| Violation Date |
Code |
Description |
| 2018-06-05 |
45 |
4-205.10 food equipment, certification and classification - cestablishment is using a domestic chest freezer as well as a domestic refrigerator. provide equipment certified for commercial use.4-501.11 good repair and proper adjustment-equipment - cgasket |
| 2018-06-05 |
37 |
3-307.11 miscellaneous sources of contamination - cmultiple personal foods and drinks stored above restaurant food in unapproved cooler. properly segregate and store personal food separate from the restaurant food in a matter to prevent contamination. |
| 2017-11-27 |
45 |
4-205.10 food equipment, certification and classification - cestablishment is using a domestic chest freezer as well as a domestic refrigerator. provide equipment certified for commercial use.4-501.11 good repair and proper adjustment-equipment - cgasket |
| 2017-11-27 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfemployee observed that fruit was improperly dated during inspection. fruit was dated for a one month hold time instead of one week. cdi - the fru |
| 2017-03-07 |
45 |
4-205.10 food equipment, certification and classification - cestablishment is using a domestic chest freezer as well as a domestic refrigerator. provide equipment certified for commercial use.4-501.11 good repair and proper adjustment-equipment - cgasket |
| 2017-03-07 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pmilk on the bottom shelf of the display cooler did not reach the proper cold-holding temperature. prepared and potentially hazardous foo |
| 2016-11-21 |
45 |
4-501.11 good repair and proper adjustment-equipment - cgaskets on reach-in freezer and reach-in cooler. replace torn gaskets on reach-in cooler reach-in freezer. |
| 2016-11-21 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pdisplay cooler is maintaining food on the front row above 45f. egg cold well has been kept in the cooler to maintain cold-temperatures. |
| 2016-11-21 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pinterior of ice machine is visibly soiled. thoroughly drain, wash, rinse, and sanitize interior of ice machine at a frequency to maintain interior of ice machine clea |
| 2016-04-08 |
45 |
4-501.11 good repair and proper adjustment-equipment - creach-in cooler is not properly functioning and maintaining food at 41f or less. repair reach-in cooler as necessary. cdi - maintenance arrived and began repairing reach-in cooler during inspection. |
| 2016-04-08 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pmilk and eggs were out of compliance. food held for cold-holding shall be maintained at 41f or less. cdi - out of compliance food volunt |
| 2015-12-04 |
45 |
4-501.11 good repair and proper adjustment-equipment - cthe reach-in freezer door handle is cracked and projecting out from the door. repair/replace damaged door handle. the gasket on the reach-in freezer is torn. replace torn gasket. maintain equipment i |
| 2015-12-04 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - psausage patties did not maintain proper hot-holding temperature of 135f. the restaurant should employ a policy where the sausage is replaced on |
| 2015-04-07 |
52 |
5-501.114 using drain plugs - ccontact waste management company to provide waste receptacles for refuse with the required drain plug. drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.5 |
| 2015-04-07 |
46 |
4-501.19 manual warewashing equipment, wash solution temperature - pfthe temperature of hot water at the 3-compartment, warewashing sink was 98f. the temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110 |
| 2015-04-07 |
45 |
4-501.11 good repair and proper adjustment-equipment - cgaskets and door handles on both reach-in units in kitchen were cracked, torn, and damaged. replace damaged gaskets and door handles. reach-in cooler is not maintaining proper temperatures and instal |
| 2015-04-07 |
34 |
4-302.12 food temperature measuring devices - pfprovide temperature measuring devices in all coolers to ensure attainment and maintenance of food temperatures. |
| 2015-04-07 |
26 |
7-301.11 separation-storage and display, stock and retail sale - pseveral cleaning chemicals and supplies were stored with tea and coffee. the chemicals were also stored on the shelf above additional tea and coffee. brooms and dust pans were being stored |
| 2015-04-07 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pmilk, half&half, eggs, and all items being maintained in the reach-in cooler were being held at 53f. food for cold-holding shall be held |
| 2015-04-07 |
15 |
3-306.14 returned food and re-service of food - psouthwestern omelets stored in the hot-holding area, accessible to customers, was stored in the reach-in cooler overnight to be served or sold to customers at a later date. food that is unused or returned b |
| 2014-04-30 |
39 |
wiping cloths shall be kept in a sanitizing solution between uses per section 3-304.14 (b) (1) of food code, wiping cloths, use limitation - c |
| 2014-04-30 |
38 |
observed employee not wearing effective hair restraint per section 2-402.11 of food code, effectiveness-hair restraints – c |
| 2014-04-30 |
34 |
thermometer shall be provided and accurate. during time of inspection thermometer was not calibrated (read 10'f). cdi - calibrated to 32'f.discussed with person in charge per sections 4-502.11 (b) of food code good repair and calibration - pf & 4-204-1 |
| 2014-04-30 |
20 |
all potentially hazardous foods shall be properly marked for on the premises food preparation (preparing for cold holding to include commercially processed food (open and cold hold) the day or date shall be properly marked by the food establishment as out |
| 2013-06-25 |
51 |
a toilet room used by females shall be provided with a covered receptacle for sanitary napkins. provided covered waste receptacles for women's restroom. in violation of rule 5-501.17. |
| 2013-06-25 |
39 |
note: wiping cloths shall be kept in a sanitizing solution between uses. in violation of rule -3-304.14(b)(1). |
| 2013-06-25 |
38 |
note: hair restraints shall be worn by staff handling food. 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. unless wearing intact |
| 2013-06-25 |
34 |
thermometer shall be provided and accurate. during time of inspection thermometer was not calibrated (read 10f). cdi - calibrated to 32f. in violation of rule 4-204.112 & 4-502.11. thermometer was also missing from haiser deep freezer during time of |
| 2013-06-25 |
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 |
| 2013-06-25 |
20 |
note: all cold holding shall be 41f or below by january 1, 2019. rule 3-501.16 (a)(2) and (b). |
| 2013-06-25 |
19 |
all phf shall be hot held at 135f or above. during time of inspection turkey sausage links were found on breakfast buffet below 135f as recorded above. cdi - reheated to 165f. in violation of rule 3-501.16(a)(1). |
| 2013-06-25 |
14 |
food contact surfaces shall be cleaned and sanitized. during time of inspection utensils, metal pans, plastic food container was found with either, sticker residue, grease and or food residue. ice machine was found with pink and brown residue on inside up |
| 2013-06-25 |
2 |
note: 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 been put into place. rules 2-201.11 |
| 2013-06-25 |
1 |
note: at least one employee shall be certified as a food protection manager. the individual that holds certification must be present during time of inspection to avoid two point deduction. rule 2-102.12. (2 point deduction will begin january 1, 2014. |