| Violation Date |
Code |
Description |
| 2018-12-20 |
38 |
members of wait staff plating food and buttering toast without hair restraints. 2-402.11 effectiveness-hair restraints - c |
| 2018-09-24 |
53 |
paint peeling over 3-compartment sink, and wall is absorbing water. holes present in walls, damage on ceiling in kitchen.6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c6-201.11 floors, walls and ceilings-cleanability - c |
| 2018-09-24 |
39 |
two buckets containing wet rags and water did not register any sanitizer on a test strip.3-304.14 wiping cloths, use limitation - c |
| 2018-09-24 |
38 |
members of wait staff are plating foods without hair restraints.2-402.11 effectiveness-hair restraints - c |
| 2018-09-24 |
31 |
par cooked bacon, sausage, and patties are being stacked very high and deep after cooking, and placed into refrigeration to cool. cooked meats must be arranged so that proper airflow can facilitate more aggressive cooling.3-501.15 cooling methods - pf |
| 2018-09-24 |
27 |
bacon is partially cooked, cooled, and then cooked thoroughly (>165) when ordered. bacon is not included on the risk control plan, originally written in 2017. par cooking was approved for link sausage and patties, only. contact health department with p |
| 2018-09-24 |
22 |
partially cooked bacon, in wait to be thoroughly cooked, placed in a deep hotel pan, was sitting out at room temperature and registered 81 degrees. the time 9:30 was written on the shelf above, and the pic stated that they will go through all the bacon b |
| 2018-05-31 |
53 |
paint peeling, damage on ceiling in kitchen.6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c6-201.11 floors, walls and ceilings-cleanability - c |
| 2018-05-31 |
39 |
wet wiping cloths stored on cutting board at grill area. no presence of bleach in sanitizer bucket at grill.3-304.14 wiping cloths, use limitation - c |
| 2018-05-31 |
38 |
waitresses buttering toast, making waffles and preparing plates are not wearing hair restraints.2-402.11 effectiveness-hair restraints - c |
| 2018-05-31 |
31 |
link sausage cooling in tightly covered deep metal pans. sausage transferred to shallow, metal pans and moved to freezer. cooked chicken stored cooling in tightly covered pan in reach in refrigerator. wrapping removed on container of chicken.3-501.15 cool |
| 2018-05-31 |
27 |
as part of the approved risk control plan approved by this department, the cooling temperatures of the sausages must be monitored and documented every 30 minutes and the temperature log kept for review and available for inspection. link sausage cooling te |
| 2018-03-14 |
38 |
waitresses buttering toast, making waffles and preparing plates are not wearing hair restraints.2-402.11 effectiveness-hair restraints - c |
| 2017-12-05 |
21 |
cole slaw prepared on 11-27 was stored in condiment cooler and had exceeded seven days. cole slaw discarded. repeat violation for same food item. 3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - p |
| 2017-12-05 |
38 |
waitress plating food and preparing toast were not wearing hair restraint.2-402.11 effectiveness-hair restraints - c |
| 2017-12-05 |
39 |
wet wiping cloths stored on cutting board at cook line. employee had emptied sanitizer bucket and had not refilled bucket and placed back in operation. bucket of sanitizer made during inspection and cloths placed in bucket.3-304.14 wiping cloths, use limi |
| 2017-09-19 |
46 |
hot water sanitizing dish machine is currently out of test strips.4-302.14 sanitizing solutions, testing devices - pf . |
| 2017-09-19 |
38 |
2-402.11 effectiveness-hair restraints - c waitresses were actively observed plating foods and are considered food employees and must adhere to hair restraint and employee hygiene rules. hair restraints required, no arm jewelry and rings that are only a p |
| 2017-09-19 |
21 |
slaw made in house, was in the make line past the allowable date range and was discarded during inspection. cooked carrots were found in the reach in refrigerator by dish area several days past the allowable date range and were discarded during inspectio |
| 2017-06-21 |
38 |
2-402.11 effectiveness-hair restraints - c waitresses were actively observed plating foods and are considered food employees and must adhere to hair restraint and employee hygiene rules. hair restraints required, no arm jewelry and rings that are only a p |
| 2017-06-21 |
37 |
food was on drainboard where dirty utensils were being pre-washed. food was removed. 3-307.11 miscellaneous sources of contamination - c |
| 2017-06-21 |
31 |
employee was cooling in deep pan. when cooling, you must use shallow amounts. sausage on par cooking agreement was not cooled in shallow pan as required. sausages were placed in shallow pans and into freezer during inspection. 3-501.15 cooling methods - p |
| 2017-06-21 |
27 |
as part of the approved risk control plan approved by this department, the cooling temperatures of the sausages must be monitored and documented every 30 minutes and the temperature log kept for review and available for inspection. owner made a log during |
| 2017-06-21 |
13 |
employee washed hands while gloves were still on. gloves must be removed and replaced after each use. washing hands in between replacing gloves is required.3-304.15 (a) gloves, use limitation - p |
| 2017-03-10 |
39 |
wet wiping cloths stored on cutting board at cook line. wet linen placed in bucket of sanitizer.3-304.14 wiping cloths, use limitation - c |
| 2017-03-10 |
16 |
after discussion with owner, it was determined that link and patty sausage is parcooked. discussed with owner the need to get approval for parcooking raw animal foods from the health dept. 3-401.14 non-continuous cooking of raw animal foods.a variance is |
| 2016-11-23 |
17 |
turkey in hot well was 118f. turkey in hot holding well not properly heated to 135f prior to hot holding. turkey comes in fully cooked and must be heated to 135f prior to placing in hot holding. turkey placed in microwave and reheated to 165f and placed i |
| 2016-11-23 |
31 |
chicken salad portioned into plastic wrap and placed in container to cool. pan was then wrapped with plasic wrap. cover was removed during inspection.3-501.15 cooling methods - pf |
| 2016-11-23 |
54 |
coat on mixer and purse, lotion and water bottle stored on shelf with plastic wrap, utensils and foodservice items. items moved to designated storage area for personal items. 6-501.110 using dressing rooms and lockers - c |
| 2016-08-16 |
47 |
general cleaning needed on shelving in storage room.4-602.13 nonfood contact surfaces - c |
| 2016-08-16 |
37 |
condensate dripping on packaged drinks in walk in cooler. place a pan under drip and move food away from drip to prevent contamination.3-305.11 food storage-preventing contamination from the premises - c |
| 2016-08-16 |
4 |
employee drink stored above customer food in reach in refrigerator. employee drink stored next to cleaned utensils at dishmachine raceway. employee drinks were moved during inspection.2-401.11 eating, drinking, or using tobacco - c |
| 2016-04-28 |
39 |
wet wiping cloths were placed on cutting boards and prep surfaces instead of in a bucket of sanitizing solution. bucket of sanitizer was provided and the cook explained that he rinses cloths often in the solution, but wet rags must always be kept in sani |
| 2016-04-28 |
38 |
servers who were placing food on plates were not wearing hair restraints.2-402.11 effectiveness-hair restraints - c |
| 2016-04-28 |
20 |
three small bundles of chicken salad wrapped in plastic wrapper in the condiment cooler registered above 45 degrees. one bundle was 60 degrees. all bundles wee discarded.3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for sa |
| 2016-02-08 |
21 |
one container of potato salad in condiment cooler had date mark of january 29. this is 4 days past the date limit. container of potato salad was discarded.3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), dispo |
| 2016-02-08 |
1 |
2-102.12 certified food protection manager - cno ansi certified food protection managers on site. |
| 2015-11-09 |
47 |
4-602.13 nonfood contact surfaces - cshelving throughout establishment, including areas where clean dishes are stored, needs to be dusted and wiped down. flooring needs to be cleaned under equipment and in corners. microwave and ice machine need some cl |
| 2015-11-09 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - csingle service spoons stored on bottom shelf of prep table should be moved to avoid splash from condensation. |
| 2015-07-31 |
37 |
uncovered container of water for pancake prep was stored in reach in refrigerator under a condensation drip inside refrigerator.3-305.11 food storage-preventing contamination from the premises - c |
| 2015-07-31 |
39 |
wet wiping cloths present on counter, tables and prep sink drainboard.3-304.14 wiping cloths, use limitation - c |
| 2015-07-31 |
38 |
employee cooking at grill was wearing bracelets on wrists.2-303.11 prohibition-jewelry - c |
| 2015-07-31 |
53 |
smooth concrete and fill hole under grill.6-201.11 floors, walls and ceilings-cleanability - c |
| 2014-10-27 |
39 |
'wet wiping cloths stored on cutting board at grill. cloths moved to a sanitizer bucket.3-304.14 wiping cloths, use limitation - c |
| 2014-10-27 |
22 |
cook stated that leftover tphc items were placed back in refrigerator. owner stated that items are discarded. all foods on tphc procedures shall be discareded at the end of 4 hours. time starts when food is removed from temperature control.3-501.19 time a |
| 2014-10-27 |
21 |
cooked sweet potatoes and beans were not datemarked. gravy in refrigerator did not have a datemark. ready to eat food in refrigerator had exceeded 7 days.3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposit |
| 2013-12-05 |
45 |
component of slicer is rough and not easily cleanable. owner was told to replace part or resurface to make smooth.4-501.11 good repair and proper adjustment-equipment - c |
| 2013-12-05 |
1 |
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 proficiency through passing a test that is part of an a |
| 2012-11-27 |
54 |
clean condenser fan covers in walkin cooler. |
| 2012-11-27 |
39 |
no presence of saniitzer in buckets. employee added bleach to buckets used to hold cleaning cloths. |
| 2012-11-27 |
26 |
label chemical bottles. label buckets of sanitizer. |
| 2012-11-27 |
21 |
date mark the items in the walk in cooler and refrigerators. see handouts on datemarking. |
| 2012-11-27 |
2 |
provide an employee health policy. see agreement and handouts given to employee. |
| 2012-11-27 |
1 |
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 proficiency through passing a test that is part of an a |