| Violation Date |
Code |
Description |
| 2018-11-29 |
52 |
5-501.11 outdoor storage surface - c general comment observed the dumpster stored on the soil. this section 5-501.11 statesthat storage surfaces for refuse contaniers (dumpsters) are to be constructed of nonabsorbent material such as concret or asaphalt a |
| 2017-04-20 |
30 |
8-103.11 documentation of proposed variance and justification - pfthe restaurant has a 2-compartment sink installed as opposed to the required 3-compartment sink. an application for variance hasl been obtained and submitted the state. the establishment is |
| 2017-04-20 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pthoroughly clean drink dispensers throughout as they are visibly soiled with black build-up. increase cleaning frequency as necessary to maintain food-contact surface |
| 2016-08-10 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - cceiling tiles were observed hanging low and improperly secured indicating potential water leak. repair water leak as necessary and repair/replace damaged ceiling tiles as necess |
| 2016-08-10 |
49 |
5-205.15 system maintained in good repair - phot water handle in the men's restroom is not set on proper timer and is difficult to hold in the on position. repair hot water handle as necessary so that handwashing may occur with hot water at a minimum of 1 |
| 2016-08-10 |
38 |
2-402.11 effectiveness-hair restraints - cfood employees shall wear effective hair restraints in the food preparation area. |
| 2016-08-10 |
30 |
8-103.11 documentation of proposed variance and justification - pfthe restaurant has a 2-compartment sink installed as opposed to the required 3-compartment sink. an application for variance hasl been obtained and submitted the state. the establishment is |
| 2016-08-10 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfnone of the prepared and potentially hazardous food contained a date of preparation or a date of disposition. all prepared and potentially hazard |
| 2016-08-10 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pchlorine sanitizing solution measured at 10ppm in the spray bottle. cdi - proper sanitizing solution measuring at 100ppm was made |
| 2016-06-17 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - cfloor tiles in back storage room with ice machine are cracked. replace damaged floor tiles as necessary. |
| 2016-06-17 |
45 |
3-304.16 using clean tableware for second portions and refills - ca customer's used cup was utilized as a scoop in the ice to refill the consumer's cup. food employees may not use tableware, including single-service articles, soiled by the consumer, to pr |
| 2016-06-17 |
31 |
3-501.15 cooling methods - pfhot dogs began cooking but the order was cancelled and they were improperly cooled by storing a mass amount into a plastic bag. properly separate prepared food in smaller amounts, in separate containers, and cool immediately i |
| 2016-06-17 |
30 |
8-103.11 documentation of proposed variance and justification - pfthe restaurant has a 2-compartment sink installed as opposed to the required 3-compartment sink. an application for variance hasl been obtained and submitted the state. the establishment is |
| 2016-06-17 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppizza in hot-holding unit measured at 122f when the required temperature for hot-holding is 135f. cdi - pizza was voluntarily discarded. pizza h |
| 2016-06-17 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pchlorine sanitizing solution measured at 10ppm in the spray bottle. additionally, the dishes were not being properly sanitized as p |
| 2015-11-25 |
45 |
4-501.11 good repair and proper adjustment-equipment - cgasket on left reach-in freezer door is torn. multiple cabinet doors are cracked includiing some being held together with duct tape. repair/replace damaged cabinet doors as necessary.. |
| 2015-11-25 |
30 |
8-103.11 documentation of proposed variance and justification - pfthe restaurant has a 2-compartment sink installed as opposed to the required 3-compartment sink. an application for variance shall be obtained from the state. documentation of variance shal |
| 2015-11-25 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pinterior of ice machine contains minimal black build-up. the interior of the ice machine shall be thoroughly washed, rinsed, and sanitized prior to continuing usage. |
| 2015-11-25 |
11 |
3-101.11 safe, unadulterated and honestly presented - p,pfhot dog buns for sale contained black build-up. ensure that all food for sale is unadulterated. cdi - the hot dog buns with build-up were voluntarily discarded. hot dog bun wrapper contained best b |
| 2015-06-24 |
53 |
6-201.11 floors, walls and ceilings-cleanability - cceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. replace absorbent ceiling tiles with smooth, cleanable ceiling tiles. |
| 2015-06-24 |
45 |
4-501.11 good repair and proper adjustment-equipment - cgasket on left reach-in freezer door is torn. multiple cabinet doors are cracked includiing some being held together with duct tape. repair/replace damaged cabinet doors as necessary. |
| 2015-06-24 |
38 |
2-303.11 prohibition-jewelry - cdecorative rings, watches, and bracelets were observed on both employees. except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on th |
| 2015-06-24 |
36 |
6-501.112 removing dead or trapped birds, insects, rodents and other pest - cdead roaches observed throughout restaurant cabinets. dead or trapped pests shall be removed from control devices and the premises at a frequency that prevents their accumulation |
| 2015-06-24 |
30 |
8-103.11 documentation of proposed variance and justification - pfthe restaurant has a 2-compartment sink installed as opposed to the required 3-compartment sink. an application for variance shall be obtained from the state. documentation of variance shal |
| 2015-06-24 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfpizza prepared the night prior to inspection, an open bag of hot dogs, and an open can of marinara sauce was observed in the prep cooler. all pre |
| 2015-06-24 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pinterior of ice machine contains minimal black build-up. the interior of the ice machine shall be thoroughly washed, rinsed, and sanitized prior to continuing usage. |
| 2015-06-24 |
1 |
2-102.12 certified food protection manager - cat least one employee who has surpervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficie |
| 2014-08-15 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - clean the overhead vents in thkitchen lounge |
| 2014-08-15 |
53 |
6-101.11 surface characteristics-indoor areas - c ceilings shall be easy cleanable constructions- antiquated design in kitchen |
| 2014-08-15 |
47 |
4-602.13 nonfood contact surfaces - clean the top pf the hotwater heater and pipe on the ware washing sink |
| 2014-08-15 |
45 |
4-205.10 food equipment, certification and classification - c the two compartemnt sink is of antiquated nsf design and doesnt meet current ansi criteria |
| 2014-08-15 |
42 |
4-903.11 store all items 6 inches off the floor on shelves and dunnage racks |
| 2014-08-15 |
1 |
2-102.12 certified food protection manager - c enrolled in servasafe now; just expired |
| 2013-06-24 |
53 |
replace perforated ceiling tile in kitchen as needed to provide a smooth and easily cleansable surface area. caulk toilets to floor in restroom.in violation of rule 6-201.11. |
| 2013-06-24 |
51 |
a toilet room used by females shall be provided with a covered receptacle for sanitary napkins. provided covered receptacles for employee rest room. in violation of rules 5-501.17. |
| 2013-06-24 |
45 |
replace torn gasket on reach in freezer. 2 compartment sink is not nsf approved. equipment shall certified for sanitation by an american national standards institute (ansi- accredited) certification program. in violation of rules 4-205.10. & 4-501.11. |
| 2013-06-24 |
39 |
note: wiping cloths shall be kept in a sanitizing solution between uses. in violation of rule -3-304.14(b)(1). |
| 2013-06-24 |
38 |
hair restraints shall be worn by staff handling food. staff sighted without hair restraint. except 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 an |
| 2013-06-24 |
21 |
note: proper date marking shall be used when storing ready to eat potentially hazardous foods under refrigeration for more than 24 hours. when cold holding at 45f or below 4 day date marking rules shall be followed. when cold holding 41f or below 7 day |
| 2013-06-24 |
14 |
food contact surfaces shall be cleaned and sanitized. during time of inspection soda dispensing nozzles were found with build up of white residue. ice machine was found with build up of pink and black residue on inside upper compartment. cdi - soda disp |
| 2013-06-24 |
8 |
a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. during time of inspection handwashing signs were missing from women's and |
| 2013-06-24 |
2 |
all staff shall be trained and made aware of their responsibility to report signs, symptoms and diagnosis of any disease that can be transferred through food. at time of inspection employee health agreement had not been put into place. see form 1b and v |
| 2013-06-24 |
1 |
at least one employee shall be certified as a food protection manager. during time of inspection no one held certification. the individual that holds certification must be present during time of inspection to avoid two point deduction. rule 2-102.12. ( |