| Violation Date |
Code |
Description |
| 2019-01-14 |
47 |
fan grates in walk in cooler had microbial growth present. clean fans more regularly so food items that are cooling, are not contaminated.4-602.13 nonfood contact surfaces - c |
| 2019-01-14 |
41 |
ice buckets should be stored inverted between uses.3-304.12 in-use utensils, between-use storage - c |
| 2019-01-14 |
31 |
cooked soup was found cooling at room temperature.3-501.15 cooling methods - pf |
| 2019-01-14 |
19 |
hamburgers, sausage patties, and scrambled eggs were present in hot holding drawers less than 135f. hamburgers were reheated to 175f, and sausage and eggs were discarded. pic stated holding unit was not adjusted correctly, and turned it to a higher temp |
| 2019-01-14 |
18 |
several containers of soup were cooling at room temperature, and registered 107f. all containers of soup were poured into large stock pot and reheated to 212f.3-501.14 cooling - p |
| 2019-01-14 |
13 |
raw eggs were stored underneath box containing ground beef in walk in cooler. handout will be given on species separation according to final cook temperatures.3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p |
| 2019-01-14 |
8 |
hand sink in kitchen did not have paper towels present. paper towels were brought to hand sink during inspection.6-301.12 hand drying provision - pf |
| 2018-10-01 |
8 |
hand washing sink next to dish washing sink, had no soap available at the onset of inspection.6-301.11 hand washing cleanser, availability - pf |
| 2018-10-01 |
39 |
a wet wiping cloth was present on the counter. all wet wiping cloths must be kept in a solution of sanitizer between uses. the bucket that was present behind the counter did not register any sanitizer. pic changed the solution during the inspection.3-3 |
| 2018-10-01 |
42 |
some pots were stacked wet at clean dish shelving.4-901.11 equipment and utensils, air-drying required - c |
| 2018-10-01 |
47 |
a lid was reused on a new container of slaw. always wash lids between uses. can sliders had dust present. clean sliders more frequently. exterior portion of ice machine door had microbial growth present. shelving dusty in some areas.4-602.13 nonfood |
| 2018-10-01 |
53 |
walk in cooler and freezer floors had some debris present. clean areas under equipment, including ice machine and refrigeration. can sliders need to be cleaned more frequently.6-501.12 cleaning, frequency and restrictions - c |
| 2018-02-21 |
31 |
cool foods using approved cooling methods such as shallow amounts, loose lids, metal pans. slaw and eggs were in tightly lidded plastic containers at least 10 inches deep. corrected during inspection.3-501.15 cooling methods - pf |
| 2018-02-21 |
19 |
hot foods must maintain a temperature of 135f when not in cooling process. burgers and hot dogs in pans on grill were 125f and 131f respectively. sausages were in a pan on the counter without temperature control. they were 97f. discussed purchasing a stea |
| 2017-09-11 |
14 |
clean inside ice machine.4-602.11 equipment food-contact surfaces and utensils-frequency - p |
| 2017-09-11 |
21 |
opened deli meat was not date marked, slaw in container was not date marked cooked chicken breasts were not date marked. smoked sausage in reach in had discard date that was 8 days instead of the allowed 7 days. unmarked foods were discarded.3-501.17 read |
| 2017-09-11 |
31 |
sausage was cooling on counter at 89f in tight lidded containers. when cooling, use loose lids. also, once temperature falls below 135f, foods must be under active cooling using refrigeration, freezers, ice baths, etc. foods were put into reach in during |
| 2017-09-11 |
41 |
ice buckets are being stored on table where ground beef is being pattied out. protect clean utensils from contamination.3-304.12 in-use utensils, between-use storage - c |
| 2017-09-11 |
45 |
makeline refrigerator door has a torn gasket and there is standing water on the bottom of cooler.4-501.11 good repair and proper adjustment-equipment - c |
| 2017-06-05 |
40 |
wash vegetables prior to use.3-302.15 washing fruits and vegetables - c |
| 2017-06-05 |
34 |
thermometer was not properly calibrated. calibrate thermometers to 32f in ice bath. corrected during inspection.4-502.11 (b) good repair and calibration - pf |
| 2017-06-05 |
31 |
sausage and sausage/egg mixtures were cooling on counter at 76f-96f in tight lidded containers. when cooling, use loose lids. also, once temperature falls below 135f, foods must be under active cooling using refrigeration, freezers, ice baths, etc. foods |
| 2017-06-05 |
18 |
sausage and sausage/egg mixture did not meet 2 hour temperature drop from 135f to less than 70f in no more than two hours. foods were discarded.3-501.14 cooling - p |
| 2017-01-17 |
46 |
test strips did not turn when exposed to sink sanitizer. test strips were expired from june 2015.4-302.14 sanitizing solutions, testing devices - pfprovide metal stem thermometer at dish sink to monitor wash water temperature.4-302.13 temperature measurin |
| 2017-01-17 |
19 |
sausages in pan on grill were 111f-121f. sausage was reheated to 205 during inspection.3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p |
| 2017-01-17 |
1 |
person in charge must have certification as a food protection manager through an accredited program.2-102.12 certified food protection manager - c |
| 2016-09-15 |
1 |
person in charge must have certification as a food protection manager through an accredited program.2-102.12 certified food protection manager - c |
| 2016-09-15 |
8 |
!hand sink in dish room had a strainer in it. keep hand sink accessible for employee hand washing.5-205.11 using a handwashing sink-operation and maintenance - pf |
| 2016-09-15 |
13 |
employee wearing gloves cracked raw eggs then did not take glove off, wash hands and put on new gloves. glove she was using was also used to pick up cheese and handle ready to eat foods.3-304.15 (a) gloves, use limitation - p |
| 2016-09-15 |
19 |
hamburgers hot holding in pan off grill at 129f, sausage/egg mix hot holding also off grill at 125f. maintain at least 135f or above when hot holding.3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holdi |
| 2016-09-15 |
21 |
multiple containers of slaw in reach in did not have date marks. container of chicken salad in reach in had expired date mark. 3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf |
| 2016-09-15 |
14 |
inside ice machine had large amount of microbial growth present.4-602.11 equipment food-contact surfaces and utensils-frequency - psanitizer in spray bottles was less than the required 200 ppm quat. concentration.4-501.114 manual and mechanical warewashin |
| 2016-09-15 |
31 |
cool foods using approved methods such as small shallow containers, loose lids or no lids, metal pans, food no thicker than 2 inches deep. chicken salad was cooling in plastic containers in reach in and in walk in with tight lids, plea tic containers and |
| 2016-09-15 |
38 |
employee had on watch and rings that are not approved. only a plain band may be worn. no jewelry on arms permitted.2-303.11 prohibition-jewelry - c |
| 2016-09-15 |
41 |
ice scoop was being stored on tray that had microbial growth present.3-304.12 in-use utensils, between-use storage - c |
| 2016-09-15 |
26 |
relocate chemical fly mister so it does not point towards food and kitchen area. read instructions on label to determine distance allowed from food and utensils and food prep areas.7-206.11 restricted use pesticides, criteria - p |
| 2016-05-26 |
39 |
one wet wiping cloth was lying on prep surface in kitchen.3-304.14 wiping cloths, use limitation - c |
| 2016-05-26 |
36 |
several flies present in establishment. 6-501.111 controlling pests - pf |
| 2016-05-26 |
21 |
one large container of cole slaw in the reach in refrigerator was not date marked. an opened container of commercially processed potato salad was in the reach in with no date mark.3-501.17 ready-to-eat potentially hazardous food (time/temperature control |
| 2015-12-11 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pice machine has mildew and pink slime present on interior walls. several soft drink nozzles have microbial growth around the inside and need more frequent cleaning t |
| 2015-12-11 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pftwo large bins of vegetable soup in the walk in cooler had no date marking. pic stated they were made yesterday. a large bin of cole slaw was i |
| 2015-12-11 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pa grilled chicken filet patty was registering a temperature of 116 on top of some out dogs that registered 136. it was advised that the lid be |
| 2015-07-13 |
1 |
employees with a certified food protection certification were not present.2-103.11 (a)-(l)person-in-charge-duties - pf |
| 2015-07-13 |
2 |
yellow, laminated copy of employee health policy was given to manager. 2-103.11 (m) person in charge-duties - pf |
| 2015-07-13 |
21 |
datemarking handout given to manager and discussed items that shall be datemarked.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf |
| 2015-07-13 |
13 |
boxes of cabbages were stored directly next to and between boxes of raw ground beef and boxes of raw chicken. bag of onions stored next to boxes of raw chicken. onions and cabbages moved during inspection. manager was asked to place a catch basin under ra |
| 2015-07-13 |
39 |
wet wiping cloths stored on top of ice bin, on countertops, and were not stored in a bucket of sanitizer. sanitizer bucket did not register the presence of sanitizer.3-304.14 wiping cloths, use limitation - c |
| 2015-07-13 |
53 |
mildew build up on wall adjoining walk in freezer. residue present along wall in storage area. some cleaning needed behind cook line. 6-501.12 cleaning, frequency and restrictions - c |
| 2014-06-04 |
26 |
store bulk chemicals in a designated area. 7-201.11 separation-storage - p |
| 2014-06-04 |
21 |
datemark proper foods. potentially hazardous, ready to eat and foods held greater than 24 hours must be datemarked. soup, ham, hot dogs, cooked foods, torn/cut/shredded lettuce and cabbage, slaw, deli meat, sausage. must be datemarked with discard date if |
| 2014-06-04 |
9 |
only ready to eat personl foods shall be stored in refrigerator designated for employees. foods must be clearly labeled for employees and not be unapproved foods that need to be cooked at facility. non-commercially canned foods were present in kitchen and |
| 2014-06-04 |
33 |
containers of soup were not thawing properly. outer portions of thawing soup were 50f. ust maintain 45f or below. thaw under refrigeration or as part of the cooking process (i.e, cook frozen). cdi, soup was reheated during inspection. cannot thaw at room |
| 2014-06-04 |
46 |
a warewashing sink used for washing and rinsing equipment, utensils or raw foods or laundering wiping cloths and drainboards shall be cleaned before use. sink had clean utensil, dirty utensils and evidence of raw chiken prep at dish sink. sink had not bee |
| 2014-06-04 |
39 |
store wet wipe cloths in buckets of sanitizer when not in use. wet rags were on dish sink drainboard. 3-304.14 wiping cloths, use limitation - c |
| 2014-06-04 |
37 |
owner touched frozen soup with hands. 3-305.11 food storage-preventing contamination from the premises - c3-307.11 miscellaneous sources of contamination - c |
| 2013-04-08 |
21 |
datemark proper foods. potentially hazardous, ready to eat and foods held greater than 24 hours must be datemarked. soup, ham, hot dogs, cooked foods, torn/cut/shredded lettuce and cabbage must be datemarked with discard date if not used within 24 hours. |
| 2013-04-08 |
13 |
raw chicken was sitting in pans on cart and employees were cutting and washing chicken. employee stated that chicken prep is typically done at two compartment sink. employee stated that the prep is usually done in the moring when no other operations are p |
| 2013-04-08 |
19 |
a pan of cooked sausage and bacon was sitting on counter at 70-75f. potentially hazardous food shall be held at the proper temperature. sausage and bacon was discarded. 3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), |
| 2013-04-08 |
37 |
3-305.14 food preparation raw chicken prepared/washed/cut on cart in utensil storage area of dishroom. |
| 2013-04-08 |
2 |
fc 2-201.11 employee health policy provide an employee health policy. employee health policy agreement can be used to meet this rule. handouts given to owner. |
| 2013-04-08 |
39 |
3-304.14 wiping cloths, use limitation wet wiping cloths must be stored in sanitizer. |
| 2013-04-08 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing cleaned utensils were stored (air-drying) on a box in which raw bacon had been stored. box was discarded and utensils were rewashed. raw chicken prep/ |
| 2013-04-08 |
53 |
vent covers in walk in cooler needs cleaning. dust accumulation present on covers.6-501.12 cleaning, frequency and restrictions |
| 2013-04-08 |
38 |
2-303.11 prohibition-jewelry employee wearing prohibited jewelry during the food preparation process. employee was wearing something other than a plain band and jewelry on wrist. |
| 2013-04-08 |
1 |
fc 2-102.12 certified food protection manager. at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown profici |