| Violation Date |
Code |
Description |
| 2018-11-28 |
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 non-shielded lighting in the prep area of the kitchen. |
| 2018-11-28 |
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 grease/debris accumulation on floors, walls, cei |
| 2018-11-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed grease and food residue accumulation on the sides and bottom of equipment throughout facility. |
| 2018-11-28 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gaskets on the walk in cooler doors/reach in units of the rearkitchen area. observed rusted/damaged equipment and shelving throughout establishment. |
| 2018-11-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed recently delivered food products such as potatoes, onions and bags of bulk sugar stored less than 6 inches off of the floor of th |
| 2018-11-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed potentially hazardous breakfast items not hot holding at 135f or more. items were discarded by pic as breakfast was ending anyway. pic also adjusted the heating elements of t |
| 2018-08-08 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored on prep area tables/shelving. employee drinks/food must be stored in areas such as low shelving or designated areas where spills/lea |
| 2018-08-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed rear of the slicer blade soiled with greasy residue. employee stated that it had not been used today. slicer must be cleaned after each use, or ever |
| 2018-08-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed breading bags stored directly on the floor of the dry goods area. |
| 2018-08-08 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed red sanitizer bucket stored directly on the floor. |
| 2018-08-08 |
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 a foam cup used as a scooping device, stored directly in a dry storage f |
| 2018-08-08 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gaskets on the walk in cooler doors/reach in units of the rear kitchen area. observed rusted/damaged equipment and shelving. |
| 2018-08-08 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed no viable chlorine test strips in the facility. ehs will complete a return visit by 8/15/19 to verify acquisition of such test strips. |
| 2018-08-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed grease/food residue present on the sides and rears of equipment |
| 2018-08-08 |
49 |
5-205.15 maintain a plumbing system in good repair. observed three compartment sink faucet stem leaking |
| 2018-08-08 |
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 onion debris present in the beverage/onion stora |
| 2018-08-08 |
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 a unshielded lights in the kitchen area. |
| 2018-06-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed a wet wiping cloth present in the service area handsink. item was moved during inspection. do not store any items in or otherwise block access to handsinks. |
| 2018-06-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one hot box set on a low setting with food present in the box observed at 130f. box was adjusted and proper hot hold temps observed. |
| 2018-06-27 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of metal containers in the facility, items must be allowed to air dry. wet containers were removed to air dry. |
| 2018-06-27 |
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 packaged single use cups on the floor of the soda machine area. |
| 2018-06-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed a container of raw pork chops stored on top of a box of packaged balogna products. chops were moved to the correct storage shelf. |
| 2018-06-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed grease/food residue present on the sides of cooking and hot/cold holding equipment in the kitchen area. |
| 2018-06-27 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leaks present on the three compartment sink faucet stem. |
| 2018-06-27 |
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 ceiling/hvac attachments throughout facility. |
| 2018-06-27 |
45 |
4-501.11 maintain equipment in good repair. observed damage/rust present on equipment throughout facility |
| 2018-01-09 |
45 |
4-501.11 maintain equipment in good repair. observed heavy ice accumulation collecting in walk-in freezer. |
| 2018-01-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers stacekd wet. |
| 2018-01-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed packages of ketchup stored directly on floor. |
| 2018-01-09 |
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 sausage patties cooling tightly covered/tightly stacked in reach-in coole |
| 2018-01-09 |
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 multiple items in grab and |
| 2018-01-09 |
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 pork sausage in walk-in cooler not date marked. cdi items labeled. |
| 2018-01-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed 3 containers of sausage patties and chicken livers holding above 45. see temperature chart for time and temperature observations. cdi sausage patties placed on sheet pan in f |
| 2018-01-09 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken livers stored directly above ready-to-eat pork sausage in walk-in cooler. cdi items relocated appropriately. |
| 2017-10-31 |
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 sausage links and boiled eggs not date marked. cdi items labeled. |
| 2017-10-31 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed sanitizer bucket greater than 200 ppm. cdi bucket refilled from 3 compartment sink; tested at proper concentration. |
| 2017-10-31 |
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 sausage patties cooling tightly covered/tightly stacked in reach-in coole |
| 2017-10-31 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on walk-in cooler. observed foam installation core showing on flip top cooler. |
| 2017-10-31 |
53 |
6-501.12 floors, walls, ceilings shall be clean. caution should be used to minimize food exposure. observed walls and floors heavily soiled around cooktop areas. |
| 2017-10-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers stacked wet. |
| 2017-07-31 |
54 |
6-305.11 designation-dressing areas and lockers - c observed employee cell phone and keys stored on prep surface. |
| 2017-07-31 |
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 collecting food and grease debris; shelves, gasket, bottom of cooler/freezer. |
| 2017-07-31 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves in coolers. observed split gaskets on several coolers.4-501.12 cutting surfaces - c observed cutting surface scored.4-501.13 microwave ovens - c observed microwave soiled. |
| 2017-07-31 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometer provided in reach-in/flip top cooler. verification required. |
| 2017-07-31 |
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 sausage cooling in reach-in cooler above 70f. cdi sausage was placed in |
| 2017-07-31 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed employee prepare sanitizer bucket greater than 200 ppm. observed spray bottle greater than 200 ppm. cdi 3 compartment sink prepared and sanitizer tested at proper co |
| 2017-07-31 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed items in hot holding unit below 135f. observed chicken wings in hot box below 135f. see temperature chart for temperature observations. cdi items in hot holding display uni |
| 2017-06-05 |
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 bologna in reach-in cooler not date marked. pic stated only one package was from yesterday, remaining was cut this morning. obs |
| 2017-06-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sausage in cold holding unit above 45f. cdi sausage uncovered and placed in reach-in freezer to rapidly cool. repeat violation. |
| 2017-06-05 |
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 sausage cooling tightly covered, tightly sacked in reach-in cooler. saus |
| 2017-06-05 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage and employee food stored on prep surface directly beside employee preparing food products. cdi beverages relocated to approved locations. |
| 2017-06-05 |
45 |
4-501.11 maintain equipment in good repair. observed heavily rusted shelves in reach-in cooler. |
| 2017-06-05 |
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 collecting food and grease debris; gaskets, shelves, under prep tables, etc. repeat violation. |
| 2017-06-05 |
36 |
6-501.112 removing dead or trapped birds, insects, rodents and other pest - c observed dead pest under prep tables. |
| 2017-01-10 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf observed pooled eggs stored in direct contact with ready-to-eat bacon. observed raw pork stored directly above ready-to-eat items in walk-in cooler. cdi items rearranged properly. |
| 2017-01-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food and grease debris collecting on metal pans stored as clean. cdi items taken to be washed, rinsed and sanitized. |
| 2017-01-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken wings, hamburger, corn, green beans and gizzards in hot holding unit below 135f. see temperature chart for temperature observations. cdi items reheated above 165f. |
| 2017-01-10 |
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 bologna not date marked. cdi packages of bologna dated. |
| 2017-01-10 |
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/pf observed facility holding grab and |
| 2017-01-10 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed sanitizer stored directly on prep surface. cdi sanitizer relocated below prep surface. |
| 2017-01-10 |
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 two containers of sausage cooling tightly covered in plastic containers i |
| 2017-01-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed two containers of sausage in reach-in cooler above 45f. see temperature chart for temperature observations. cdi sausage placed in shallow pans uncovered to rapidly cool. |
| 2017-01-10 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed one live cockroach in kitchen prep area. clean. contact pest control. verification required. |
| 2017-01-10 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed boiled eggs made on-site not protected in display grab and go unit. cdi eggs voluntarily discarded. |
| 2017-01-10 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed facility using qac based sanitizer and only chlorine based test strips provided. obtain qac based test strips or used chlorine based sanitizer. verification req |
| 2017-01-10 |
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 throughout facility collecting food and grease debris. |
| 2017-01-10 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed metal paneling pulling from wall beside grill area. observed frp pulling from wall and in general disrepair in several ar |
| 2017-01-10 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed several types of |
| 2016-10-26 |
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 |
| 2016-10-26 |
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. (large amounts of ice build up inside walk-in freezer) |
| 2016-10-26 |
45 |
4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting board in need of resurfacing / replacing. |
| 2016-10-26 |
34 |
4-302.12provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pfobserved thermometers available that have exhausted batteries and one stuck on celcius. vr |
| 2016-10-26 |
31 |
repeat3-501.15 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 2 large containers of cooked sausage patties cooling on prep table su |
| 2016-10-26 |
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 no written procedures on sit |
| 2016-07-28 |
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 upon arrival observed sandwiches dat |
| 2016-07-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausage patties holding below 135f. cdi: product discarded. pic directed to hold food on tphc permanently or find a way to keep it hot. repeat violation verification require |
| 2016-07-28 |
4 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed styrofoam cup on prep table with employee drink in it. drink was not covered. cdi: employee discarded drink. |
| 2016-07-28 |
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 sausages prepared today tightly covered and above 45f in wic. cdi: item ve |
| 2016-07-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed front display cooler holding products above 45f. cdi: products rapidly cooled in wic or discarded. cdi: cooler detail cleaned. pic directed to call maintenance if cooler does |
| 2016-07-28 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee with no hairnet preparing food. cdi: employee donned hairnet. |
| 2016-07-28 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gasket on ric and damaged gaskets on wic and wif. observed front display cooler holding at 65f. cdi: items removed and cooler detail cleaned. repeat violation |
| 2016-07-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed dry good with no lid in large white container not in use. cdi: product covered. observed box of potatoes and large bag of sugar |
| 2016-06-02 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed missing floor to wall tile near back door. improvement since last inspection. repeat violation |
| 2016-06-02 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gaskets on wic and wif. observed prep sink in need of recaulking. observed duct tape on hh door. cdi: pic stated that a new door was ordered last friday for the hh unit. repeat violation |
| 2016-06-02 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed ss trays stored on floor in dry good area. |
| 2016-06-02 |
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 with charm bracelet on preparing food. cdi: employee removed charm bracelet. |
| 2016-06-02 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed back door open for whole inspection. cdi: employee directed to close door and keep it closed when not in use. |
| 2016-06-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausage and spicy chicken holding below 135 in hh unit. cdi: sausage rapidly cooled and spicy chicken reheated. repeat violation |
| 2016-06-02 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed cloths stored on and in handsink. cdi: cloths taken to washing machine for cleaning. |
| 2016-02-24 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no cfm on site. |
| 2016-02-24 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored over ss items in cabinet. repeat violation |
| 2016-02-24 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed tomatoes sitting directly on rack in reach in cooler ready for service. cdi: items discarded. repeat violation |
| 2016-02-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed burgers, corn, and green beans holding below 135f. cdi: items discarded. repeat violation |
| 2016-02-24 |
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 several containers of food |
| 2016-02-24 |
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 chicken and sausage links cooling in coolers tightly covered. cdi: lids |
| 2016-02-24 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed dry breading for chicken and potatoes stored with no lid covering it. breading was not in use. cdi: lid moved to cover product. |
| 2016-02-24 |
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 foam cup being used to scoop dry grits from container. cdi: foam cup r |
| 2016-02-24 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gaskets on wic and wif. pic stated that they have attempted to order them, but the company no longer makes this type of gasket so they are currently looing into other avenures for repair. repe |
| 2016-02-24 |
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 floor/wall/ceiling damage throughout facility. some improvement since last |
| 2016-02-24 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer buckets stored on the floor. cdi: pic removed buckets from floor. 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed all sanitzer b |
| 2016-02-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausage biscuit sandwiches and egg and cheese biscuit sandwiches in hot hold unit holding below 135f. pic stated that items had been in case approximately 30 min. cdi: sandwi |
| 2016-02-15 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed no employee health policy on site and pic could not state any symptoms or illnesses from the policy they used to have. |
| 2016-02-15 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored on prep counters and in a box of open corndogs in wif. cdi: items relocated by employees. repeat violation. |
| 2016-02-15 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed one employee don gloves with no handwash. cdi: employee washed hands, then donned new gloves. |
| 2016-02-15 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed handsink in kitchen with no soap. cdi: pic determined that dispenser batteries were bad. batteries replaced on site. |
| 2016-02-15 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed lettuce stored directly on rack in reach in cooler. cdi: outer leaves of lettuce removed, lettuce washed, and stored in container. 3-302.11(a) |
| 2016-02-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed can opener blade with light soil. observed dishes remaining greasy after w/r/s. repeat violation. verification required. |
| 2016-02-15 |
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 2 half pans of sausage patties cooling tightly covered on counter. pic st |
| 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 floor/wall/baseboard damage in areas throughout facility. repeat violation |
| 2016-02-15 |
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 employees with unapproved jewelry. repeat violation |
| 2016-02-15 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one wet cloth on counter. cdi: pic removed cloth and placed it in dirty laundry area. |
| 2016-02-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed many wet-nested plastic containers on storage rack above 3-comp sink. cdi: containers separated for proper drying. repeat violation. |
| 2016-02-15 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed dressing container and other ss container being used to store raw eggs and rte sausage. only one container of each seen today in facility. significant improvement. discontinue |
| 2016-02-15 |
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 cracked containers and lids throughout facility. cdi: containers and lids dispo |
| 2016-02-15 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. dumpster door open at time of inspection. cdi: pic closed door. repeat violation. |
| 2016-02-15 |
35 |
3-302.12 label all food in working containers except those readily identifiable such as rice or dry pasta. observed 2 large white tubs of unidentifiable powdery dry goods stored under prep table unlabeled. repeat violation |
| 2015-12-16 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored on top shelf of reach in fridge above rte bacon and sausage. observed raw meat stored adjacent to and touching rte meat in reach in cooler. |
| 2015-12-16 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed can opener blade heavily soiled. cdi: taken to be washed. dishes remaining greasy after wash, rinse, and sanitize. repeat violation. |
| 2015-12-16 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p observed 2 half pans of sausage that were cooked at 8am cooling in reach in cooler. sausage measured between 90-100f after 4.5 hours |
| 2015-12-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed egg and burger patties being held in hot case up front below 135 f. cdi: egg discarded and burger patties reheated to 165f. repeat violation. observed chicken and liver mush i |
| 2015-12-16 |
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 sausage patties and bacon cooling in reach in refrigerator tightly wrapped |
| 2015-12-16 |
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 gray tub in front of washing machine containing white substance unlabelled, employee stated it was sugar. observed large |
| 2015-12-16 |
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 with bracelets on wrist while preparing food. |
| 2015-12-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks and food stored in reach in refrigerator on top shelf, and in prep unit above customer food. cdi: employee items relocated. |
| 2015-12-16 |
43 |
4-502.13 single-use and single-service articles may not be reused. observed dressing containers being reused to store raw eggs after cracking until cooking. discontinue reusing ss items. 4-903.11(a) store single-use and single-service articles to prevent |
| 2015-12-16 |
45 |
4-501.11 maintain equipment in good repair. observed heavily damaged gasket on reach in cooler. repeat violation. observed damaged gaskets on wic and wif. observed patron use microwave with inner coating peeling. observed hot hold warmer unit holding belo |
| 2015-12-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. grease and food residue on build up on hot hold front unit, kitchen equipment, hot hold warmer, and other equipment throughout facility. repeat violation obs |
| 2015-12-16 |
52 |
• 5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. dumpster lids open at time of inspection. repeat violation. |
| 2015-12-16 |
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. floor/wall/ baseboard damage in areas throughout facility. repeat violation. observed h |
| 2015-12-16 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee belongings stored on racks with dry goods. |
| 2015-12-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed many wet-nested metal containers on storage rack. |
| 2015-09-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed cooked chicken in the hot hold box at temperatures less than 135f. chicken had been left out on the prep table for too long before being placed under temperature control. insu |
| 2015-09-28 |
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 balogne slices and heavy cream un-datemarked in the reach in cooler. cdi by pic dating. |
| 2015-09-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies throughout facility. |
| 2015-09-28 |
45 |
4-501.11 maintain equipment in good repair. heavily damaged gasket observed on the reach in unit. replace or repair. |
| 2015-09-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf can opener blade, tongs and a spoon all stored as clean with food residue present. cdi by pic cleaning items. |
| 2015-09-28 |
52 |
|5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. dumpster lids open at time of inspection. |
| 2015-09-28 |
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. floor/wall/baseboard damage throughout the kitchen areas of the establishment. |
| 2015-09-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. layers of grease and food residue on gaskets, much of the equipment has greasy buildup on the exterior surfaces. |
| 2015-04-20 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed several drinks on food prep tables. all drinks discarded or relocated to a lower shelf away from food. |
| 2015-04-20 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employees put on gloves without washing their hands first. employees were instructed to, and discarded gloves, and washed their hands before putting on clean gloves. |
| 2015-04-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw livermush stored above whole tomatoes in the walk-in cooler and cheese stored below containers of pooled eggs in the refrigerator. livermush and cheese were relocated.3-304.11 |
| 2015-04-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed digital stem thermometer with build up present. ensure it is cleaned and the stem portion is cleaned between uses. also noted some build up on the |
| 2015-04-20 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p observed open packages of sinus and cold medication tablets on the prep table and insulin medication inside the prep cooler. store all medications away from food and not in the pr |
| 2015-04-20 |
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 dating on any cooked or ready to eat foods. items included bologna, hot dogs, tuna salad, green beans and open container of |
| 2015-04-20 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed no quat test strips for pre-made sanitizer. 10 day vr |
| 2015-04-20 |
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 gaskets (some in need of replacing), sides of equipment, wire shelving, handles of spray arm and potato wedger (seal bare wood behind |
| 2015-04-20 |
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 dust and build up on ceilings, walls, floors, t |
| 2015-04-20 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed grab and go sand |
| 2014-11-20 |
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 . two large containers of sausage tightly covered/ wrapped and stacked one on the o |
| 2014-11-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. food items at the front hot hold units not under temperature control. cdi- operator removed and reheated. see chart for temperatures. |
| 2014-11-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. 4-501.114 maintain sanitizer at correct concentrations. -p. 4-602.11 clean the equipment and utensils as required to avoid contamination. -p. mold build up on |
| 2014-11-20 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. two large containers of dry mix/ seasoning not labeled, more than four in use containers of dry mix/ seasonings not labeled. cdi- |
| 2014-11-20 |
26 |
.7-201.11 store toxic materials to avoid contamination. -p. two spray bottles of cleaner stored over the 3 comp sink on the left side. cdi- storage was corrected. |
| 2014-11-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. metal pans at cook line stacked tightly while wet. cdi- verbal correction, method corrected. |
| 2014-11-20 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. floors in walk in coolers damaged, standing water on cooler floors, holes in frp in back area. repair all. |
| 2014-11-20 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. 6-501. |
| 2014-11-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. over turned crates being used to store food items and food contact items. cdi- verbal correction to discontinue using over turned crates. |
| 2014-08-13 |
1 |
2-102.12 certified food protection manager - c. person in charge, donnell harris advised that the employee cooking has servsafe and manager that left for the day also has it. employee thomas e thacker advised that he has certification, but does not have t |
| 2014-08-13 |
6 |
2-301.14 when to wash - p. employee observed sweeping floors, coming in from outside and handling dust pan, then putting wrapped hot dogs in reach in cooler, then adjusting dials on fryer. cdi- verbal correction to employee and pic that employee must wash |
| 2014-08-13 |
31 |
3-501.15 cooling methods - pf. cheese tightly wrapped in prep cooler during cooling. cdi- removed for rapid cooling. three pans of sausage placed in reach in cooler at shift change to be cooled down tightly wrapped and pans stacked one on the other. cdi- |
| 2014-08-13 |
36 |
6-501.111 controlling pests - pf. fly observed in prep area. cdi- verbal correction |
| 2014-08-13 |
34 |
4-203.11 temperature measuring devices, food-accuracy - pf. operator was able to provide stem thermometer, but did could not provide thin tip probe thermometer as was advised at previous inspection to be able to provide. return visit by august 23, 2014 to |
| 2014-08-13 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. two packages of dry foods wrapped in plastic wrap. other dry foods stored correctly. cdi- verbal correction |
| 2014-08-13 |
45 |
4-202.16 nonfood-contact surfaces - c. damaged laminate on shelving in cabinets. repair |
| 2014-08-13 |
54 |
6-202.12 heating, ventilation, air conditioning system vents - c. dust build up on vents and shields of standing fan. cleaning is needed. |
| 2014-04-03 |
1 |
2-102.12 certified food protection manager - c. no one on site today with verification of food safety training. operator, michael moore advised 3 persons on the first shift have certification. cdi- verbal correction as to rule requirement. |
| 2014-04-03 |
34 |
4-502.11 (b) good repair and calibration - pf. stem thermometer checked using ice point method, reading at 20f. cdi- thermometer calibrated.4-203.11 temperature measuring devices, food-accuracy - pf. operator advised they currently do not have a thin prob |
| 2014-04-03 |
35 |
3-302.12 food storage containers identified with common name of food - c. multiple containers of dry seasonings, sauces, and dry mixes both stored and in use not labeled per the rule. cdi- verbal correction, label all per rule. |
| 2014-04-03 |
37 |
3-305.11 food storage-preventing contamination from the premises - c. food items in the walk in cooler and freezer stored on beverage crates. cdi-discontinue using crates to store food and food contact items. discussed approved methods of storage with ope |
| 2014-04-03 |
38 |
2-402.11 effectiveness-hair restraints - c. one employee not wearing hair restraint when boxing food. cdi- employee put on hair net. |
| 2014-04-03 |
54 |
4-202.18 ventilation hood systems, filters - c. dust build up on hvac vents, one large vent cover in prep area missing. replace vent, clean remaining.6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c. closed employee beve |
| 2014-04-03 |
46 |
4-302.14 sanitizing solutions, testing devices - pf. operator provided testing strips for quat sanitizer, but is using both quat and chlorine sanitizer. cdi- verbal correction that chlorine testing strips are needed. operator advised will use quat sanitiz |
| 2014-04-03 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. dried residue on shelving throughout facility. dried debris under/ behind pre table/ cook line area.. cleaning is needed. |
| 2014-04-03 |
45 |
4-202.11 food-contact surfaces-cleanability - pf. cutting board scarred and stained. damaged food containers. cdi- verbal correction to replace all damaged items.4-202.16 nonfood-contact surfaces - c. torn/ damaged gasket in prep cooler. replace gasket. |
| 2013-07-15 |
31 |
general comment- ensure that proper cooling methods are used to rapidly cool foods. observed green beans cooling in walk in cooler tightly covered with plastic wrap. cool foods un covered and in small portions to rapidly cool. plastic wrap removed. |
| 2013-07-15 |
13 |
ensure that raw foods are stored seperately from ready to eat foods in walk in cooler. observed raw ham stored over top of cut potatoes in walk in cooler. ham moved during inspection. |
| 2013-07-15 |
26 |
maintain proper storage of chemicals. observed several bottles of cleaner stored in cabinets under coffee station with single service items. |
| 2013-07-15 |
2 |
general comment- observed employees knew some symptoms and not others of employee health policy. ensure that employees know employee health policy or acn reference posted employee health policy by next inspection. |
| 2013-07-15 |
36 |
observed numerous flies throughout back and front of kitchen. maintain proper fly protection to eliminate pests. |
| 2013-07-15 |
45 |
general comment- observed several split gaskets on cooler doors throughout. repair. |
| 2013-07-15 |
43 |
maintain proper storage of single service. observed unprotected coffee cups at coffee station and coffee filters sitting on top of coffee maker without protection. maintain protected at all times. |
| 2013-07-15 |
53 |
maintain physical facilities. observed new caulk needed behind hand sink and 3-compartment sink, floor and wall repair needed in areas . |
| 2013-07-15 |
54 |
observed light not operating in walk in cooler. repair light in cooler. |
| 2013-07-15 |
41 |
maintain proper storage of utensils. observed pair of tongs stored in only hand sink in kitchen upon arrival. |
| 2013-03-06 |
53 |
physical facilities shall be maintained in good repair. observed floors in poor repair. |
| 2013-03-06 |
47 |
b) the food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. observed baking pans with heavy food and/or carbon build-up. |
| 2013-03-06 |
45 |
surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. observed cutting board on prep |
| 2013-03-06 |
19 |
a) except during preparation; cooking; or cooling; or when time is used as the public health control as specified under ?3 501.19; and except as specified under ? (b) and in ? (c ) of this section; potentially hazardous food (time/temperature control for |
| 2012-12-11 |
19 |
(a) except during preparation; cooking; or cooling; or when time is used as the public health control as specified under ?3 501.19; and except as specified under ? (b) and in ? (c ) of this section; potentially hazardous food (time/temperature control for |
| 2012-12-11 |
20 |
(a) (2) at a temperature specified in the following: (a) 5?c (41?f) or less; p or(b) 7?c (45?f) or between 5?c (41?f) and 7?c (45?f) in existing refrigeration equipment that is not capable of maintaining the food at 5?c (41?f) or less if: p (i) the equipm |
| 2012-12-11 |
36 |
the premises shall be maintained free of insects; rodents; and other pests. the presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the premises by: (a) routinely inspecting incoming shipments of food and suppl |
| 2012-12-11 |
37 |
except for nuts in the shell and whole; raw fruits and vegetables that are intended for hulling; peeling; or washing by the consumer before consumption; food on display shall be protected from contamination by the use of packaging; counter; service line; |
| 2012-12-11 |
39 |
(a) cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (1) maintained dry; and(2) used for no other purpose. (b) cloths in-use for wiping counters and other equipment surfaces shall b |
| 2012-12-11 |
42 |
after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940 tolerance exemptions for active and inert ingredients for use in antimicrobial formulations |
| 2012-12-11 |
47 |
(b) the food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. (c) nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and othe |
| 2012-12-11 |
46 |
the temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 43?c (110?f) or the temperature specified on the cleaning agent manufacturer's label instructions. pf observed wash water temperature 102-108. |
| 2012-12-11 |
53 |
physical facilities shall be maintained in good repair. observed floor in front kitchen area in need of repair. no longer cleanable. |
| 2012-12-11 |
54 |
(a) except as specified in ? (b) of this section; light bulbs shall be shielded; coated; or otherwise shatter-resistant in areas where there is exposed food; clean equipment; utensils; and linens; or unwrapped single-service and single-use articles. (b) s |
| 2012-12-11 |
14 |
(a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed utensils and pans stored as clean were not clean to sight and touch. items were returned to dishwashing area. |
| 2012-12-11 |
45 |
(a) equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 1 and 4-2. (b) equipment components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted |
| 2012-12-11 |
2 |
) the permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. a food employee or conditional emplo |