| Violation Date |
Code |
Description |
| 2018-12-31 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. repeat violation. observed grout missing throughout the kitchen; missing grout is creating a difficult cleaning environment. observ |
| 2018-12-31 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. repeat violation. observed sanitizer bucket below 50 ppm quat. cdi - refilled bucket with proper co |
| 2018-12-31 |
38 |
2-402.11 food employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees without hair restraints on. |
| 2018-12-31 |
7 |
3-301.11(b) food employee's shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed food employee preparing a to go order without gloves. when filling the single service |
| 2018-10-09 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. repeat violation. observed grout missing from in between tiles. advised to repair grout. |
| 2018-10-09 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-10-09 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. repeat violation. observed quat sanitizer bucket at 50 ppm. cdi - advised to switch solution out mo |
| 2018-04-03 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. repeat violation. observed food |
| 2018-04-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p repeat violation. observed bo rounds not at proper hot holding temperatures. refer to temperature chart. cdi - pic voluntarily discarded items in the temperature danger zone. ehs educa |
| 2018-04-03 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. repeat violation. observed quat sanitizer bucket solution at 50 ppm. cdi - educated that sanitizer |
| 2018-04-03 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-04-03 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. repeat violation. observed grout missing from in between tiles in the kitchen, creating not an easily cleanable facility. advised to |
| 2018-04-03 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. repeat violaiton. observed s |
| 2017-12-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed roasted chicken on the hot holding line in the temperature danger zone. refer to temperature chart. cdi - educated to keep water in the hot well at the proper height to hold t |
| 2017-12-12 |
4 |
2-401.11(a) an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food, equipment, utensils, linens, single-use artices, or other items can not result. observed food employee eating fries out of the fry c |
| 2017-12-12 |
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 drive thru food employee moving from using the headset and the |
| 2017-12-12 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. repeat violation. observed quat sanitizer bucket at 0 ppm. cdi - educated to use the proper solution |
| 2017-12-12 |
14 |
4-602.11c equipment food contact surfaces and utensils shall be cleaned at least every 4 hours when used with time/temperature control for safety (tcs) food.-p repeat violation. observed that food employee and pic doesn't understand to wash, rinse, and s |
| 2017-12-12 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-12-12 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. repeat violation. observed missing grout from in between tiles in the floor, creating a 'non easily cleaned floor'. 6-501.12 floors, |
| 2017-12-12 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. repeat violation. observed i |
| 2017-07-07 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies throughout kitchen. advised to keep kitchen pest free. place fly tape underneath sinks and equipment to protect food, utensils, and single service articles. |
| 2017-07-07 |
7 |
3-301.11(b) food employee's shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p observed food employee use bare hands to open up fry paper; employee stuck hands inside the fry |
| 2017-07-07 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed container of ice dumped into handsink. cdi - got rid of all of the ice and advised to clean handsink. |
| 2017-07-07 |
14 |
4-602.11c equipment food contact surfaces and utensils shall be cleaned at least every 4 hours when used with time/temperature control for safety (tcs) food.-p pic states that tongs and utensils used for food are cleaned at the end of every shift. each s |
| 2017-07-07 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. repeat violation. observed |
| 2017-07-07 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. repeat violation. observed quat sanitizer bucket at 0 ppm. cdi - refilled buckets with proper solu |
| 2017-07-07 |
43 |
4-903.11(c) single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. observed single use articles throughout the facility stored in |
| 2017-07-07 |
45 |
4-501.11 maintain equipment in good repair. observed standing water in reach in unit. |
| 2017-07-07 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-07-07 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed grout missing between tiles where debrtis is building up. advised to repair. 6-501.12 floors, walls, ceilings including t |
| 2017-01-24 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. repeat violati |
| 2017-01-24 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2017-01-24 |
43 |
4-903.11(c) single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. observed single use articles stored with food contact surfaces to |
| 2017-01-24 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed ice scooper stored |
| 2017-01-24 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. observed quat sanitizer budket at 0 ppm. cdi - advsied to refill with proper solution more often; r |
| 2016-08-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one pan of mashed potatoes holding hot below 135f. pic stated it had been out on the line for 30 minutes. cdi-reheated to 165f. |
| 2016-08-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several tcs items above 45f in flip top cooler due to being overfilled in pans. pic stated items had been in prep cooler less than an hour. cdi-all items out of temperature take |
| 2016-08-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed build up on soda nozzles. |
| 2016-08-03 |
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 holes in walls around biscuit make table. observed broken floor tiles. repeat6 |
| 2016-08-03 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed floating food debris in sanitizing compartment of 3 compartment sink. |
| 2016-04-25 |
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 holes in walls around biscuit make table. observed broken floor tiles. repeat |
| 2016-04-25 |
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 blanched fries with time wr |
| 2016-04-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed slight build up in interior of ice machine. |
| 2016-01-11 |
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 holes in walls around biscuit make table. observed broken floor tiles. repeat. |
| 2016-01-11 |
45 |
4-502.11(a) maintain utensils in good repair. observed handles of scoops stored in food flaking and chipping. |
| 2016-01-11 |
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 scoop handle stored down in ice. repeat |
| 2016-01-11 |
14 |
4-602.11 equipment such as ice bins and beverage dispensing nozzles shall be clean to sight and touch. observed build up on soda nozzles. |
| 2015-07-29 |
14 |
4-602.11 equipment such as ice bins and beverage dispensing nozzles shall be clean to sight and touch. observed build up on interior of ice machine. |
| 2015-07-29 |
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 scoop handle stored down in ice. |
| 2015-07-29 |
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 holes in walls around biscuit make table. observed broken floor tiles. |
| 2015-07-29 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at can wash. |
| 2015-03-31 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed tile at can wash in need of regrouting. |
| 2015-03-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving inside walk-in coolers, freezer, and inside biscuit cooler in need of cleaning. observed sticky residue and food debris. |
| 2015-03-31 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed sausage patties ranging from 113-130 in hot hold unit. cdi - patties discarded and replaced with fresh product. |
| 2014-11-12 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. observed paper towels missing from sink next to biscuit station. cdi - by providing. |
| 2014-07-29 |
19 |
3-501.16 (a)(1) maintain hot tcs foods at 135f/above.- p. observed sausage patties < 135f in hot hold unit. cdi, discarded and replaced with new product. |
| 2014-07-29 |
47 |
4-602.13 maintain non food contact surfaces clean. - c. observed build-up and food debris on shelving in walk-in coolers and freezer. |
| 2014-04-04 |
47 |
4-602.13 maintain nonfood contact surfaces clean. observed cleaning needed inside all walk-ins to remove food debris and build-up. |
| 2014-04-04 |
19 |
3-501.16 (a)(1) maintain tcs foods for hot holding at 135f/above. observed ham, sausage patties, and grilled chicken breast in hot hold unit < 135f. cdi, by discarding all products and making fresh. |
| 2013-12-02 |
47 |
4-602.13 nonfood contact surfaces - c. clean inside reach-in coolers , freezer, and door handles of walk-in cooler, freezer and reach-in coolers. observed build-up. |
| 2013-12-02 |
22 |
3-501.19 time as a public health control - p,pf. observed time not being recorded on fries under tphc (time as public health control). cdi, time recorded on side of metal pan during inspection. |
| 2013-12-02 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. observed liquid eggs at 48f stored in ice bath that was not adequate. observed ice was just at the bottom and not surrounding the prod |
| 2013-12-02 |
4 |
2-401.11 eating, drinking, or using tobacco - c. observed uncovered personal drink cup on prep surface in kitchen. |
| 2013-08-13 |
6 |
2-301.12 cleaning procedure. ensure employees are using the correct procedure for washing hands and not recontaminating hands after washed. observed employees washing hands correctly but recontaminating hands by turning faucet nozzles off with clean hands |
| 2013-08-13 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness. maintain sanitizer available at all times for sanitizing food contact surfaces. observed no sanitizer available upon start of inspect |
| 2013-08-13 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding. ensure all hot time/temperature control for safety foods (tcs) are maintained 135f or above. observed several food items including sausage patties |
| 2013-08-13 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employees. ensure facility has an approved health policy. observed incomplete knowledge of employee health policy. cdi, by instruction; gave copy of employee |
| 2013-08-13 |
41 |
3-304.12 in-use utensils, between-use storage. properly store ice scoops in between use . observed ice scoop handle stored inside ice at drive thru window. |
| 2013-08-13 |
47 |
4-602.13 nonfood contact surfaces. cleaning needed inside reach-in coolers & freezer, cooler gaskets, and fry area equipment to remove debrirs, grease, and residue. |
| 2013-08-13 |
34 |
4-203.12 temperature measuring devices, ambient air and water-accuracy. provide air temperature thermometers inside all coolers. observed thermometer missing from inside sliding glass door cooler below register and stand-up reach-in cooler at biscuit area |
| 2013-05-20 |
54 |
lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. observed employee's eyeglass case stored directly on top sheets used to line biscuit pans. |
| 2013-05-20 |
51 |
plumbing fixtures such as handwashing sinks; toilets; and urinals shall be cleaned as often as necessary to keep them clean. observed kitchen hand sink and fixtures soiled with biscuit flour. |
| 2013-05-20 |
47 |
nonfood contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. observed wire shelving soiled with food residue inside reach-in; biscuit cooler. |
| 2013-05-20 |
20 |
except during preparation; cooking; cooling; or when time is used as the public health control; phfs or time/temperature control for safety foods shall be maintained at or below 45f. measured liquid egg at 48f; sliced cheese at 52-56f; sliced tomatoes at |
| 2013-05-20 |
19 |
except during preparation; cooking; cooling; or when time is used as the public health control; phfs or time/temperature control for safety foods shall be maintained at or above 135f. measured sausage patties at 122 and bacon; egg & cheese biscuit at 115f |
| 2013-05-20 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. observed tea nozzles and ice machine reservoir soiled with mold and grime. items cleaned and sanitized during shift. |
| 2012-10-31 |
37 |
store food to prevent contamination or adulteration from surrounding environment/conditions. observed uncovered blueberrys in freezer stored on wire shelving. |
| 2012-10-31 |
45 |
maintain all surfaces in good repair. observed paint chipping from walk-in cooler shelf. observed brocken plasic rim on true reach-in door handle. |
| 2012-10-31 |
45 |
maintain food contact surfaces cleanable and in good repair. observed ice scoop presented corrosion on surface. observed broken/missing metal pieces on fry basket. |
| 2012-10-31 |
2 |
formal employee health policy not demonstrated compliant with code. provided handout and instruction concerning code requirements for policy. cdi by instruction. |