| Violation Date |
Code |
Description |
| 2019-01-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed the lettuce holding at 51f in the flip top cooler. cdi-the lettuce was moved to another location to cool down. |
| 2019-01-25 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed uncovered containers of food product in the walk in cooler. cdi-lids were placed over all containers in the walk in cooler. |
| 2019-01-25 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed employee washing hands at a prep sink. cdi-the employee stopped and began washing hands at the hand wash sink. |
| 2018-11-19 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed onions cooling with a tightly covered plastic wrapping. cdi-the plastic |
| 2018-11-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sausage cold holding above 45f at the flip top cooler. cdi-the sausage was moved to the inside of the flip top cooler. |
| 2018-11-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered employee drinks stored on prep counters upon entrance to the kitchen. cdi-the drinks were removed.*drinks are acceptable as long as they are kept c |
| 2018-08-08 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed employee not wearing gloves while handling a sandwich. cdi-stopped the employee, instructed to throw away |
| 2018-08-08 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed 0ppm of chlorine sanitizer at the dish machine. it appears that the container of sanitizer had gone bad and was not producing a strong enough concentration. |
| 2018-08-08 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed several containers of food product dated for today (8/8) but had been made the day before(8/7). cdi-the stickers were removed and |
| 2018-08-08 |
6 |
2-301.15 only wash hands in handwashing sink.-pf observed an employee at the dish machine using a prep sink to wash their hands. cdi-stopped and instructed to use the hand washing sink instead of the prep sink. repeat.*handwashing was much better duri |
| 2018-08-08 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a leak at the waitress station ice machine. have repaired. repeat.*leak at the dish machine was repaired. no points taken. |
| 2018-08-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor cleaning needed to the shelves in the tall 2-door reach in cooler. have cleaned. |
| 2018-06-11 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a leak at the plumbing underneath the dish machine. have repaired. |
| 2018-06-11 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a large roach on the wall near the clean equipment racks. owner stated that the pest control company is due for a visit today. increase pest control measures. |
| 2018-06-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed the walk in cooler holding product at 50f and above. a maintenance operator will be out within the hour. cdi-all of the product was moved to the walk in freezer, and the tall |
| 2018-06-11 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed soup and rice not cooling adequately in the walk in cooler due to the walk in cooler being down. cdi-the items were place |
| 2018-06-11 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw steak being stored above ready to eat hashbrowns in the walk in cooler. cdi- spoke to the manager and discussed placing the steak in another location. the steak was moved. |
| 2018-06-11 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee dumping excess liquid from a bucket in the hand washing sink. cdi-explained that a prep sink or a 3-compartment sink should be used instead of a hand |
| 2018-06-11 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p observed several employees not wash their hands after handling raw eggs |
| 2018-03-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed facility rearranging freezer in anticipation of a delivery, at this time some food items were temporarily placed onto the floor o |
| 2018-03-13 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed boxes of unwashed tomatoes and bell peppers stored above ready to eat foods in the walk in cooler. raw produce must be stored on lower shelves than ready to eat foods as the produ |
| 2018-03-13 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed lettuce in the walk in cooler not date marked, pic stated that it had been cut the prior day. all other date marking observed in c |
| 2018-03-13 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed one dry goods container with a scoop present in the food product, handle |
| 2018-03-13 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bottle containing pure bleach solution mislabelled as degreaser. label corrected by pic during inspection. |
| 2018-03-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust/debris accumulation on storage racks in the clean dish area. |
| 2018-03-13 |
53 |
-- |
| 2018-03-13 |
45 |
4-501.11 maintain equipment in good repair. observed burned/damaged plastic lid used to cover ice at the front service station, observed rust/damage to various prep tables and shelving in the establishment. |
| 2017-11-07 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed food employee recontaminate hands after handwashing by closing faucet without barrier. fo |
| 2017-11-07 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster with open doors, and lid beginning to sag into dumpster. |
| 2017-11-07 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed female bathroom without covered waste bin. 5-501.16 provide waste bins in required areas including at hand wash sinks. observed no waste bin at hand washing sink in the kitchen. |
| 2017-11-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on counters, and shelves. |
| 2017-11-07 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed a few working containers, with foods not easily identifiable, without identifying label. |
| 2017-11-07 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed lettuce cooling in large 5 gallon bucket, tightly covered with lid. observ |
| 2017-11-07 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed lettuce in walk in cooler at 54f. pic stated lettuce had been cooling in walk in cooler since 10am. lettuce was in large 5 g |
| 2017-11-07 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed dark brown, pink, and black build up in ice machine around chute and on walls of ice machine. observed back residue in ice. |
| 2017-11-07 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed bell peppers, tomatoes, and other produce stored on top shelve in walk in cooler, above ready to eat foods. cdi, pic moved produce to middle shelve. |
| 2017-06-28 |
17 |
reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p - observed rice that was prepared the previous day reheated to only 109f at 10:15am. cdi- pic added hot water to rice and divided into smaller portions. hot water in w |
| 2017-06-28 |
18 |
quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p - observed large container of rice (80f) that was placed in the walk-in to cool at 9:54am. when checked again at 10:59am the temperature was 77f. |
| 2017-06-28 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf: observed tub of rice cooling ina full bus tub. observed potato salad cooling in tw |
| 2017-02-09 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed in use knife stored between steam table and prep cooler in an unclean pl |
| 2017-02-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed degreaser mis-labeled as sanitizer. cdi- chemical removed.7-201.11 store toxic materials to avoid contamination. -p observed wd40 lubricant spray stored on s |
| 2017-02-09 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed a number of date mark required foods in walk in cooler prepped 24 hrs ago or more that were not date marked including but not limit |
| 2017-02-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed prep cooler reading 60 degrees, all tcs foods were 53-55 degrees inside including: potato salad, cole slaw, smoke sausages, raw chicken, liver pudding, sliced cheese. cdi- pic s |
| 2017-02-09 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine with some light mold build up around ice chute inside bin. needs cleaning. cdi- corrected by instruction. |
| 2016-08-08 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p hose bib in back of the house connected to a hose has no back flow prevention device. pic said he will install one asap. |
| 2016-08-08 |
45 |
4-501.11 maintain equipment and utensils in good repair. observed a badly peeling portable rack above dish rack that needs replacing. observed one fryer basket with broken metal spoke, needing replacing. observed a few flat pans with significant carbon bu |
| 2016-08-08 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottle of pure bleach not labeled, cdi- pic had bottle labeled. |
| 2016-08-08 |
4 |
2-401.11 eating, drinking, or using tobacco - c . observed employee eating a plate of food in dish area, have employees eat in designated areas so as not to risk contaminating food or food contact surfaces, preferrably in the dining room. cdi- employee re |
| 2016-04-08 |
13 |
repeat violation 3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p - observed an employee cracked shell eggs, touch a spatula and then grab bacon and place it in a to-go box. cdi - stopped employee, explained |
| 2016-04-08 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p - cook stated the chicken on the grill was ready, but the chicken was only 160f. cdi - chicken was kept on the grill until it r |
| 2016-04-08 |
14 |
general comment 4-602.11(a)(5) equipment food-contact surfaces and utensils-frequency - p - observed an employee drop a spatula on the floor, take it to the prep sink to rinse it then go back to the grill to work with it. cdi - stopped employee and the sp |
| 2016-04-08 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf - observed no time on the shell eggs |
| 2016-04-08 |
37 |
general comment 3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - observed food stored on the floor in the walk in freezer. |
| 2016-02-16 |
47 |
general comment 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed in the gaskets of prep units. |
| 2016-02-16 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed split gasket on the prep unit beside the freezer. replace gasket. |
| 2016-02-16 |
42 |
.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed metal pans and buckets stacked wet. |
| 2016-02-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed 3 wet cloths on prep surfaces. |
| 2016-02-16 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p - observed an employee touch raw eggs with gloves then touch a spatula and cheese. cdi - stopped employee and explained that gloves need to be changed after to |
| 2016-02-16 |
6 |
general comment 2-301.15 only wash hands in handwashing sink.-pf - observed an employee wash hands in the 2 comp used to hold dirty dishes for the dish machine. 2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, |
| 2015-11-02 |
45 |
4-501.11 maintain equipment in good repair. - observed split gaskets on the prep unit and reach in unit beside the freezer. replace gaskets. |
| 2015-11-02 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - observed lettuce, potato salad, sausage, cut tomato and hash browns cooling cove |
| 2015-11-02 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw bacon stored on the top shelf above ready to eat items in the walk in cooler. observed country ham stored above ready to eat things in the walk in cooler. cdi - explained pro |
| 2015-06-03 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p; provide sanitizer at proper concentration levels; observed sanitizer available in spray bottles measuring to strong when tested w |
| 2015-06-03 |
30 |
(general comment ) 8-103.11 documentation of proposed variance and justification ; establishment only has 2 compartment sink installed for use if dish machine malfunctions. variance will need to be sumitted to state for review; all variance documents and |
| 2015-06-03 |
42 |
4-901.11 equipment and utensils, air-drying required - c; properly air dry, observed numerous containers stacked wet in kitchen area. |
| 2015-06-03 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c keep flooring clean; observed debris collecting behind fixed equipment in need of general cleaning. |
| 2015-03-02 |
53 |
. 6-201.11 floors, walls and ceilings-; keep floors, wall;s and ceiling clean; observed wall behind buffalo chopper collecting deris in need of cleaning. |
| 2015-03-02 |
47 |
4-602.13 nonfood contact surfaces - c keep non-food contact surfaces clean; observed top of microwave collecting food debris in need of cleaning; observed piping behind cooking equipment in need of cleaning. |
| 2015-03-02 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p; propery wash rinse and sanitize food contact surfaces; observed numerous containers stored clean with sticker residue stuck to surfaces. cdi containers pulled and p |
| 2014-11-19 |
47 |
4-602.13 nonfood contact surfaces - c; keep non-food contact surfaces clean; observed handles on bulk dry food bins collecting debris in need of cleaning. |
| 2014-11-19 |
45 |
4-501.12 cutting surfaces - c4-101.19 nonfood-contact surfaces - c; keep cutting surfaces in good repair; observed stained / gouged cutting boards in use in kitchen area in need of resurfacing. observed lids to bulk dry food bins cracked in need of replac |
| 2014-11-19 |
42 |
4-901.11 equipment and utensils, air-drying required - c; properly air dry; observed plastic containers stacked wet in kitchen area. |
| 2014-09-12 |
52 |
5-501.111 area, enclosures and receptacles, good repair; keep dumpster can in good repair; observed dumpster can lid broken/missing in need of replacing. |
| 2014-09-12 |
42 |
4-901.11 equipment and utensils, air-drying required; properly air dry; observed plastic containers stacked wet in kitchen area. |
| 2014-09-12 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding; properly cold hold phf products; observed sausage patties stored under heat lamp measuring 118-120 degrees; cdi patties reheated and placed into |
| 2014-06-12 |
14 |
4-601.11 (a) properly wash, rinse and sanitize food contact surfaces; observed containers stored clean with food debris stuck to surfaces, cdi containers pulled and placed into dirty dish pit. |
| 2014-06-12 |
30 |
general comment 8-103.11 obtain variance; observed two compartment sink in need of variance. |
| 2014-06-12 |
47 |
4-602.13 keep non-food contact surfaces clean; observed surfaces of equipment collecting debris in need of cleaning. |
| 2014-06-12 |
36 |
6-501.111 keep facility free of pest; observed live roach in kitchen area. |
| 2014-03-17 |
47 |
4-602.13 nonfood contact surfaces; keep non-food contact surfaces clean; observed surfaces of cooking equipment collecting debris in need of cleaning. |
| 2014-03-17 |
42 |
4-901.11 equipment and utensils, air-drying required; properly air dry; observed numerous containers in kitchen area stacked wet. |
| 2014-03-17 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation; properly store raw meats products; observed raw ground pork stored above raw shell eggs in reach-in refrigerator. cdi all raw meats properly stored according to final cooking te |
| 2013-12-04 |
53 |
keep floors clean; observed flooring behind equipment collecting debris in need of cleaning. |
| 2013-12-04 |
47 |
keep equipment clean; observed surfaces of cooking equipment collecting debris in need of cleaning. |
| 2013-12-04 |
38 |
all employee must wear hair restraints when preparing food; observed employees preparing food without hair restraints. |
| 2013-12-04 |
23 |
provide consumer advisory for raw meats served raw or undercooked; observed advisory posted for eggs without required verbage. cdi education. |
| 2013-09-11 |
37 |
keep food protected during storage to prevent contamination; observed corn starch and vanilla waffers stored open exposed to contamination; both items sealed during inspection. |
| 2013-09-11 |
36 |
keep facility free of pest; observed live roach in kitchen area. |
| 2013-09-11 |
42 |
properly air dry; observed plastic containers stacked wet in kitchen area. |
| 2013-09-11 |
47 |
keep equipment clean; observed piping behind cooking equipment collecting debris in need of cleaning. |
| 2013-06-27 |
53 |
keep floors, walls and ceiling; observed tape on wall near dish machine i need of removal; observed debris under shelving in walk-ins. |
| 2013-06-27 |
42 |
properly air dry; observed plastic containers stacked wet in kitchen area. |
| 2013-06-27 |
2 |
provide employee health policy; observed employees having no knowledge of policy and requirements regarding reporting; cdi education/handouts given to staff regarding policy. |
| 2013-03-18 |
51 |
(general comment) keep trash receptacles covered; observed trash receptacle in womens restroom not covered. |
| 2013-03-18 |
47 |
keep non-food contact surfaces clean; observed hood filters and hood system in need of cleaning with oil/grease dripping from back hood area. |
| 2013-03-18 |
42 |
properly air dry; observed numerous plastic containers stacked wet in kitchen area. |
| 2013-03-18 |
38 |
except for a plain ring such as a wedding band; while preparing food; food employees may not wear jewelry including medical information jewelry on their arms and hands. observed employee wearing two bracelets in kitchen area. |
| 2013-03-18 |
8 |
provide hand washing sign at all employee hand washing sinks; observed sign missing from employee hand sink at front service area. |
| 2012-12-05 |
23 |
provide consumer advisory for raw or undercooked meat products; observed consumer advisory missing from lunch and dinner menu for burgers. cdi (education) in place by next inspection; proper verbage printed out for management. |
| 2012-12-05 |
41 |
properly stored in use utensils; observed scoop handle stored down in dry food product (sugar). |
| 2012-12-05 |
21 |
3-501.17 properly date mark; observed numerous containers of cooked bacon/liver mush/sausage patties/bulk bin of cut lettuce in walk-in cooler not date marked. all rte phf products properly date marked. |
| 2012-12-05 |
53 |
keep floors; walls and ceilings clean; observed wall above prep table collecting splattered food debris in need of cleaning. |
| 2012-12-05 |
42 |
properly air dry; observed white plastic containers stacked wet in kitchen area. |
| 2012-12-05 |
4 |
2-401.11 properly store employee drinks; observed employee beverage (coffee) stored on prep table in back kitchen area. beverage discarded. |