| Violation Date |
Code |
Description |
| 2018-10-29 |
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 shelving in walk in cooler. |
| 2018-10-29 |
45 |
4-501.11 maintain equipment in good repair. observed damaged shelving in walk in cooler and damaged gaskets on flip top cooler. |
| 2018-10-29 |
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 floor in walk in cooler. |
| 2018-10-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken in hot box measuring below 135f. cdi by voluntary discard. |
| 2018-02-12 |
54 |
repeat: 1 pt - 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. 0.5 pts. observed employee jackets stored on shelf on top of to go cup carriers and next to bagged onions. |
| 2018-02-12 |
39 |
repeat: 1 pt -3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed bleach sanitizer in red buckets @ 0ppm. cdi: buckets changed out and corrected to 50ppm. |
| 2018-02-12 |
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. 1.5 pts - observed slaw and cooked onions inside walk-in cooler that were prepared on friday without date. cdi: proper dates placed on prod |
| 2018-02-12 |
20 |
general comment: 0 pts -3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed sliced cheese being held at 53f at grill area. cdi: cheese placed in walk-in to cool properly. suggested holding cheese in ice bath or using tphc. proce |
| 2017-09-13 |
8 |
general comment: 0 pts.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. observed paper towels missing for dispenser in men's restroom outside. cdi: paper towels stocked. |
| 2017-09-13 |
14 |
repeat: 1.5 pts.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed slicer that had not been used today stored with residue. observed some debris inside food tubs and dried residue on sifter stored bel |
| 2017-09-13 |
31 |
his 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 0.5 pts. observed slaw cooling in 2 large portions covered inside walk-in coole |
| 2017-09-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. 0.5 pts. observed several wiping cloths stored on surfaces not in use on front and cook line. |
| 2017-09-13 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. 0.5 pts. observed employee jacket stored on shelf with to go cup carriers. observed employee left over food stored on shelf inside walk-in cooler |
| 2017-02-27 |
53 |
repeat: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 frp peeling from the wall in some areas of kitchen.observed baseboard ti |
| 2017-02-27 |
52 |
general comment:5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.observed side door open to dumpster and grease trap container lid open.5-501.115 discard items and litter stored in the waste areas and enclosure |
| 2017-02-27 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed boxes of food stored on the floor inside walk-in freezer. |
| 2017-02-27 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved chili and hot dogs inside prep cooler not dated. products were opened on friday. cdi: proper date placed on product. observed corn d |
| 2017-02-27 |
14 |
general comment:4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved visible debris left on slicer. according to owner slicer had not been used since friday. cdi: cleaned during inspection. |
| 2016-10-27 |
1 |
upon arrival observed no certified food protection manager onsite.2-101.11 pic shall be present during all hours of operation.-pf2-102.11 pic demonstrates knowledge by being a certified food protection manager. |
| 2016-10-27 |
14 |
observed one spray bottle of sanitizer at 0ppm- refilledto correct so that it was 50-100ppm.4-501.114 maintain sanitizer at correct concentrations. -p |
| 2016-10-27 |
53 |
observed dust build up on the ceiling on lights on the line today.watch build up on floor under equipment.observed a gap on the walk in door metal plate and on the wall frp- close off these gaps so they are easily cleanable.6-502.12 floors, walls, ceiling |
| 2016-10-27 |
52 |
observed a hole in the bottom of the dumpster.observed the grease trap lid open- closed during inspection.5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.15 provide dumpster, waste containers that are o |
| 2016-06-27 |
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 damage to walls and baseboards.// floor cleaning needed in back of kitchen. |
| 2016-06-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - 0 pts - observed wet wiping clothes on prep surface not in use. |
| 2016-06-27 |
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 - 0pts - observed cut lettuce stored on make top reading 50f. ensure that lettuce |
| 2016-06-27 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p - observed sanitizer in buckets and three compartment sink reading 0 ppm. cdi -corrected to read 100 ppm4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamina |
| 2016-06-27 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p - observed employee change gloves when going from raw burgers but did not wash hands in-between glove changes. cdi- employee corrected and properly washed hands. |
| 2016-02-11 |
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 damage to walls, ceilings and baseboards. |
| 2016-02-11 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed box of cup lids that had fell on the floor of the walk in cooler. |
| 2016-02-11 |
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 metal pan that had fallen off rack. cdi by placing it in the three comp sink area for re-cleaning. |
| 2016-02-11 |
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 ice scoops with handles in contact with the ice at the front service c |
| 2016-02-11 |
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 unlabelled container of dry goods. pic stated that item was sugar. item was labelled by pic. |
| 2015-07-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 2 spray bottles of sanitizer not labeled. cdi bottles labeled. |
| 2015-07-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw eggs stored directly above ready-to-eat meats in walk-in cooler. cdi items rearranged. 3-302.11(a) protect food in storage using covered containers, intact wrappings, or pack |
| 2015-07-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer with food debris. cdi pic cleaned slicer.4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. |
| 2015-07-09 |
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 overall great date marking procedure. observed slaw, chili and bbq in need of date mark. cdi items labeled. |
| 2015-07-09 |
37 |
3-304.13 linens and napkins, use limitations - c observed hamburger buns stored in direct contact with linens. cdi linens removed. |
| 2015-07-09 |
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 tile in dispair around drain. repeat violation. observed wall coving in dis |
| 2015-07-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelves collecting microbial growth in walk-in cooler. |
| 2015-07-09 |
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 facility using single service containers as multi-use containe |
| 2015-07-09 |
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 ventilation collecting residue in kitchen.6-303.11 intensity-lighting - c observed lighting not m |
| 2015-01-28 |
54 |
6-303.11 intensity-lighting - c. observed lighting in walk-in cooler out.6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee items stored hanging on clean dish storage shelf. cdi |
| 2015-01-28 |
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 broken tile around drain of prep sink and wall coving. repeat violation. |
| 2015-01-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed clean dish shelves and several shelves in walk-in cooler in need of cleaning. |
| 2015-01-28 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves in storage area near backdoor.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed 1 scored cutting surface. cdi cuttingboard |
| 2015-01-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed dried food debris on slicer. cdi owner cleaned slicer. |
| 2014-09-08 |
53 |
maintain physica facilities. observed several floor tiles missing or damaged. drain around preperation sink tiles damaged and holding discharge water. |
| 2014-09-08 |
45 |
general comment- maintain food service equipment. observed several split gaskets throughout and one fryer basket with splitting metal. pic discarded fryer basket. |
| 2014-09-08 |
21 |
general comment- maintain proper date marking. observed large container of slow dated 8/28 in walk in cooler. container of slaw was actually made on 9/5 and the date sticker was not changed. ensure proper dates are on all ready to eat foods.3-501.17 ready |
| 2014-09-08 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p observed ice machine with black mold build up along black inside ice flap. ice machine cleaned by george (owner) during inspection. |
| 2014-02-10 |
34 |
4-302.12 provide a thin probe thermometer capable of measuring thin products such as lettuce and meat pattied. verification in 10 days. feb 19, 2014. |
| 2014-02-10 |
21 |
3-501.17 ready-to-eat potentially hazardous food held longer than 24 hours must be date marked. observed milk not date marked. operator stated milk was opened on friday. cdi milk was date marked. |
| 2014-02-10 |
47 |
4-602.13 nonfood contact surfaces shall be kept clean. observed buildup on shelves around cook line. |
| 2013-08-22 |
47 |
4-602.13 nonfood contact surfacesclean exterior of fryers and between equipment. clean lighting and dust wires near ceiling. |
| 2013-08-22 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingdate mark tcs foods once they are made/opened. observed slaw, tartar sauce, and bbq in need of date marking today. date marking handout provided tod |
| 2013-08-22 |
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 cheese sauce stored at <135f today due to the crock pot not being turned up high enough. cheese sauce |
| 2013-08-22 |
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. pic posted health policy today to correct. employees must also know what symptoms not to work with as well. spanish |
| 2013-08-22 |
1 |
2-102.12 certified food protection managerpic must have passed an ansi approved, proctored food safety exam. points will not be deducted until jan. 2014. |
| 2013-02-21 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. cleaning of dry goods shelving; cooler unit gaskets; utensil and single service shelving; lower shelving at front beverage area is n |
| 2013-02-21 |
43 |
store single service items to prevent possible contamination. single service plates and fry cups at cook line area not protected during storage. protect single service items from possible contamination. |
| 2013-02-21 |
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 |
| 2013-02-21 |
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. spray bottles of sanitizer labeled as sanitizer on |
| 2013-02-21 |
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 education. |
| 2012-10-18 |
4 |
observed manager chewing gum in kitchen. corrected by instruction. except as specified in ΒΆ (b) of this section; an employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; ut |
| 2012-10-18 |
35 |
observed a few dry good s containers not labeled. 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 incl |
| 2012-10-18 |
14 |
observed all spray bottles labeled sanitizing solution with 0 ppm of sanitizer. all bottles refilled with solution measuring 100 ppm chlorine. a chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specif |
| 2012-10-18 |
13 |
observed bacon uncovered/unprotected on cook line. cook was not active. food shall be protected from cross contamination by storing the food in packages; covered containers; or wrappings. bacon was covered. |
| 2012-10-18 |
1 |
observed pic is not a certified food pretection manager. at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has show |