| Violation Date |
Code |
Description |
| 2018-07-26 |
53 |
6-501.12 cleaning, frequency and restrictions - c facility shall be kept clean. floors need cleaned especially behind and under equipment.6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c base board next to ice machine is dama |
| 2018-07-26 |
45 |
4-501.11 good repair and proper adjustment-equipment - c equipment shall be in good repair. door gaskets to walk in and meat well need repaired. prep unit by drive thru window shall be repaired. |
| 2018-07-26 |
34 |
4-302.12 food temperature measuring devices - pf thermometers shall be located in all cooling units. thermometers not in walk in freezers, meat well or prep units. thermometers shall be purchased and placed in units. recommend having spares as they do fr |
| 2018-07-26 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p cold held food shall be at 45 degrees or less. prep unit by drive thru window is not holding proper temperaturs. product temped between |
| 2018-07-26 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p sanitizer containers in kitchen did not register when tested. pic had employee change out solution in all bins. |
| 2018-03-26 |
53 |
6-501.12 cleaning, frequency and restrictions - c facility shall be kept clean. floors need cleaned especially behind and under equipment. |
| 2018-03-26 |
49 |
5-205.15 (b) system maintained in good repair - c hot water knob to front hand sink is broken. this shall be repaired. |
| 2018-03-26 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c nonfood contact surfaces shall be kept clean to sight and touch. equipment has grime build up on sides and control surfaces. microwave needs cleaned. |
| 2018-03-26 |
45 |
4-501.11 good repair and proper adjustment-equipment - c equipment shall be in good repair. door gaskets to walk in and meat well need repaired. |
| 2018-03-26 |
34 |
4-302.12 food temperature measuring devices - pf thermometers shall be located in all cooling units. thermometers not in walk in freezers or meat well. |
| 2018-03-26 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p sanitizer containers in kitchen did not register when tested. pic had employee change out solution in all bins. |
| 2018-01-11 |
53 |
6-501.12 cleaning, frequency and restrictions - c facility shall be kept clean and in good repair. facility in general need of cleaning. wall in dining area has hole and shall be repaired. |
| 2018-01-11 |
49 |
5-205.15 (b) system maintained in good repair - c hand sink at register has broken hot water knob. this shall be repaired. |
| 2018-01-11 |
47 |
4-602.13 nonfood contact surfaces - c nonfood contact surfaces shall be kept clean. sides of equipment and soda dispensors have grime build up and shall be cleaned. |
| 2018-01-11 |
45 |
4-501.11 good repair and proper adjustment-equipment - c equipment shall be kept in good repair. door seals of meat well and walk-ins are damaged/ripped. these shall be replaced. |
| 2018-01-11 |
37 |
3-305.11 food storage-preventing contamination from the premises - c a scoop with a handle may be stored in ice with handle up out of ice. a single service cup has found in ice bin being used instead of scoop. pic removed cup and replaced with a scoop. |
| 2018-01-11 |
34 |
4-204-112 temperature measuring devices-functionality - pf cooling units shall have a functional thermometer. meat well and sandwich prep stations do not have thermometers permenately in them. thermometers shall be installed. walk in freezer thermometer i |
| 2018-01-11 |
22 |
3-501.19 time as a public health control - p,pf facility shall follow established sop. meat well did not have time that items went in marked, only that it would be held for 4 hours. pic had employees mark the time items went in on unit. |
| 2018-01-11 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p cold held food shall be held below 45. sandwich prep station near take out window was temped at 50+. pic had station closed and had oth |
| 2018-01-11 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p food contact surfaces shall be clean. clean utensils and out of use equipment had food grime on them and required recleaning. pic had employee rewash items. |
| 2018-01-11 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf hand sinks shall be used for hand washing only. cups found in hand sink by register. pic disposed of items. |
| 2017-10-17 |
53 |
6-501.12 cleaning, frequency and restrictions - c6-501.11 repairing-premises, structures, attachments, and fixtures-methods - ccomment: repair the light that is out in the hot water storage side room. repair the light that is out in the first walk in free |
| 2017-10-17 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cclean the side of the ice machine. clean the hood above the fry hot hold area. clean inside the non-used potato hot hold area in the front cashier station. cl |
| 2017-10-17 |
45 |
4-501.11 good repair and proper adjustment-equipment - censure the gasket is securely attached on the walk in cooler door (it is having trouble closing) and the front line prep cooler door. repair the small salad reach in cooler so it can be utilized and |
| 2017-10-17 |
34 |
4-204-112 temperature measuring devices-functionality - ccomment: provide an ambient thermometer inside the raw meat cooler and the walk in cooler to ensure that proper temperatures are being maintained. ambient probe type thermometers are provided, but t |
| 2017-10-17 |
31 |
3-501.15 cooling methods - pfin the walk in cooler, leaf lettuce and cut lettuce were stored in large bins, tightly covered. to ensure that produce cools within its four hour allotted time for time/temperature safety of food, lettuce shall be stored with |
| 2017-10-17 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p : quaternary ammonia was testing at 0 ppm on test strips at the three compartment sink. the quaternary ammonia dispenser was not p |
| 2017-10-17 |
7 |
3-301.11 preventing contamination from hands - p,pfemployee observed handling french fries for customer in container, however bare hands contacted french fries when placing in bag. employees shall not contact ready to eat foods with bare hands. employees |
| 2017-04-27 |
45 |
4-501.11 good repair and proper adjustment-equipment - crepair the drive thru cooler to maintain an ambient temperature of 45f or below. during the inspection, the cooler was reading a temperature of 66f. the salads stored in this cooler were still techni |
| 2017-04-27 |
41 |
3-304.12 in-use utensils, between-use storage - cice scoop noted on top of ice machine between uses. ice scoops shall be stored in a clean protected location to prevent contamination. the top of the ice machine is not deemed clean or protected. manager st |
| 2017-04-27 |
36 |
6-501.111 controlling pests - pfseveral flies noted throughout the establishment. the premises shall be kept maintained free of insects, rodents, and other pests. the presence of insects, rodents, and other pests shall be controlled to eliminate their pre |
| 2017-04-27 |
22 |
3-501.19 time as a public health control - p,pftomatoes, shredded cheese, and basil tomatoes on the front line were noted without proper time label stickers. cdi (corrected during inspection). the manager had the items relabeled to bear the correct times. |
| 2017-02-13 |
53 |
6-501.12 cleaning, frequency and restrictions - c6-501.11 repairing-premises, structures, attachments, and fixtures-methods - cregrout floor tile throughout the facility to facilitate cleaning. recaulk around the handsink to the wall in the men's restroom |
| 2017-02-13 |
47 |
4-602.13 nonfood contact surfaces - cthoroughly clean the following: the bun toaster machines, the outside of the potato oven, clean all shelving holding single service articles and boxes, the hood vents above the grill, the hood vents above the fryers, a |
| 2017-02-13 |
46 |
4-302.14 sanitizing solutions, testing devices - pfduring the inspection, the test strips that were provided for use were water damaged. provided proper quaternary ammonia test strips through chemical distributor. i will verify this violation for complian |
| 2017-02-13 |
45 |
4-501.11 good repair and proper adjustment-equipment - creseal the white plastic piece attached to the front cashier station counter, replace or repaint the rusting racks in the walk in cooler, replace the broken gasket on the walk in cooler, replace the |
| 2017-02-13 |
41 |
3-304.12 in-use utensils, between-use storage (e) - cice scoop was observed mounted on the front of the ice machine very low to the floor, at a distance of approximately 6 inches. because ice is considered a food, it is imperative that this ice scoop and |
| 2017-02-13 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - plettuce on drive thru prep area was above 45f. meat in the meat well was above 45f. cdi. lettuce was placed on ice bath and meat was dis |
| 2017-02-13 |
14 |
4-702.11 before use after cleaning - p4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pduring the inspection, several baking pans were noticed half submerged in sanitizing solution. utensils and food contact surfac |
| 2017-02-13 |
8 |
6-301.11 handwashing cleanser, availability - pfat the start of the inspection, the back handsink handsoap dispenser did not have working batteries. employee replaced batteries and handsoap began to dispense. no handsoap available in the men's restroom at |
| 2016-10-26 |
53 |
clean floors at the following:under manager's desk, under and behind ice machine, under dt drink stations, under stainless tables and 3-comp. & 1-comp. sinks and inside the outside freezer and under and behind other equipment as well. clean floor drains l |
| 2016-10-26 |
49 |
5-205.15 system maintained in good repair - pthe mop sink underneath the handsink is bad repair and allows mop water to flow out onto the floor. grey wastewater from this sink was observed running onto floor and inside the walk-in cooler. strong sewer gas |
| 2016-10-26 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c;4-602.13 nonfood contact surfaces - cclean the racks above the utensil-washing sink. clean the legs and wheels of all equipment due to build-up. clean the si |
| 2016-10-26 |
45 |
4-501.11 good repair and proper adjustment-equipment - cthe front line sandwich make station had an internal temperature of 70of;however, it shall be 45of or below. i will return within ten days to ensure the prep. cooler has been repaired. the shelves i |
| 2016-10-26 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - csingle-service articles, such as the plastic and paper cups, shall be kept inside the original plastic sleeves when a dispenser is not available to affo |
| 2016-10-26 |
42 |
4-901.11 equipment and utensils, air-drying required - cmetal pans were stacked wet. utensils shall be allowed to air-dry before storing and/or stacking. |
| 2016-10-26 |
38 |
2-402.11 effectiveness-hair restraints - call foodhandlers shall wear hair restraints. a male and female employee were observed preparing foods(cooking beef patties or cooking nuggets) without wearing hair restraints. |
| 2016-10-26 |
36 |
6-501.111 controlling pests - pfflies present throughout the kitchen. premises shall be maintained free of insects, rodents and other pests. the presence of the flies shall be controlled to eliminate their presence on the premises by using methods such as |
| 2016-10-26 |
34 |
4-203.12 temperature measuring devices, ambient air and water-accuracy - pfthere was no thermometer inside the drive-thru make table. cdi: mgr. placed thermometer inside the dt prep. cooler. |
| 2016-10-26 |
22 |
3-501.19 time as a public health control - p,pfduring the inspection, food(such as the american sliced cheese) that is kept on time as a public health control(tphc) was not marked to indicate the time it was put on the line or the time it expires. tphc pr |
| 2016-10-26 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pat the drive-thru make table, the lettuce was 48of and the sliced tomatoes were 59of and at the front line make table, the asiago cheese |
| 2016-10-26 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p;4-602.11 equipment food-contact surfaces and utensils-frequency - p. the interior (top) portion of the ice machine as well as the guard had black build-up. the metal |
| 2016-10-26 |
8 |
6-301.11 handwashing cleanser, availability - pf6-301.12 hand drying provision - pfat start of inspection, the soap dispenser at the back handsink was not dispensing soap and there was no disposable towels.cdi: paper towel was provided at the handsink a |
| 2016-06-14 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c6-501.12 cleaning, frequency and restrictions - crepair the tile that is broken throughout the establishment. regrout tile as neccessary. fill in the holes in the wall near the |
| 2016-06-14 |
49 |
5-205.15 system maintained in good repair - prepair the leak under the prep sink and the leak at the handsink that is causing water buildup in the walk in cooler floor. plumbing shall be maintained in good repair. this item will be verified for compliance |
| 2016-06-14 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cclean the floors in the walk in cooler and the walk in freezer. clean underneath the hoods of the fryers. clean the sides of the ovens. clean all reach in uni |
| 2016-06-14 |
45 |
4-501.11 good repair and proper adjustment-equipment - creplace the gasket on the walk in cooler door. repair the front line reach in cooler and the front salad cooler as they are holding temperatures of 53f and 50f. ambient temperatures in equipment shal |
| 2016-06-14 |
42 |
4-901.11 equipment and utensils, air-drying required - ccomment: ensure that all clean utensils and dishes are stacked in such a way that allows proper air drying. several dishes stacked in the clean dish area were stacked wet. |
| 2016-06-14 |
31 |
3-501.15 cooling methods - pfin the walk in cooler, lettuce was observed in large covered buckets at 72-78f. lettuce was cut approximately 30 minutes before taking temperature. instructed manager to place lettuce on ice bath in the walk in cooler in order |
| 2016-06-14 |
22 |
3-501.19 time as a public health control - p,pfduring the inspection, food that is kept on time as a public health control (4 hours) was not marked to indicate the time it was put on the line. food shall be marked or otherwise identified to indicate the t |
| 2016-06-14 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pceaser salad temped in the reach in cooler at 53f, lettuce on the front prep line temped at 57f, and tomato temped at 50f at front prep |
| 2016-02-10 |
53 |
6-501.12 cleaning, frequency and restrictions - c, 6-501.11 repairing-premises, structures, attachments, and fixtures-methods - cclean the walls behind the three compartment sink and the prep sink. clean the floor near the ice machine, beside the ice crea |
| 2016-02-10 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cthoroughly clean the following nonfood-contact surfaces of equipment: underneath the cabinet of the front handsink, the salad prep cooler door, the low reach |
| 2016-02-10 |
46 |
4-302.14 sanitizing solutions, testing devices - pfduring the inspection, the test strips provided for testing sanitizer kits were noted water damaged. a test kit or other device that accurately measures the concentration in mg/l of sanitizing solutions s |
| 2016-02-10 |
45 |
4-501.11 good repair and proper adjustment-equipment - creplace the gasket on the walk in cooler as it is torn. replace the gaskets on both of the outside walk in freezer doors as they are heavily stained. repair the wall to the right as you walk in the w |
| 2016-02-10 |
38 |
2-303.11 prohibition-jewelry - ccomment: employee noted wearing wrist jewelry. 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 and hands. |
| 2015-10-06 |
42 |
4-901.11 equipment and utensils, air-drying required - cair dry all dishes before stacking / storing / reuse. few dishes stacked wet.; |
| 2015-10-06 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pspicy nuggets 117f. nuggets 120f. all hot holding foods should be maintained at 135f and above. cdi, discarded. |
| 2015-10-06 |
14 |
. 4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pclean the inside of the ice machine. |
| 2015-06-05 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c6-501.12 cleaning, frequency and restrictions - cthoroughly clean floors and baseboards throughout facility. repair all broken floor and baseboard tiles (under the front handsink). |
| 2015-06-05 |
47 |
4-602.13 nonfood contact surfaces - cthoroughly clean all equipment, vents, grill and fryer equipment, cup lid holders at the drive through window. |
| 2015-06-05 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - csingle use cups should be stored covered by the dispenser or by the plastic sleeve. |
| 2015-06-05 |
42 |
4-901.11 equipment and utensils, air-drying required - c4-803.11 storage of soiled linens - cair dry all dishes before stacking. soiled linen stored on the handsink at the front counter--all linens should be stored in a sanitizer bucket or designated area |
| 2015-06-05 |
38 |
2-402.11 effectiveness-hair restraints - call employees handling food items should wear effective forms of hair restraint. |
| 2015-06-05 |
34 |
4-203.12 temperature measuring devices, ambient air and water-accuracy - pfreplace broken thermometer in the walk in refrigerator. |
| 2014-07-07 |
48 |
5-103.11 capacity-quantity and availabilityhot water should be minimum 100f at the handsink and 110f at the three compartment sink. water is 101f at the three compartment sink. |
| 2014-07-07 |
47 |
4-602.13 nonfood contact surfacesthoroughly clean all fryer and grill equipment, sides and backs, and the vents above the grill. clean inside the reach in cooler and the gaskets of the meat cooler. |
| 2014-07-07 |
45 |
4-101.11 characteristics-materials for construction and repairreplace torn gasket of the walk in cooler and low boy reach in (meat) cooler. |
| 2014-07-07 |
36 |
6-501.111 controlling pestsdead insects found in the walk in and beside the ice machine. measures to control pests should be taken. |
| 2014-07-07 |
34 |
4-203.12 temperature measuring devices, ambient air and water-accuracyprovide ambient air temperature thermometers in all coolers. |
| 2014-07-07 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holdinggrilled chicken 128f. breaded chicken 121f. spicy chicken tenders 130f. all hot food should be maintained at 135f and above. discarded. |
| 2014-07-07 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsthoroughly clean the slicer at the prep table. |
| 2014-02-21 |
53 |
6-201.11 floors, walls and ceilings-cleanabilityclean walls and floors. repair the wall beside the walk in cooler. clean the vents in the walk in cooler. |
| 2014-02-21 |
42 |
4-901.11 equipment and utensils, air-drying requiredair dry all dishes before stacking / storing / reuse. |
| 2014-02-21 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingasiago cheese and blue cheese at prep cooler 49 and 51f. call someone to look at the front prep cooler (by the cash machine). |
| 2013-10-01 |
47 |
4-602.13 nonfood contact surfaces. clean between equipment, fryers, inside coolers, gaskets, etc. |
| 2013-10-01 |
45 |
4-101.19 nonfood-contact surfacesreplace gaskets of all coolers. (on order). |
| 2013-10-01 |
43 |
4-502.13 single-service and single-use articles-use limitationskeep all single use articles stored in the dispenser (covered) or with sleeve protectiing the cups.. |
| 2013-10-01 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holdingspicy nuggets 121, breaded chicken 132, grilled chicken 130. discarded, cdi. |
| 2013-06-20 |
53 |
6-201.11 floors, walls and ceilings-cleanabilitycontinue replacing broken floor tiles and caulking/sealing the wall beside the walk in. improvement noted. |
| 2013-06-20 |
45 |
4-101.11 characteristics-materials for construction and repairreplace the gaskets of the meat cooler. |
| 2013-06-20 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storingseveral of the paper hamburger wrappers dirty. cups should be stored with the lip covered by the plastic sleeve or the dispenser. cdi. |
| 2013-06-20 |
22 |
3-501.19 time as a public health control. when using time as a public health control, record of the time placed on the line and the time to discard must be kept. |
| 2013-06-20 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdinghamburger meat 55f in the prep cooler. cheese 57f in the prep cooler. tomatoes 52f. diced tomatoes 70f. all cold foods must be maintained |
| 2013-06-20 |
8 |
5-205.11 using a handwashing sink-operation and maintenancehot water must be supplied at the handsink. corrected during inspection. turn the pressure of the handsink up. |
| 2012-10-15 |
47 |
4-602.13 nonfood contact surfaces |
| 2012-10-15 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing |
| 2012-10-15 |
34 |
4-203.12 temperature measuring devices, ambient air and water-accuracy |
| 2012-10-15 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding |