| Violation Date |
Code |
Description |
| 2018-07-02 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. no certified food protection manager on site during inspection. |
| 2018-02-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed plastic containers in the dish area with food residue accumulated on the exterior surfaces. items were removed for re-processing by pic. |
| 2018-02-27 |
45 |
4-501.11 maintain equipment in good repair. observed one low boy reach in cooler unit with a split gasket. |
| 2018-02-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic containers in the dish washing area. items removed for re-processing by pic. allow items to air dry before stacking, to prevent trapped moisture from |
| 2018-02-27 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed one in-use sanitizer bucket heavily soiled with flour and food residue. bucket was refille |
| 2017-07-20 |
43 |
observed employee grab cup by interior surface where drink would be in contact to fill with ice. cdi - cups discarded.4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
| 2017-07-20 |
39 |
repeat non-compliance: observed wiping cloths stored in bucket higher than the level of sanitizer.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. **improvement from previous inspection. |
| 2017-07-20 |
19 |
observed chicken wings holding at 124 in warmer. cdi - reheated to 200 degrees.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p |
| 2017-06-07 |
39 |
observed wiping cloth in sanitizer at 100 ppm.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2017-06-07 |
20 |
repeat non-compliance; observed tomatoes and lettuce in cold hold unit at 52 and 49 respectively. cdi - cooled to 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p |
| 2017-06-07 |
14 |
observed sanitizer in three compartment sink with items present inside for sanitizing at 100 ppm. cdi - remade to 150 ppm.4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p |
| 2016-08-09 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf hot water at handwash sink was not working. pic discovered hot water knob was turned off. cdi- knob was turned on and hot water was working. |
| 2016-08-09 |
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 no written begin and end times on bl |
| 2016-08-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p american cheese was sitting on an ice bath and was recorded above 45f. cdi- cheese was stacked too high and was brought to wic. all other cold-holding temps. were in compliance. |
| 2016-08-09 |
45 |
4-501.11 maintain equipment in good repair. gasket in freezer damaged. repeat. |
| 2016-08-09 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed a pair of tongs st |
| 2016-04-21 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed interior of metal containers with dents, thus not making fcs smooth. cdi- contai |
| 2016-04-21 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single-service cups and lids stacked directly above front line with no protection from splash or contamination. protect by keeping in plastic sleeves. |
| 2016-04-21 |
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 written begin and end ti |
| 2016-04-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomatos, cole slaw, and lettuce all holding at temps above 45f (see chart). thermometer in unit read at 60f. pic stated repair man came last week and replaced it with freon. pic |
| 2016-04-21 |
19 |
~ 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried chicken in hot holding line at 125f. cdi- chicken was voluntarily discarded. |
| 2015-11-20 |
54 |
6-305.11(b) lockers or other suitable facilities shall be provided for the orderly storage of employee's clothing and other possesions. observed an employee beverage being stored in reach-in cooler in front with facility food. cdi-- pic discarded produc |
| 2015-11-20 |
53 |
z6-501.12 physical facilities shall be cleaned as often as nessecary to keep them clean. observed facility in need of general cleaning. floors in need of sweeping and wall near fryer station in need of cleaning. |
| 2015-11-20 |
47 |
4-601.11(b) the food-contact surfaces of cooking eqiupmentg and pans shall be kept free of encrusted grease deposits and other soil accumilation. observed the surface of the grill and sheet trays with heavy grease and soil build-up. in need of cleaning.4 |
| 2015-11-20 |
46 |
4-501.18 the wash, rinse and sanitize solution shall be maintained clean. observed sanitizer solution with a greenish coloring. cdi-- pic drained sanitizer and re-filled sink with sanitizer that was clean. |
| 2015-11-20 |
39 |
3-304.14(b)(2) wiping cloths for wiping counters and other equipments shall be held between uses in a chemical sanitizer bucket. observed a wet wiping cloth stored on table at front right next to sanitizer bucket. cdi-- pic placed wiping cloth in saniti |
| 2015-11-20 |
22 |
3-501.19 time as a public health control (tphc). follow proper written procedures when holding tcds food under tphc. food must be marked with to indicate when the 4 hour window has expired. discard all tcs food after 4 hours - p/pf- observed french fries |
| 2015-11-20 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employee use. observed handwash sink with cold water not working. employee's were discouraged from washing hands because only hot water was available and thus w |
| 2015-08-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed black build up in the nozzles of the tea urn. - cdi - explained to pic that they need to scrub them when they clean them at night. |
| 2015-08-10 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed general cleaning needed on the floors and equipment. there is a sludge build up under the ice machine causing a sour smell. gask |
| 2015-08-10 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed water build up in the bottom of the reach in freezer by the fryers. repair condensation issue and clean the standing water out of the freezer. |
| 2015-08-10 |
49 |
general comment 5-205.15 maintain a plumbing system in good repair. - observed a backed up drain under the 3 comp sink. when water is drained from the sink, the drain backs up and puddles water on the floor by the walk in cooler. there is water damage on |
| 2015-03-05 |
53 |
6-501.12 cleaning, frequency and restrictions(a) physical facilities shall be cleaned as often as necessary to keep them clean.observed floors and walls throughout facility to be in need of better cleaning, especially in hard-to-reach areas, under and beh |
| 2015-03-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed areas of kitchen in need of better cleaning. observed build-up inside upright freezer, on equipment. thorough detailed cleaning needed. |
| 2015-03-05 |
45 |
4-501.11 maintain equipment in good repair. observed condensation build-up in upright freezer next to fryers. standing water in bottom of freezer. repair. |
| 2015-03-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet tight-stacked metal pans on the drying rack. |
| 2015-03-05 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored on ice machine. cdi by discard by pic. |
| 2014-08-06 |
53 |
6-501.12 cleaning, frequency and restrictions(a) physical facilities shall be cleaned as often as necessary to keep them clean.observed floors and walls throughout facility to be in need of better cleaning, especially in hard-to-reach areas, under and beh |
| 2014-08-06 |
47 |
4-602.13 nonfood contact surfacesnonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed food debris collecting in bottom of reach-in freezer across from fryer station and debris |
| 2014-08-06 |
45 |
4-101.19 nonfood-contact surfaces4-202.16 nonfood-contact surfaces4-501.11 good repair and proper adjustment-equipmentobserved several shelving racks with rust present. observed slight damage to exteriors to several pieces of kitchen equipment in kitchen |
| 2014-02-26 |
45 |
4-101.19 nonfood-contact surfaces4-202.16 nonfood-contact surfaces4-501.11 good repair and proper adjustment-equipmentgeneral commentmaintain all equipment and utensils in good repair and smooth and easily cleanable.observed one split gasket on door of pr |
| 2014-02-26 |
47 |
4-602.13 nonfood contact surfacesnonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed food debris collecting in bottom of reach-in freezer across from fryer station and debris |
| 2014-02-26 |
52 |
5-501.115 maintaining refuse areas and enclosuresmaintain areas where refuse is kept. keep areas free of pest harborages and free of food and trash around garbage and cardboard containers.observed shredded cabbage on ground next to garbage container on g |
| 2014-02-26 |
42 |
4-901.11 equipment and utensils, air-drying requiredgeneral commentair dry all utensils and equipment prior to tight stacking.observed one stack on metal pans stacked tight while still wet. |
| 2014-02-26 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibitionmaintain ventilation hood filters free of build-up and debris. observed kitchen ventilation filters to be heavily soiled with grease and other build-up. clean filters. |
| 2014-02-26 |
53 |
6-501.12 cleaning, frequency and restrictions(a) physical facilities shall be cleaned as often as necessary to keep them clean.observed floors and walls throughout facility to be in need of better cleaning, especially in hard-to-reach areas, under and beh |
| 2013-10-21 |
53 |
6-501.114 maintaining premises, unnecessary items and littergeneral commentobserved outside storage closet in need of organization. reduce clutter |
| 2013-10-21 |
50 |
5-402.11 backflow preventiongeneral commentobserved floor drain under 3 comp sink to drain very slow. snake out/unclogg floor drain |
| 2013-10-21 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed food debris collecting on gaskets of refrigeration units throughout. observed food debris in some refrigeration units. obse |
| 2013-10-21 |
45 |
nonfood-contact surfaces shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. observed shelving above 3-comp sink and shelving in walk-in freezer to be peeling/r |
| 2013-05-06 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed food debris collecting on gaskets of refrigeration units throughout. observed food debris in some refrigeration units. clea |
| 2013-05-06 |
45 |
nonfood-contact surfaces shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. observed shelving above 3-comp sink and shelving in walk-in freezer to be peeling. |
| 2013-01-28 |
45 |
general commentnonfood-contact surfaces shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. observed shelving above 3-comp sink and shelving in walk-in freezer |
| 2013-01-28 |
22 |
(b) if time without temperature control is used as the public health control up to a maximum of 4 hours: (1) the food shall have an initial temperature of 5?c (41?f) or less; or 7?c (45?f) or less when removed from cold holding temperature control; or 57? |
| 2013-01-28 |
53 |
except as specified under ? 6 201.14 and except for antislip floor coverings or applications that may be used for safety reasons; floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are smooth |
| 2013-01-28 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed food debris collecting on gaskets of refrigeration units throughout. clean gaskets |
| 2012-10-10 |
22 |
observed fries just cooked and holding without proper tphc dicard time marked. cdi by having manager marked 2hr discard time; since i visibly saw fries just get cooked. |
| 2012-10-10 |
53 |
keep floors; walls and ceilings in good repair. maintain better organization in storage rooms.observed whole in wall of dining room storage closet. repairobserved better organization needed to outside storage room to facilitate easier cleaning and prevent |
| 2012-10-10 |
52 |
keep outside garbage doors closed when not in use. observed garbage doors slid open. closed during inspection |
| 2012-10-10 |
47 |
(c) nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. observed food debris and build-up on exteriors of most kitchen equipment as well as shelving throughout. clean all items |
| 2012-10-10 |
2 |
(a) the permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. a food employee or conditional emp |