator was not holding temperature correctly at the time of the inspection. coleslaw 51f, pot pie 48f, macaroni salad |
| 2017-05-17 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - pclean the container holding the rice at the prep area. all dishes should be thoroughly cleaned and sanitized. |
| 2017-02-28 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c, the following areas were noted not in good repair: back exit threshold (not a tight seal), wall paper for the dining room, tile around the 3 compartment sink drain (chipped) |
| 2017-02-28 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c, 4-602.13 nonfood contact surfaces - c thoroughly clean the non food contact areas as needed: hot holding units, gaskets for equipment, exterior of the ice |
| 2017-02-28 |
45 |
4-501.11 good repair and proper adjustment-equipment - c, the buffet doors, inside the buffet cabinets, gaskets for the freezer unit, walk in unit panels, walk in unit door handles, top of the ice machine panel ( foam exposed adn the plastic was cracked |
| 2017-02-28 |
42 |
4-901.11 equipment and utensils, air-drying required - c, the stainless steel pans were noted stacked wet. the dishes shall be stored to allow the air drying process to occur. the dishes were re-washed, rinsed and sanitized. |
| 2017-02-28 |
38 |
2-303.11 prohibition-jewelry - c, the chicken breader employee was noted wearing wrist jewerly. the employee removed the jewerly. food employees shall not wear hand or wrist jewerly. |
| 2017-02-28 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p, the cold holding buffet temperature citical food items were not being held at 45f or below. an ice bath was being used to supplement |
| 2017-02-28 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p, 4-602.12 cooking and baking equipment - c, the top panel interior of the ice machine was noted with black residue build-up. the stainless steel half pans were not |
| 2017-02-28 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p, cans of carrots were noted dented on the seams of the can on the can rack. the cans were removed and discarded. removed cans which are dented on the seams of the cans fro |
| 2016-08-09 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c6-501.12 cleaning, frequency and restrictions - crepair the holes in the wall and the metal plate on the wall in the dry storage room. repair/regrout floor tiles throughout the facility so that they are |
| 2016-08-09 |
47 |
4-602.13 nonfood contact surfaces - call non food contact surfaces throughout the kitchen should be thoroughly cleaned, to include the ovens, vents above the grill, back splash of the hood system, racks above the fryer, inside and outside of the reach in |
| 2016-08-09 |
41 |
3-304.12 in-use utensils, between-use storage - cobserved to go bowl stored in the rice. rice scoop should be equipped with a handle, and should be stored with the handle out of the food to prevent possible contamination by the hands. |
| 2016-08-09 |
38 |
2-402.11 effectiveness-hair restraints - call employees handling food or preparing plates should wear effective forms of hair restraints. cdi. |
| 2016-08-09 |
20 |
_3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pcheese in the prep line 59f. all cold foods should be held at 41f and below (45f). discarded. cdi. |
| 2016-05-02 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c6-501.12 cleaning, frequency and restrictions - cclean the floors and walls throughout facility. grout and replace broken floor tiles in the kitchen. |
| 2016-05-02 |
51 |
5-501.17 toilet room receptacle, covered - cprovide a covered receptacle in each stall of the womens restroom. |
| 2016-05-02 |
47 |
4-602.13 nonfood contact surfaces - cthoroughly clean the shelves and cabinets of the buffet line, the equipment to include the refrigerators, warmers, shelves, gaskets, handles, grills, fryers, vents, can racks, etc., and all non food contact surfaces th |
| 2016-05-02 |
42 |
4-901.11 equipment and utensils, air-drying required - cseveral dishes stacked wet. all dishes should thoroughly air dry before stacking / storing / reuse. |
| 2016-05-02 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pcoleslaw 56f. all cold foods should be maintained at 41f and below. removed from the line and placed in the walk in refrigerator and f |
| 2016-05-02 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pseveral dishes found soiled with food debris. clean the container holding miscellaneous utensils. clean the blade and holder of the can opender. all food contact s |
| 2016-05-02 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pfhandwashing sink leaking. repair handwashing sink. |
| 2016-05-02 |
4 |
2-401.11 eating, drinking, or using tobacco - cobserved employee drink in the refrigerator, without a lid, above food storage. employee drinks should be stored on a lower shelf or designated area and have a lid and a straw. cdi |
| 2016-01-12 |
54 |
6-303.11 intensity-lighting - creplace burned out bulb in the fryer hood. |
| 2016-01-12 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c6-501.12 cleaning, frequency and restrictions - cclean the floors, walls and ceilings throughout facility. repaint the ceiling tiles as needed. regrout or reseal the floor tiles in the facility so that |
| 2016-01-12 |
51 |
6-501.18 cleaning of plumbing fixtures - cclean the toilet in the mens restroom. |
| 2016-01-12 |
47 |
4-602.13 nonfood contact surfaces - cclean inside the reach in refrigerator and freezer, gaskets of the reach in refrigerator and freezer, rolling cart, can storage rack. storage racks in the dry storage room, lower shelves of the prep table where fry bas |
| 2016-01-12 |
45 |
4-101.11 characteristics-materials for construction and repair - p4-205.10 food equipment, certification and classification - creplace the torn gasket of the reach in refrigerator. ice scoop should have a handle on it to prevent contamination from the han |
| 2016-01-12 |
42 |
4-901.11 equipment and utensils, air-drying required - cair dry all dishes before stacking / storing / reuse. |
| 2016-01-12 |
35 |
3-302.12 food storage containers identified with common name of food - clabel the salt container on the food prep table. |
| 2016-01-12 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pseveral dishes found soiled with food debris. all dishes should be washed rinsed and sanitized and stored clean to the sight and touch. clean the blade and holder o |
| 2015-07-27 |
53 |
6-201.11 floors, walls and ceilings-cleanability - creplace broken floor tiles in the restaurant. clean floors and walls and baseboards throughout facility. |
| 2015-07-27 |
47 |
4-602.13 nonfood contact surfaces - cthoroughly clean all warmers, to include shelves, doors, and seals around the doors, all refrigeration untis, to include the doors, seals, and inside, all grill and fryer equipment and hotoods above fryer equipment, ro |
| 2015-07-27 |
42 |
4-901.11 equipment and utensils, air-drying required - cair dry all dishes before stacking / storing / reuse. |
| 2015-07-27 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pclean the blade of the can opener. clean the container holding miscellaneous utensils. cdi. |
| 2015-04-21 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c6-501.12 cleaning, frequency and restrictions - cthoroughly clean the walls and floors and baseboards behind the grill/fryer equipment, under the shelves in the dry storage area, and wall behind the thre |
| 2015-04-21 |
52 |
5-501.15 outside receptacles - ckeep doors of the dumpster closed at all times. clean trash and debris from around the dumpster area. |
| 2015-04-21 |
51 |
5-501.17 toilet room receptacle, covered - cprovide trash cans with lids in each of the stalls of the ladies restroom for the disposal of sanitary products. |
| 2015-04-21 |
47 |
4-602.13 nonfood contact surfaces - cthoroughly clean inside cabinets by buffet, inside warmers, inside reach in refrigerator and freezer, racks in the walk in freezer, and all grill/fryer equipment. |
| 2015-04-21 |
45 |
4-101.11 characteristics-materials for construction and repair - preplace the gasket of the walk in freezer. |
| 2015-04-21 |
42 |
4-901.11 equipment and utensils, air-drying required - cseveral pans stacked wet. all dishes should air dry before stacking / storing / reuse. |
| 2015-04-21 |
34 |
4-203.12 temperature measuring devices, ambient air and water-accuracy - pfreplace, or add another, ambient air thermometer in the walk in refrigerator. |
| 2015-04-21 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. raw chicken in the walk in refrigerator 53f, 50f. inside temperature of cooler, per hanging thermometer, was 40f, but the ambient tem |
| 2015-04-21 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pgrilled chicken on buffet 112f. crispy and original fried chicken on buffet 105f. all hot food must be maintained at 135f and above at all tim |
| 2015-04-21 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pclean the pan holding miscellaneous utensils and the side of the ice machine. cdi. |
| 2015-01-15 |
53 |
6-501.12 cleaning, frequency and restrictions - cthoroughly clean the floors and baseboards throughout, especially in the walk in chicken cooler and the walk in cooler. clean floors thoroughly under and behind all grill and fryer equipment throughout fac |
| 2015-01-15 |
47 |
4-602.13 nonfood contact surfaces - c. thoroughly clean all non food contact surfaces to include the can rack, speed rack by the drink machine, fryer fronts and sides, vents above the fryer, inside the reach in refrigerator and freezer, all warmers and se |
| 2015-01-15 |
45 |
4-101.11 characteristics-materials for construction and repair - p. repair all storage cabinets around the buffet line. |
| 2015-01-15 |
42 |
4-901.11 equipment and utensils, air-drying required - cair dry all dishes before stacking / storing / reuse. |
| 2015-01-15 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pthoroughly clean the inside of the ice machine free of buildup. |
| 2014-08-12 |
53 |
6-201.11 floors, walls and ceilings-cleanability6-201.13 floor and wall junctures, coved, and enclosed or sealed6-501.12 cleaning, frequency and restrictionsthe floor in the walk in chicken cooler needs to be sealed properly - water is coming up from betw |
| 2014-08-12 |
47 |
4-602.13 nonfood contact surfacesthoroughly clean sides of equipment, gasket and inside of the reach in cooler and freezer, pipes lining the wall behind the grill equipment, warmer equipment. rolling racks both in the cooler and by the fryer. all equipme |
| 2014-08-12 |
42 |
4-901.11 equipment and utensils, air-drying requiredfew dishes stacked wet. all dishes should air dry before stacking / storing / reuse. |
| 2014-08-12 |
34 |
4-203.12 temperature measuring devices, ambient air and water-accuracyprovide a thermometer in the walk in chicken cooler. cdi. |
| 2014-08-12 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingraw chicken in the walk in 47, 48, and 53f. per manager, walk in may have come back from defrost mode. all food should be maintained at 41 |
| 2014-08-12 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holdingmash potato in the holding well 123f. discard all food should be maintained at 135 and above at all times. |
| 2014-08-12 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils4. -602.11 equipment food-contact surfaces and utensils-frequencyseveral metal pans and misc dishes found soiled with food debris. all dishes should be thoroughly washed |
| 2014-08-12 |
8 |
5-205.11 using a handwashing sink-operation and maintenancehandsink should run for 15 seconds uninterrupted without the need to reactivate water flow. remove the 'stick' from the faucet. repeat violation. |
| 2014-08-12 |
6 |
2-301.14 when to wash2-301.16 hand antiseptics2-301.12 cleaning procedureemployee entered from outside, began handling cooked potato wedges without first washing hands. then employee rinsed hands in water for approx 3-5 seconds. informed employee to was |
| 2014-04-08 |
53 |
6-201.11 floors, walls and ceilings-cleanability6-501.12 cleaning, frequency and restrictionsclean floors, walls, and ceilings throughout. repair wall in the dry storage room, and baseboard in the dry storage room. sweep and mop inside the walk in freez |
| 2014-04-08 |
47 |
4-602.13 nonfood contact surfacesthoroughly clean the doors to the warmers, inside the cabinets, inside warming cabinets, shelves, can rack, inside the refrigerator and freezer, gaskets of refrigerator and freezer, in between fryer and grill equipment, ve |
| 2014-04-08 |
42 |
4-901.11 equipment and utensils, air-drying requiredair. dry all dishes before stacking / storing / reuse. |
| 2014-04-08 |
8 |
5-205.11 using a handwashing sink-operation and maintenancehandwashing sinks should have 15 seconds of continuous flow without the need to restart the flow. at the prior inspection, advised manager to remove the lever that hangs in the faucet. manager h |
| 2014-04-08 |
1 |
2-102.12 certified food protection managerperson in charge (pic) did not have servsafe certificate on hand with her. advised that for the next inspection, certificate of the pic present at the time of the inspection must be available. |
| 2013-11-13 |
53 |
6-201.11 floors, walls and ceilings-cleanability |
| 2013-11-13 |
47 |
4-602.13 nonfood contact surfaces |
| 2013-11-13 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing |
| 2013-11-13 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing |
| 2013-11-13 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils |
| 2013-11-13 |
8 |
5-205.11 using a handwashing sink-operation and maintenance |
| 2013-07-05 |
53 |
6-201.11 floors, walls and ceilings-cleanabilitythoroughly clean all walls floors and ceilings. replace broken floor tiles. regrout the floor throughout. replace broken corner tiles by the buffet and wall tiles behind the grill. replace broken floor |
| 2013-07-05 |
47 |
4-602.13 nonfood contact surfaces. thoroughly clean all rolling racks, outside of equipment, grill vents, inside reach in cooler, inside warmers, shelves, gaskets, etc throughout. |
| 2013-07-05 |
42 |
4-901.11 equipment and utensils, air-drying requiredair dry all dishes before stacking / storing / reuse. |
| 2013-07-05 |
8 |
5-205.11 using a handwashing sink-operation and maintenanceremove the handsink lever that hangs into the water--handsinks should run 15seconds non stop without the need to restart. |
| 2013-03-20 |
53 |
6-201.11 floors, walls and ceilings-cleanability |
| 2013-03-20 |
47 |
4-602.13 nonfood contact surfaces |
| 2013-03-20 |
45 |
4-101.19 nonfood-contact surfaces |
| 2013-03-20 |
42 |
4-901.11 equipment and utensils, air-drying required |
| 2012-12-10 |
53 |
6-201.11 floors, walls and ceilings-cleanability |
| 2012-12-10 |
47 |
4-602.13 nonfood contact surfaces |
| 2012-12-10 |
45 |
4-101.19 nonfood-contact surfaces |
| 2012-12-10 |
42 |
4-901.11 equipment and utensils, air-drying required |
| 2012-12-10 |
34 |
4-203.12 temperature measuring devices, ambient air and water-accuracy |
| 2012-12-10 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding |
| 2012-12-10 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees |