| Violation Date |
Code |
Description |
| 2018-12-21 |
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 buildup on vents in dining room. -1- repeat |
| 2018-12-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested black plastic pans on drying shelf. -0- |
| 2018-12-21 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed produce stored on floor under shelving in walk in. -0- |
| 2018-12-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed meatballs hot holding at 122f in steam table. pic stated meatballs were newly replenished. meatballs reheated to 171f. -1.5- |
| 2018-12-21 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification today. -2- |
| 2018-01-26 |
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. clean floors in hard to reach areas of walk in cooler, wa |
| 2018-01-26 |
49 |
5-205.15 maintain a plumbing system in good repair. water line connected to filtration system leaking. repair. |
| 2018-01-26 |
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 tomatoes cut today and placed in the make line to cool. cdi - tomatoes relocated to |
| 2018-01-26 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. pink and black build up inside ice chute at soda fountain. cdi - cleaned during the inspection. |
| 2018-01-26 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food proteciton manager certification. |
| 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 sliced tomatoes cooling in make line. cdi - relocated to walk in cooler for rapid |
| 2017-07-31 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. one box of napkins and some boxes of potato chips stored on floor in dry goods area. relocated to shelf or elevate with plastic drink crat |
| 2017-07-31 |
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 a few cracked pan lids in use. discard and replace with new int |
| 2017-07-31 |
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. one scoop stored with handle contacting shaved beef. cdi - handle reinserted wit |
| 2017-01-18 |
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. clean floor under wire racks in walk in freezer. |
| 2017-01-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean crumbs from door gasket of low prep cooler. |
| 2017-01-18 |
45 |
4-502.11(a) maintain utensils in good repair. a couple of metal pan lids cracked and no longer easily cleanable. cdi - discarded. |
| 2017-01-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p sliced ham and portioned roast beef stocked above the fill line and holding above 45f in the make line. cdi - out of temp portions relocated to walk in cooler for rapid cool down. |
| 2016-07-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. pan of chicken breast pattys stocked above the fill line and holding above 45f. cdi - pan moved to walk in freezer for rapid cool down as chicken was stocked less than 1 hour prior. |
| 2016-07-13 |
45 |
4-501.11 maintain equipment in good repair. split gaskets on low prep cooler doors. replace. repeat violation from previous inspection. |
| 2016-07-13 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a few house flys within facility. continue working with pest control service provider to eliminate pests. |
| 2016-01-25 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no paper towles at kitchen handsink. cdi - pic restocked papertowels. |
| 2016-01-25 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. build up inside soda nozzles and tea nozzles. removed, cleaned, and sanitized. |
| 2016-01-25 |
45 |
4-501.11 maintain equipment in good repair. split gaskets on low prep cooler doors. replace. |
| 2015-08-12 |
45 |
general comment4-502.11(a) maintain utensils in good repair. observed a few plastic food pan lids begining to crack. discard these once they are no longer easily cleanable. |
| 2015-08-12 |
37 |
general comment3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. one box of bagged chips stored on the floor of the dry goods area. |
| 2015-08-12 |
20 |
general comment3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p sliced grilled chicken stocked above the chill line and holding at 47f. cdi - top layer remeved and placed in low prep cooler. reminded staff not to stoke items above the |
| 2015-08-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p meat balls in steam well hodling at 101f. cdi - meat balls reheated to 165f+. directed staff to place empty pans in the vacent slots of the steam well to hold the heat in and maintian t |
| 2015-08-12 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. build up inside soda nozzles and tea nozzles. remove, clean, and sanitize. |
| 2015-02-10 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c. all employee foods shall be stored in a designated area. observed employee foods and a drink being stored on the food prep table in the back of the kitchen. cdi. |
| 2015-02-10 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c. all in use utensils shall be stored with their handles up and out of the food. observed the handle of the shredded cheddar cheese to be in the ch |
| 2015-02-10 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be clean to sight and touch. observed white residue on the interior of the self service soft drink dispenser nozzles. cdi-self serve sof |
| 2014-05-21 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. observed white residue on the interior of the minute maid light self service dispenser in the dining room. cdi- dispenser was removed, washed, sanitized, and return |
| 2014-05-21 |
4 |
2-401.11 eating, drinking, or using tobacco - c. observed employee drink cups being stored over sour kraut in the dry storage area. observed employee drink being stored over foods in the freezer. cdi- all employee drink cups were moved to the bottom shelf |
| 2013-05-09 |
38 |
effective hair restraints shall be worn by food employees so that the food is protected from contamination. observed a food employee making bread without a hair restraint cdi the food employee put on a hat. |
| 2013-05-09 |
42 |
dishes shall be stacked dry in order to prevent wet stacking. observed pans and plastic bins wet stacked. corrected by instruction. |
| 2013-05-09 |
47 |
non food contact surfaces shall be clean to sight and touch. observed build up on the gaskets of the reach in coolers and food debris inside on the bottom of the walk in cooler and reach in coolers. |
| 2012-11-30 |
47 |
some general cleaning needed of non-food contact surfaces. observed debris/residue on shelving under front counter and in bottom shelf of reach in cooler in front area. |
| 2012-11-30 |
46 |
maintain wash water in 3 compartment sink at least 110f. observed water in sink at 64f. cdi by changing water. |
| 2012-11-30 |
43 |
store all single service items in a manner to prevent possible contamination. observed single service salad containers with food contact surface exposed on top of counter over hot holding area. cdi by inverting. observed exposed coffee filters in cabin |
| 2012-11-30 |
36 |
eliminate presence of fruit flies in kitchen. observed heavy infestation of fruit flies at and around food preparation sink. also observed some near 3 compartment sink. |
| 2012-11-30 |
31 |
use walk in cooler cooling foods. cool foods to 45f or less before placing on prep line. observed crab salad 54f made earlier today and placed in prep unit on line. cdi by placing in walk in cooler to rapidly chill. |
| 2012-11-30 |
14 |
maintain quat sanitizer at 200ppm. observed 0ppm in 3 compartment sink; red bucket and directly from dispenser. cdi by manually mixing sanitizer. return visit to be made to ensure repair of dispenser. repeat violation. properly wash; rinse and saniti |
| 2012-11-30 |
8 |
provide employees must wash hands signs at all handsinks. no sign observed at front handsink. cdi. handwash sticker given. |
| 2012-11-30 |
2 |
ensure all employees are aware of employee health policy and symptoms/illnesses required to be reported to pic. employee present during inspection was aware of employee health policy but was not sure which symptoms and illnesses are required to be report |
| 2012-11-30 |
1 |
person in charge must be certified by passing an ansi accredited test. only employee present upon arrival was not certified. cdi by instruction. |