| Violation Date |
Code |
Description |
| 2018-08-29 |
47 |
general cleaning needed. build up present on equipment, tables. shelving.4-602.13 nonfood contact surfaces - c |
| 2018-08-29 |
46 |
proper sanitizer test strips could not be located by pic at first. quat strips were located during inspection. sanitizer water was 132f. manufacturer instructions require 75f or room temp water. use thermometers at sink to monitor temperatures. 4-302.14 |
| 2018-08-29 |
45 |
repair leaking make line refrigerator. refrigerator cannot have standing water inside.4-501.11 good repair and proper adjustment-equipment - c |
| 2018-08-29 |
37 |
make line refrigerator has a water leak and standing water inside the reach in bottom. repair leak and standing water. foods that were in unit were taken out. do not use bottom of make line until repaired. call when repaired. verification visit required w |
| 2018-08-29 |
33 |
potato cakes were slacking at room temperature in ice bath that only covered bottom of pan. cakes were still below 45f, slacking procedures were discussed with manager. frozen tcs foods that are slacked to moderate the temp. shall be held under refrigerat |
| 2018-08-29 |
22 |
fried foods were not being timed and timers did not have labels for the specific foods that corresponded to the foods on tphc. relabel timers so times are clear to users. onion rings had no label and no time indicated, peppers had no label and no time ind |
| 2018-08-29 |
20 |
gyro meat on make line top was 45-47f. lettuce leafs on make line top was 50-51f. maintain 45f or less. lettuce was discarded.3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p |
| 2018-08-29 |
19 |
roast beef on slicer was 128-130f. manager stated company required it to be kept at 138f. food was discarded.3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p |
| 2018-02-02 |
14 |
vegetable prep sink heavily soiled with accumulated residues. miscellaneous unclean utensils present at prep sink including sheet pan of stagnant water. tongs stored as clean had visible grease droplets present. clean pans have sticky label residues on su |
| 2018-02-02 |
36 |
roaches observed on counter at drive thru area.6-501.111 controlling pests - pf |
| 2018-02-02 |
37 |
personal items including coat, pocketbooks and phones co-mingled with food and single service items.3-307.11 miscellaneous sources of contamination - c |
| 2018-02-02 |
41 |
knife at sandwich make line stored in crack between pieces of equipment, subject to contamination from old uncleaned food residues.3-304.12 in-use utensils, between-use storage - c |
| 2018-02-02 |
8 |
handsink in prep area not provided with paper towels.6-301.12 hand drying provision - pf |
| 2018-02-02 |
47 |
general cleaning needed of shelving and equipment housings, wheels etc. throughout, food debris, microbial growth or other residues present. pipe under 3 comp sink has slime accumulation present. mold growth present on upper housings of drink machines in |
| 2018-02-02 |
53 |
areas of stagnant standing dirty water on flooring in kitchen as well as in recessed capped areas in flooring. general cleaning needed, food debris and grease present under and behind equipment. 6-501.12 cleaning, frequency and restrictions - c |
| 2018-02-02 |
46 |
three comp sink area in need of cleaning. sanitizer solution and vat walls have visible grease in solution and on surfaces. clean end drainboard has grease present. rinse vat contains soiled utensils and food.4-501.18 warewashing equipment, clean solution |
| 2017-08-17 |
53 |
areas of stagnant standing water on flooring in kitchen. area of microbial growth on wall under and behind 3 comp/prep sink area.6-501.12 cleaning, frequency and restrictions - c |
| 2017-08-17 |
47 |
housings of drink machine, ice cream machine, shelving in walk-in all have microbial growth present. bottom of condiment cooler has standing water with food residue present.4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, a |
| 2017-08-17 |
46 |
three comp sink soiled through all three compartments. clean end drainboard had slimy residue under rack holding clean utensils.4-501.14 warewashing equipment, cleaning frequency - c |
| 2017-08-17 |
45 |
vegetable prep sink has open crack along vat to drainboard juncture presenting a cleaning obstacle. weighing scale has rust, crusted residue and is in need of replacing.4-501.11 good repair and proper adjustment-equipment - c |
| 2017-08-17 |
42 |
no air drying/storage shelving provided, utensils stacked and spread over multiple areas of the kitchen.4-901.11 equipment and utensils, air-drying required - c4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use article |
| 2017-08-17 |
14 |
vegetable prep sink vat held soiled bucket which was full of heavily used cleaning water and brushes. tray being used for air drying present on same prep sink drainboard. tray not being moved and soiled stagnant water was present on prep sink drainboard. |
| 2017-02-09 |
39 |
wet wiping cloths stored in container of sanitizer that did not register presence of chemical.3-304.14 wiping cloths, use limitation - c |
| 2017-02-09 |
37 |
bulbs over fry/tender holding area have actively peeling coating, pieces of coating hanging loose over foods.3-305.11 food storage-preventing contamination from the premises - c |
| 2017-02-09 |
41 |
in use knife at make line area stored between cooler housing and table in unsanitary area.3-304.12 in-use utensils, between-use storage - c |
| 2016-11-03 |
46 |
wash water in active use was 83f. utensils were washed in soapy wash solution then placed directly into sanitizer with no rinse step.4-501.19 manual warewashing equipment, wash solution temperature - pf4-603.16 rinsing procedures - c |
| 2016-11-03 |
38 |
employee engaged in food preparation not wearing effective hair restraint.2-402.11 effectiveness-hair restraints - c |
| 2016-11-03 |
37 |
coating peeling off bulbs over fry holding area.3-305.11 food storage-preventing contamination from the premises - c |
| 2016-11-03 |
14 |
meat thermometers were stored with probes hanging into putrid water, smell from water was excessive. prep sink and scale plate had dried food residue and grease present. drink nozzles at drive thru had accumulated residues. 4-601.11 (a) equipment, food-co |
| 2016-11-03 |
4 |
two uncovered employee beverages present on prep table and alto sham by bread.2-401.11 eating, drinking, or using tobacco - c |
| 2016-06-23 |
20 |
sliced tomatoes, sliced meats, cheeses, and lettuce are all registering between 48 and 50 degrees in walk in cooler. it was suggested by the inspector that all potentially hazardous foods in the walk in cooler that have been there for longer than 6 hours |
| 2016-06-23 |
42 |
several metal pans were stacked wet at the clean dish area.4-901.11 equipment and utensils, air-drying required - c |
| 2016-06-23 |
19 |
one piece of roast beef on the meat slicer registered 125 degrees. meat was discarded.3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p |
| 2016-06-23 |
46 |
no test strips available at the 3-compartment sink were available when asked for them.4-302.14 sanitizing solutions, testing devices - pf |
| 2015-10-27 |
50 |
5-403.12 other liquid wastes and rainwater - cwater from an unknown source is accumulating on the floor by the drive through window. pic assured inspector that a plumber is coming before the end of the day. a verification visit will be scheduled to ensu |
| 2015-10-27 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - can employee's shirt was placed over single service items. shirt was removed, and exposed single service items were discarded. several dishes are being |
| 2015-10-27 |
36 |
6-202.15 outer openings, protected - ca gap is present at the back door. |
| 2015-10-27 |
34 |
4-502.11 (b) good repair and calibration - pfa thermometer in the roast beef that was in the cooking process registered less than 90 degrees because it was either broken or need to be calibrated. the pic re-calibrated all the thermometers and replaced th |
| 2015-10-27 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pclear and metal pans being stored as clean have evidence of spilled liquids and food particles. large slicer on prep table has lettuce and other small food particles |
| 2015-06-29 |
6 |
employees washing hands at three compartment sink where utensils were stored, washed, rinsed and sanitized. employees stated that the three compartment sink was used for handwashing because soap was not at handsink. employees removed gloves, picked up tra |
| 2015-06-29 |
8 |
back handsink was not properly supplied with soap. employees working in prep areas and dishwashing areas at time of inspection. manager stated that dispenser had fallen off wall and was thrown away. manager was asked to supply handsink during inspection.6 |
| 2015-06-29 |
14 |
many metal pans stored as clean had food residue present and sticky residue on exterior and interior of pans where they had been stacked with old stickers. employee was asked to rewash dishes at inspection. employee was storing and rinsing dirty dishes an |
| 2015-06-29 |
19 |
cooked chicken filets holding at 122f. chicken discarded. 3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p |
| 2015-06-29 |
21 |
deli meat, tomatoes, cooked peppers and onions and other ready to eat food were either not datemarked, improperly datemarked or were not discarded and remained after the datemark on the container. items were stored in cooler and make line refrigerator top |
| 2015-06-29 |
46 |
three compartment sink was dirty. drainboard holding clean utensils had a dead fly present and standing water under a grate where excess water remained. drainboard around pan had accumulation of food residue. middle compartment of three compartment sink w |
| 2015-06-29 |
53 |
standing water present under equiment and shelving. standing water present inside capped hole at fryers.6-501.12 cleaning, frequency and restrictions - c |
| 2015-06-29 |
54 |
cracked light shield in freezer and cooler. light switch is not working at all times in cooler. switch has a short and needs repair.6-202.11 light bulbs, protective shielding - c |
| 2015-06-29 |
37 |
condensation drip present in cooler over food. employee was asked to place a catch basin or pan under drip.3-305.11 food storage-preventing contamination from the premises - c |
| 2014-11-05 |
13 |
food handler wearing gloves, wiped down cutting board and prep area, then handled bread without removing gloves and washing hands.3-304.15 (a) gloves, use limitation - p |
| 2014-11-05 |
14 |
cutting boards dirty and stored as clean. lettuce and food residue present on boards. containers had food residue present and were stored as clean. food prep sink had dried food residue present on handle and inside basin. items were cleaned and sanitized |
| 2014-11-05 |
21 |
ready to eat, potentially hazardous foods were not datemarked or were not discarded at appropriate time. items were discarded during inspection or labeled with correct date when additional information was provided to determine preparation date.3-501.17 re |
| 2014-11-05 |
47 |
hood vents have an accumulation of grease present. residue present on storage shelves.4-602.13 nonfood contact surfaces - c |
| 2014-11-05 |
53 |
damaged frp on walls. sunken grout present between floor tiles at make line. water standing between tiles and in capped floor drain.6-201.11 floors, walls and ceilings-cleanability - cmanager stated that dining room was to be remodeled and loose tile alon |
| 2014-11-05 |
45 |
exterior of ice machine is badly rusted. tongs handle is cracked in multiple areas. cutting boards are badly stained and worn and need replacing or resurfacing. water dripping inside two-door refrigerator. cover food inside refrigerator and stop drip insi |
| 2013-11-05 |
53 |
wall paneling detached from walls. standing water and residue between floor tiles. regrouting needed on floor tiles. baseboard tile broken/missing. corner wall strips damaged. dust accumulation on ceiling tile near slicer at front line. accumulation of de |
| 2013-11-05 |
47 |
cleaning needed inside fryers, inside customer drink cabinetry (mildew and mold present on walls, pipes, shelves), clean inside cabinets in kitchen. areas on shelving used for dry storage need cleaning. 4-601.11 (b) and (c) equipment, food-contact surface |
| 2013-11-05 |
45 |
cabinetry at drive thru not in good repair.4-501.11 good repair and proper adjustment-equipment - c |
| 2013-11-05 |
33 |
wrapped bulk deli meat was thawing in 113f water inside prep sink basin. 3-501.13 thawing - cfollow thawing requirements under 3-501.13 |
| 2013-11-05 |
20 |
cooked green peppers and onions holding in cold hold well at 48-49f. potato wedge in holding in cold well at 41f-50f.3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pgreen peppers and o |
| 2013-11-05 |
14 |
drink machine nozzles had microbial growth and were in-use. nozzles were removed and washed, rinsed and sanitized.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p |
| 2012-10-17 |
46 |
provide a thermometer at dishsink to check water temperature in wash basin. |
| 2012-10-17 |
37 |
employee wiped down surfaces and preceded to grab roast without first removing soiled gloves and washing hands. instructed employee to remove soiled gloves and wash hands when changing tasks and before touching food. |
| 2012-10-17 |
47 |
clean shelving in walk in cooler. clean inside cabinets. |
| 2012-10-17 |
19 |
roast beef on slicer was holding at less than 130f. employee was not actively preparing or cutting the roast. the roast was taken to the warmer. |
| 2012-10-17 |
54 |
light bulbs do not appear shatterproof. bulbs have peeling coating present. |
| 2012-10-17 |
53 |
repair damaged walls. |
| 2012-10-17 |
14 |
slicer had dried residue present and was stored as clean. vegetable slicer had residue present and was stored as clean. slicers were broken down and cleaned. clear container and lids had residue present and were stored as clean. |