| Violation Date |
Code |
Description |
| 2018-12-04 |
53 |
repeat:6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed floors in need of regrouting at dish area and some areas of cook station. observed paint peeling on walls at cook st |
| 2018-12-04 |
38 |
repeat:2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed kitchen staff wearing watch.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting expo |
| 2018-12-04 |
31 |
repeat: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 large chunk of brisket ~11.3 pounds cooling inside walk-in cooler. |
| 2018-12-04 |
21 |
repeat:3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p. observed 1 packet of hot dogs dated 11/25 at bottom of flip top cooler that has expired 7 days. a |
| 2018-12-04 |
19 |
general comment:3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed brisket inside hot box at 129f - 131f and baked beans in hot well at 114f - 124f. cdi: brisket was reheated to 145f and beans to 149f. |
| 2018-12-04 |
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 brisket in walk-in cooler that had been cooling according to the manager since ~8:30a. product temped at 10:15a at 107f in |
| 2018-12-04 |
14 |
repeat:4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed pink build-up on interior chute of ice machine. observed food debris remaining on small dicer. cdi: dicer taken back to dish pit to be cleaned |
| 2018-12-04 |
4 |
repeat:2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered employee drink stored on prep table and another covered employee drink stored on top of ice machine during walk-through kitchen. cdi: drinks w |
| 2018-09-24 |
4 |
general comment: 2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one personal employee beverage stored on shelf above dishes at dish area. cdi: drink was removed and discarded. |
| 2018-09-24 |
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. -p. observed employee at cook area washing hands only for a few seconds and turning f |
| 2018-09-24 |
14 |
repeat:4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed little food debris on onion chopper stored as clean. cdi: chopper removed from shelf and stored at dish pit to be cleaned. |
| 2018-09-24 |
21 |
repeat:3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p. observed 1 pan of hot dogs dated 8/25 inside reach-in cooler with expired date and a new date of |
| 2018-09-24 |
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 smoked wings that were cooling inside reach-in cooler in closed bags. pro |
| 2018-09-24 |
33 |
general comment:3-501.13 use approved thawing methods. observed sausages thawing in 81f water. cdi: moved to the walk-in to finish thawing. |
| 2018-09-24 |
38 |
general comment:2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed foodhandlers wearing watches. 2-302.11 (b) unless wearing intact gloves in good repair, a food employee may not wear |
| 2018-09-24 |
42 |
repeat:4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed 1 plate and 1 pan wet stacked. much improvement noted since past few inspections. |
| 2018-09-24 |
45 |
repeat:4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed sliding glass door cooler at wait station being used to stored unpackaged food including slaw and potato salad. man |
| 2018-09-24 |
51 |
general comment:5-501.17 provide a covered waste bin in female restrooms. observed no covered receptable in employee restroom. |
| 2018-09-24 |
53 |
repeat:6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed paint peeling on walls at dish area. observed floors in need of regrouting at dish area and some areas of cook stati |
| 2018-09-24 |
54 |
general comment: 6-303.11 intensity-lighting - c. observed about 10ft candles of light at wait station area. |
| 2018-09-24 |
39 |
general comment:3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed bleach sanitizer in one bucket at the front wait station at 0ppm. cdi: sanitizer bucket dumped; sanitizer bottles will be used for wait station area and sanitizing t |
| 2018-06-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed several tcs food products inside the true reach-in stand up cooler above 45 deg f (see temp chart). all foods were removed and discarded. maintenance was called out for repair. |
| 2018-06-12 |
14 |
repeat:4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed small dicer, a scoop, and 2 metal pans with food debris remaining. cdi: removed and taken to dish to be recleaned. |
| 2018-06-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed 2 pans of green beans holding in steam well at 70 deg f. it was determined that the steam well was not turned on. cdi: green beans removed and reheated 205 deg f. observed bee |
| 2018-06-12 |
21 |
general comment:3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p. observed a pan of wings and sweet potatoes made yesterday stored in walk-in cooler witho |
| 2018-06-12 |
42 |
repeat:4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a few pans stacked wet on shelf above dish. much improvement noted in this area. |
| 2018-06-12 |
45 |
repeat:4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed some cutting boards stored with deep cuts. |
| 2018-06-12 |
53 |
general comment:6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed floors in need of regrouting at dish and cook area. observed walls peeling in some areas at dish. |
| 2018-02-26 |
45 |
general comment: 0 pts -4-501.11 maintain equipment in good repair. observed leak at 3-comp sink. repair.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed some cutting boards stored with deep |
| 2018-02-26 |
42 |
repeat: 1 pt -4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of pans on dish shelf. continue to work on this area. |
| 2018-02-26 |
39 |
general comment: 0 pts -3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two bleach sanitizer buckets with low chlorine - 10ppm. cdi: bleach added and corrected to 50-100ppm. |
| 2018-02-26 |
31 |
repeat: 1 pt -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 pulled pork inside walk-in cooling in large chunks, ribs ti |
| 2018-02-26 |
18 |
general comment: 0 pts -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 a pan of pulled pork @ 62 deg f inside walk-in cooler that had cooled from day prior. cdi: product |
| 2018-02-26 |
14 |
repeat: 3 pts -4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed ice machine with build-up around chute area. improvement has been noted on cleanliness of equipment. continue to follow risk control p |
| 2018-02-26 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. 1.5 pts - observed a pan of raw chicken stored above pineapple and lettuce inside walk-in cooler. cdi: raw chicken rearranged to store with raw chicken section of cooler. |
| 2017-11-21 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf - observed written employee health policy signed by employees on site but several employees could not verbally demonstrate kno |
| 2017-11-21 |
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 staff not vigorously rub hands for 10 to 15 seconds when washing hands and several staf |
| 2017-11-21 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - observed several metal pans, knife,can opener, vegetable press stored as clean but soiled with food debris. cdi, items relocated for cleaning. |
| 2017-11-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed salad overstacked, spinach and cut melon over 45 degrees f at salad bar.cdi, operator voluntarily discarded foods. |
| 2017-11-21 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p - observed 1 package of hot dogs not date marked open 2 days ago according to pic. cdi, operator voluntar |
| 2017-11-21 |
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 ice scoop stored in soiled holster at ice machine. |
| 2017-11-21 |
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 deep container of bbq beans cooling and ribs cooling on shelf at kitchen |
| 2017-11-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several clean pans wet stacked. repeat.4-904.11 kitchenware and tableware-preventing contamination - c - invert utensils after cleaning so that handling of food and lip con |
| 2017-11-21 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed toxic substances / chemicals on rack with clean aprons and stored over single-service disposable towels at linen cleaning area.7-102.11 common name-working containers - pf - observed spr |
| 2017-09-26 |
14 |
repeat: 1.5 pts.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed chopper stored with food debris remaining and ice machine with build-up. cdi: both were cleaned during inspection. improvement has be |
| 2017-09-26 |
4 |
repeat: 1 pt.2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on shelf above 3-comp sink and another stored at prep area next to stove. cdi: drinks relocated/discarded. |
| 2017-09-26 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p. 1.5 pts. observed raw chicken stored above raw itailian cheddar links inside sandwich prep unit. cdi: storage rearranged. observed raw burgers stored above pork inside walk-in cooler. cdi: |
| 2017-09-26 |
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 bowls of salad mix and containers of slaw covered |
| 2017-09-26 |
45 |
repeat: 1 pt.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 stained meat lugs stored on shelf next to smoker.'4-501.12 resurfac |
| 2017-09-26 |
42 |
repeat: 0.5 pts.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed red plates wet stacked on back kitchen shelf. |
| 2017-09-26 |
36 |
repeat: 1 pt.6-501.111 keep the premises free of insects, rodents, and other pests. only 1 live roach observed in kitchen today. facility has continued to show improvement in this area. continue with effective pest control treatment. steritech was just at |
| 2017-06-14 |
4 |
general comment: 0 pts.2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed an employee drink stored on shelf at dish area above 3-comp sink and another stored on prep table at cook area. cdi: drinks were discarde |
| 2017-06-14 |
14 |
repeat: 3 pts.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved lemon wedger and dicer stored on shelf under prep table with visible debris. cdi: removed and taken to dish area for recleaning.observed |
| 2017-06-14 |
21 |
repeat: 1.5 pts.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved hot dogs stored at bottom of flip top opened on monday without a date. cdi: proper date provided.observed chopped me |
| 2017-06-14 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - 1 pt.observed unidentified chemical stored over single service items in spray bottle at drive thru area. cdi: product discarded. observed a bottle of bleach stored |
| 2017-06-14 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. 1 pt. observed 1 live roach at back chemical storage area. observed drain flies in kitchen and a back chemical storage area. facility has continued to use steritech for monthly pest se |
| 2017-06-14 |
39 |
repeat: 1 pt.3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wet cloths stored on shelf at dish area and wet cloth stored under cutting board. |
| 2017-06-14 |
37 |
general comment: 0 pts.3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed a bucket on pickles stored on the floor inside walk-in cooler.observed baked potatoes and sweet potatoes un |
| 2017-06-14 |
42 |
general comment: 0 pts.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed some plates and pans wet stacked on kitchen shelf. |
| 2017-06-14 |
45 |
general comment: 0 pts.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. -pfobserved stained meat lugs stored on shelf at smoker area. observed |
| 2017-06-14 |
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 on racks and shelving inside walk-in cooler. |
| 2017-06-14 |
52 |
general comment: 0 pts.5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.5-501.111 area, enclosures and receptacles, good repair - c5-501.110 storage refuse, recyclables and returnables - cobserved both doors op |
| 2017-06-14 |
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 broken floor and baseboard tiles in various areas of kitchen es |
| 2017-03-02 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -pobserved pans of macaroni and cheese and green beans in reach-in true cooler dated for 2/24 at 43f. produc |
| 2017-03-02 |
31 |
repeat: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. -pfobserved green beans and macaroni and cheese cooling inside true cooler that |
| 2017-03-02 |
33 |
3-501.13 use approved thawing methods.observed macaroni and cheese packets thawing in standing water at prep sink. cdi: water was ran over top to thaw properly. |
| 2017-03-02 |
14 |
repeat:4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved dicer and lemon wedger stored on shelf below prep table with visible debris. cdi: taken to dish area to be cleaned. observed visible build-up on |
| 2017-03-02 |
53 |
repeat: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 floor and baseboard tiles in various areas of kitchen especially |
| 2017-03-02 |
39 |
repeat:3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed some dirty wet wiping cloths stored on counter.observed wiping cloths stored underneath cutting boards. observed red bucket of bleach sanitizer at waitress station at 10ppm. |
| 2016-09-27 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c observed wall in disrepair in dish area. ceiling leaking into bucket in kitchen. repair leaks and drips.6-501.12 cleaning, frequency and restrictions - c observed floors an |
| 2016-09-27 |
47 |
4-602.13 nonfood contact surfaces - c observed shelving and equipment greasy throughout kitchen and drive through area. thorough cleaning is needed then a regular cleaning schedule to maintain |
| 2016-09-27 |
41 |
3-304.12 in-use utensils, between-use storage - c observed sugar scoop handle down in sugar, store scoop with handle out of product. |
| 2016-09-27 |
39 |
3-304.14 wiping cloths, use limitation - c observed dirty wiping cloths in sanitizer bucket on cook line. ** maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. |
| 2016-09-27 |
36 |
6-501.111 controlling pests - pf observed roach in dish area, bar and in sanitizer vat of 3 comp sink. keep pests under control. cdi - steritech record said they had been there today because of roach sightings by staff. drain / fruit flies at salad ba |
| 2016-09-27 |
31 |
4-301.11 cooling, heating, and holding capacities-equipment - pf observed salad bar not able to hold tcs food on top tier at 45f or below. make unit not able to hold tcs food below 45f without the use of ice bath. equipment needs repair or if cannot be |
| 2016-09-27 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed tcs items on top tier of salad bar 54f. cdi- items disposed of. **maintain tcs foods in cold holding at 45f or less. -p**sa |
| 2016-09-27 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed clean dishes splattered with grease along edges at cook line and dish storage near ice cream freezer. repurposed white plastic containers stained, greasy |
| 2016-06-30 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels in the mens room handsink at the end of inspectiion, paper towels were present at beginning of inspection and used by ehs. insure that pa |
| 2016-06-30 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed case of ground beef stored over raw beef shoulder. insure that comminuted meat products such as ground beef are stored below whole beef cuts such as shoulders. cdi by pic rearrang |
| 2016-06-30 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed wings put into a hot hold box at 150f to be reheated. cooked products such as wings that are being reheated and hot held must be brought back to 16 |
| 2016-06-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed moist wiping cloths being used to stabilize cutting boards. wiping cloths are not well suited to this task as they will absorb/collect any food debris or contamination, and will t |
| 2016-06-30 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food or handling clean utensils. a plain ring, such as a wedding band, is allowed. observed dish washer wearing a watch. |
| 2016-03-23 |
24 |
3-801.11 - prohibited food not offered - kids' menu has hanburger and cheeseburger marked as cooked to order - menu must be changed - all ground beef items on kids' menu must be fully cooked - cdi by pulling menus until they can be re-worked |
| 2016-03-23 |
4 |
2-401.11 - dishwasher was chewing/eating while working; employee drink stored under prep table w/no lid or straw - all employee drinks must havwe a lid and a straw; all staff must refrain from eating or chewing gum or other items while working with food/u |
| 2016-03-23 |
6 |
2-301.11 - clean condition - hands and arms; 2-301.14 - when to wash; observed person washing dishes handle dirty dishes and then clean dishes without changing gloves and washing hands; observed person handling cooked chicken and ribs receive dirty pitche |
| 2016-03-23 |
13 |
3-302.11 - food separated and protected - pre-cooked hot dogs stored in refrigerator beside raw hamburger & raw chicken - cdi by discarding hot dogs |
| 2016-03-23 |
20 |
3-501.16(a) and (b) - proper cold holding temperatures - pasta salad on bar 51-54f, chicken salad on bar 45-49f - these items must be thoroughly cooled down to 45f or below before placing on bar - cdi by discarding items |
| 2016-03-23 |
21 |
3-501.17 - proper date marking - hot dogs open for more than 24 hours need proper date marking on them - cdi by discarding hot dogs |
| 2016-03-23 |
35 |
3-302.12 - food storage containers marked with common name of food - flour, sugar, not clearly marked |
| 2016-03-23 |
54 |
6-202.11 - light bulbs in beverage area not shatter-proof or shielded |
| 2016-03-23 |
38 |
2.-303.11 - prohibition - jewelry - no rings w/stone allowed for food handlers, only smooth wedding bands |
| 2016-03-23 |
39 |
3-304.14 - wiping cloths, use limitation - solution w/sanitizing towels had grease, food particles in it - must clean surfaces first, then follow with clean wiping towel; cannot clean with sanitizer towels - also found wet wiping towels on surfaces; once |
| 2016-03-23 |
41 |
3-304.12 - in-use utensils properly stored - ice cream scoop stored in room temperature standing water - must have dipper well with cold running water or stored in ice cream |
| 2016-03-23 |
45 |
4-501.12 - food contact surfaces cleanable - cutting boards scarred - need to be planed smooth or replaced |
| 2016-03-23 |
48 |
5-103.12 - hot water for hand washing at to-go area extremely low pressure - must repair right away |
| 2016-03-23 |
36 |
6-501.111 - controlling pests - observed fruit flies at the salad bar |
| 2015-11-23 |
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 the wall around the dish machine, needs to be resurfaced/painted. |
| 2015-11-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sticker residue left on several plastic pans in the dish area, insure sticker debris is removed as it is unable to be sanitized. observed brown bu |
| 2015-11-23 |
45 |
4-501.11 maintain equipment in good repa.ir. observed heavy damaged to the freezer door. pic stated that a new door has been ordered and will be installed. |
| 2015-11-23 |
42 |
l4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed numerous plastic pans stacked tightly on top of each other after cleaning while pans were still wet. insure that equipment is allowed to fully air dry by pyramid stacking |
| 2015-08-17 |
14 |
. 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed can opener soiled with debris and meat slicer with debris on the rear of the blade. insure that employees thoroughly clean equipment before storing |
| 2015-08-17 |
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 container of milk in the walk in that was undated. pic states that it is used in making the ranch dressing. informed pic to date |
| 2015-08-17 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed sanitizer that was higher than 200ppm chlorine in a sanitizer bucket. insure that staff know how to check the concentration of bleach using test strips. cdi by pic di |
| 2015-08-17 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken rack stored over a rack of raw beef. insure that employees know storage order of food products. cdi by pic placing the beef rack with the other beef products.3-302.11 |
| 2015-08-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed a rack used to hold cans and air dry pots and pans with heavy build up of rust/debris. insure that equipment is kept clean, clean as it becomes vi |
| 2015-08-17 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered receptacles in the employee restroom. |
| 2015-08-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored outside of sanitizer buckets throughout the facility. |
| 2015-04-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed microwave and can opener collecting residue. cdi items were cleaned. |
| 2015-04-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce, slaw, chickpeas and beans above 45f. cdi lettuce, chickpeas and beans were were discarded. slaw was moved to walk-in to rapidly cool. |
| 2015-04-06 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed window cleaner stored on prep surface in to-go area. cdi cleaner was moved. |
| 2015-04-06 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed handsink without paper towels in to-go area. paper towels were in vicinity, however pic added paper towels to dispenser. |
| 2015-04-06 |
45 |
4-501.11 maintain equipment in good repair. observed reach-in cooler near prep line collecting liquid in bottom. observed rusted shelves in 3 coolers near prep line. observed bar soda nozzle holder broken in to-go area. |
| 2015-04-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelves in walk-in collecting food residue. observed grease residue on equipment around prep line. |
| 2015-04-06 |
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 beans cooling in large plastic container. beans were 68f. cdi beans were |
| 2015-01-07 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee purse stored on prep shelf. cdi purse was moved to washing machine room. |
| 2015-01-07 |
49 |
5-205.15 maintain a plumbing system in good repair.-p observed handsink leaking and not functioning properly in handsink closet. verification required 1/16/15. |
| 2015-01-07 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed residue on shelves in drive-thru area. observed debris on walk-in freezer floor. observed debris on walk-in cooler ceiling. |
| 2015-01-07 |
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 several cracked and broken containers and lids. cdi broken containers discarded. |
| 2015-01-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several in use wet wiping cloths stored on shelves and prep areas throughout facility. cdi cloths were placed in santizer solution. |
| 2015-01-07 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed nonfood contact surface of equipment stored directly on food. cdi container was moved. |
| 2015-01-07 |
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 several working containers not labeled. cdi items labeled. |
| 2014-07-31 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed lettuce, pasta salad, chicke |
| 2014-07-31 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p. food contact surfaces shall be cleaned at least every 4 hours or when soiled. observed employee wipe knife on soiled wet wiping cloth. cdi knife was wash, rinsed and sanitized. |
| 2014-07-31 |
26 |
7-102.11 common name-working containers - pf. toxic substances shall be labeled. observed sanitizer spray bottles unlabeled. |
| 2014-07-31 |
4 |
2-401.11 eating, drinking, or using tobacco - c. employee drinks must be in a closed container and stored in a designated area that will not contaminate food, equipment, linens and utensils. employee beverage observed on food prep surfaces. item moved. |
| 2014-07-31 |
47 |
4-602.13 nonfood contact surfaces - c. nonfood contact surfaces shall be kept clean. observed shelves collecting food and grease debris in smoker room. observed smoke and heavy buildup on outside of equipment, fixtures, walls and ceiling in and around t |
| 2014-07-31 |
53 |
6-101.11 surface characteristics-indoor areas - c. floors, wall and ceiling shall be maintained smooth and easily cleanable. observed grout and tile not flush in several areas throughout kitchen. |
| 2014-07-31 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. equipment shall be in good repair. observed several split gaskets on equipment throughout kitchen. observed rusted/peeling shelves in dry storage area.4-205.10 food equipment, certification and |
| 2014-03-13 |
47 |
4-601.11 nonfood contact surfaces of equipment shall be kept free of accumulation of dust, dirt, food residue and other debris. observed smoke and heavy buildup on outside of equipment, fixtures, walls and ceiling in and around the area where the smoker |
| 2014-03-13 |
45 |
4-205.10 food equipment shall be used according to manufactur's recommendations. observed potentially hazardous product stored in cooler rated for packaged/nonpotentially hazardous items only. |
| 2014-03-13 |
26 |
7-204.11 chemical sanitizers applied to food contact surfaces shall be at proper concentration. observed spray bottle of sanitizers above 200 ppm. cdi-sanitizers were refilled to proper concentration. |
| 2014-03-13 |
21 |
3-501.17 potentially hazardous ready-to-eat foods that are held longer than 24 hours must be date marked. observed several items that meet the criteria not labeled. cdi-items were labeled. |
| 2014-03-13 |
8 |
5-202.12 a metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. observed metering faucet in men's & women's restroom remain on for 8-9 seconds. |
| 2013-11-07 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c observed smoke and heavy build up on outsides of equipment, fixtures, low boy prep cooler gasket, walls and ceilings in and around the area where the smoker |
| 2013-11-07 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf observed no disclosure statement for hamburgers on the menu. the reminder statement and asterisk are correct at the bottom of the men |
| 2013-11-07 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p maintain cold foods at 41f. observed cantaloupe 50fand pasta salad 49f on the salad bar. items were out for two hours and were pull |
| 2013-11-07 |
6 |
2-301.14 when to wash - p wash hands before putting on gloves or changing gloves. observed gloves being donned or changed without hand washing. instruction provided. |
| 2013-08-08 |
2 |
2-103.11 (m) person in charge-dutiesall employees must know the big five illnesses or know where to find a list of them for reference, so that they can report to the pic if they are ever diagnosed or exposed to one of the five. handout in english and sp |
| 2013-08-08 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationkeep foods covered when they are in storage to protect them from contamination. observed frozen chicken uncovered in the 1 door ri freezer today. |
| 2013-08-08 |
16 |
3-401.11 raw animal foods-cookingcook all poultry to 165f or more. observed chicken being pulled out of oven and put on trays but it had not reached 165f internally. chicken put back into smoker to finish. |
| 2013-08-08 |
17 |
3-403.11 reheating for hot holdingreheat leftovers to 165f rapidly before serving or holding hot. observed leftover baked beans on a steam table today holding at <135f today- these should have been heated to 165f or more in the oven or microwave before b |
| 2013-08-08 |
8 |
5-202.12 hand washing sinks, installationthe slow-closing/metered faucet in the restrooms are required to stay on for at least 15 seconds without a need to reactivate the faucet. observed 7-8 seconds today on the men's room faucet. |
| 2013-08-08 |
26 |
7-102.11 common name-working containerschemicals must be accuratly labeled. observed a bottle labeled as sanitizer today but it contained windex(blue liquid). |
| 2013-08-08 |
38 |
2-303.11 prohibition-jewelryfood service workers are limited to single wedding band on their hands/wrists. no other rings, bracelets or watches allowed. observed a food service worker today who had a hard to clean ring on today. |
| 2013-08-08 |
39 |
3-304.14 wiping cloths, use limitationwhen rags are not in use, store them in sanitizer. observed multiple rags stored on counters today. |
| 2013-08-08 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingdate mark all foods that are rte and held for >24 hours after they are opened/made. observed open pack of hotdogs and deli turkey in need of date mar |
| 2013-03-18 |
4 |
observed employees moving drink cups that were on top of food prep counters; employes drinking at her per station; and a half eaten snickers bar on the shelf in the walk-in freezer. corrected by instruction. except as specified in ? (b) of this section; |
| 2013-03-18 |
13 |
observed food uncovered/unprotected in the upright and reach-in coolers. food shall be protected from cross contamination by; except as specified under subparagraph 3 501.15(b)(2) and in ? (b) of this section; storing the food in packages; covered contain |
| 2013-03-18 |
14 |
observed lemon slicer with fruit particles; stored as clean. also observed several containers with sticker residue on outer surface but stotred as clean. all sent to properly clean and sanitize. equipment food-contact surfaces and utensils shall be clean |
| 2013-03-18 |
26 |
observed several bottles of toxics stored unlabelled throughout the facility. bottles labeled. working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually iden |
| 2013-03-18 |
8 |
observed the hot water faucet in the men's room activate for approximately 10 seconds. a self-closing; slow-closing; or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. |
| 2013-03-18 |
42 |
observed wet stacking of pans. after cleaning and sanitizing; equipment and utensils: (a) 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 us |
| 2013-03-18 |
47 |
observed the following equipment soiled; accumulating food debris; or with food residue: cooler garkets and bottom shelf of reachin and upright coolers. this is a repeat violation. nonfood-contact surfaces of equipment shall be cleaned at a frequency nece |
| 2013-03-18 |
54 |
observed the return vetns in the bathroom accumulating excessive dust. intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. |
| 2013-03-18 |
41 |
observed tongs stored on oven door. the storing of in-use utensils has been an issue before. this is a repeat violation. during pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: (a) except as specified und |
| 2012-11-19 |
13 |
observed rack of raw pork ribs loosely covered with paper touching boxes of raw chicken. ribs moved. except when combined as ingredients; separating types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; prep |
| 2012-11-19 |
53 |
maintain better cleaning of floors; walls; and ceilings. observed soiled walls and floors thoughout. this is a repeat violation which; if noted again; may result in a full deduction of points taken. physical facilities shall be cleaned as often as necessa |
| 2012-11-19 |
47 |
observed soiled gaskets in much of the refrigeration and freezing equipment. this is a repeat violation which; if noted again; may result in a full deduction of points taken. nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary |
| 2012-11-19 |
45 |
observed drying racks over the warewash prep area soiled and peeling. this is a repeat violation which; if noted again; may result in a full deduction of points taken. nonfood-contact surfaces of equipment that are exposed to splash; spillage; or other fo |
| 2012-11-19 |
43 |
observed single service articles stored uncovere/unprotected. single-service and single-use articles shall be stored as specified under ? (a) of this section and shall be kept in the original protective package or stored by using other means that afford p |
| 2012-11-19 |
41 |
observed tongs stored on a pipe touching a soiled wall. during pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: (a) except as specified under ? (b) of this section; in the food with their handles above th |
| 2012-11-19 |
34 |
true upright cooler missing an air thermometer. food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under chapter 3. |
| 2012-11-19 |
31 |
observed pork cooling in the walk-in cooler at 80f with minutes left to the 2 hour/70f cooling requirement. items moved to walk-in freezer for rapid cooling. cooling shall be accomplished in accordance with the time and temperature criteria specified unde |
| 2012-11-19 |
26 |
observed burn ointment cream stored with bread buns in food prep area. first aid supplies that are in a food establishment for the employees' use shall be: (a) labeled as specified under ? 7-101.11; and (b) stored in a kit or a container that is located t |
| 2012-11-19 |
8 |
observed handwash sign missing from men's bathroom. a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. |