| Violation Date |
Code |
Description |
| 2018-02-12 |
53 |
multiple areas in kitchen where stagnant water present on floor. area of floor in front of fryers where tile loose and grout missing allowing swill water to stand and collect. multiple areas of kitchen walls and base tile where warped, not tight and in ba |
| 2018-02-12 |
47 |
general cleaning needed of shelving throughout, spigot assemblies, single service cup holders, exposed ledges and legs of equipment, grease, grime, microbial growth or other debris present. metal plate/equipment present under prep sink has heavy accumulat |
| 2018-02-12 |
46 |
sanitizing solution in 3 comp sink soiled, has heavy grease residue. sanitizing vat walls have grease and grime accumulation. clean end drainboard has debris and grease residues on surface. clean utensils placed on unclean drainboard.4-501.18 warewashing |
| 2018-02-12 |
22 |
ham from breakfast service placed back into walk-in cooler, was 56f at time of inspection. product discarded during inspection. 3-501.19 time as a public health control - p,pf |
| 2018-02-12 |
14 |
multiple utensils stored as clean still had food and/or grease residues present. small cutting board and cutting utensil had not been properly washed, rinsed and sanitized at proper frequency, dried residues and mold present.4-602.11 equipment food-contac |
| 2017-02-09 |
54 |
light bulbs over fry holding area not shatterproof.6-202.11 light bulbs, protective shielding - c |
| 2017-02-09 |
53 |
floors throughout in need of thorough cleaning, grease, grime, trash and food residue present especially under equipment and fryers. areas of base tile loose or missing. general cleaning needed of walls, splatters present.6-501.12 cleaning, frequency and |
| 2017-02-09 |
47 |
general cleaning needed throughout of prep sink handles, hood, ledges, shelving, housings, exposed surfaces of equipment, grease accumulation and debris present. wheel assemblies of shelving units in walk-in have mold accumulation. stagnant water containi |
| 2017-02-09 |
46 |
soiled utensils present in all three compartments of three comp sink. clean utensils present on sanitizing drainboard at same time. volume of soiled utensils exceeding allowed staging space. standing water present on sanitizing end drainboard at three com |
| 2017-02-09 |
43 |
single use items including cup lids, fry bags stored in heavily soiled box or in bin with debris accumulation.4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c |
| 2017-02-09 |
37 |
light bulbs and other items stored against and on ice machine.3-305.11 food storage-preventing contamination from the premises - c |
| 2017-02-09 |
14 |
utensils stored as clean including plastic tongs, blender pitcher, pans, vegetable slicer and prep sink still had food debris and/or grease present.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p |
| 2016-11-03 |
14 |
vegetable slicers stored covered and as clean still had vegetable matter present.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p |
| 2016-11-03 |
42 |
multiple plastic drop in pans and holding trays were stacked or nested while still wet.4-901.11 equipment and utensils, air-drying required - c |
| 2016-11-03 |
47 |
general cleaning needed throughout of equipment, ledges, shelving etc. grease and food debris present. heavy presence of microbial growth present on exterior entrance to walk-in freezer. 4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-conta |
| 2016-11-03 |
43 |
multiple stacks of unprotected single use cup lids and frozen dessert lids stored in pan which had slimy water in bottom. lids near bottom of stacks had mold growth present.4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use |
| 2016-11-03 |
53 |
floors throughout in need of thorough cleaning, grease, grime, trash and food residue present especially under equipment. grout badly deteriorated between tiles in some areas, baseboard tiles separated from wall, broken floor tiles present. stagnant and/o |
| 2016-11-03 |
54 |
heat bulbs over fry holding area not coated or shatterproof. lighting in back prep area 37-43 foot candles. 6-202.11 light bulbs, protective shielding - c |
| 2016-06-23 |
54 |
6-202.11 light bulbs, protective shielding - c replace broken light shield and light shield that is not securely attached to ballast.6-202.11 light bulbs, protective shielding - c |
| 2016-06-23 |
53 |
floors throughout in need of thorough cleaning, grease, grime and food residue present especially under equipment. grout badly deteriorated between tiles in some areas, baseboard tiles separated from wall, broken floor tiles present. stagnant and/or stand |
| 2016-06-23 |
45 |
two metal milk shake containers had rust present on the inside and were stored on the clean dish shelving area.4-502.11 (a) and (c) good repair and calibration-utensils and temperature and pressure measuring devices - c |
| 2016-06-23 |
43 |
several plastic forks and single service containers had fallen to the floor in the dry storage area and were on floor during inspection.4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c |
| 2016-06-23 |
42 |
several clear and amber colored plastic pans were stacked wet at clean dish shelving.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c |
| 2016-06-23 |
38 |
employees were present in kitchen area and working with food wearing no hair restraints.2-402.11 effectiveness-hair restraints - c |
| 2016-06-23 |
14 |
interior surfaces of microwave present with accumulation of food crumbs and residues. gasket and handles of microwave oven also in need of cleaning. vegetable slicer was being stored as clean, covered in plastic with onion remnants still present. sever |
| 2015-07-13 |
14 |
4-602.12 cooking and baking equipment - c food contact surfaces of cooking or baking equipment shall be cleaned at lease every 24 hours. cavities and door seals of microwave ovens shall be cleaned at least every 24 hours.4-602.11 equipment food-contact su |
| 2015-07-13 |
22 |
3-501.19 time as a public health control - p,pf when using time as a public health control, written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request and specify meth |
| 2015-07-13 |
37 |
3-307.11 miscellaneous sources of contamination - c cash register was being counted beside food on service bar. |
| 2015-07-13 |
38 |
2-303.11 prohibition-jewelry - c employees must not wear bracelets/watches or rings other than a plain wedding band. |
| 2015-07-13 |
42 |
4-901.11 equipment and utensils, air-drying required - c multiple containers were stacked while still wet. utensils must be allowed to properly air dry. provide additional space to air drying. |
| 2015-07-13 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c multiple containers holding single use items had food debris and build up on them and in bottom of containers. protect single use items from contaminat |
| 2015-07-13 |
54 |
6-202.11 light bulbs, protective shielding - c replace broken light sheild and light shield that is not securely attached to ballast. |
| 2015-07-13 |
46 |
wash solution temperature at the time of active utensil washing was 100-106f. maintain a minimum of 110f during active washing.4-501.110 mechanical warewashing equipment, wash solution temperature - pf4-302.13 temperature measuring devices, manual warewas |
| 2015-07-13 |
47 |
general cleaning needed of shelving, exteriors of some equipment, exterior of walk in cooler/freezer doors. grease accumulation at cooking and holding areas. encrusted accumulation on hot holding containers. 4-601.11 (b) and (c) equipment, food-contact su |
| 2015-07-13 |
53 |
floors throughout in need of thorough cleaning, grease, grime and food residue present especially under equipment. grout badly deteriorated between tiles in some areas, baseboard tiles separated from wall, broken floor tiles present. stagnant and/or stand |
| 2015-07-13 |
45 |
multiple plastic hot holding and clear containers cracked, not in good repair.4-501.11 good repair and proper adjustment-equipment - c |
| 2014-08-28 |
53 |
floors throughout in need of thorough cleaning, grease, grime and food residue present especially under equipment. grout badly deteriorated between tiles in some areas, baseboard tiles seperated from wall, broken floor tiles present. stagnant and/or stand |
| 2014-08-28 |
47 |
general cleaning needed of shelving, exteriors of some equipment, exterior of condenser unit in walk-in. grease accumulation at cooking and holding areas. encrusted accumulation on hot holding containers. 4-601.11 (b) and (c) equipment, food-contact surfa |
| 2014-08-28 |
46 |
wash solution temperature at the time of active utensil washing was 99-100f. maintain a minimum of 110f during active washing.4-501.110 mechanical warewashing equipment, wash solution temperature - pf |
| 2014-08-28 |
45 |
multiple plastic hot holding and clear containers cracked, not in good repair. |
| 2014-08-28 |
2 |
copy of yellow ehp provided.2-103.11 (m) person in charge-duties - pf |
| 2013-07-23 |
8 |
handsink in kitchen area did not have paper towels available at onset of inspection.6-301.12 hand drying provision |
| 2013-07-23 |
13 |
employees observed using gloves for more than one task, not changing gloves at appropriate times to reduce potential for contamination.3-304.15 (a) gloves, use limitation |
| 2013-07-23 |
14 |
multiple food contact surfaces stored as clean including slicers, choppers, prep sink, utensils all had food residue present. stagnant water present on perep sink drainboard, evidence of microbial growth present. 4-601.11 (a) equipment, food-contact surfa |
| 2013-07-23 |
37 |
boxes of food stored under condensation drips in walk in freezer.3-305.11 food storage-preventing contamination from the premises |
| 2013-07-23 |
45 |
exterior panels of small meat freezer at the cook line hanging off, exposing interior. prep sink badly damaged, vat has seperated from drainboard and rim. drainboard of prep sink does not self-drain.4-501.11 good repair and proper adjustment-equipment |
| 2013-07-23 |
54 |
heat lamps over french fry holding not coated or shielded.6-202.11 light bulbs, protective shielding |
| 2013-07-23 |
47 |
exterior of walk-in freezer door has microbial growth present. fan covers in both walk-ins have accumulation of grime and microbial growth. shelving, exteriors and interiors of equipment, most exposed surfaces in need of cleaning, grease, grime and food r |
| 2013-07-23 |
53 |
floors throughout in need of thorough cleaning, grease, grime and food residue present. grout badly deteriorated between tiles in main kitchen area, baseboard tiles seperated from wall, broken floor tiles present.6-501.12 cleaning, frequency and restricti |
| 2013-07-23 |
6 |
employee changed gloves multiple times without washing hands in between.2-301.14 when to wash |
| 2013-07-23 |
46 |
drainboard of 3 comp sink not self-draining, stagnant water present. soapy residue present in sanitizer water, not adequately rinsing utensils.4-204.119 warewashing sinks and drainboards, self-draining4-603.16 rinsing procedures |
| 2013-07-23 |
2 |
pic not aware of any employee health policy being in place. information provided.2-103.11 (m) person in charge-duties |