| Violation Date |
Code |
Description |
| 2018-08-10 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving in reach in coolers. |
| 2018-08-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on flip top counter. repeat |
| 2018-08-10 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air mustflow around product to remove the heat. -pf observed lettuce cooling in tightly covered containers in reach in cooler. cdi, lettuc |
| 2018-08-10 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed food employee re-contaminate hands by closing faucet without a |
| 2018-04-06 |
53 |
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 build up between, and under equipment. ensure ad |
| 2018-04-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some build of food residue and debris in coolers, and on gaskets. |
| 2018-04-06 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service cups with lip portion exposed to contamination. ensure cups are protected, ehs recommends cups are kept in sleev |
| 2018-04-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on flip top counter. repeat |
| 2018-04-06 |
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 some working containers without identifying label or faded label no longer readable. |
| 2018-04-06 |
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 lettuce cooling in tightly covered containers in reach in cooler. observed |
| 2018-04-06 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p observed deli meat held past date mark expiration. observed deli meat with date mark of 3/26. cdi, pica voluntarily discarded items. |
| 2018-04-06 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed cooked chicken, caramelize onions and green peppers held above 45f. cdi, pica voluntarily discarded. food will be held hot. ob |
| 2018-04-06 |
6 |
2-301.15 only wash hands in handwashing sink. -pf observed food employee use 3 compartment sink, spray arm to wash hands. cdi, food employee corrected by instruction, food employee washed hands at hand washing sink. 2-301.14 wash hands after activities t |
| 2017-12-18 |
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 large container of cooked sausage patties cooling at room temp measuring |
| 2017-12-18 |
33 |
3-501.13 use approved thawing methods. observed large container of breaded squash thawing on storage shelf in back kitchen area. cdi squash placed into refrigeration to properly thaw. |
| 2017-12-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses in a concentration level that is acceptable for sanitizert per manufactuer. observed wet wiping clothes stored on cutting board at prep line. |
| 2017-12-18 |
45 |
repeat4-501.11 maintain equipment in good repair. observed plastic containers that once held commercially packaged food products re-used having damaged surfaces in need of discarding. (once containers are damaged there is a barrier created for cleaning). |
| 2017-12-18 |
47 |
repeat4-601.11 (c ) 4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning (between cooking equipment, underneath fryer surfaces) |
| 2017-06-06 |
51 |
no points deducted5-501.17provide a covered waste bin in female restrooms.observed no covered receptacle / waste bin in womens restroom. |
| 2017-06-06 |
47 |
repeat4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (surfaces of cooking equipment, old card board wedged in between cooking equ |
| 2017-06-06 |
45 |
4-501.11maintain equipment in good repair.observed leak at hand washing sink in need of immediate repair; observed partition between hand sink and 3 compartment sink broken in need of replacing; observed edges of wire shelving inside stand up cooler ruste |
| 2017-06-06 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw fish stored above butter milk in stand up cooler; cdi milk moved to approved location. |
| 2017-01-18 |
47 |
repeat4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (cooking equipment, cardboard wedged in between equipment) |
| 2017-01-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.properly air dry; observed numerous containers stacked wet in kitchen area. |
| 2016-10-13 |
53 |
no points deducted6-501.12floors, 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 cleaning issues to physical faci |
| 2016-10-13 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (surfaces of all kitchen and cooking equipment) |
| 2016-10-13 |
36 |
6-501.111keep the premises free of insects, rodents, and other pests.observed large roach infestation in back kitchen area at breading station underneath prep table. vr to ensure roaches are not present. |
| 2016-10-13 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed various containers of cooked chicken and container of cooked rice placed directly onto steam table to reheat instead of reheating to 165f on stove, g |
| 2016-10-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved numerous stacks of containers, utensils all stored clean with old sticker debris stuck to surfaces. cdi all dishes pulled and placed into dirty dish pi |
| 2016-05-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed large container of raw shell eggs stored on counter. cdi: eggs moved to fridge to rapidly cool. discussion with pic about switching eggs to time since the general procedure is |
| 2016-05-25 |
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 scoop for sugar stored with handle in product. cdi: pic moved handle o |
| 2016-05-25 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed potato salad, sour cream, and chili ss containers being w/r/s and reused. provide reusable containers for food storage. repeat violation |
| 2016-05-25 |
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 no date mark on 1 container of cole slaw. cdi: pic stated it was made monday. item properly dated. repeat violation. signif |
| 2016-05-25 |
53 |
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 grease build up and dust build up on some walls, |
| 2016-05-25 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gaskets on reach in freezer. observed rusted shelves in reach in cooler. repeat violation 4-502.11(a) maintain utensils in good repair. observed cracked container holding tomatoes in flip top c |
| 2016-01-11 |
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 rte meats in freezer with no date marking. discussion with pic revealed that meat is sliced and immediately frozen. cdi: discussi |
| 2016-01-11 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed wall between drink machine and prep line with chipped and flaking paint.6-501.12 floors, walls, ceilings including the atta |
| 2016-01-11 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gaskets on reach in freezer. repeat violation observed rusted shelving in reach in cooler.4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal |
| 2016-01-11 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed potato salad containers being reused to store various food items. pic instructed to phase single use containers out. repeat violation |
| 2016-01-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee washing dishes and wet stacking them. cdi: employee corrected and dishes separated to dry. |
| 2016-01-11 |
36 |
r6-501.111 keep the premises free of insects, rodents, and other pests. observed cockroach crawling on kitchen floor toward grill. pic stated that they have a regular orkin person coming lately and that he would email the invoice. repeat violation |
| 2016-01-11 |
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 squeeze bottles with various liquids and seasoning shakers throughout facility with no labels. observed one cont |
| 2016-01-11 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed lettuce that was just prepared cooling in reach in with a lid. lettuce wa |
| 2016-01-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed grits in a pot on griddle hh at 90f. cdi: grits discarded. |
| 2016-01-11 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed raw chicken being placed into hh below required final cook temp of 165f. cdi: product placed on grill for continued c |
| 2016-01-11 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed employee pick up cucumbers and place in container with bare hands. pic stated that cucumbers were going to |
| 2016-01-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 2 drink cups with no lid on prep surfaces adjacent to food and seasonings. observed frozen drink in reach in freezer on top shelf above and adjacent to custom |
| 2015-03-27 |
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 sliced meats in freezer with no date marking. cdi- discussion with two managers regarding date marking requirements. |
| 2015-03-27 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p: observed sanitizer bucket to bleach out the test strip. cdi- made sanitizer to approved concentration. |
| 2015-03-27 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed live german roaches around rear handsink and water heater. cdi- facility has pest control service. call placed for service. |
| 2015-03-27 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p : observed employee put on gloves to prepare to work with food. cdi- stopped employee and discussed proper handwashing requirements with employee and manager. |
| 2015-03-27 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf: observed correct reminder on menus but no disclosure. facility serves ground beef patties and eggs cooked to orde |
| 2015-03-27 |
45 |
4-501.11 maintain equipment in good repair. observed splitting door gaskets in some coolers. |
| 2015-03-27 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed commercially prepared potato salad containers being reused. containers are not easily cleanable, food debris and residue noted on lip overhangs of containers. pic discontinued use |
| 2015-03-27 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed ceiling tile over area where food is prepared to not be smooth and cleanable. recaulk handsinks in restrooms to wall as needed. elim |
| 2015-03-27 |
28 |
3-302.13 pasteurized eggs substituted for raw eggs for certain recipes - p: facility serving unpasteurized undercooked eggs with no consumer advisory. correct menus before offering undercooked eggs, or substitute pasteurized eggs for eggs cooked to order. |
| 2014-09-16 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. in use seasonings, dry mixes, and breading in containers and shakers at the line and prep area not labeled per the rule. cdi- verb |
| 2014-09-16 |
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 . one container of diced tomatoes being cooled in prep cooler. operator advised tom |
| 2014-09-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. mold build up on tea urn nozzle behind front service counter, on ice shield in large ice machine, and dried food debris/ build up on shelving in prep cooler u |
| 2014-03-05 |
54 |
6-202.11 light bulbs, protective shielding - c observed light bulbs in the rear kitchen area where the ice machine, refrigeration unit, and utensil sink are located, not to be shielded or shatter proof. properly shield all such light fixtures, or use sh |
| 2014-03-05 |
26 |
7-102.11 common name-working containers - pf observed two chemical bottles not to be labeled. all containers of chemicals must have labels. -cdi bottles were labeled. |
| 2014-03-05 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed soda nozzles to be soiled. -cdi items were removed for cleaning. keep soda and tea nozzles clean. |
| 2013-02-01 |
34 |
(a) 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. pf(b) a temperature measuring device with a suitable small-diameter probe tha |
| 2013-02-01 |
35 |
(a) food packaged in a food establishment; shall be labeled as specified in law; including 21 cfr 101 - food labeling; and 9 cfr 317 labeling; marking devices; and containers. (b) label information shall include:(1) the common name of the food; or absent |
| 2013-02-01 |
26 |
working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. pf observed a spray bottle and a container of chem |
| 2013-02-01 |
45 |
(a) equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 1 and 4-2. observed fry basket in poor condition creating metal fragments that can contaminate food when in use. surfaces such as cutt |
| 2013-02-01 |
39 |
(a) cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (1) maintained dry; and(2) used for no other purpose. (b) cloths in-use for wiping counters and other equipment surfaces shall b |
| 2013-02-01 |
21 |
(a) except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) and (e) of this section; refrigerated; ready-to-eat; potentially hazardous food (time/temperature control |