| Violation Date |
Code |
Description |
| 2018-10-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up on shelving in walk in where onion rings are stored. |
| 2018-06-21 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets on two prep units . |
| 2018-06-21 |
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 coleslaw cooling in to great of volume and tightly covered. cdi moved to |
| 2018-06-21 |
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 coleslaw cooling in plastic bus tubs tightly covered cooling at insufficient rate to meet cooling parameters. cdi vented a |
| 2018-01-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor debris accumulation on some shelving in the walk in cooler where breaded onion rings are stored. |
| 2018-01-26 |
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 re-using disposable cardboard boxes (some were originally used for storing raw proteins) for storing items such as cole |
| 2018-01-26 |
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 cole slaw stored in partially covered containers in the walk in cooler co |
| 2018-01-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed plastic buckets used for food storage stored clean with sticker residue on the containers. vr required. |
| 2017-07-19 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination.- observed ice machine with minor black and pink build up on the ice shield. |
| 2017-07-19 |
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 of spices and sugar without labels. |
| 2017-07-19 |
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 repeat- observed cooked frozen pork in the walk in without any dates. cdi- pic voulintariliy discarded th |
| 2017-07-19 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions.- repeat- observed employee food being stored above and with retail food. employee items shall be stored on a bottom shelf and labeled as employee |
| 2017-07-19 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.- repeat- observed flies throughout the facility. ehs observed facility attempting to address the pest control issue. facility is using a certified pest control company and out door tra |
| 2017-05-03 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed employee food being stored above and with retail food. employee items shall be stored on a bottom shelf and labeled as employee items. |
| 2017-05-03 |
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 several wall tiles detached from the wall throughout the kitchen. |
| 2017-05-03 |
45 |
4-501.11 maintain equipment in good repair. repeat- observed shelves in the walk in to start to rust. |
| 2017-05-03 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - observed a few ants throughout the facility. identify issue and contact your pest management. |
| 2017-05-03 |
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 slaw (57f) in the walk in cooler, in deep container with a lid. observed |
| 2017-05-03 |
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 repeat- observed boiled eggs prepared yesterday without a date mark. cdi- pic was able to back date the item.3-501.18 discard the food requi |
| 2017-05-03 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.- observed cut onions, cut lemons, and ice all uncovered in storage. pic covered all items. |
| 2017-02-08 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf 1pt- observed no paper towels at back handsink. an employee stated they were out of paper towels. cdi- ehs instructed pic to use napkins in place of towels until a |
| 2017-02-08 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf 0pts- observed facility had an employee health policy however when ehs questioned pic about a new employee, the pic stated the |
| 2017-02-08 |
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 0pts- observed an employee place raw ground beef on grill, de-glove, wash hands and then turn fauc |
| 2017-02-08 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. 1.5pts- observed major black and pink build up in front ice machine. pic stated the machine is cleaned once a day however the ice shield has not been remo |
| 2017-02-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. 0pts- observed dust build up on walk in cooler fan covers. clean as needed to reduce build up |
| 2017-02-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. 0pts- observed two wet cloths being stored on the bottom shelf of a prep table. |
| 2017-02-08 |
45 |
0pts- observed two split gaskets on the walk in freezer and reach in unit #2.4-501.11 maintain equipment in good repair. |
| 2017-02-08 |
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 0pts- observed ham and boiled eggs not date marked. cdi- pic was able to back date items since they were opened and prepped last night. |
| 2016-08-19 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed peeling paint on the cinder block wall to the left of the hand sink. resurface to make smooth for cleaning. -0- |
| 2016-08-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the exhaust fan over the back door and on shelving to the left of the back door. clean. repeat -.5- |
| 2016-08-19 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unprotected lips on stacked cups in the beverage station. cdi - pic reduce stack sizes, using the front cups as a shield to those in the rear. -0- |
| 2016-08-19 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee wearing bracelet on arm while preparing food at grill. cdi - pic instructed removal of bracelet. -0- |
| 2016-08-19 |
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 plastic tubs reused for tuna salad, chicken salad and potato salad without a label identifying the contents. label these w |
| 2016-03-31 |
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 pitted door frame near the handsink. install intact moulding around door. -0-o |
| 2016-03-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed flour buildup in back side of exhaust fan. clean. -0- |
| 2016-03-31 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed employee performing a grease changeover flood clean fryer next to fryer in operation. perform this operation when adjacent unit is not in use. -1- |
| 2016-03-31 |
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 plastic tubs reused for tuna salad, chicken salad and potato salad without the name prominently displayed. label these wi |
| 2015-12-31 |
26 |
7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food service only.-pf observed pesiticides stated for use at home stored under front counter. use commercial products. pic stated |
| 2015-12-31 |
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 opened package of hot dogs at front line without date marking. cdi - pic reminded to nto just label the backstock box in the cooler |
| 2015-12-31 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed no consumer advisory avaliable on the to-go car order menu displays. provide one for those ordereing from |
| 2015-12-31 |
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 tub of cole slaw prepared today with lid snapped on. cdi - pic vented |
| 2015-12-31 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak around hot faucet and at last pipe junction underneath sink. repair. -0- |
| 2015-12-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed greasy buildup on shelving by employee entrance. deep clean. -0- |
| 2015-12-31 |
45 |
4-501.11 maintain equipment in good repair. observed soiled interior of isce machine no longer in use. keep clean and repair or remove from facility if not in use. -0- |
| 2015-09-04 |
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 two split gaskets on prep cooler to the right of front line. pic has already orde |
| 2015-09-04 |
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 working containers of sauces in flip top without labels and pimentos not in the original container unlabeled. cdi - pic l |
| 2015-09-04 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed powder toilet bowl cleaner in direct contact with roll of toilet tissue on back of men's restroom toilet. cdi = pic voluntarily discarded roll of tissue. -1- |
| 2015-06-30 |
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 potato salad (one container) in front prep cooler unit at 60f degrees. pot |
| 2015-06-30 |
45 |
general comment- 4-501.11 maintain equipment in good repair. observed split and broken fryer baskets, split gaksets on several reach in coolers, rusted shelving throughout. |
| 2015-06-30 |
4 |
general comment- observed employee drink stored on window sil between dish area and prep table. ensure drinks are stored to prevent contamination. drink removed. |
| 2015-06-30 |
51 |
general comment- 5-501.17 provide a covered waste bin in female restrooms. observed waste bin without lid. |
| 2015-02-25 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered receptacles in restrooms used by females. |
| 2015-02-25 |
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 daily quantity of slaw cooling in covered, large plastic container 50 f. |
| 2014-10-15 |
54 |
.6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee juice on middle shelf with retail food. designate a lower shelf or other similar area for employye food. |
| 2014-10-15 |
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 wristwatch while handling, preparing food. |
| 2014-10-15 |
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: date mark grilled onions. pic stated sometimes onions are held for two days. |
| 2014-06-04 |
44 |
3-304.15 (b)-(d) gloves, use limitations - c: single use disposable gloves shall be worn to perform one task only and changed when contamination occurs. observed employee handling food, then handle soiled cloth, then prepare to go back to handling food. c |
| 2014-06-04 |
31 |
3-501.15 cooling methods - pf: use effective means to cool tcs foods from 135 f to 70 f within two hours and from 70 f to 45 f in four hours: found cooked onions tightly covered in half gallon containers 82 f right at 2-hour mark. onions spread on sheet t |
| 2014-02-26 |
26 |
7-102.11 common name-working containers - pf: accurately label toxic materials containers with contents. found container marked as sanitizer containing unidentified liquid. appeared a substance, such as soap, had been added to sanitizer. contents measured |
| 2014-02-26 |
31 |
3-501.15 cooling methods - pf: cool foods by approved and effective methods to acheive time / temperature cooling parameters. found large volume of slaw in multi-gallon container covered in walk-in cooler, 65 f. cdi- slaw vented, broken down into smaller |
| 2014-02-26 |
41 |
3-304.12 in-use utensils, between-use storage - c: do not store cutting boards on faucets of prep sinks. |
| 2013-10-30 |
21 |
. 3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf: date mark potentially hazardous foods with date prepared if held for more than one day in facility. found barbeque prepared previous day in c |
| 2013-10-30 |
1 |
2-102.12 certified food protection manager - c: the person-in-charge shall be a certified food protection manager from an approved program. observed pic with no accredited training. |
| 2013-05-16 |
21 |
observed date marking in place. remember to date mark bouiled eggs with date boiled. |
| 2013-05-16 |
20 |
observed slaw in flip top cooler in container not in refrigerated sunken well; 64 f. moved to refrigeration. cdi |
| 2013-05-16 |
7 |
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 may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such a |
| 2013-05-16 |
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 |
| 2013-01-31 |
46 |
obtain quat test strips for measuring sanitizer concentration. observed quat strips; old; effectiveness expired. |
| 2013-01-31 |
45 |
replace peeling shelving in coolers as needed. observed peeling sutrfaces of some cooler shelving. |
| 2013-01-31 |
34 |
a temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filet |
| 2013-01-31 |
20 |
keep cold foods at 45 f or below. observed multiple items above 45 f in sandwich assembly cooler. see temperature chart with this report. items moved to walk-in cooler. have unit evaluated as to ability to hold temperature. |
| 2013-01-31 |
14 |
keep ice machines and components clean. observed pink mold build-up on internal baffle. cleaning begun while on site. |
| 2013-01-31 |
13 |
food shall only contact equipment and utensils that have been cleaned and sanitized by an approved process. observed squeeze dispenser bottle stored in and contacting lettuce in flip top compartment at make line. |
| 2013-01-31 |
2 |
food employees and conditional employees shall be informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible through food; as |
| 2013-01-31 |
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 |