| Violation Date |
Code |
Description |
| 2018-10-16 |
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 of dirty water and debris on reach in cooler. |
| 2018-10-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of metal containers above dish sink. |
| 2018-10-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomatoes and lettuce stored on prep line measuring above 45f. cdi by removing to freezer to rapidly cool. |
| 2018-10-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed tenders measuring below 135f under heat lamp. cdi by voluntary discard. employee had already dropped more tenders in fryer to replace the tenders under heat lamp. |
| 2018-10-16 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed black debris build up on inside of ice machine. |
| 2018-10-16 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed one employee wash off a utensil in handsink. cdi by intervention and education by ehs. |
| 2018-05-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items on sandwich line measuring above 45f. cdi by voluntary discard. |
| 2018-05-31 |
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 salads tightly wrapped while cooling. |
| 2018-05-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of containers in dish area. |
| 2018-05-31 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed black debris build up on inside of ice machine. |
| 2018-05-31 |
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 debris build up on floor of walk in freezer and |
| 2018-05-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on floor of reach in cooler. |
| 2018-01-23 |
53 |
repeat: 0.5 pts. -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 minimal build up on floors, wa |
| 2018-01-23 |
47 |
repeat: 1 pt -4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up ofdust, food residue and debris on equipment surfaces at cook line including shelving, outside of lemonade machine, coffee m |
| 2018-01-23 |
43 |
repeat: 0.5 pts. -4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observedsingle service articles stored on the floor in the dry storage area. |
| 2018-01-23 |
21 |
general comment: 0 pts.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 date marking in walk-in cooler with dates that were not legible. ensure dates are written clear to determin |
| 2018-01-23 |
20 |
repeat: 1.5 pts. -3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed only two food items in sandwich prep table by register area holding above 45f (see temp chart). it was determined that these food items may not be holding tem |
| 2018-01-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. 1.5 pts - observed metal pans stacked on dish shelf with food debris remaining. observed slicer with minimal debris remaining. cdi: removed and stored at dish |
| 2017-09-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed box of food store on the floor in freezer area. |
| 2017-09-21 |
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 food employee handle ready to eat lettuce with bare hands at prep cooler. cdi, corrected food employee by |
| 2017-09-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all tcs foods at drive thru prep cooler holding above 45f. pic had not checked temperatures. cdi, pic voluntarily discarded product. |
| 2017-09-21 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometers in any under counter cold holding unit. ensure one is provided. |
| 2017-09-21 |
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 without a label, ensure all working containers of food are labeled unless they are easily ident |
| 2017-09-21 |
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 working with food with watch on.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contactin |
| 2017-09-21 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed some drain flies in kitchen and in bathrooms. ensure proper methods of prevention are taken to avoid further issues. |
| 2017-09-21 |
45 |
4-501.11 maintain equipment in good repair. observed cold holding unit near drive thru line not holding temperature of food at 45f or below. a thermometer was left to measure holding temperature, thermometer did not fall under 65f. ensure all equipment is |
| 2017-09-21 |
47 |
. • 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy build up of dust, food residue and debris on equipment surfaces at cook line. observed build up on shelving inside walk in cooler and dry |
| 2017-09-21 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed doors open at dumpster. |
| 2017-09-21 |
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 build up on floors, walls and ceilings throughout facility. ensure regular cl |
| 2017-09-21 |
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 articles stored on the floor in the dry storage area. |
| 2017-05-22 |
8 |
general comment: 0 pts.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved no paper towels at front register handsink. cdi: paper towels provided. |
| 2017-05-22 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - 1 pt. observed uncovered drinks stored improperly in kitchen. cdi: drinks discarded. |
| 2017-05-22 |
20 |
repeat violation with improvement noted: - 1.5 pts.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved few products including broccoli, shredded cheddar, and spring mix in drive thru make table > 45f (see temp chart). facility has |
| 2017-05-22 |
27 |
repeat: 2 pts.8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pfobserved no time being recorded on tempered cheese held at drive thru make table. cdi: |
| 2017-05-22 |
19 |
general comment: - 0 pts.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved carolina chili in hot holding at 122f, 128f, and 130f in some spots. cdi: chili reheated to 210f. |
| 2017-05-22 |
42 |
general comment: - 0 pts.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed pans wet stacked on shelf above 3-comp sink. |
| 2017-05-22 |
47 |
repeat: 1 pt.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 cook line equipment surfaces.observed debris/build-up at inside bottom of both make tables.observed build-up on shelving ins |
| 2017-05-22 |
53 |
repeat: 0.5 pts.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 on floors throughout fac |
| 2017-05-22 |
38 |
repeat: - 0.5 pts.2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.observed employee on drive thru cook line handling food with bracelet on. |
| 2017-02-17 |
21 |
general comment:3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved some bags of chili in walk-in cooler thawing without date. some were dated and according to pic the chili that was n |
| 2017-02-17 |
53 |
general comment: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 thorough cleaning needed on walls |
| 2017-02-17 |
48 |
general comment:5-103.12 provide water under pressure to all fixtures.-pfobserved hot water pressure low at handsink behind registers. repair |
| 2017-02-17 |
47 |
repeat: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 cook line equipment. observed cleaning needed inside bottom of make tables. |
| 2017-02-17 |
43 |
repeat:4-904.11 display and handle single-use and single-service articles to prevent contamination.observed multiple stacks of single service cups behind register area and drive thru area unprotected. some observed with splatter. |
| 2017-02-17 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.observed cook at hamburger grill cooking with multiple bracelets on. |
| 2017-02-17 |
37 |
general comment:3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed several boxes of fries stored on the floor inside walk-in freezer. |
| 2017-02-17 |
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. -pfobserved 3 types of salads in cooling stage and being held at 50f with lids on in re |
| 2017-02-17 |
27 |
8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pfobserved no time being recorded on tempered cheese being held at both make tables. cdi - time placed |
| 2017-02-17 |
20 |
repeat:3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved some food items inside drive thru area make table and make table at front register area being held above 45f (see temp chart). cdi: all items discarded and changed out wit |
| 2016-10-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. food items on prep cooler tops not under temperature control. see chart for items and temperatures. cdi- pic michelle brewer had all removed and replaced. other foods moved to walk in c |
| 2016-10-11 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. one employee cooking at hamburger grill wearing multiple rings with stones in them. remove jewelry. |
| 2016-10-11 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. mold like build up on soda nozzles and side of ice bin at drive through window and interior sides and near ice chute of large ice bin. pic steve had nozzl |
| 2016-10-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried food debris in lower holding cold units, shelving at front service and prep areas. dried debris in hard to reach storage areas also. cleaning is needed |
| 2016-10-11 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. 4-904.11 display and handle single-use and single-service articles to prevent contamination. single service at on back counter and at di |
| 2016-05-11 |
52 |
general comment - 5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed side doors open to dumpster. 5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary t |
| 2016-05-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed metal pans and plastic containers wet stacked on back dish shelf. |
| 2016-05-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer at proper strength between uses. observed quat sanitizer pan by make table at 50ppm. |
| 2016-05-11 |
22 |
repeat - 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 no times recorded o |
| 2016-05-11 |
20 |
repeat - 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved several food products including sliced tomatoes, lettuce, shredded cheddar, broccoli, and slaw in make table close to register area > 45f (see temp chart). make table wa |
| 2016-05-11 |
8 |
general comment - 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved no paper towels in dispenser at register area. cdi - paper towels replaced. |
| 2016-01-11 |
31 |
general comment: 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 some small salads in reach-in cooler > 45f stacked and coo |
| 2016-01-11 |
22 |
repeat: 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 no times recorded on |
| 2016-01-11 |
20 |
repeat: 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved various items in prep unit closest to drive thru > 45f ( see temp chart). other prep unit was at borderline temp of 45-47f. cdi - products from both coolers placed on ice |
| 2016-01-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved regular chicken nuggets in hot holding at 118-124f. cdi - nuggets discarded; replaced with fresh nuggets at 188f. |
| 2015-09-10 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved 2 quat sanitizer pans 0-100ppm. cdi - both pans changed out to proper concentration. |
| 2015-09-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved kid burger patties in hot hold drawer at 133f. cdi - burgers pulled and reheated on grill to 165f. |
| 2015-09-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved food items inside prep cooler at drive thru > 45f (see temp chart). cdi - all time pulled and changed out with fresh product. |
| 2015-09-10 |
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 some areas in kitchen where there are gaps and floor needs to be regrouted. obs |
| 2015-09-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed ice build-up and food debris inside bottom of reach-in freezer and food debris inside bottom of prep unit closest to register area. |
| 2015-09-10 |
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 one container of tempered ch |
| 2015-05-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust accumulation on the fan in the walk in cooler. |
| 2015-05-14 |
45 |
4-501.11 maintain equipment in good repair. observed 2 gaskets beginning to tear on 2 separate reach in coolers. |
| 2015-05-14 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed 1 stack of paper hamburger containers stored food contact side up and uncovered. |
| 2015-05-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed 3 plastic containers stacked while wet above a preparation table. |
| 2015-05-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed two soiled containers stored clean above the 3 compartment sink and one pair of tongs stored clean with food debris on them. cdi- items were reclean |
| 2015-05-14 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an uncovered employee beverage stored on a food preparation surface and another covered employee beverage stored on a portable preparation table above package |
| 2015-01-05 |
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 one cutting board with a large burn hole in it. cdi- cutting board was discarde |
| 2015-01-05 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the handsink nearest the cash registers. cdi- paper towel dispenser was refilled. |
| 2015-01-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several soda nozzles at the take out window and at the front registers with visible debris on them and a thermometer probe with dried food debris on |
| 2015-01-05 |
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 hand sink nearest the 3 compartment sink beginning to peel away from the wall |
| 2015-01-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris buildup on shelving underneath a preparation table near the 3 compartment sink and soiled gaskets on pull out warming drawers above the |
| 2014-08-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two containers of sliced tomatoes above 45f in flip top coolers (see chart). cdi by placing tomatoes in reach in coolers for rapid cooling. |
| 2014-08-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed two sanitizer buckets at 0ppm quat concentration. cdi by refilling both buckets to proper concentrations.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight |
| 2014-03-12 |
53 |
6-201.16 wall and ceiling coverings and coatings - c. perimeter walls and roofs of a food establishment shall effectively protect the establishment from the weather. observed severe leak in ceiling tile in dining area. |
| 2014-03-12 |
45 |
4-501.12 cutting surfaces - c. cutting surfaces shall be resurfaced or replaced when they are no longer able to be effectively cleaned. observed one green cutting board with deep scoring. pic said he will purchase a new one.4-202.11 food-contact surfac |
| 2014-03-12 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. food shall be protected from contamination by storing all food in a clean and dry location where it is not exposed to splash, dust, or other contamination. observed opened sugar bag o |
| 2014-03-12 |
35 |
3-302.12 food storage containers identified with common name of food - c. except for food that is unmistakably recognizable, once removed from its original container it shall be identified by its common name. observed several sauce bottles without label |
| 2014-03-12 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. potentially hazardous food being held cold shall be at least 45f. observed one container of coleslaw on prep. line at 48f. cdi by p |
| 2014-03-12 |
6 |
2-301.12 cleaning procedure - p. to avoid recontaminating their hands, food employees shall use disposable paper towels or similar clean barriers when touching faucet handles or the handle of a restroom door. observed one employee wash hands and then us |
| 2013-09-23 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationstore raw animal food below ready-to-eat food. observed uncooked chicken removed from commercial packaging and stored above fries in reach-in freezer. cdi, operator relocated food |
| 2013-09-23 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequencyice bins shall be cleaned according to manufacturers recommendations or at least enough to prevent accumulation of soil. observed black residue inside ice machine and in need of cleaning. cdi |
| 2013-09-23 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingpotentially hazardous food shall be cold held at 45 degrees f or below. observed cut tomatoe, cut lettuce, pico de gallo, and cole slaw that |
| 2013-09-23 |
34 |
4-204-112 temperature measuring devices-functionalitygeneral comment: at least one integral or permanently affixed temperature measuring device shall be inside cold or hot holding unit storing potentially hazardous food. observed temperature measuring dev |
| 2013-09-23 |
41 |
3-304.12 in-use utensils, between-use storagestore ice scoop in a clean-dry area or inside ice with the handle out of product. observed ice scoop stored in holster but holster starting to accumulate soil. cdi, operator relocated ice scoop for cleaning. |
| 2013-09-23 |
45 |
4-501.11 good repair and proper adjustment-equipmentgeneral comment: keep equipment in good repair. observed rust accumulating on some shelving in walk-in cooler. |
| 2013-09-23 |
53 |
6-201.11 floors, walls and ceilings-cleanabilitygeneral comment: walls and wall coverings shall be designed and constructed to be easily cleanable. observed peeling wall covering inside stall wall of women's restroom. |
| 2013-09-23 |
42 |
4-901.11 equipment and utensils, air-drying requiredallow equipment to air dry after cleaning. observed 2 plastic containers being wet stacked at prep station. cdi, containers relocated for clenaing. |
| 2013-04-25 |
53 |
floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. observed peeling wall board near excit door and drive through window. observed damaged baseboard on lower |
| 2013-04-25 |
45 |
keep equipment in good repair. observed 2 door cold hold unit 2 not holding temperature and displaying an ambient air temperature of 49 degrees f. observed rust developing on walk-in cooler shelving. |
| 2013-04-25 |
43 |
cleaned equipment and utensils; laundered linens; and single-service and single-use articles shall be stored: (1) in a clean; dry location;(2) where they are not exposed to splash; dust; or other contamination.observed stacks of single service cups stored |
| 2013-04-25 |
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. observed several metal containers holding quat san |
| 2013-04-25 |
20 |
keep potentially hazardous food being cold held at 45 degrees f or below. observed cut lettuce at 54 degrees f; shredded cheddar at 52 degrees f; and cut tomatoe at 55 degrees f in cold hold prep unit 2. observed cut tomatoe at 57 degrees f in cold hold |
| 2013-04-25 |
8 |
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. observed no handwash sign at handwash sink behind counter. |
| 2013-02-26 |
21 |
date mark grated cheese after opening with date opened. date mark cole slaw containers after opening with date opened. cdi- discussion. |
| 2013-02-26 |
53 |
observed damaged stall structure in women's restroom. |
| 2013-02-26 |
43 |
single-service and single-use articles shall be stored and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. observed several stacks of cups unprotected. |
| 2013-02-26 |
20 |
observed several condiment items below 45 f in top of cooler. this is the same unit that has been problematic in the past. cdi- moved to walk-in cooler; new product brought out. |