| Violation Date |
Code |
Description |
| 2018-08-22 |
53 |
grout missing and/or receded between floor tiles in cooler. drain reservoir under prep sink does not drain completely. accumulation of residue around pipes holding up prep sink drain. 6-501.12 cleaning, frequency and restrictions - c6-501.11 repairing- |
| 2018-08-22 |
45 |
an unused refrigeration unit is stored in the back room with several other pieces of damaged equipment. a damaged slicer was stored at the end of the 3-compartment sink beside a shop vacuum. repair or replace all damaged equipment, removing it from the |
| 2018-08-22 |
38 |
an employee was assembling a sandwich with no hair restraint. a few minutes later, the same employee was wearing a hat. an employee was donning a bracelet while preparing a sandwich.2-402.11 effectiveness-hair restraints - c2-303.11 prohibition-jewelry |
| 2018-08-22 |
37 |
a sandwich that was wrapped, was placed beside the handsink. splash from the handsink had made contact with the sandwich. when asked, an employee stated the sandwich was waste. the sandwich was placed into a waste container under the hot holding unit. |
| 2018-08-22 |
20 |
initially, roast beef in the make line registered 45.6 degrees. interior thermometer of unit displayed 44 degrees. when roast beef was checked a subsequent time, it registered 48 degrees. roast beef and turkey (which registered 46 degrees), were placed |
| 2018-08-22 |
1 |
no ansi certified food protection manager on site.2-102.12 certified food protection manager - c |
| 2018-04-04 |
1 |
pic does not have ansi accredited food protection managers training.2-103.11 (a)-(l)person-in-charge-duties - pf |
| 2018-04-04 |
8 |
papertowels at back handsink stored on prep table away from handsink. repair papertowel dispenser and use for the storage of papertowels.6-301.12 hand drying provision - pf |
| 2018-04-04 |
33 |
thawing bagged meat and avocado mix on prep sink drainboard. a large part of meat had thawed. thaw under refrigeration. foods moved to cooler.3-501.13 thawing - c |
| 2018-04-04 |
36 |
mouse droppings present in cabinets. holes present under exterior doors. dining room doors not closing completely. rear door has a gap where weatherstripping does not extend out. 6-501.111 controlling pests - pf6-202.15 outer openings, protected - c |
| 2018-04-04 |
47 |
microbial growth on cooler shelving. residue and dust present on shelving in kitchen. crumbs and residue present inside cabinets. water standing inside refrigerator. 4-602.13 nonfood contact surfaces - c |
| 2018-04-04 |
53 |
grout missing and/or receded between floor tiles in cooler. when pressed, cooler floor is soft and is giving when pressure is applied. mold growth on walls and ceiling in cooler. stagnant water present around drain at drive-thru. accumulation of residue a |
| 2017-08-01 |
6 |
an employee opened the walk in cooler door with gloved hand, and went back to make line to prepare food with out washing hands and putting on new gloves. 2-301.14 when to wash - p |
| 2017-08-01 |
14 |
vegetable slicer was stored as clean with dried vegetable matter on the blade. white plastic bowls were stacked wet with food particles on food contact surfaces. a scoop had dried residues present. a large tea urn was stored as clean, with food crumbs |
| 2017-08-01 |
36 |
mouse feces found on clean dish shelving.6-501.111 controlling pests - pf |
| 2017-08-01 |
37 |
employee removed gloves and began to wipe sandwich prep cutting board and container edges with the gloves she removed.3-307.11 miscellaneous sources of contamination - c |
| 2017-08-01 |
45 |
interior of white bowls used for food prep is peeling. bowls were discarded during inspection. a knife with a broken handle was removed from clean dish shelving. walk in cooler has gaps between the panels with microbial growth accumulation. microbial |
| 2017-08-01 |
38 |
several food service employees were asked to remove their bracelets during food prep.2-303.11 prohibition-jewelry - c |
| 2017-08-01 |
47 |
fans in the walk in cooler are dusty. shelving where clean dishes are stored had a pile of food matter on bottom shelf, and was an apparent food source for mice. shelving throughout establishment is in need of more frequent cleaning to preclude buildup |
| 2017-08-01 |
52 |
dumpster door was open at the onset of inspection. keep dumpster doors closed.5-501.15 outside receptacles - c |
| 2017-08-01 |
53 |
floors throughout, especially in the walk in cooler and the sandwich prep area, have receding grout or are otherwise in poor condition.6-501.11 repairing-premises, structures, attachments, and fixtures-methods - cflooring needs more frequent cleaning unde |
| 2017-08-01 |
54 |
air return vent over clean dish shelving |
| 2017-01-12 |
1 |
pic does not have certification for food protection manager training. 2-103.11 (a)-(l)person-in-charge-duties - pf |
| 2017-01-12 |
14 |
drink nozzles at drive thru had microbial growth present. manager cleaned and sanitized nozzles during inspection. food prep sink had dried food residue in sink vat and on drainboard. clean and sanitized during inspection. vegetable slicer dirty and store |
| 2017-01-12 |
26 |
two spray bottles did not have proper labeling. chemicals bottle reused for sanitizer and there were two different labels on bottle. one water had water only but manager stated it was sanitizer. sanitizing solutions shall not be stored in or dispensed fro |
| 2017-01-12 |
34 |
manager stated that establishment does not have a thermometer for measuring food temperatures. 4-302.12 food temperature measuring devices - pf |
| 2017-01-12 |
36 |
hole present at back door. door sweep is not adequately closing up gaps along door.6-202.15 outer openings, protected - c |
| 2017-01-12 |
38 |
employee preparing sandwiches had on a watch.2-303.11 prohibition-jewelry - c |
| 2017-01-12 |
42 |
bread mats lying over splashguard between drainboard for dirty dish storage and food prep sink. mats stacked wet and not properly stored to protect against contamination.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-u |
| 2017-01-12 |
45 |
bread mats fraying. interior of white bowls used to prepare salads have peeling plastic present.4-501.11 good repair and proper adjustment-equipment - c4-202.11 food-contact surfaces-cleanability - pf |
| 2017-01-12 |
47 |
residue and dust accumulation present on holders where single service and packaged condiments are stored. condensate present on condenser in cooler under packaged and bottled products. place catch basin under condensate and monitor for drips.4-602.13 nonf |
| 2016-08-09 |
4 |
employee drink stored above packaged food in kitchen. employee cell phone stored on food prep table.2-401.11 eating, drinking, or using tobacco - c |
| 2016-08-09 |
6 |
employee moping floor in dining area, entered kitchen and began working, handling clean utensils, placing plastic wrap on food containers, and did not wash hands prior to beginning work. employee touched hair and hat and then touched clean pans and placed |
| 2016-08-09 |
17 |
meatballs in hot well were 109f-150f. meatballs were added to hot well for service without properly heating. meatballs reheated to greater than 165f during inspection. thermometer was not available to check reheat temp. reheat temp was checked with inspec |
| 2016-08-09 |
20 |
multiple cold wells containing boats of chicken, beef and well of sliced well were holding at 52-45f on top portion of well. food stacked to top of plastic containers in make line refrigerator.3-501.16 (a)(2) and (b) potentially hazardous food (time/tempe |
| 2016-08-09 |
53 |
walk in cooler floor is soft and floor tiles are damaged. general cleaning needed on floor and around floor drain where pipe is located in front of cooler. drain under food prep sink needs cleaning.6-501.12 cleaning, frequency and restrictions - c6-501.11 |
| 2016-08-09 |
38 |
food handler has long braids and hair is not restrained. employee's hair was down and hair was over food at times during food preparation. food handler was wearing bracelets while preparing food.2-303.11 prohibition-jewelry - c2-402.11 effectiveness-hair |
| 2016-08-09 |
47 |
general cleaning needed inside customer drink cabinetry.4-602.13 nonfood contact surfaces - c |
| 2016-08-09 |
34 |
manager was asked to provide a metal stemmed thermometer to check reheat temperature of meatballs. a metal stemmed thermometer was not available.4-302.12 food temperature measuring devices - pf |
| 2016-04-26 |
53 |
proofing machine is leaking water onto the floor, which is causing grout to recede. re-grout areas throughout establishment where water tends to settle causing grout to settle. 6-501.11 repairing-premises, structures, attachments, and fixtures-methods - |
| 2016-04-26 |
47 |
interior of microwave is in need of cleaning. food/sauce splash observed on interior walls.4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c |
| 2016-04-26 |
36 |
gap present at back door which can serve as an entryway for pests.6-202.15 outer openings, protected - c |
| 2016-04-26 |
20 |
shaved beef at make line is registering 53 degrees. pic states that shaved beef is used within 4-6 hours. roast beef slices registered 48 degrees. pic was asked to cool meats quickly in freezer to get them back down to 41 degrees or below. 3-501.16 (a |
| 2016-04-26 |
1 |
no ansi certified food manager on site.2-102.12 certified food protection manager - c |
| 2015-09-02 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - cthere appears to be a leak under the ice machine, as well as structural damage to the wall and floor juncture. the freezer has a leak, and wall joints need to be re-sealed. |
| 2015-09-02 |
47 |
•4-602.13 nonfood contact surfaces - cmicrowave in need of cleaning. ice machines have microbial growth present in both the one at the drive through area, and the one located in the storage/prep room. ice scoop at the drive through area has an unclean h |
| 2015-09-02 |
26 |
7-102.11 common name-working containers - pfbucket of sanitizer should include a label. bucket of sanitizer located at handwashing sink was not labeled. |
| 2015-09-02 |
1 |
2-102.12 certified food protection manager - cthere are no employees on site who have passed a test that is part of an ansi-accredited program. |
| 2014-09-18 |
1 |
2-102.12 certified food protection manager - c person in charge must be present and have certification by an accredited ansi program. pic with the certification was not present upon beginning the inspection. certification expired 9-17-2014 |
| 2014-09-18 |
8 |
6-301.12 hand drying provision - pf there were no paper towels at back hand sink. |
| 2014-09-18 |
42 |
4-901.11 equipment and utensils, air-drying required - c black plastic containers were stacked wet. |
| 2014-09-18 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c clean the drain of the prep sink. build up present on inside of pvc bell. |
| 2014-09-18 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c6-501.12 cleaning, frequency and restrictions - c repair ceramic and vinyl baseboards where gaps are present between the baseboards and the walls. repair walls where spray foam |
| 2013-10-18 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c6-501.12 cleaning, frequency and restrictions - c repair ceramic and vinyl baseboards where gaps are present between the baseboards and the walls. repair walls where spray foam |
| 2013-10-18 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c clean the drain of the prep sink. build up present on inside of pvc bell. |
| 2013-10-18 |
8 |
6-301.12 hand drying provision - pf hand sink paper towel dispenser in back was not operating at beginning of inspection. cdi. |
| 2013-10-18 |
1 |
2-102.12 certified food protection manager - c person in charge must be present and have certification by an accredited ansi program. you have until jan. 1, 2014 to have certification. |
| 2012-11-08 |
2 |
provide employee health policy. policy template was given to owner and discussed. |
| 2012-11-08 |
53 |
remove chairs and misc. items from back kitchen area so you are able to clean floors properly. |
| 2012-11-08 |
21 |
all ready to eat, potentially hazardous foods that are kept greater than 24 hours must be labeled with the discard date. handout given and methods of labeling discussed with owner. |
| 2012-11-08 |
20 |
chicken pieces and roast beef in paper boats were 47f. keep 45f or less. sliced cheese was 47f. also keep 45f or less. requirements will be 41f or less jan. 1, 2019. |
| 2012-11-08 |
8 |
keep hand sink in back area stocked with soap and paper towels. |
| 2012-11-08 |
1 |
person in charge must be present and have certification by an accredited ansi program. you have until jan. 1, 2014 to have certification. |