| Violation Date |
Code |
Description |
| 2018-10-25 |
45 |
4-501.11 maintain equipment in good repair. observed several broken gaskets throughout facility. |
| 2018-10-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of bustubs in dish area. |
| 2018-10-25 |
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 utensil stored with handle in food. |
| 2018-10-25 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed toxic chemicals such as window cleaner and degreaser stored over handsink. cdi by removal of chemicals to proper storage location. |
| 2017-12-12 |
6 |
general comment: 0 pts.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 one employee wash hands only for a few seconds and then turn fau |
| 2017-12-12 |
20 |
repeat: 1.5 pts.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed prep cooler holding temperatures above 45f (see temp chart for details). cdi: all food removed and changed out with fresh product at 45f/below from walk-in cool |
| 2017-12-12 |
31 |
general comment: 0 pts.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 slaw cooling in walk-in stacked, portioned and wit |
| 2017-12-12 |
14 |
repeat: 3 pts. -4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed plates and bowls stored with food debris on back shelf. cdi: dishes removed and stored to be recleaned. |
| 2017-12-12 |
47 |
general comment: 0 pts. -4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed at cook line equipment and inside all reach-in and prep coolers. |
| 2017-12-12 |
53 |
repeat: 0.5 pts.6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed floor damage and floors in need of regrouting at can wash area |
| 2017-12-12 |
36 |
repeat: 1 pt -6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies present in kitchen. facility receives pest treatment from ecolab on monthly basis. invoice shown for last pest service noted on 11/1/17. facility wil |
| 2017-07-26 |
53 |
repeat: 1 pt.6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.observed ceiling tiles with build-up that can no longer be cleaned properly |
| 2017-07-26 |
39 |
general comment: 0 pts.3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wiping cloth stored under cutting board. observed wiping cloth not in use stored on prep/food contact surfaces. |
| 2017-07-26 |
38 |
general comment: 0 pts.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.observed manager handling food without proper hair restraint. |
| 2017-07-26 |
36 |
repeat: 1 pt.6-501.111 keep the premises free of insects, rodents, and other pests.observed fruit flies at back dry storage area. according to pic, facility has been treated for fruit flies and they area still working on this issue. pest control company w |
| 2017-07-26 |
20 |
general comment: 0 pts.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved stuffed crab inside reach-in cooler at 50f. cdi: product discarded; all other products inside cooler were in compliance. |
| 2017-07-26 |
14 |
repeat: 3 pts.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved pink and green residue inside ice machine. cdi: cleaning process started by employee.observed slicer stored as clean on bottom with food |
| 2017-02-22 |
35 |
general comment:3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.observed some bins and containers of breading not labeled. |
| 2017-02-22 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -pobserved quat sanitizer in red bucket at front held at 50ppm. cdi: sanitizer dumped and refilled to 200ppm.4-601.11(a) equipment food contact surfaces and utensils shall |
| 2017-02-22 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed several fruit flies accumulating by broom at kitchen back door. pic will notify ecolab for pest control. |
| 2017-02-22 |
6 |
general comment: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. -pobserved pic wash hands properly then turn faucet off with bare hands. cdi: educati |
| 2017-02-22 |
45 |
general comment:4-501.11 maintain equipment in good repair.replace torn gasket on artic air freezer, victory cooler, and small 2 door reach-in cooler on front line. |
| 2017-02-22 |
53 |
repeat:6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.observed several areas in kitchen where ceilings ti |
| 2017-02-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed food storage bus tubs wet stacked on shelf above 3-comp sink. |
| 2016-10-12 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed air vents in the kitchen area soiled. |
| 2016-10-12 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed some areas of physical facility damage such as baseboards in the rear areas ne |
| 2016-10-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed tape debris present on a cleaned bus tub. insure that any stickers or tape are removed during the cleaning process. cdi by employee removal. |
| 2016-10-12 |
14 |
4-602.11(e)(4)(b) interiors of equipment such as ice machines and ice bins shall be cleaned at such a frequency that precludes the build up of residue or debris. observed black residue built up on the interior of the large ice water chest used for making |
| 2016-10-12 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice dumped in the front service area handsink. insure that employees are not using handsinks to dump drinks, as it will contaminate the handsink. cdi by ehs m |
| 2016-06-22 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee items stored on top of napkin container in the front area. cdi by pic moving item. |
| 2016-06-22 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed floor wall and ceiling damage throughout kitchen area. |
| 2016-06-22 |
45 |
4-502.11(a) maintain utensils in good repair. observed burnt pan that is no longer in good repair. item discarded by pic. |
| 2016-06-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping cloths on prep surfaces in the grill area. insure items are returned to sanitizer bucket when no longer in use. cdi by pic moving items. |
| 2016-01-08 |
14 |
4-602.11(e)(4)(a) food contact surfaces such as the interior of ice machines shall be cleaned at such frequency that precludes the build up of debris/organic accumulation. observed front ice machine in need of cleaning. |
| 2016-01-08 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bottle of glass cleaner unlabelled in the front service area. item labelled by pic. |
| 2016-01-08 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed damage to ceiling tiles in the kitchen/fryer area, observed can wash tile dama |
| 2015-09-16 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed broken/missing tile on the can wash barriers in the rear storage area. |
| 2015-09-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-food contact surfaces of various pans/containers with sticker residue. insure that residue is removed during the washing process. |
| 2015-09-16 |
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 cole slaw scoope stored in product with handle in contact with the pro |
| 2015-09-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored out of sanitizer buckets.3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of |
| 2015-09-16 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee wearing a bracelet in the cook/prep area. |
| 2015-09-16 |
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 numerous unlabelled squeeze bottles in the facility. label bottles and containers of food such that they are identifiabl |
| 2015-09-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed tea urn blocking front handsink. observed food debris and other food items in handsinks throughout the facility. clean/sanitize handsinks when they are soiled |
| 2015-05-08 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf facility could not provide thin probe thermometer. verification required. |
| 2015-05-08 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at handsink in customer service area. cdi paper towels added. |
| 2015-05-08 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. observed soda nozzles collecting black residue. observed pink and black residue collecting in ice machine. 4-501.114 maintain sanitizer at correct concentrations. -p observed |
| 2015-05-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed slaw, rice and broccoli above 45f in prep cooler. cdi items removed from cooler and placed in large stand up cooler. verification to ensure cooler holding at proper temperatur |
| 2015-05-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers wet stacked. repeat violation. |
| 2015-05-08 |
45 |
4-501.11 maintain equipment in good repair. observed prep cooler not maintaining food at proper temperatures. observed gasket split on prep cooler beside broiler. |
| 2015-05-08 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed handsink in prep area without a trash can. |
| 2015-05-08 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed tile broken/missing exposing wood in dry storage area. |
| 2015-05-08 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed heat lamps at prep line unshielded. |
| 2015-05-08 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed cup lip pieces unprotected. |
| 2014-11-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food residue buildup in gaskets and ledges of equipment. |
| 2014-11-20 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on equipment throughout facility.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed scored cutting boards. |
| 2014-11-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet stacked containers. cdi items rewashed. |
| 2014-11-20 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee handling food not wearing hair restraint. |
| 2014-11-20 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 1 sanitizer spray bottle not labeled. cdi bottle labeled during inspection. |
| 2014-11-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed chopper w/dried debris, soda nozzles w/residue. |
| 2014-03-14 |
14 |
4-501.114 sanitizer must be at proper concentration. observed two chlorine sanitizer buckets below 50 ppm. cdi buckets were changed. |
| 2014-03-14 |
45 |
4-501.11 equipment must be in good repair. observed two units with split gaskets. |
| 2014-03-14 |
34 |
4-203.12 temperature measuring device must be provided in all coolers. observed low boy reach-in without thermometer. cdi relovated thermometer from cooler with 2 thermometers. |
| 2014-03-14 |
20 |
3-501.16 all potentially hazardous cold foods must be held at or below 45f. observed slaw and an egg based shrimp wash above 45f. cdi-slaw was discarded. shrimp wash put on ice bath. |
| 2013-10-04 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - observed fried fish strips at 129f under heat lamps which were discarded during inspection. |
| 2013-10-04 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - observed cole slaw at 53f on the serving line without ice in the well, sour cream and internal temperature of the display cooler at 46f a |
| 2013-10-04 |
1 |
at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a t |
| 2013-10-04 |
46 |
4-501.19 manual warewashing equipment, wash solution temperature - observed wash water at 3 comp sink at 106f. maintain at least 110f when washing utensils. water was drained and changed. |
| 2013-10-04 |
36 |
6-501.111 controlling pests - observed a few flies in the kitchen area, have pest company treat as necessary. |
| 2013-04-25 |
14 |
observed a sanitizer bucket at the front station with 0 ppm sanitizer in it as indicated by test strip. this is a repeat violation. bucket refilled with sanitizer. |
| 2013-04-19 |
4 |
observed employees chewing at the prep line. except as specified in ? (b) of this section; an employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; un |
| 2013-04-19 |
6 |
observed employee rinse his hands in an attempt to wash them. corrected by instruction. food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms; including surrogate prosthetic d |
| 2013-04-19 |
6 |
observed employees doning gloves without washing hands. corrected by instruction. staff must wash their hands before donning gloves for working with food. |
| 2013-04-19 |
14 |
observed a bucket labeled sanitizer and a spray bottle labeled sanitizer with 0 ppm sanitizer in it as indicated by test strip. both sent to be replaced with sanitizer. |
| 2013-04-19 |
7 |
observed employee at serving line plating french fries and fish with bare hands. this is a repeat violation. corrected by instruction. except when washing fruits and vegetables as specified under section 3-302.15 or as specified in paragraphs (d) and (e) |
| 2013-04-19 |
8 |
observed wet towels stored in handwash sink and used for rinsing towels. removed the towel and corrected by instruction. (a) a handwashing sink shall be maintained so that it is accessible at all times for employee use. (b) a handwashing sink may not be u |
| 2013-04-19 |
20 |
observed tomatoes; lettuce; and tartar sauce all held at greater than 45f at the flip top cooler. also observed shrimp breaded shrimp at 57f in the upright cooler. all items sent to walk-in cooler for rapid cooling. |
| 2013-04-19 |
47 |
observed the follwing equipment soiled; with food debris; or with residue: 1) the interior of the microwave ovens 2) shelf over the prep area that holds the single ser vice items; 3)the retial area salad reach-in cooler tracks and; 4) the surfaces of the |
| 2013-04-19 |
38 |
observed employees with none or improper hair restraints. except as provided in ΒΆ (b) of this section; food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed |
| 2013-04-19 |
39 |
observed wet wiping cloths in use and not stored in sanitizing solution. this is a repeat violation. cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified un |
| 2013-04-19 |
53 |
observed ceiling tiles over the fryer area collecting excessive dust. also observed the floor under the fryers with a large amoutn of grease. this is a repeat violation. physical facilities shall be cleaned as often as necessary to keep them clean. |
| 2013-04-19 |
54 |
end caps missing from the light shields in the walk-in cooler. |
| 2013-04-19 |
35 |
observed some dry goods containers not labeled. this is a repeat violation. except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from the |
| 2013-01-07 |
31 |
observed items cooling in the walk-in cooler tightly covered and not vented. cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 by using one or more of the following methods based on the type of |
| 2013-01-07 |
7 |
observed employee at serv line plating french fries and fish with bare hands. corrected by instruction. except when washing fruits and vegetables as specified under section 3-302.15 or as specified in paragraphs (d) and (e) of this section; food employees |
| 2013-01-07 |
14 |
observed a melon bawler and a plastic scoop soiled but stored as clean. melon bawler and scoop sent to wash. equipment food-contact surfaces and utensils shall be clean to sight and touch. |
| 2013-01-07 |
21 |
observed incomplete date marking of potentially hazardous ready to eat foods. day branded stickers were being used with no date. except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specif |
| 2013-01-07 |
35 |
obserrved some dry goods containers not labelled. except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for u |
| 2013-01-07 |
4 |
observed 1 drink stored on the counrter shelf upon walking in. all other drinks were on the bottom shelf. cdi by instruction and moving the drink to the bottom shelf. except as specified in ? (b) of this section; an employee shall eat; drink; or use any |
| 2013-01-07 |
39 |
observed wet wiping cloths in use and not stored in sanitizing solution. cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under ? 4 501.114. |
| 2013-01-07 |
42 |
observed wet stacking on pans. shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940 tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sani |
| 2013-01-07 |
47 |
observed the bottom shelf of the victory upright cooler in front of fryer collecting liquid and food debris. observed the tracks to the salad cooler in the front retail area collecting debris. observed the surfaces of the soda dispenser with syrup buildup |
| 2013-01-07 |
53 |
observed ceiling tiles over the fryer area collecting excessive dust. also observed the floor under the fryers with a large amoutn of grease. physical facilities shall be cleaned as often as necessary to keep them clean. |
| 2013-01-07 |
37 |
obsserved nesting of metal trays on top of food in the victory upright cooler in front of fryer. food shall be protected from contamination that may result from a factor or source not specified under subparts 3 301 - 3 306. |
| 2013-01-07 |
1 |
observed no certified food protection manager on-site. at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown |