| Violation Date |
Code |
Description |
| 2018-11-07 |
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.floors in need of cleaning |
| 2018-11-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.wet stacking observed. |
| 2018-06-29 |
45 |
4-502.11(a) maintain utensils in good repair. observed one worn down spatula located near the 2 compartment prep. sink. |
| 2018-06-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salsa cups stored above the fill line of a container cold holding above 45f (see chart). cdi- items were transferred to the walk in cooler for cooling. |
| 2018-02-13 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. - observed potatoes stored in cracked container. cdi, container removed |
| 2018-02-13 |
42 |
4-803.11 storage of soiled linens - c - observed soiled towels stored on racks at dish area. |
| 2018-02-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed rice overstacked and hot held below 135 degrees f. observed fries hot held below 135 degrees f along line. cdi, operator reheated fries to 201 degrees f and rice out of tempe |
| 2017-10-16 |
45 |
4-501.11 good repair and proper adjustment-equipment - c- observed faucet handle loose at 3 compartment sink. |
| 2017-10-16 |
42 |
4-901.11 equipment and utensils, air-drying required - c - observed metal pans being wet stacked. repeat. |
| 2017-07-03 |
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 a food employee handle soiled equipment at warewashing sink |
| 2017-07-03 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - ensure ice machines are cleaned at required frequency. observed ice chute at dining beverage dispenser accumulating black soil residues. cdi by instruction |
| 2017-07-03 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed split gasket on door of walk in freezer. |
| 2017-07-03 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed some metal pans being wet stacked. |
| 2017-03-06 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed debris accumulating inside gasket of reach in unit near 3 compartment sink and some debris collecting in prep units. |
| 2017-03-06 |
45 |
| 4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair and proper adjustement. observed 3 compartmenk sink detergent dispenser not set up and pic stated it wasn't working. facility using detergent packets. repair dispen |
| 2017-03-06 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - food contact surfaces shall be clean to site and touch. observed single-service food contact surfaces stored as clean but soiled. observed small metal containers s |
| 2017-03-06 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified pic on site upon arrival. cdi by instruction. |
| 2016-11-02 |
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 potatoes labeled with dis |
| 2016-11-02 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified pic on site upon arrival. repeat. |
| 2016-11-02 |
39 |
3-304.14 wiping cloths, use limitation - c - store wet wiping cloths in sanitizer in between uses. observed no sanitizer in sanitizer containers in kitchen and cloths sitting in bottom of containers. observed wet wiping cloths sitting in sink vats of 3 wa |
| 2016-11-02 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed a box of hash browns in walk in freezer uncovered / unprotected. |
| 2016-11-02 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed damage to door of 2 door holding unit near to go window. observed split gasket on door of walk in freezer and split gasket on low reach in freezer along prep line. |
| 2016-11-02 |
42 |
4-901.11 equipment and utensils, air-drying required - c - observed metal pans being wet stacked above 3 compartment sink. improvement made since previous inspection. |
| 2016-07-07 |
52 |
5-501.110 storage refuse, recyclables and returnables - c - observed trash in trash bags and cardboard boxes on ground outside of back exit door and cardboard boxes on inside of building near exit door. |
| 2016-07-07 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces of equipment shall be free from an accumulation of soil. observed food debris and soil accumulating inside 4 door hot hold unit and in gasket of unit. |
| 2016-07-07 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - store clean equipment in a clean dry area. observed metal pans being wet stacked above 3 compartment sink. observed clean utensils stacked in co |
| 2016-07-07 |
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 cut lettuce in open package not date marked in walk in cooler and pic did not know when pack |
| 2016-07-07 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be cold held at 45 degrees f and below. observed cut lettuce overstacked and at 49 degrees f. cdi, operator transferr |
| 2016-07-07 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed no certified pic on site during inspection. cdi by instruction. |
| 2016-04-18 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed stacks of metal pans at warewashing area and containers in walk in cooler being wet stacked. repeat. |
| 2016-04-18 |
6 |
2-301.12 cleaning procedure - p - vigorously rub hands with hand cleanser for 10 to 15 seconds when washing hands. observed food employee not vigorously rub for 10 to 15 seconds. cdi by instruction. |
| 2016-04-18 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair and calibration. observed split gasket on door of walk in freezer. observed paint peeling from shelving on right side of wall above clean drain board of warewashing s |
| 2016-04-18 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - c - ventilation systems shall be cleaned at a frequency to prevent accumulation of dust. observed dust accumulating on ceiling ventilation system in employee restrooms. |
| 2016-01-07 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed ceiling vent in need of cleaning in restrooms. |
| 2016-01-07 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair and calibration. observed quat dispenser not providing proper concentration of quat sanitizer. repair. |
| 2016-01-07 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed several metal containers being wet stacked above 3 compartment sink. |
| 2016-01-07 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be stored at 45 degrees f or below. observed 1 container of cheese and 1 container of cut tomatoe overstacked above 4 |
| 2016-01-07 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - sanitizer shall be provided at required concentrations. observed quat sanitizer at warewashing sink below required concentration |
| 2016-01-07 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - observed no disposable towels at handwashing sink behind front counter. cdi, operator provided towels.5-205.11 maintain access to handsinks. handsinks may only b |
| 2016-01-07 |
4 |
2-401.11 eating, drinking, or using tobacco - c - employees may drink from a closed beverage container if handled to prevent contamination of equipment. observed 1 employee beverage uncovered and stored on clean drainboard of 3 compartment sink. |
| 2015-10-23 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p - observed black residue accumulating on soda nozzles on soda machine in dining area. cdi, nozzles relocated for cleaning. 4-501.114 maintain sanitizer at correct concentrati |
| 2015-10-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed 2 containers of cheese and 2 containers of cut tomatoe overstacked on prep area above 45 degrees f. cdi, operator relocated foods to rapidly cool. |
| 2015-10-23 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no ambient air thermometer in low reach in freezer and low reach in refrigerator. |
| 2015-10-23 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. - observed no certified pic on site at time of inspection. cdi by instruction. |
| 2015-10-23 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair and calibration. observed gasket on door of walk in freezer torn. repair. |
| 2015-10-23 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed several containers being wet stacked on rack above warewashing sink. |
| 2015-07-30 |
53 |
physical facilities shall be cleaned as often as necessary to keep them clean. observed debris and items accumulating on floor of facility and inside walk in cooler and freezer units. general cleaning needed on floors of facility. |
| 2015-07-30 |
51 |
observed toilet lid missing from toilet in women's restroom. operator stated that cover was ordered. |
| 2015-07-30 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed a box of straws stored on ground in storage closet inside women's restroom. observed single-service cups stored next to and in |
| 2015-07-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed several pans wet stacked above warewashing area. repeat. |
| 2015-07-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 2 wet wiping cloths stored on drainboard of warewashing sink. |
| 2015-07-30 |
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 hash browns held on time |
| 2015-05-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed multiple pans stacked wet. repeat violation. |
| 2015-05-07 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on the walk in freezer door. replace gasket. |
| 2015-05-07 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. - pic does not have serv safe. another manager said he has it but did not have his certificate or pocket card. repeat violation. |
| 2015-05-07 |
52 |
general comment 5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. - observed open doors on the dumpster, allowing trash bags to over flow onto the ground. pick up trash and close the door to the dumpster. |
| 2015-05-07 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. - observed multiple flies in the kitchen and dining room during the inspection. remove flies. keep doors and windows closed as much as possible. |
| 2015-03-05 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. - observed the wash water at 95f while actively washing. cdi - pic drained water and refilled with water th |
| 2015-03-05 |
45 |
4-501.11 maintain equipment in good repair. - observed a split gasket on the reach in freezer by the fryer. |
| 2015-03-05 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - observed an open sleeve of to go lids on the floor. cdi - pic discarded lids. |
| 2015-03-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed metal containers stacked wet. |
| 2015-03-05 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - observed sanitizer less than 200 ppm. cdi - gm fixed during inspection. |
| 2015-03-05 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf - gm with pocket card was not present upon arrival. 2 other employees say they took the class but their certificates are not in the store and have no pocket card. |
| 2014-09-17 |
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 without lip of cup protected and splash present on cup lips. pic removed cups. |
| 2014-09-17 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c observed storage box on the floor in back of kitchen. maintain all storage off of the floor to facilitate cleaning. |
| 2014-09-17 |
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 underside of where drinks are dispensed, on outside of ice chute where mold is build up due to sticker that is peeling. maintain clean. |
| 2014-03-25 |
1 |
2-102.12 certified food protection manager - c: pic does not have certified food protection manager certification present during inspection. |
| 2014-03-25 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p: ice chutes on both self serve machines and drive thru machines need to be cleaned. mold looking substance present. cdi-cleaned during the inspection. |
| 2014-03-25 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c: clean small cooler door gaskets. clean catch pan area at self serve drink machines. |
| 2013-09-23 |
52 |
5-501.115 maintaining refuse areas and enclosures - c. some small bags of trash on in the dumpster pad itself. cdi- operator was advised that cleaning is needed. operator had employee to pick up debris when large bags of trash were taken out and placed in |
| 2013-09-23 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c. single service cups at front counter and in open wire dispenser, single service trays at line not protected during storage. cdi- corrected; discussed |
| 2013-09-23 |
31 |
3-501.15 cooling methods - pf. bags of food items tied closed during cooling process. cdi- discussed options with operator; see items 18 |
| 2013-09-23 |
18 |
3-501.14 cooling - p. tied bags of steak, beef, and cheese in walk in cooler. operator advised all were cooled down using ice bath, the tied and placed in the walk in cooler. all items checked found to be over 45f. cdi- operator voluntarily discarded all |
| 2013-05-09 |
42 |
after cleaning and sanitizing; equipment and utensils: shall be air-dried. more than six metal pans stacked tightly while wet on shelving over utensil washing sink. cdi- verbal correction; discussed options for air drying with operator. |
| 2013-05-09 |
35 |
except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils |
| 2013-05-09 |
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. signage for handwashing not posted at front handwashing sink. cdi-verbal co |
| 2013-05-09 |
1 |
certified food protection manager shall be on site during all facility operational hours and provide verification of training. no one on site today with verification of food safety training. cdi- verbal correction. |
| 2013-03-06 |
42 |
after cleaning and sanitizing; equipment and utensils shall be air-dried. more than five metal pans stacked tightly while wet. cdi- verbal correction to allow to air dry prior to tightly stacking. |
| 2013-03-06 |
1 |
certified food protection manager shall be on site at all hours of facility operation and provide verification of training. no one on site today with verification of food safety training. cdi- verbal correction |
| 2013-03-06 |
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. handwashing sign not posted at handwashing sink. cdi- operator replaced sig |
| 2013-03-06 |
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. multiple buckets of sanitizer labeled only as sani |
| 2013-03-06 |
34 |
except as specified in ? (c) of this section; cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed |
| 2013-03-06 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. dried food debris and accumulation of ice on the floor of the walk in freezer needs to be cleaned. |
| 2013-03-06 |
43 |
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 protection from contamination until used. single service tray n |
| 2013-03-06 |
35 |
except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils |
| 2012-12-04 |
34 |
battery low indicator on thermometer. ensure that battery is replaced. cdi |
| 2012-12-04 |
26 |
relable sanitizer buckets to include the chemical common name (ie; quat)cdi |
| 2012-12-04 |
43 |
when storing single service items ensure that they are inverted during storage or leave in original container.trays on wire shelving uncovered and not inverted. |
| 2012-12-04 |
8 |
hand washing signs required at all sinks to include restrooms. signs provided for all hand sinks/ and restrooms. |
| 2012-12-04 |
54 |
replace bulb in walkin cooler |
| 2012-12-04 |
53 |
debris noted under equipment and shelving used to hold trays. general clean area around can wash. drains look good ensure that drains are cleaned frequenty around prep sinks. |
| 2012-12-04 |
1 |
corrected during inspection: certified food manager required on site during all operational times. no one onsite for verification. |