| Violation Date |
Code |
Description |
| 2018-12-04 |
47 |
refrigeration handles, shelving, and exterior surfaces of equipment in quiznos and dairy queen should be cleaned more frequently. containers used for wrapped rolls of deli meat are not being washed between every use.4-602.13 nonfood contact surfaces - c |
| 2018-12-04 |
45 |
a wire whisk was missing the handle at the 3-compartment sink. refrigeration shelving throughout sadlers establishment is rusted, corroded, or has peeling paint. make line used for hunt bros pizza was not functioning properly. domestic freezer is present |
| 2018-12-04 |
43 |
plastic, single service condiment containers were stored on clean dish shelving with a soapy residue. containers were discarded during inspection. personal items belonging to employee were placed on top of bags of clean linens.4-903.11 (a) and (c) equip |
| 2018-12-04 |
31 |
cooked onions registering 66f, were cooked this morning (less than 2 hours ago, according to pic), and placed into a deep, covered container and placed into reach in cooler for immediate service. it was explained to the pic that foods in the cooling proc |
| 2018-12-04 |
21 |
deli meat in quiznos, prepped and marked for 4 days, was past the limit according to the date present on the container. date mark missing from deli meats and sliced tomatoes in the make line. pic explained that new rolls of deli meat are placed into exi |
| 2018-12-04 |
20 |
make line for pizza prep was registering 60 degrees ambient air and meat crumbles and pepperoni were registering above 45 degrees were voluntarily discarded.3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot |
| 2018-12-04 |
14 |
dried residues present on blade and housing of meat slicer in quiznos. knives, stored in clean storage, had greasy residues present.4-602.11 equipment food-contact surfaces and utensils-frequency - p |
| 2018-04-25 |
19 |
a sausage dog registered less than 135 degrees on roller. sausage dog was discarded.3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p |
| 2018-04-25 |
21 |
raw hot dogs in walk in cooler were present with date marks that had been altered and changed to reflect newer dates. one container of hot dogs was present in walk in cooler past the allowed 7 day limit. lettuce in the dairy queen make line was not date |
| 2018-04-25 |
39 |
a bucket of sudsy water containing wiping cloths, was labeled sanitizer, but did not register any sanitizer on test strips.3-304.14 wiping cloths, use limitation - c |
| 2018-04-25 |
42 |
a cracked, plastic container filled with utensils in the dairy queen, had particles and residues present inside the container with clean utensils.4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c |
| 2018-04-25 |
8 |
no soap available at hand sink beside 3-compartment sink in quiznos. no paper towels or hand soap available at sink in hotdog/coffee area. when asked, pic explained that the hand sink is not used to wash hands. she stated that hand sink is used to dump |
| 2018-04-25 |
45 |
reach in freezer in dairy queen has accumulation of ice in the gaskets, and doors do not shut properly. walk in freezer has large area of ice where is appears to be leaking. a piece of ice cream equipment in the dairy queen, is leaking water onto counte |
| 2018-04-25 |
47 |
shelving and exterior surfaces of equipment such as refrigeration handles are need of more frequent and thorough cleaning.4-602.13 nonfood contact surfaces - c |
| 2018-04-25 |
53 |
general cleaning needed of flooring throughout, debris, spills etc present. grout is sinking in dairy queen floor underneath equipment.6-501.12 cleaning, frequency and restrictions - c |
| 2018-04-25 |
43 |
a large purse belonging to an employee in the quiznos area, was making contact with a tray containing uncovered, single service forks, spoons and knives. containers with single service items in the dairy queen was in need of more frequent and thorough cl |
| 2017-12-04 |
20 |
all potentially hazardous items in vegetable make line were 49-54f. unit not operating properly. items discarded, small pizza unit moved to line for holding potentially hazardous items until large unit repaired.3-501.16 (a)(2) and (b) potentially hazardou |
| 2017-12-04 |
33 |
two packages of roast beef thawing at room temperature in prep sink.3-501.13 thawing - c |
| 2017-12-04 |
37 |
drip from pipe in walk-in cooler exiting on box of peppers in quiznos cooler.3-305.11 food storage-preventing contamination from the premises - c |
| 2017-12-04 |
21 |
containers of deli meats in quiznos not datemarked. items such as sliced tomatoes, pimento cheese and slaw in quiznos and dq in facility past expiration date.3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date |
| 2017-12-04 |
53 |
general cleaning needed of flooring throughout, debris, spills etc present.6-501.12 cleaning, frequency and restrictions - c |
| 2017-12-04 |
54 |
lighting over half of quiznos make line area not operating properly. light in quiznos back area not operating and missing shield.6-303.11 intensity-lighting - c6-202.11 light bulbs, protective shielding - c |
| 2017-12-04 |
47 |
mold present on upper housing of drink dispensers, dried residue on pizza cutter and milkshake mixer housing.4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c |
| 2017-06-26 |
53 |
buildup of dirt/black substance under handsink present in c-store area. grout sinking in dairy queen kitchen, and buildup is occurring between tiles. ceiling tiles and light shield in dairy queen has some splatter present. a hole is present in the wall |
| 2017-06-26 |
45 |
gaskets in the quiznos reach in cooler are too small. shelving in c-store/quiznos kitchen is rusting. handsink faucet handles in quiznos kitchen are heavily corroded. two cutting boards in quiznos need to be replaced. microbial growth present in fan g |
| 2017-06-26 |
21 |
boiled eggs and a plastic container of beef crumbles were found in c-store reach in cooler in kitchen, with no date marking. cooked bacon crumbles were found in the reach in past the date of discard. pic stated that an employee had simply refilled the c |
| 2017-06-26 |
20 |
merchandise display case containing boiled eggs prepared at this location registered 50 degrees ambient air, and eggs registered between 48 and 49 degrees. eggs were discarded, and all items were moved from merchandise display case to reach in unit in an |
| 2017-06-26 |
19 |
nacho cheese sauce and chili in dispenser registered 90 degrees and was discarded. c-store must cease use of the dispenser until it is repaired.3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - |
| 2016-11-01 |
35 |
sugar was being stored in a clear plastic bin in the dish room with no identifying label. keep all white powdery substances in labeled containers. 3-302.12 food storage containers identified with common name of food - c |
| 2016-11-01 |
14 |
a pizza pan encrusted with dried food was being stored on top of containers of food in the make line in the back of the quiznos kitchen. cheese grater and other utensils at the clean dish area had dried residues present and were stored in a metal contain |
| 2016-11-01 |
19 |
tornadoes and corn dogs in gas station hot holding unit registered below the required 135 degrees. corn dogs and tornadoes were discarded during inspection.3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and col |
| 2016-11-01 |
36 |
many flies present in quiznos and dairy queen. ants were seen on the prep table around a drop of ice cream close to the drive through.6-501.111 controlling pests - pf |
| 2016-11-01 |
47 |
build-up of food particles and debris inside reach in freezers and refrigerators, especially on bottom shelving and around door casings in dq. shelving in walk in cooler is heavily encrusted in dried ice cream and dust. brushes used to clean ice cream m |
| 2016-11-01 |
53 |
grout between tiles where liquids accumulate is receding.6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c |
| 2016-11-01 |
46 |
employee was actively washing dishes in water that registered 104 degrees. water temperature must be at least 110 while washing dishes.4-501.19 manual warewashing equipment, wash solution temperature - pf |
| 2016-06-02 |
45 |
repair lids to condiment coolers so they are easily cleanable, no tape, no gaps or rough parts and not sagging. repaint or replace rusty refrig. dq shelving and walk in cooler shelvingin quizno's.. repaint rusty bottom shelf of quizno's oven. repair or re |
| 2016-06-02 |
43 |
surfaces that hold single service products must be kept clean. build up present on surfaces under paper boats.4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c |
| 2016-06-02 |
35 |
include city and state on to-go food labels. 3-601.11 standards of identity - c |
| 2016-06-02 |
20 |
quizno's: turkey, beef and deli meats in three door make line refrigerator were 46f-52f on top of make line cooler. must maintain 45f or less. top of refrig. is hard to maintain proper temperature with lids open and large full amounts of food piled high i |
| 2016-06-02 |
8 |
paper towel holder by dq dish sink does not operate properly.6-301.12 hand drying provision - pf |
| 2015-11-19 |
18 |
sausage gravy cooked this morning and put into walk in cooler to cool at 8 am. over two hours ago. temp was 128f. must get 135f to less than 70f in no more than two hours, then from 70f to less than 45f in no more than 4 hours. foods were discarded. 3-501 |
| 2015-11-19 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf the hand sink in the dg utensil wash room was blocked and there was storage in sink.6-301.11 handwashing cleanser, availability - pf |
| 2015-11-19 |
17 |
3-403.11 reheating for hot holding - p soup was on burner reheating, but burner unit keeps kicking off. soup was 85f. need to repair unit. ready to eat food from a commercially processed sealed container shall be reheated to at least 135f for hot holdin |
| 2015-11-19 |
20 |
turkey, beef and deli meats in three door make line refrigerator were 46f-52f on top of make line cooler. must maintain 45f or less. top of refrig. is hard to maintain proper temperature with lids open and large full amounts of food piled high in pans. al |
| 2015-11-19 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf boiled eggs and sausage dogs in walk in cooler were not date marked. |
| 2015-11-19 |
31 |
3-501.15 cooling methods - pf use proper cooling methods such as shallow amount, loose lids, ice baths, putting into freezers, ice paddles, or other approved method. gravy was put into cooler with tight lid and in a large amount in deep container. deli |
| 2015-11-19 |
35 |
include city and state on to-go food labels. 3-601.11 standards of identity - c |
| 2015-11-19 |
38 |
2-303.11 prohibition-jewelry - c employees had on bracelets and rings that were not a plain wedding band. |
| 2015-11-19 |
45 |
repair lids to condiment coolers so they are easily cleanable, no tape, no gaps or rough parts and not sagging. replace broken plastic containers. 4-202.11 food-contact surfaces-cleanability - pf |
| 2014-07-08 |
19 |
ham biscuit in hot holding cabinet was 114f. must maintain 135f or above. 3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p |
| 2014-07-08 |
20 |
turkey and italian meat were 50f-55f on top of make line cooler. ust maintain 45f or less. top of refrig. is hard to maintain proper temperature with lids open and large full amounts of food piled high in pans. 3-501.16 (a)(2) and (b) potentially hazardo |
| 2014-07-08 |
21 |
all potentially hazardous foods, kept greater than 24 hours and ready to eat must be labeled with a discard date (cut meats, sliced meats, cut melons, fruit, sandwiches, wraps, hot dogs, etc.) multiple foods in display case and in dq walk in cooler were n |
| 2014-07-08 |
31 |
use proper cooling methods to cool foods: shallow amounts, loose lids, etc. cdi3-501.15 cooling methods - pf |
| 2014-07-08 |
33 |
bbq was thawing in sink with water at 84f. temp of bbq on outside was 68f food must be thawed under cold running water less than 70f in a pan or container, in the refrigerator or as part of the cooking process 3-501.13 thawing - c |
| 2014-07-08 |
18 |
sausage patties cooked this morning and put into walk in cooler to cool over two hours ago. temp was 85f. must get 135f to less than 70f in no more than two hours, then from 70f to less than 45f in no more than 4 hours. foods were discarded. 3-501.14 cool |
| 2014-07-08 |
36 |
drain flies present in can wash areas. 6-501.111 controlling pests - pf |
| 2014-07-08 |
45 |
multiple containers and utensils broken or cracked. replace torn reach in and walk in gaskets. 4-202.11 food-contact surfaces-cleanability - pf |
| 2014-07-08 |
53 |
floors need cleaning. storage must be off floor. 6-501.12 cleaning, frequency and restrictions - c |
| 2014-07-08 |
35 |
proper labeling is required for any food that is put for customer self service. labeling info was given and explained to manager, owners and c-store employee. 3-302.12 food storage containers identified with common name of food - c3-601.11 standards of id |
| 2014-07-08 |
17 |
quesadillas were put into hot holding cabinet still frozen. temp was 28f. must reheat commercially processed phfs 135f. were put back into reach in refrig. during inspection. 3-403.11 reheating for hot holding - p |