| Violation Date |
Code |
Description |
| 2018-11-08 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent coversshall be clean. caution should be used to minimize food exposure. observed black residue accumulation on walls in the rear mo |
| 2018-11-08 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer label faded on a spray bottle in the dish machine area. re-labelled during inspection. |
| 2018-11-08 |
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 facility not recording thaw dates for commerical deli meats that had been cut and then frozen, a |
| 2018-11-08 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. no certified persons present at time of inspection. |
| 2018-08-06 |
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 above food products in the rear reach in cooler. employee products must be kept in areas where contamination of fo |
| 2018-08-06 |
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 black residue accumulation on walls in the rear |
| 2018-08-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed residue accumulation on the storage racks of the rear reach in cooler. |
| 2018-08-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slight residue present on the blade surfaces of the meat slicer. item was broken down and re-processed during inspection. slicer must be thoroughly |
| 2018-08-06 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified persons present. |
| 2018-04-12 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed chlorine sanitizer bucket stored on the floor of the rear area. moved to a soda rack during inspection. |
| 2018-04-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust and residue accumulation on rear storage racks. |
| 2018-04-12 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified persons present. |
| 2018-04-12 |
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 slight grease and other residue accumulation on |
| 2017-12-19 |
47 |
4-601.11 (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). |
| 2017-12-19 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed numerous cleaned equipment (pots, pans old containers) that are not used regularly stored in back of house collecting he |
| 2017-12-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw ground beef stored above rte cheese inside stand up cooler unit. cdi raw meats properly stored. |
| 2017-12-19 |
1 |
repeat2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic on site not certified in food safety training. |
| 2017-10-12 |
53 |
repeat6-501.12 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 cleaning issues to physical facilities. (o |
| 2017-10-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed prep cooler unit not functioning properly holding tcs foods above 45f (see temp chart). cdi products discarded and new product placed on tphc and products when not on time wil |
| 2017-10-12 |
1 |
repeat2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic on site not certified in food safety training. |
| 2017-05-05 |
53 |
6-501.12floors, 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 facilities. (observed |
| 2017-05-05 |
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 cooking/kitchen equipment). |
| 2017-05-05 |
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 handles stored down in dry food products. |
| 2017-05-05 |
1 |
2-102.11pic demonstrates knowledge by being a certified food protection manager.observed pic on site not certified in food safety training. |
| 2017-02-15 |
1 |
2-102.11pic demonstrates knowledge by being a certified food protection manager.observed pic on site not certified in food safety training. |
| 2017-02-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved potato wedges held inside hot holding display case measuring 118f, cdi wedges discarded by staff. (facility requested tphc forms for hot tcs foods in display case). |
| 2017-02-15 |
45 |
repeat4-205.104-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed non-nsf / ansi listed stand up freezer in use. |
| 2017-02-15 |
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 sealed 5gallon containers of raw chicken wings which were prepared ea |
| 2016-09-06 |
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 wall damage near the bathroom sink, and in some kitchen areas. insure that al |
| 2016-09-06 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed non-ansi approved freezer containing potentially hazardous food. freezer must be ansi or equivalently certified . |
| 2016-09-06 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed one housefly in the kitchen area, insure that doors are not propped open for extended time periods to reduce pest entry likelihood. |
| 2016-09-06 |
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 several unlabelled sauce bottles near the fryer area. insure bottles are labelled with their contents. |
| 2016-09-06 |
14 |
4-602.11(e)(4) observed ice machine interior soiled with black debris on the side edges. insure that the ice machine is cleaned frequently enough to prevent debris accumulation. |
| 2016-09-06 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed no certified persons at time of inspection. |
| 2016-06-09 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified persons present at time of inspection. |
| 2016-06-09 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster door broken at time of inspection, insure a new door is provided and kept closed. |
| 2016-06-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed slight build up on the exterior parts of the potato wedger. insure item is thoroughly cleaned, including the exterior, after each use. |
| 2016-06-09 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed non-ansi or equivalent certified equipment such as a freezer and can opener. items used in food service must be certified |
| 2016-02-15 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed no certfied persons at facility during inspection. |
| 2016-02-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed overstacked lettuce in the flip top unit. insure that items are not over stacked, as the ability of the unit to keep such items cold is drastically reduced when items are overs |
| 2016-02-15 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed non-certified freezer being used for food storage. |
| 2016-02-15 |
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 wall damage above the mens bathroom sink. |
| 2016-02-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed walk in cooler fans accumulating dust and debris. |
| 2015-10-19 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed no certified food protection manager during inspection. |
| 2015-10-19 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed non-ansi listed freezer and can opener in establishment at time of inspection.4-501.11 maintain equipment in good repair. |
| 2015-10-19 |
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 unlabelled squeeze bottles of sauces in the prep area at time of inspection. |
| 2015-10-19 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed sanitizer solution in a spray bottle that was over 200ppm of chlorine. cdi by pic diluting with water until ppm was within range. |
| 2015-05-20 |
1 |
2-102.11 pic demonstrates knowledge of being a certified food protection manager - no one present has certification - repeat violation |
| 2015-05-20 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food - observed bracelet on food service employee preparing food. |
| 2015-05-20 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves...to be ansi/nsf certified or equivalent - observed freezer w/no nsf listing;4-501.11 maintain equipment in good repair - observed rusted shelving in reach-in vulcan refrigerator - replac |
| 2015-05-20 |
42 |
4-901.11 (a) air dry equipment and utensils after cleaning and sanitizing - observed pans on storage shelves in back stacked wet - allow to completely air dry prior to stacking4-903.11 store utensils in clean location - utensil drawers still need cleanin |
| 2015-05-20 |
50 |
6-501.18 maintain handwashing sinks, toilets & urinals clean. observed men's toilet, urinal very dirty. |
| 2015-05-20 |
53 |
.6-502.12 floors, walls, & ceilings including attachments shall be clean - observed fan covers and vent covers to still have some dust on them - still need to raise racks in walk-in - floors under racks with debris on them, need cleaning. |
| 2015-04-29 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager - no one with certification present - repeat violation |
| 2015-04-29 |
20 |
3-501.16 (a)(2) maintain tcs foods in cold holding at 45f or less - observed american cheese and cut lettuce in prep cooler at 47f, 49f, and 47f respectively. |
| 2015-04-29 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24 hours - observed no date marking for ham in opened package. |
| 2015-04-29 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code - observed mildew and debris on potato slicer, observed food thermometer and corn dog wrappes in drawer that needed much cleaning |
| 2015-04-29 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location - observed utensil drawers in much need of cleaning |
| 2015-04-29 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods to be ansi/nsf certified or equivalent - observed freezer w/no nsf listing - 4-501.12 - resurface or replace cutting surfaces that can no longer be effectively cle |
| 2015-04-29 |
14 |
4-601.11 (a) equipment food contact surfaces and utensils shall be clean to sight and touch - observed potato wedge cutter with mildew and dried debris on blade, handle, base - must remove and clean daily; observed food container for sugar in much need o |
| 2015-04-29 |
48 |
5-103.11 (b) provide sufficient hot water to meet the peak hot wate demands - oberved 4.5 kw water heater labelled with installation date of 07-20-09 - need minimum recovery of 15kw |
| 2015-04-29 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed women's toilet and men's toilet and urinal in need of cleaning |
| 2015-04-29 |
53 |
6-502.12 floors, walls, and 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 wall and ceiling vents to be dusty; need t |
| 2015-04-29 |
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 missing end caps and bulb shields in back area with food prep sink and prep table. |
| 2015-04-29 |
47 |
4-601.11 (c)/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris - observed fans in walk-in and reach-in refrigerator to have dust and mildew on them, compressors with heavy buildup of dust |
| 2014-11-18 |
53 |
6-502.12 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 floors in need of cleaning and spilled mice poi |
| 2014-11-18 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed household listed crock pot in use and table top household fryer still in the box. remove or replace with approved equip |
| 2014-11-18 |
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 marking system in place for items such as cut bologna, ham, chili and cut produce. 10 day vr |
| 2014-11-18 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed chili being heated in a household listed crock pot. employee removed chili from the crock pot, put it in an 1/8 pan and heated it to 174f on the fl |
| 2014-11-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed prep sink and ice machine with build up and in need of cleaning. 10 day vr ( verification required).4-602.11 clean the equipment and utensils as re |
| 2014-11-18 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed several drinks on food prep tables, front counter and soda boxes where food and customer items are kept. all drinks discarded or moved to a lower shelf away f |
| 2014-11-18 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified person in charge (pic) |
| 2014-06-11 |
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. cut tomatoes, slaw, cheese and lettuce |
| 2014-06-11 |
1 |
2-102.12 certified food protection manager - c. a certified food protection manager musts be on site at all times the facility is in operation. documentation of training required. pic not certified. |
| 2014-06-11 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. ensure all hot time/temperature control for safety foods (tcs) are maintained at or above 135f. observed fries and hot dogs hot holding below |
| 2014-06-11 |
39 |
3-304.14 wiping cloths, use limitation - c. in use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. observed wet wiping cloths on counter. |
| 2014-06-11 |
38 |
2-402.11 effectiveness-hair restraints - c. food employees shall wear hair restraints. observed food employees without hair restraints. |
| 2014-06-11 |
41 |
3-304.12 in-use utensils, between-use storage - c. ensure scoops with handles are used for dry goods and are stored with handle out of product. scoop stored in sugar with handle in product. |
| 2014-06-11 |
45 |
4-205.10 food equipment, certification and classification - c. equipment shall be nsf or ansi listed. observed facility using non-nsf listed crockpot for chili hot holding.4-501.11 good repair and proper adjustment-equipment - c. equipment shall be in |
| 2014-06-11 |
47 |
4-602.13 nonfood contact surfaces - c. nonfood contact surfaces shall be clean to sight and touch. observed buildup on shelves under hot holding unit. observed food debris on equipment beside frier. |
| 2013-10-28 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing- observed single service sauce cups stored underneath hand towel dispenser at handwash sink. cups were getting wet from dripping water when reaching for ha |
| 2013-10-28 |
39 |
3-304.14 wiping cloths, use limitation- store wet wiping cloths in a sanitizing solution when not in use. observed wet wiping cloth stored on counter top. |
| 2013-10-28 |
26 |
7-201.11 separation-storage- store all toxic chemicals in a designated storage area when not in use. observed bottle of bleach stored on 3 compartment sink next to wash compartment (in use). cdi by relocating to chem storage. |
| 2013-10-28 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking- all tcs foods held in refrigeration must be date marked with date prepared or date opened (for packaged foods, hot dogs, bologna, cheese). observed |
| 2013-10-28 |
1 |
2-102.12 certified food protection manager- person in charge must be a certified food safety manager from an accredited program by jan 2014 or a 2 pt. deduction will be taken. |
| 2013-04-08 |
1 |
observed no certified food protection manager on site. except as specified in ? (b) of this section; the permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food esta |
| 2013-04-08 |
13 |
observed apples put out for consumer self service not covered/ protected. apples sent to wash and wrap. any fruit or vegetable that can be reaily eaten; skin and all; must be protected from contamination. food shall be protected from cross contamination b |
| 2013-04-08 |
14 |
observed the potato slicer with encrusted slice debris and what appeared to be gear grease on the sliding shafts. use only food grade lubricants on the slicer. slicer sent to clean and sanitize. equipment food-contact surfaces and utensils shall be clean |
| 2013-04-08 |
39 |
observed wet wiping cloths 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. |
| 2013-04-08 |
26 |
observed 1 bottle of sanitzer not labeled. bottle labeled. 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 m |
| 2013-04-08 |
43 |
observed a small amount of single service cups sticking out of the cup dispenser and not protected. single-service and single-use articles and cleaned and sanitized utensils shall be handled; displayed; and dispensed so that contamination of food- and lip |
| 2013-04-08 |
45 |
observed the paint peeling on the hood over the fryer and the bottom shelf of the prep tabloes in the back rusting. this is a repeat violation. equipment shall be maintained in a state of repair and condition that meets the requirements specified under pa |
| 2013-04-08 |
47 |
observed the upright freezer bottom accumulating food debris. also observed soda residue on the surfaces of the soda machine. this is a repeat violation. nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulat |
| 2013-01-22 |
47 |
observed the flip top cooler bottom and the upright freezer bottom accumulating food debris. also observed soda residue on the surfaces of the soda machine. nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumu |
| 2013-01-22 |
45 |
obserrved the paint peeling on the hood over the fryer and the formica pulling up from the counter under the chicken display case. equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 1 and |
| 2013-01-22 |
43 |
observed 1 stack of cup cake paper cups exposed/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 pr |
| 2013-01-22 |
41 |
observed tongs for the chicken held on a hook on the counter. 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 ab |
| 2013-01-22 |
21 |
observed no date marking of potentially hazardous ready to eat foods. 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; |
| 2013-01-22 |
20 |
observed eggs lying out on the counter by the grill at 63f. eggs voluntarily disposed off. all potentially hazardous foods must be cold held at a temperature specified in the following: (a) 5?c (41?f) or less; or (b) 7?c (45?f) or between 5?c (41?f) and 7 |
| 2013-01-22 |
14 |
observed the interior of the ice machine growing mold-like substance. equipment food-contact surfaces and utensils shall be clean to sight and touch. |
| 2013-01-22 |
2 |
observed no employee health policy in place. food employees and conditional employees are 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 |
| 2013-01-22 |
1 |
observed no certified food protection manager on site. except as specified in ? (b) of this section; the permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food esta |