| Violation Date |
Code |
Description |
| 2018-01-29 |
53 |
general cleaning needed of flooring throughout. tiles broken underneath equipment. cabinetry is in need of repair or replacing. 6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c |
| 2018-01-29 |
1 |
no certified food protection manager on site.2-102.12 certified food protection manager - c |
| 2018-01-29 |
14 |
dishes and utensils were stored as clean on the drain board of the 3-compartment sink with greasy, sticky residues and food particles. containers with old date stickers present with new stickers, appear to have not been washed before new contents added. |
| 2018-01-29 |
18 |
four large, plastic containers of chili were found in the walk in cooler dated january 28th, which was last night, registering between 50 and 54 degrees. proper cooling procedures were discussed, such as dividing chili into smaller portions, using an ice |
| 2018-01-29 |
21 |
a container of chili was found in the refrigerator with a date mark that exceeds the 7 day limit. chili was discarded during inspection.3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p |
| 2018-01-29 |
31 |
chili, per pic, is placed into plastic containers after cooling to some degree at room temperature, tightly lidded, and placed into the walk in cooler.3-501.15 cooling methods - pf |
| 2018-01-29 |
34 |
thermometer was off by about 3 degrees, and was calibrated during inspection.4-302.12 food temperature measuring devices - pf |
| 2018-01-29 |
17 |
chili was heating inside a hot holding unit and registered at 56 degrees at the onset of inspection. the restaurant had been open for 28 minutes prior to onset of inspection. pic removed chili from unit and placed on a stove eye to reheat. chili was re |
| 2018-01-29 |
42 |
aprons and a hat were hanging on a rack while making contact with a dustpan. several plastic trays are stored on shelving that has a sticky, greasy residue and needs more frequent and thorough cleaning.4-903.11 (a), (b) and (d) equipment, utensils, linen |
| 2018-01-29 |
43 |
boxes of single service items, such as plastic forks and knives, were stored in boxes on the floor under shelving. containers of slaw and onions in an ice bath, fell onto the floor and water seeped into the boxes of knives. pic discarded the box and kni |
| 2018-01-29 |
45 |
make line is not working and is not in a clean state. cracked, plastic containers were present on clean dish shelving, and one item was removed. refrigerator is being used for storing various single service items. domestic equipment, including three fr |
| 2018-01-29 |
47 |
equipment throughout, including interior and exterior of refrigeration, ice machine, cooking equipment and shelving are present in establishment with food residues and grease. handles of cabinetry are very sticky. cabinetry surfaces are sticky and have |
| 2018-01-29 |
49 |
toilet is leaking in women's restroom.5-205.15 (b) system maintained in good repair - c |
| 2018-01-29 |
36 |
a baby cockroach was present at the milk shake machine.6-501.111 controlling pests - pf |
| 2017-10-10 |
53 |
floors throughout have accumulation of food remnants and debris, especially in corners and underneath shelving. dry storage areas have some accumulation of food debris present. a tub of grease has been placed on the floor and there is water and greasy r |
| 2017-10-10 |
47 |
shelving throughout the establishment is present with dust, grease, or food particles. shelving needs more frequent and thorough cleaning. drain pipe under 3-compartment sink has accumulation of microbial growth and slime present. food remnants presen |
| 2017-10-10 |
45 |
three domestic freezers, a stand up refrigerator, and a food processor, are not approved for commercial use. three compartment sink is not ansi approved or equivalent. sink does not have rounded corners and not designed to be easily cleanable. rough weld |
| 2017-10-10 |
21 |
large container of home made slaw found in walk in cooler with no date mark. pic stated slaw was made monday. pic was asked to place date marking on container.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), d |
| 2017-10-10 |
14 |
prep sink corners have dried residues present. several plastic containers found with bits of food residue on interior surfaces. mt. dew fountain drink nozzle had microbial growth present.4-602.11 equipment food-contact surfaces and utensils-frequency - |
| 2017-10-10 |
1 |
no ansi certified food protection manager on site.2-102.12 certified food protection manager - c |
| 2017-04-18 |
26 |
spray bottle containing sanitizer was too strong, and was not labeled.7-102.11 common name-working containers - pf7-204.11 sanitizers, criteria-chemicals - p |
| 2017-04-18 |
1 |
no ansi certified food protection manager on site.2-102.12 certified food protection manager - c |
| 2017-04-18 |
45 |
three domestic freezers, a stand up refrigerator, food processor, and a crock pot, are not approved for commercial use. three compartment sink is not ansi approved or equivalent. sink does not have rounded corners and not designed to be easily cleanable. |
| 2017-04-18 |
47 |
dipper well where ice cream scoops are kept is filled wth water that had some microbial growth present. dipper well was cleaned during inspection. shelving throughout is in need of more frequent cleaning. metal tongs found in a drawer with heavy grease |
| 2017-04-18 |
53 |
remove storage from floors in back hall. clean floors underneath shelving. clean floors in corners in back hall behind walk in cooler. clean residues and debris from underneath and behind equipment in kitchen area. food residues and debris present on |
| 2017-01-11 |
47 |
shelving where clean dishes are stored is in need of more frequent cleaning. some corrosion is occurring on shelving where plastic pitchers are stored. fan in the walk in cooler has microbial growth present in the grate. walls in walk in cooler have mi |
| 2017-01-11 |
46 |
three compartment sink and basins have a heavy accumulation of food residue and grease. three compartment sink is in need of more frequent washing, rinsing and sanitizing. wash basins after each use.4-501.14 ware washing equipment, cleaning frequency - c |
| 2017-01-11 |
45 |
cabinetry and counter tops damaged in areas. domestic refrigeration not intended for commercial use. three compartment sink is not ansi approved or equivalent. sink does not have rounded corners and not designed to be easily cleanable. rough welds on thre |
| 2017-01-11 |
38 |
employee in kitchen was wearing two bracelets and had long, painted fingernails. employees with nails that are longer than fingertips must wear gloves at all times while in kitchen.2-302.11 maintenance-fingernails - pf2-303.11 prohibition-jewelry - c |
| 2017-01-11 |
21 |
a plastic container of gravy was found in the refrigerator with the date mark of december 3rd. a plastic container of beef stock was found in the walk in cooler with the date mark of december 30th. both items were discarded during inspection.3-501.18 re |
| 2017-01-11 |
20 |
slaw was in a metal pan on ice at the grill area and registered 60-63 degrees. slaw was discarded and replaced, and ice was brought up to the level of the top of the pan.3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for saf |
| 2017-01-11 |
14 |
several utensils in clean utensil storage drawer has grease or dried food residues on food contact surfaces. ice machine has pink slime and microbial growth on guard's edge. milkshake components had dried food residues present. prep sink had residues p |
| 2017-01-11 |
1 |
no ansi certified food protection manager on site.2-102.12 certified food protection manager - c |
| 2016-10-12 |
14 |
microbial growth present on interior of ice machine. slicer/cuber has dried food present from yesterday on blades.4-602.11 equipment food-contact surfaces and utensils-frequency - p |
| 2016-10-12 |
39 |
two wet wiping cloths were left out on the counter next to the slicer. wet rags must be held in a sanitizing solution between uses.3-304.14 wiping cloths, use limitation - c |
| 2016-10-12 |
43 |
clear plastic cups were being stored inverted in a plastic bin that was accumulating debris. a pad lock was found inside a plastic stack of cups on the shelf next to the ice machine.4-903.11 (a) and (c) equipment, utensils, linens and single-service and |
| 2016-10-12 |
45 |
cabinetry and counter tops damaged in areas. domestic refrigeration not intended for commercial use. three compartment sink is not ansi approved or equivalent. sink does not have rounded corners and not designed to be easily cleanable. rough welds on thre |
| 2016-10-12 |
53 |
general cleaning needed on floors. food debris and residue present on floors under equipment, around grease trap and underneath and between counters. floor tiles cracked and corners popping up under cook line/hood. dirty rags and other unnecessary items s |
| 2016-10-12 |
47 |
tea pitcher handles had accumulation of grease and particles. lids of tea pitcher has residues present. fan in walk in cooler has microbial growth and dust present. shelving throughout is in need of more frequent cleaning, as there is dust and grease b |
| 2016-10-12 |
46 |
three compartment sink and basins have a heavy accumulation of food residue and grease. three compartment sink is in need of more frequent washing, rinsing and sanitizing. wash basins after each use.4-501.14 ware washing equipment, cleaning frequency - c |
| 2016-05-04 |
34 |
provide a metal stemmed thermometer 0-220f to check food temperatures.4-302.12 food temperature measuring devices - pf |
| 2016-05-04 |
14 |
dipper well has dried residue present in interior corners and around rubber piece around interior edge. container stored as clean had residue present. heavy build up of microbial growth on drink dispensers and nozzles. removed during inspection and cleane |
| 2016-05-04 |
45 |
cabinetry and countertops damaged in areas. domestic refrigeration not intented for commercial use. three compartment sink is not ansi approved or equivalent. sink does not have rounded corners and not designed to be easily cleanable. rough welds on three |
| 2016-05-04 |
46 |
three compartment sink and basins have a heavy accumuation of grease, slime, residue. three compartment sink is heavily soiled and needs cleaning.4-501.14 warewashing equipment, cleaning frequency - c |
| 2016-05-04 |
47 |
heavy build up of grease and residue on shelving, in cabinets and on equipment. heavy build up of grease on exterior of domestic refrigerator. build up present on shelving in cooler. 4-602.13 nonfood contact surfaces - c |
| 2016-05-04 |
53 |
general cleaned needed on floors. food debis and residue present on floors under equipment, around grease trap and underneath counters. floor tiles cracked and corners popping up under cook line/hood. 6-501.11 repairing-premises, structures, attachments, |
| 2016-01-06 |
19 |
pattied sausage hot holding at 93f under heat lamp. sausage discarded.3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p |
| 2016-01-06 |
21 |
chicken salad datemarked for 12/29/15 had exceeded seven days and was not discarded. chicken salad discarded during inspection.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf |
| 2016-01-06 |
45 |
cabinetry and countertops damaged in areas. domestic refrigeration not intented for commercial use. three compartment sink is not ansi approved or equivalent. sink does not have rounded corners and not designed to be easily cleanable. rough welds on three |
| 2016-01-06 |
46 |
three compartment sink and basins have a heavy accumuation of grease, slime, residue. three compartment sink is heavily soiled and needs cleaning.4-501.14 warewashing equipment, cleaning frequency - c |
| 2016-01-06 |
14 |
food prep sink, ice cream scoop, interior of sugar bin and lid, onion chopper bagged and dirty and inside of ice machine was dirty. sanitizer in spray bottle too weak. pic corrected. dipper well has accumulation around interior and exterior of rim. 4-601. |
| 2016-01-06 |
49 |
handsink leaking outside of bathrooms. drip pan catching water at pipe and pic stated a repairman is due today to fix leak.5-205.15 system maintained in good repair - p |
| 2016-01-06 |
53 |
floors throughout kitchen area are damaged. floor tiles cracked and gaps present. floor needs cleaning. ceiling tiles in kitchen area are not smooth, pitted and not easily cleanable.6-201.11 floors, walls and ceilings-cleanability - c6-501.11 repairing-pr |
| 2016-01-06 |
47 |
dipper well interior is dirty. shelving and cabinetry had residue present. microbial accumulation and residue on cooler shelving. containers holding utensils, trays, outside of equipment, interior of refrigerator needs cleaning.4-602.13 nonfood contact su |
| 2015-08-05 |
53 |
cracked floor tiles in areas of kitchen. warped floor tiles under cook line. floor needs cleaning behind three compartment sink under grill. grease accumulation on wall behind grill.6-501.12 cleaning, frequency and restrictions - c6-201.11 floors, walls a |
| 2015-08-05 |
47 |
grease accumulation on heat lamps, grill area. general cleaning needed on equipment. |
| 2015-08-05 |
45 |
4-205.10 food equipment, certification and classification - cheat lamp coating peeling off metal cover. cabinetry and countertops damaged in areas. domestic refrigeration not intented for commercial use. three compartment sink is not ansi approved or equi |
| 2015-08-05 |
38 |
employee preparing food wearing prohibited jewelry. food handler wearing multiple prohibited rings and bracelet.2-303.11 prohibition-jewelry - c |
| 2015-08-05 |
19 |
sweet potatoes in oven were 125-135f. corn on stove was holding at 98f.3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p |
| 2015-08-05 |
14 |
chopper had dried onions present and accumulation of food residue. food prep sink had dried food residue present in corners of drainboard and sink basin. dipper well had accumulation of solids on bottom of well and residue accumulation around rim and in c |
| 2015-02-26 |
26 |
lighter fluid and polish stored in storage closet above single service and above bags of tea. lysol stored with food on prep table.7-201.11 separation-storage - p |
| 2015-02-26 |
14 |
employee used a cleaning cloth to wipe down sides of milkshake arm. food contact surfaces shall be washed, rinsed and sanitized.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p |
| 2015-02-26 |
45 |
cabinetry and countertops damaged in areas. shelving in walk in cooler is rusty. domestic refrigeration not intented for commercial use. 4-501.11 good repair and proper adjustment-equipment - c4-205.10 food equipment, certification and classification - c |
| 2015-02-26 |
42 |
4-803.11 storage of soiled linens - c soiled linens stored on shelf with cleaned dishes. |
| 2015-02-26 |
53 |
cracked floor tiles in areas of kitchen. warped floor tiles under cook line. floor needs cleaning behind three compartment sink around grease trap.6-501.12 cleaning, frequency and restrictions - c6-201.11 floors, walls and ceilings-cleanability - c |
| 2015-02-26 |
54 |
lighting less than 50 ppm above food prep areas.6-303.11 intensity-lighting - c |
| 2015-02-26 |
47 |
grease accumulation on heat lamps and bulbs. residue accumulation inside cabinets.4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c |
| 2014-05-13 |
54 |
lighting needs to be at least 50 foot-candles above food prep areas, 20 foot-candles above dish areas and 10 foot-candles in all other areas.6-303.11 intensity-lighting - c |
| 2014-05-13 |
53 |
cracked floor tiles and gaps present between wall and floor juncture. clean floor under equipment, clean along baseboards, grease accumulation behind and under equipment. grease and residue build up on pipes and lines behind cook area. 6-501.12 cleaning, |
| 2014-05-13 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c microbial growth on shelving inside walk in cooler. build up present inside oven. build up present on shelving and inside cabinets. bucket holding excess wat |
| 2014-05-13 |
45 |
domestic refrigerator and domestic chest freezers, reach in freezer, crockpot, dish sink, cabinets are damaged/worn and are not ansi approved. cracked containers and lids. cutting board badly stained.4-501.11 good repair and proper adjustment-equipment - |
| 2014-05-13 |
37 |
3-307.11 miscellaneous sources of contamination - cbread and walk in cooler not secure or protected from customers. customers have access to food in back storage room with no oversight from employees. walk in cooler needs locking. bread needs to be reloca |
| 2014-05-13 |
21 |
items not datemarked: hot dogs, bbq and sliced ham.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf |
| 2014-05-13 |
14 |
milkshake arms have dried food residue present. containers and lids had food residue present and were stored as clean. sanitizer bottles being used did not have evidence of sanitizer. dipper well and utensils in dipper welll had accumulation of build up. |
| 2013-03-12 |
4 |
employee drinks were stored on a food prep area. food was not being prepared at time drinks were stored on surface. employees shall drink and eat in designated areas where the contamination of exposed food, clean equipment, utensils, linens, unwrapped sin |
| 2013-03-12 |
17 |
cold chili was placed in a crock pot of hot chili. heat chili to at least 165f or greater prior to placing in crockpot. |
| 2013-03-12 |
20 |
cut tomato was holding in plastic bin at 72f. tomato and lettuce were sitting on counter behind register.3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding |
| 2013-03-12 |
21 |
3-501.17 proper datemarking refrigerated, ready to eat, potentially hazardous food prepared and held in the restaurant greater than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarde |
| 2013-03-12 |
23 |
3-603.11 consumer advisory eggs and hamburger steak are cooked to order. provide a consumer advisory for undercooked or raw meats offered to customers. |
| 2013-03-12 |
34 |
thermometer was not accurate or had not been properly calibrated. manager and inspector discussed calibration of thermometer. |
| 2013-03-12 |
54 |
lighting above dish sink is 3-4 foot-candles of light. prep areas and cook line was 10-32 foot candles. lighting above food prep areas shall be at least 50 foot-candles of light. lighting above dish washing areas shall be at least 20 foot-candles of light |
| 2013-03-12 |
45 |
domestic refrigerator and domestic chest freezers, reach in freezer, crockpot, dish sink, cabinets are damaged/worn and are not ansi approved. |
| 2013-03-12 |
47 |
clean shelving above dish sink, clean behind equipment. accumulation and dust present behind drink machine, ice machine, grill area, under sinks, inside cabinets. |
| 2013-03-12 |
53 |
cracked floor tiles and gaps present between wall and floor juncture. clean floor under equipment, clean along baseboards, |
| 2013-03-12 |
37 |
raw shell eggs were stored above whole onions in a mesh bag. |
| 2013-03-12 |
1 |
manager stated she had been to servsafe, food safety manager's course, but manager had not received certificate. fc 2-102.12 certified food protection manager. at least one employee who has supervisory and management responsibility and the authority to d |