| Violation Date |
Code |
Description |
| 2018-03-01 |
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 cleaning issues to physical facilities.observed fl |
| 2018-03-01 |
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 ofequipment with build up in need of cleaning. observed build up inside the reach in freezer on bottom surfaces, surfaces in between cooki |
| 2018-03-01 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed lip portion of cups exposed to contamination. |
| 2018-03-01 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed food on the main cook line |
| 2018-03-01 |
14 |
4-602.11 ( e ) (4) in equipment such as ice bins and beverage dispensing nozzles and enclosed components ofequipment such as ice makers: shall be cleaned ; (a) at a frequency specified by the manufacturer, or (b) absent manufacturerspecifications, at a fr |
| 2017-10-24 |
54 |
6-305.11 6-501.110 designate and use an area for the orderly storage of employees possessions. observed employee's personal items not properly stored (cell phone stored between boxes on shelf with and above food service items, employee bo |
| 2017-10-24 |
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 cleaning issues to physical facilities. (observe |
| 2017-10-24 |
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 (inside bottom surfaces of reach-in freezer, surfaces in between cooking eq |
| 2017-10-24 |
38 |
2-402.11(a) use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed manager preparing food without hair restraint. |
| 2017-10-24 |
14 |
4-601.11 ( e ) (4) in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers: shall be cleaned ; (a) at a frequency specified by the manufacturer, or (b) absent manufacturer specifications, a |
| 2017-04-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drink stored on shelf above food products in back kitchen area. |
| 2017-04-12 |
42 |
4-903.11store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed clean utensils stored on shelf 4 inches away from prep sink. (provide 12 inch spacing to prevent splash contamination). |
| 2017-04-12 |
36 |
6-501.111keep the premises free of insects, rodents, and other pests.observed numerous german roaches in back kitchen area (dying, dead and alive). (receipt from pest treatment provided). |
| 2017-04-12 |
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. (kitchen / cooking equipment, inside bottom surfaces of stand-up coolers / freezer |
| 2016-07-27 |
45 |
4-501.11 maintain equipment in good repair. observed hot holding unit not maintaining products above 45f. cdi employees using other unit. |
| 2016-07-27 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed several food employees wearing bracelets. |
| 2016-07-27 |
22 |
} 3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed six bags of lettuce hold |
| 2016-07-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed two pieces of chicken less than 135f. see temperature chart for temperature observations. cdi chicken voluntarily discarded. |
| 2016-07-27 |
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 touching ready-to-eat french toast sticks with exposed bare hands. cdi pic instructed employee t |
| 2016-03-14 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee cell phone stored on prep surface. |
| 2016-03-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces surface as cart and gaskets collecting food and grease debris. |
| 2016-03-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed french toast, hash browns and 3 burritos holding below 135f. see temperature chart for temperature observation. cdi items voluntarily discarded. |
| 2016-03-14 |
17 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p observed two containers of chili improperly reheating in hot holding until. chili had been removed from temperature control |
| 2015-06-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved milk stored at >45f today- sent to walk in cooler to quickly chill. |
| 2015-06-19 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pfobserved tomatoes, lettuce, and ham n |
| 2015-06-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed a lidded employee drink stored over clean dishes- drink discarded by staff. |
| 2015-06-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean hood vents and ansyl spray arms.clean top of the oven. |
| 2014-12-22 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee coats stored on pickle buckets today- moved to an empty shelf to correct today. |
| 2014-12-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean the underside of the fry pass through- clean the ceiling vent. |
| 2014-12-22 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pfobserved lettuce, cheese, and tomatoe |
| 2014-12-22 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed an open employee drink stored on a prep table with open food- discarded to correct.observed a lidded employee drink stored above boxes of single use articles- m |
| 2014-06-19 |
54 |
observed heat lamp bulbs that are not coated today. provide coated bulbs or light shields.6-202.11 |
| 2014-06-19 |
47 |
clean fryers, in between equipment, computers, and heat light pass through. clean floor under equipment- french frys found today.4-602.13 |
| 2014-06-19 |
43 |
keep single use articles inverted to protect them. some clam shells not inverted today.4-903.11 |
| 2014-06-19 |
22 |
observed sliced cheese and sliced tomatoes not timed on the counter today. tilt procedures indicate they need to be timed as soon as they are stored out of temp. post timed today to correct.3-501.19 |
| 2014-06-19 |
20 |
observed tcs items stored at room temp. today. maintain tcs foods at 45-41f or less. items moved to wic to chill down today to correct. tilt form given as an option for the lettuce. no tilt form for lettuce could be found by pic today.3-501.16 |
| 2014-06-19 |
19 |
observed cooked pepper and onions stored at room temp. today- keep tcs foods hot at 135f or more. peppers and onions sent to be properly reheated today.3-501.16 |
| 2014-06-19 |
4 |
observed an employee drink stored above the microwave today. keep employee drinks stored in a designated location with a lid on them. drink discarded to correct.2-401.11 |
| 2013-09-05 |
20 |
. .-3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdinghold tcs foods cold at 45-41f or less. observed liquid eggs stored at >45f today- discarded by pic. these cannot be left out at room t |
| 2013-09-05 |
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. observed employees listing symptoms they cannot work with but could not name the big five(hep a, salmonella, shigella, |
| 2013-09-05 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holdinghold tcs foods hot at 135f or more. observed cooked peppers and onions stored at room temp. today- product reheated in microwave during inspection. |
| 2013-09-05 |
38 |
2-303.11 prohibition-jewelryfood service employees are limited to a single wedding band on their hands/wrists- no other rings, bracelets, or watches allowed. observed a ring on a food service employee today. |
| 2013-04-18 |
45 |
small tomatoe chopper that is no longer used has a loose metal shard on the blade today. repair or remove from facility so it is not accidentally used. |
| 2013-04-18 |
31 |
cool foods using approved methods such as: loosely covering food; not stacking pans; use metal pans; use ice baths; rapid chill equipment; wif etc. observed multiple pans of cut lettuce stored in the wic in plastic containers that were all covered with a |
| 2013-04-18 |
22 |
multiple foods being held under tilt today but no approved procedures in place. tilt form given today and explained that a tilt form must be filled out for each product held out of temperature and kept onsite. observed ham timed for four hours and burge |
| 2013-04-18 |
20 |
hold phf at 45-41f or less. observed pastuerized eggs on the counter at 70f-moved to wic to quickly cool. |
| 2013-04-18 |
14 |
equipment food contact surfaces shall be clean to sight and touch. observed dried onions on the chopper today from last night. sent to be washed. |
| 2013-04-18 |
6 |
wash exposed arms when washing hands. |
| 2013-04-18 |
2 |
pic(person-in-charge) must know when to restrict/exclude ill employees and when to allow them back to work. all employees must know the big 5 illnesses that have to be reported to the manager if they are diagnosed or exposed to one of the five. handout |
| 2012-12-17 |
14 |
chlorine sanitizing solutions shall be at required concentrations. observed 2 buckets of sanitizer below 50ppm cl. staff refilled to proper concentration. |
| 2012-12-17 |
22 |
facility must mark items held under tilt (time as a public health control). observed 4 containers of lettuce sitting under prep area without a time. per staff; they had just been removed from cooler so they placed back in cooler until they needed. rememb |
| 2012-12-17 |
13 |
single use gloves shall be used for only one task. observed employee with gloves on replace sanitizer in all buckets and then go back to working with food before washing hands/changing gloves. change gloves between tasks (and wash hands between glove usag |
| 2012-12-17 |
46 |
4-603.16 use a separate water rinse after washing and before sanitizing when washing in a 3 compartment sink. observed staff skip the rinse step and place soapy utensils in sanitize bay. educated and employee began wash; rinse and sanitizing correctly. |
| 2012-12-17 |
2 |
2-201.11(a) the permitee shall require food employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. manager was unaware of a current health policy. left heal |