| Violation Date |
Code |
Description |
| 2018-03-12 |
53 |
tiles on walls are broken in many places.6-501.12 cleaning, frequency and restrictions - c remove unused equipment that creates cleaning obstacles (mixer).6-501.114 maintaining premises, unnecessary items and litter - c |
| 2018-03-12 |
45 |
4-501.11 good repair and proper adjustment-equipment - cgaskets of hot holding unit not in good repair, they are peeling from unit. rusty shelving present in walk in and store room. hand sink faucet has dripping faucet. many plastic containers in bad repa |
| 2018-03-12 |
33 |
when thawing food in the prep sink, the food must be in a pan submerged completely in the pan with the water running over the sides of the pan. raw ground beef was thawing in shallow pan in sink. beef was moved to a large pan during inspection. 3-501.13 t |
| 2018-03-12 |
19 |
sausage patties in metro hot holding cabinet were120f. maintain 135f or above for hot holding. sausage was discarded. 3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p |
| 2018-03-12 |
1 |
no certified food protection manager on site.2-102.12 certified food protection manager - c |
| 2017-10-12 |
1 |
no certified food protection manager on site.2-102.12 certified food protection manager - c |
| 2017-10-12 |
8 |
no functional hand sink in grill area. no cold water was available at sink, only scalding hot water.5-204.11 handwashing sinks-location and placement - pf |
| 2017-10-12 |
14 |
4-602.12 cooking and baking equipment - c clean inside the microwave. accumulation present. |
| 2017-10-12 |
17 |
3-403.11 reheating for hot holding - p pork loins located in hot holding unit were not reheated to at least 165f prior to putting into hot cabinet. temp was 125f in cabinet. cdi loins were reheated to >165f. |
| 2017-10-12 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p sausage at 125f and ham at 125f located on buffet were not at least 135f. pic was notified. pic expressed intent to tphc foods. |
| 2017-10-12 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - phold cold foods 45f or less. home fries and hash browns were on counter when inspection began. home fries were 65f. cdi were discarded. |
| 2017-10-12 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf multiple items located in walk in cooler not date marked or past date mark. chili, eggs, cut ham soup not marked. pasta salad past 7 days. ham c |
| 2017-10-12 |
26 |
7-102.11 common name-working containers - pf degreaser was not labeled in spray bottle. spray bottle brought by pic did not have label. |
| 2017-10-12 |
33 |
3-501.13 thawing - cif thawing under cold running water, water temperature must be 70f or less. meat thawing in sink under water at a temperature of 78f. meat was put into walk in during inspection to continue thawing. |
| 2017-10-12 |
34 |
4-502.11 (b) good repair and calibration - pf thermometers not calibrated. |
| 2017-10-12 |
37 |
3-305.11 food storage-preventing contamination from the premises - cboxes of food in walk in freezer had food exposed and not covered and protected. |
| 2017-10-12 |
45 |
4-501.11 good repair and proper adjustment-equipment - cgaskets of hot holding unit not in good repair, they are peeling from unit. |
| 2017-10-12 |
53 |
6-201.11 floors, walls and ceilings-clean ability - c ceilings in bad repair, sagging with holes from water damage. pic said she requested work order for repair. 6-501.12 cleaning, frequency and restrictions - c ceiling in dining area has dust build up. |
| 2017-06-20 |
8 |
there were no paper towels at kitchen hand sink. cdi.6-301.12 hand drying provision - pf |
| 2017-06-20 |
14 |
dish machine was not sanitizing. many attempts to correct were made, but sanitizer would not register on test strips. repairman was contacted. use three compartment of sink to sanitize utensils. 4-501.114 manual and mechanical warewashing equipment, chemi |
| 2017-06-20 |
20 |
lettuce on buffet was 50f. must maintain 45f or less. or use tphc as you do your fried chicken on buffet. lettuce was transferred to metal pan on buffet. 3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot an |
| 2017-06-20 |
21 |
macaroni salad in walk in had expired date mark. cdi, was thrown away.3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p |
| 2017-06-20 |
23 |
menus are still not clear about undercooked eggs and steak for disclosure and reminder is not correct font.3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf |
| 2017-01-11 |
14 |
a few dishes came out of dishwasher will food particles still on them. do not mix soapy water and sanitizer together. it makes the sanitizer inneffective.4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concent |
| 2017-01-11 |
18 |
leftover chicken soup from the night before was put into the walk in in deep amount and with lid. soup was still 51f after 6 hours. you must cool from 135f to less than 70f in no more than 2 hours, then from 70f to less than 45f in no more than 4 hours. s |
| 2017-01-11 |
20 |
hashbrowns on counter 65f, homefries that had been sitting out then put back into reach in were 65f, lettuce leaves 50f, sliced tomatoes 52f. do not allow foods to sit out on counter without any type of temperature control. tomatoes and lettuce were piled |
| 2017-01-11 |
21 |
continue to work on date marking. deli meats had no dates. diced chicken in a bag in walk in had no date.until all refrigeration units maintain 41f or less, you can only use a total of 4 days to hold ready to eat, potentially hazardous foods. multiple foo |
| 2017-01-11 |
13 |
raw eggs were stored above ready to eat foods in the condiment cooler. cooked, diced chicken was stored next to raw chicken and ground beef.3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p |
| 2017-01-11 |
31 |
when cooling foods, use shallow amounts, loose lids, ice baths, or other approved methods. leftover chicken soup from the night before was put into the walk in in deep amount and with lid. soup was still 51f after 6 hours. you must cool from 135f to less |
| 2017-01-11 |
45 |
replace torn gasket of reach in cooler near cook line and gaskets of hot holding cabinet.4-501.11 good repair and proper adjustment-equipment - c |
| 2017-01-11 |
23 |
if eggs, steak or other animal products are allowed to be cooked to order without meeting the final cook temperatures of the food code, you must provide a consumer advisory on the menu that discloses that the products may be cooked to order and a reminder |
| 2016-12-05 |
36 |
mice feces present in back store room. many flies present in kitchen and dining room.6-501.111 controlling pests - pf |
| 2016-12-05 |
14 |
many pans and utensils put up as clean still had food residues on them. mixer was put up dirty. pan taken out of dishwasher and put onto shelf still had food particulates on it. prep sink was not sanitized after raw chicken was placed in sink and then rem |
| 2016-12-05 |
17 |
mashed potatoes were not reheated to at least 165f or above before putting into hot holding cabinet. they were reheated to 121f. employee corrected this during inspection. hot foods that fall below 135f and have cooled or are being cooled, must be reheat |
| 2016-12-05 |
20 |
front prep refrigerator is not holding proper temperatures. turkey was 53f, sliced ham 48f, diced ham 48f, lettuce 61f. foods were not properly set in ice and cooler does not work at all. bottom of unit does not work as well. intent so suspend issued to e |
| 2016-12-05 |
23 |
if eggs, steak or other animal products are allowed to be cooked to order without meeting the final cook temperatures of the food code, you must provide a consumer advisory on the menu that discloses that the products may be cooked to order and a reminder |
| 2016-12-05 |
26 |
store chemicals in a designated area, away from utensils or prep areas, cleaner was near prep table and powder cleaner was on shelf with utensils in back store room.7-201.11 separation-storage - p |
| 2016-12-05 |
33 |
raw chicken was thawing in container of water and one bag of raw chicken was sitting in the sink without water. pork chops were thawing in a container without running water. if using water to thaw foods, it must be kept in a container/pan under cold runni |
| 2016-12-05 |
37 |
the leaking freezer line is causing build up of ice on top of foods in walk in freezer. protect foods from contamination under condensation (waste water). new door gasket may help with this problem.3-305.12 food storage, prohibited areas - c |
| 2016-12-05 |
53 |
remove unused equipment from back store room area. dirty toaster and slicer were being stored. equipment not used or not in good repair must be removed from premises.6-501.114 maintaining premises, unnecessary items and litter - c |
| 2016-12-05 |
44 |
employee wearing gloves cracked raw eggs and then did not change gloves and wash hands. employees were wearing gloves, then using gloves to open refrigerators/walk in and not removing gloves and washing hands. gloves shall be used for only one task such a |
| 2016-12-05 |
45 |
caulk along prep sinks and equipment is not easily cleanable. gasket missing on walk n cooler door. gasket in poor repair on freezer door. faucets of prep sinks are leaking. a wrench was being used to turn water off and on.4-501.11 good repair and proper |
| 2016-12-05 |
46 |
provide quaternary ammonia test strips to monitor dish sink sanitizer solution. no test strips were available.4-302.14 sanitizing solutions, testing devices - pf |
| 2016-12-05 |
47 |
cleaning needed of shelving along cook line equipment. cleaning needed inside milkshake glass refrigerator.4-602.13 nonfood contact surfaces - c |
| 2016-12-05 |
49 |
water is pooling around floor drain in cook line area because of leaking pipe underneath sink.5-205.15 system maintained in good repair - p |
| 2016-12-05 |
54 |
lights in kitchen are missing shields. light is out in walk in freezer. hood vents need cleaning. provide designated area for employee personal items. phone was on prep table and purse was on table next to clean utensil. 6-202.11 light bulbs, protective s |
| 2016-12-05 |
38 |
2-402.11 effectiveness-hair restraints - c employee did not have hair restraint on when i entered kitchen cooking area. foods were being prepared. |
| 2016-09-27 |
4 |
employee drink was on table where food was being prepared.2-401.11 eating, drinking, or using tobacco - c |
| 2016-09-27 |
6 |
after cracking raw eggs or other raw meat, hands must be washed before handling ready to eat foods or utensils.2-301.14 when to wash - p |
| 2016-09-27 |
7 |
employee used bare hand to handle cooked toast.3-301.11 preventing contamination from hands - p,pf |
| 2016-09-27 |
14 |
sanitizing solution was not provided in spray bottles. the only spray bottle with bleach was labeled soapy bleach water and it was very strong >200 ppm. soap should not be added to sanitizer because it inactivates the chlorine. label sanitizer as such.4-5 |
| 2016-09-27 |
21 |
sliced deli meat in pan was not date marked.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf |
| 2016-09-27 |
31 |
chicken noodle soup had hot broth added to it after it had been cooled less than 45f. the temp was 57f. .soup was in a deep container at least 8 deep and the lid was tighly sealed. rice cooling on counter in deep amounts. employees were going to put chili |
| 2016-09-27 |
33 |
raw ground beef logs were on counter upon starting of inspection. thaw under refrigeration.3-501.13 thawing - c |
| 2016-09-27 |
36 |
mouse feces present in back store room.6-501.111 controlling pests - pf |
| 2016-09-27 |
37 |
the leaking freezer line is causing build up of ice on top of foods in walk in freezer. protect foods from contamination under condensation (waste water).3-305.12 food storage, prohibited areas - csliced deli meats stored in a dirty pan in the walk in coo |
| 2016-09-27 |
45 |
multiple shelves are rusting, caulk along prep sinks and equipment is not easily cleanable. gasket missing on walk n cooler door. faucets of prep sink are leaking. |
| 2016-09-27 |
47 |
cleaning needed of equipment. clean around the can operner on table. |
| 2016-09-27 |
53 |
ceiling tiles/grid in bad repair, some greasy/dusty. gap present at base of walk-in wall and floor creating cleaning obstacle. missing, damaged tiles on walls. 6-501.11 repairing-premises, structures, attachments, and fixtures-methods - cfloors underneath |
| 2016-09-27 |
54 |
lights not shielded in kitchen area. light not workingin walk in freezer and back store room. 6-303.11 intensity-lighting - c6-202.11 light bulbs, protective shielding - c |
| 2016-09-27 |
34 |
thermometer needs calibrating. use thermoemters to monitor food temperatures.4-502.11 (b) good repair and calibration - pf |
| 2016-05-19 |
33 |
raw pork and raw hamburger thawing at room temperature on prep sink drainboard.3-501.13 thawing - c |
| 2016-05-19 |
13 |
raw pork and raw hamburger present on prep sink drainboard. raw chicken residue and chunks present in sink at same time.3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p |
| 2016-05-19 |
14 |
dish machine not sanitizing. utensils stored as clean including knife, pans had dried food residue present.4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p4-601.11 (a) equipment, |
| 2016-05-19 |
31 |
chicken salad cooling in deep lidded container.3-501.15 cooling methods - pf |
| 2016-05-19 |
39 |
multiple wet wiping cloths lying on prep surfaces, no containers of sanitizer provided.3-304.14 wiping cloths, use limitation - c |
| 2016-05-19 |
53 |
ceiling tiles/grid in bad repair, some greasy/dusty. gap present at base of walk-in wall and floor creating cleaning obstacle. missing, damaged tiles on walls. 6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c |
| 2016-05-19 |
47 |
general cleaning needed of shelving throughout including in walk-in, debris and/or microbial growth present. hood vents heavily coated with grease and dust.4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c |
| 2016-05-19 |
45 |
shelving in walk-in cooler rusting, has peeling coating. multiple plastic containers badly cracked. make line cooler no longer operating. caulk at prep sink splashguard coming loose creating cleaning obstacle. drip present in reach-in cooler at grill area |
| 2016-05-19 |
54 |
lights not shielded in kitchen area.6-303.11 intensity-lighting - c6-202.11 light bulbs, protective shielding - c |
| 2016-03-14 |
54 |
lighting not operational in dish area, some lights not shielded in kitchen area.6-303.11 intensity-lighting - c6-202.11 light bulbs, protective shielding - c |
| 2016-03-14 |
53 |
ceiling tiles in bad repair, some dusty. gap present at base of walk-in wall and floor creating cleaning obstacle. missing, damaged tiles on walls. 6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c |
| 2016-03-14 |
49 |
leaking pipe under prep sink. bucket catching wastewater.5-205.15 system maintained in good repair - p |
| 2016-03-14 |
45 |
shelving in walk-in cooler rusting, has peeling coating. multiple plastic containers badly cracked. make line cooler no longer operating. caulk at prep sink splashguard coming loose creating cleaning obstacle. drip present in reach-in cooler at grill area |
| 2016-03-14 |
37 |
overflowing drip pan holding condensate water in dessert cooler. drip present inside cooler over food. drip pan placed under pipe where water is accumulating and dripping.3-307.11 miscellaneous sources of contamination - c |
| 2016-03-14 |
34 |
provide working thermometers in cooler and refrigerators.4-302.12 food temperature measuring devices - pf |
| 2016-03-14 |
31 |
rice cooling in walk in cooler was stored in a deep plastic container and tightly lidded. pic removed lid and placed pan in an ice bath and placed in cooler.3-501.15 cooling methods - pf |
| 2016-03-14 |
20 |
cooler temperature was 45-50f. cold salads, soups, deli meat in cooler were 47-50f. ready to eat foods moved to working refrigerator. pic stated door had been left open and ready to eat foods may have been pulled and left out for a period of time. 3-501.1 |
| 2015-12-08 |
19 |
two pans of mashed potatoes in holding cabinet were 110f. gravy in holding cabinet was 100f. mashed potatoes and chicken with peppers and onions on buffet were 110 and 125 respectively. all were reheated during inspection.3-501.16 (a)(1) potentially hazar |
| 2015-12-08 |
20 |
all potentially hazardous items on salad bar including potato salad, pasta salad, eggs, cheese were 50-55f. taken to walk-in to cool during inspection.3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and c |
| 2015-12-08 |
45 |
shelving in walk-in cooler rusting, has peeling coating. multiple plastic containers badly cracked. make line cooler no longer operating. caulk at prep sink splashguard coming loose creating cleaning obstacle. drip present in reach-in cooler at grill area |
| 2015-12-08 |
14 |
interior of ice machine has microbial growth present on guard. drink dispensing nozzles have accumulation of slime present.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p |
| 2015-12-08 |
53 |
ceiling tiles in bad repair, some dusty. gap present at base of walk-in wall and floor creating cleaning obstacle. slime and debris present in gap. 6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c |
| 2015-12-08 |
54 |
lighting not operational in dish area, some lights not shielded in kitchen area.6-303.11 intensity-lighting - c6-202.11 light bulbs, protective shielding - c |
| 2015-12-08 |
47 |
hood vents heavily soiled with grease and dust. ceiling vents dusty.4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c |
| 2015-08-10 |
1 |
no responsible employee present with ansi accredited certified food protection manager training. manager with training who works days was at funeral for grandchild. 2-102.12 certified food protection manager - c |
| 2015-08-10 |
14 |
dish machine did not register any sanitizer present.4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p |
| 2015-08-10 |
20 |
cold held items on buffet including pasta salad, cheese, potato salad and slaw 50f. items in walk-in cooler including chili and soup 46-47f.3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding |
| 2015-08-10 |
23 |
no consumer advisory provided for undercooked eggs.3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf |
| 2015-08-10 |
31 |
equipment provided is not adequate for temperature control. walk-in cooler is used as working refrigeration.4-301.11 cooling, heating, and holding capacities-equipment - pf |
| 2015-08-10 |
21 |
multiple ready to eat, potentially hazardous foods in facility greater then 24 hours marked for multiple days past allowed time period. foods in facility past marked date. deli meat in walk-in and reach-in did not bear date mark. 3-501.17 ready-to-eat pot |
| 2015-08-10 |
38 |
employee engaged in food prep had on prohibited bracelet and ring.2-303.11 prohibition-jewelry - c |
| 2015-08-10 |
45 |
shelving in walk-in cooler rusting, has peeling coating. gasket torn on reach-in cooler. ice bucket and multiple plastic containers badly cracked. make line cooler no longer operating. walk-in cooler operating at greater than 45f. salad bar operating at 5 |
| 2015-08-10 |
49 |
drip present under right drainboard of three comp sink.5-205.15 system maintained in good repair - p |
| 2015-08-10 |
37 |
soiled mop as well as cleaning chemical bottles stored against and on shelving used for dry good storage next to can wash. a splash guard is recommended on left side of shelf unit.3-305.11 food storage-preventing contamination from the premises - c |
| 2015-01-07 |
23 |
no consumer advisory provided for eggs cooked to order/undercooked eggs.3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf |
| 2015-01-07 |
13 |
employee touched raw sausage then went to get biscuit with same gloves. employee touched phone and cigarettes then vanilla wafers with same gloves. employee placed raw hamburger on prep table next to exposed pudding desserts. raw hamburger placed at meat |
| 2015-01-07 |
14 |
food contact surfaces stored as clean including knives, bowls, tongs, cutting board, interior guard of ice machine and metal pans had food and other residues on surfaces. ketchup bottles being saved for refilling were not effectively cleaned and sanitized |
| 2015-01-07 |
19 |
fried chicken on buffet 109-115f.3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p |
| 2015-01-07 |
21 |
large container of pinto beans located in walk-in two days past discard date.3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p |
| 2015-01-07 |
22 |
tphc issued for fried chicken on buffet. label to be placed on sneeze quard above food item.3-501.19 time as a public health control - p,pf |
| 2015-01-07 |
33 |
roll of hamburger thawing at room temperature on meat sink drainboard.3-501.13 thawing - c |
| 2015-01-07 |
54 |
light shields missing in kitchen area. light at prep sink was 35 foot candles, light at clean end of dish machine raceway was 10 foot candles.6-303.11 intensity-lighting - c6-202.11 light bulbs, protective shielding - c |
| 2015-01-07 |
39 |
wet wiping cloth on prep table. no container of sanitizer provided for storage between uses.3-304.14 wiping cloths, use limitation - c |
| 2015-01-07 |
45 |
shelving in walk-in cooler badly rusting. gaskets torn on hot box doors, small freezer, reach-in cooler and condiment cooler. interior of flour bin has actively peeling plastic.4-501.11 good repair and proper adjustment-equipment - c |
| 2015-01-07 |
50 |
condensate line in walk-in leaking, dripping onto shelving below. mop water exiting curbed area at can wash outside of building. wasterwater running across ground, not entering a properly operating sewage system.5-403.12 other liquid wastes and rainwater |
| 2015-01-07 |
53 |
heavy accumulation of dust on ceiling vents and ceiling around vents.6-501.12 cleaning, frequency and restrictions - c |
| 2015-01-07 |
38 |
employee engaged in food prep had on prohibited bracelet and ring.2-303.11 prohibition-jewelry - c |
| 2014-02-05 |
11 |
cucumbers in walk-in moldy, not in good condition.3-101.11 safe, unadulterated and honestly presented - p,pf |
| 2014-02-05 |
14 |
food contact surfaces stored as clean including knives and metal pans had food and other residues on surfaces.4-602.11 equipment food-contact surfaces and utensils-frequency - p |
| 2014-02-05 |
21 |
ready to eat, potentially hazardous foods in facility greater than 24 hours not marked with proper information. foods which had been date marked in facility past discard date.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for s |
| 2014-02-05 |
23 |
manager working on new menus at inspection. menus were discussed and needed changes recommended.3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf |
| 2014-02-05 |
39 |
wet linen not stored in container of sanitizer.3-304.14 wiping cloths, use limitation - c |
| 2014-02-05 |
37 |
wastewater dripping onto foods in walk-in cooler. rust and paint coating falling onto foods in walk-in cooler.3-305.11 food storage-preventing contamination from the premises - c |
| 2014-02-05 |
50 |
condensate line in walk-in leaking, dripping onto shelving below.5-403.12 other liquid wastes and rainwater - c |
| 2014-02-05 |
53 |
ceiling vents, walls and base tile in some areas in bad repair.6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c |
| 2014-02-05 |
54 |
light shields missing in kitchen area.6-303.11 intensity-lighting - c |
| 2014-02-05 |
45 |
shelving in walk-in cooler badly rusting, particulates actively shedding onto food items. caulk actively peeling at prep sink splashgurads. gaskets torn on hot box doors.4-501.11 good repair and proper adjustment-equipment - c |
| 2012-11-29 |
14 |
multiple knives stored as clean had food residue present. |
| 2012-11-29 |
54 |
hood vents in back cooking area soiled. hood at front cooking area not properly venting volume of smoke produced. |
| 2012-11-29 |
38 |
employee engaged in food prep not wearing a hair restraint. |
| 2012-11-29 |
34 |
two thermometers provided were not calibrated properly. |
| 2012-11-29 |
23 |
consumer advisory discussed. facility does offer items which need advisory. |
| 2012-11-29 |
21 |
rte ph food items present in refrigeration not marked with proper information. |
| 2012-11-29 |
11 |
hot dogs in walk-in and dry beans in dry storage had microbial growth present. both items discarded during inspection. |