| Violation Date |
Code |
Description |
| 2018-11-28 |
52 |
5-501.114 using drain plugs - c drain plug on recycle dumpster is missing. this shall be replaced. |
| 2018-11-28 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c sides and top of equipment shall be kept clean. top of equipment at fry station has a layer of grime. this shall be cleaned. |
| 2018-11-28 |
45 |
4-501.11 good repair and proper adjustment-equipment - c tall reach in had an ambient temp of 43 degrees. this shall be serviced so that the food inside is below 41 degrees. |
| 2018-11-28 |
38 |
2-302.11 maintenance-fingernails - pf2-303.11 prohibition-jewelry - cemployees shall not wear any jewelry, with the exception of a simple wedding band, or nail polish or artificial nails. several employees were seen with nail polish, artificial nails and |
| 2018-11-28 |
14 |
4-602.11 e,4 equipment food-contact surfaces and utensils-frequency - c ice dispensor at customer drink station and ice machine in kitchen have grime in them. these shall be cleaned.4-501.114 manual and mechanical warewashing equipment, chemical sanitizat |
| 2018-05-24 |
52 |
5-501.114 using drain plugs - cdrain plugs in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place. |
| 2018-05-24 |
42 |
thoroughly air dry all dishware. the fresh beef pans was stacked and stored on the clean dish rack with water in them. 4-901.11 equipment and utensils, air-drying required - c |
| 2018-05-24 |
20 |
potentially hazardous foods that are cold holding or stored under refrigeration must be at or below 45'f ( 41'f in 2109). the shell eggs, folded eggs, shredded cheese, and sliced white cheese was not the required temperature. the pic stated that the unit |
| 2018-05-24 |
14 |
food contact surfaces shall be clean to sight and touch. the pans and utensils that was stored on the clean dish cart had food and sticky residue left in and on them. clean the dispensing area of the ice machine to remove the black build up. clean the fre |
| 2017-12-28 |
51 |
clean the urinal in the men's restroom to remove the build up from the undercarriage. 6-501.18 cleaning of plumbing fixtures - c |
| 2017-12-28 |
47 |
non food contact surfaces of equipment must be cleaned at a frequency necessary to preclude accumulation. clean the top of the equipment especially the top of the fry holder to remove the white build up. clean the condiment trays top remove the dried up d |
| 2017-12-28 |
44 |
3-304.15 (b)-(d) gloves, use limitations - cif used single -use gloves shall be used for only one task and discarded when damaged, soiled or when interruptions occur in operation. an employee was observed moving from the make line to serve and customer th |
| 2017-12-28 |
43 |
single service and single use articles shall be stored at least 6 inches above the floor. boxes of kid meal containers was stored on the floor in the drive thru area. boxes of kid meal containers was stored by the handsink under the soap dispenser with t |
| 2017-12-28 |
38 |
2-303.11 prohibition-jewelry - cexcept for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands. employees were observed working with food while wearin |
| 2017-12-28 |
26 |
poisonous or toxic materials shall be stored so they can not contaminate food, equipment utensils, linens and single service articles. a bottle multi purpose cleaner was stored with condiments on the condiment table .cdi 7-201.11 separation-storage - p |
| 2017-12-28 |
22 |
comment: the cheese that was left out was not labeled with the appropriate time. the sliced american cheese was labeled block cheese with a 24 hour hold time. the sliced american cheese has a 12 hour hold time. the pic was made aware and the labels were c |
| 2017-12-28 |
14 |
food contact surfaces shall be clean to sight and touch. clean the nozzle on the drink machine in the lobby and the drive thru area, to remove the pink build up. clean the biscuit pans to remove the greasy build up. the pans were stored on the clean side |
| 2017-05-10 |
54 |
comment: more light us required in the walk in coolers. the required lightning is 10 foot candles of light.6-303.11 intensity-lighting - c |
| 2017-05-10 |
45 |
equipment must be maintained in good repair. repair the faucet that is on the three compartment sink, due to the water spraying out of the front of the faucet, caulk around the back of the handsink that is closes to the drive thru area. 4-501.11 good repa |
| 2017-05-10 |
38 |
2-303.11 prohibition-jewelry - cexcept for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands. employees were observed working with food while wearin |
| 2017-05-10 |
36 |
use an effective method of pest control. flies observed in the kitchen area. it is recommended that the storage area door and walk in cooler remain closed as much as possible to help control the flies.6-501.111 controlling pests - pf |
| 2017-05-10 |
26 |
7-201.11 separation-storage - ppoisonous or toxic materials shall be stored so they can not contaminate food, equipment utensils, linens and single service articles. a bottle multi purpose cleaner was stored with condiments on the condiment. cdi. |
| 2016-12-01 |
53 |
physical facilites shall be maintained in good repair. physical facilities shall be cleaned as often as necessary to keep them clean. clean the floors under and behind all equipment especially in the storage room. paint the cinder block wall in the stora |
| 2016-12-01 |
52 |
. 5-501.111; core; dumpster shall be maintained in good repair. replace the missing lid on the recyclable container. |
| 2016-12-01 |
49 |
plumbing must be maintained in good repair. repair the pvc pipe under the three compartment sink. 5-205.15 system maintained in good repair - p |
| 2016-12-01 |
45 |
equipment shall be maintained in good repair. repair the faucet on the handsink in the back area. replace the gaskets as needed on the refrigeration units.4-501.11 good repair and proper adjustment-equipment - c |
| 2016-12-01 |
39 |
3-304.14 wiping cloths, use limitation; core; wet wiping cloths shall be stored in sanitizer at the proper strength between uses. alternatively, the establishment may use spray on sanitizer and single-use towels. sanitizer towels were stored on prep tabl |
| 2016-12-01 |
38 |
employees involved in the preparation or handling of food or food contact surfaces shall wear an effective form of hair restraint. this includes beard guards when necessary. employees were observed preparing drinks and food without the proper hair restr |
| 2016-12-01 |
14 |
food .contact surfaces shall be clean to sight and touch. clean the can opener blade to remove the build up. clean the prep pans by removing the day dot residue from the pans. clean the biscuit pan by removing the built up grease. the dishware was placed |
| 2016-12-01 |
8 |
5-202.12 handwashing sinks, installation; priority foundation; - handwash sink was supplying hot water at less than 100 degrees f. hot water of at least 100 degrees f shall be provided at all handwash sinks. the hotwater was 84'f at the back handsink and |
| 2016-03-11 |
53 |
physical facilities shall be maintained in good repair. repair the walls as needed throughout the facility. caulk the wall by the three compartment sink to fill in the cracks.6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c |
| 2016-03-11 |
52 |
5-501.111; core; dumpster shall be maintained in good repair. the bottom of the dumpster is leaking and must be replaced.5-501.16 storage areas, rooms and receptacles, capacity and availability; core; handwash sinks with disposable paper towels must have |
| 2016-03-11 |
51 |
clean the urinal in the mens restroom to remove the build up from the undercarriage. 6-501.18 cleaning of plumbing fixtures - c |
| 2016-03-11 |
47 |
comment: clean the outside and top of equipment to remove the grease and debris.4-602.13 nonfood contact surfaces - c |
| 2016-03-11 |
45 |
equipment must be maintained in good repair. replace the torn gaskets on the refrigeration units. caulk around the back of the three compartment sink . remove all cracked pans. replace the cracked lids on the soft serve machine. |
| 2016-03-11 |
37 |
food shall be protected from contamination by storing the food at least 6 inches above the floor. a box of liquid eggs was stored on the floor in the walk in cooler. 3-305.11 food storage-preventing contamination from the premises - c |
| 2016-03-11 |
14 |
4-601.11; core; food contact surfaces shall be clean to sight and touch. clean the ice machine to remove the pink and black build up. clean the can opener to remove the debris from the blade and the rust. clean the nozzles on the drink machine and the i |
| 2015-10-23 |
53 |
6-501.12 cleaning, frequency and restrictions - cobserved buildup on the floors in the walk in coolers. replace torn freeze temp mats and clean around the mats in the coolers as debris has built up. physical facilities shall be maintained in good repair. |
| 2015-10-23 |
45 |
4-501.11 good repair and proper adjustment-equipment - ccomment: repair or remove the ice machine and soda fountain machine that is not in good repair. equipment shall be maintained in good repair and proper adjustment. |
| 2015-06-22 |
47 |
4-602.13 nonfood contact surfaces - cthoroughly clean all trays holding sandwich wrappers, condiement containers, the drink machine, rolling bread racks, and inside of the coolers. |
| 2015-06-22 |
46 |
4-302.14 sanitizing solutions, testing devices - pfno test strips for the buckets or sink available at the time of the inspection. test strips for both forms of chemical sanitizer should be available at all times. |
| 2015-06-22 |
45 |
4-101.11 characteristics-materials for construction and repair - pdiscrd cracked food try and the cracked/ worn spatula. |
| 2015-06-22 |
42 |
4-901.11 equipment and utensils, air-drying required - cair dry all dishes before stacking / storing / reuse. several food trays were stacked wet. |
| 2015-06-22 |
38 |
2-302.11 maintenance-fingernails - pffood contact employees should keep their fingernailes trimmed and neat. |
| 2015-06-22 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pseveral food trays were found with soiled food particles left on them. clean the blade of the can opener. all food contact surfaces should be clean and sanitized an |
| 2014-08-13 |
53 |
6-201.11 floors, walls and ceilings-cleanability6-201.13 floor and wall junctures, coved, and enclosed or sealedseal floors in the walk in cooler in the juncture in the middle (where the water is leaking when you step on it).grout floors in front of the d |
| 2014-08-13 |
47 |
4-602.13 nonfood contact surfacesclean gaskets, shelves, containers holding condiments, containers holding misc utensils, around the coffee machine, dry storage shelves, etc. |
| 2014-08-13 |
45 |
4-101.11 characteristics-materials for construction and repairreplace all torn gaskets on all coolers. |
| 2014-08-13 |
42 |
4-901.11 equipment and utensils, air-drying required. 4-803.11 storage of soiled linensair dry all dishes before stacking / storing / reuse. soiled linens should not be stored on the food prep surface, store in a designated area. |
| 2014-08-13 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils4-602.11 equipment food-contact surfaces and utensils-frequencyfew dishes found soiled with food and grease buildup, especially the underside of the hot holding trays. c |
| 2014-08-13 |
8 |
5-205.11 using a handwashing sink-operation and maintenancehot water must be a minimum of 100f at the handsinks in the kitchen and in the restrooms (mens and womens). |
| 2013-08-27 |
53 |
6-201.11 floors, walls and ceilings-cleanabilityreplace broken floor tiles / regrout the tiles around the back exit and at the drink station by the drive through window. |
| 2013-08-27 |
45 |
4-101.11 characteristics-materials for construction and repairreplace torn gaskets of the drink cooler and the hamburger freezer. |
| 2013-08-27 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storingwrap papers used to wrap burgers and sandwiches in found soiled with food particles and stored in dirty drawers. clean all drawers holding the single use w |
| 2013-08-27 |
42 |
4-901.11 equipment and utensils, air-drying requiredair dry all dishes before stacking / storing / or reuse. |
| 2013-08-27 |
36 |
6-501.111 controlling pestsseveral flies present and flying around the equipment and the food prep line. an adequate method of controlling pests must be taken. |
| 2013-08-27 |
34 |
4-203.12 temperature measuring devices, ambient air and water-accuracy. provide a thermometer in the walk in cooler and the reach in salad cooler. |
| 2013-08-27 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsclean the latte machine. clean inside the ice machine. few dishes found soiled, all dishes should be washed rinsed and sanitized. no sanitizer available at time of ins |
| 2013-08-27 |
4 |
2-401.11 eating, drinking, or using tobaccoemployee drinks should not be stored on top of equipment - store in a designated area or a bottom shelf away from food prep surfaces. |
| 2013-04-02 |
52 |
5-501.113 covering receptacleskeep the dumpster door closed at all times when not in use |
| 2013-04-02 |
47 |
4-602.13 nonfood contact surfacesclean the gaskets, inside of equipment and coolers, condiment containers, and front/sides of cooler doors. |
| 2013-04-02 |
45 |
4-101.11 characteristics-materials for construction and repairreplace the torn gaskets of the reach in meat freezer and the reach in cooler. |
| 2013-04-02 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storingstore single use cups covered by the dispenser. clean all single use article storage containers (see #14) |
| 2013-04-02 |
42 |
4-901.11 equipment and utensils, air-drying requireddishes should not be towel dried. all dishes should be air dried before stacking. |
| 2013-04-02 |
39 |
4-901.12 wiping cloths, air drying locationdo not store dirty rags on the food prep surfaces or the shelves in the walk in. store rags in a sanitizer bucket. |
| 2013-04-02 |
38 |
2-402.11 effectiveness-hair restraintsall employees handling food should wear proper hair restraints. upon arrival cooks and several members of the line were not wearing hats or hairnets. |
| 2013-04-02 |
34 |
4-502.11 (b) good repair and calibrationreplace the thermometer in the walk in cooler |
| 2013-04-02 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingreach in beverage cooler--holding milk--was reading 50f. all cold food should be maintained at 41f and below. |
| 2013-04-02 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsclean inside the ice machine. sanitizer at the 3 compartment sink was weak-sanitizer should be 200-400ppm quaternary ammonium. clean inside all condiment and single ser |
| 2013-04-02 |
8 |
5-205.11 using a handwashing sink-operation and maintenancerepair the faucet of the back handwashing sink |