| Violation Date |
Code |
Description |
| 2018-07-24 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed heavy build up on floor throughout, including in |
| 2018-07-24 |
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 dust and debris throughout storage counter and shelves. improvement noted. |
| 2018-07-24 |
45 |
4-501.11 maintain equipment in good repair. observed torn gaskets, gasket at reach in cooler near biscuit station is severely torn. |
| 2018-07-24 |
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 large bag of tea jugs stored on the floor in walk in freezer. |
| 2018-07-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking. |
| 2018-07-24 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet towels stored on in sanitizer with concentration between 200ppm and 400ppm quatt.ea |
| 2018-07-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed liquid eggs in ice bath cold holding at 54f during inspection. pic could not determine the time the eggs were placed in ice bath. cdi, eggs voluntarily discarded by pic. |
| 2018-07-24 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed sanitizer concentration at red buckets below 200ppm quatt. cdi, sanitizer replaced. |
| 2018-01-17 |
6 |
general comment: 0 pts. -2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p2-301.15 only wash hands in handwashing sink. -pfobserved employee only ri |
| 2018-01-17 |
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 - 0.5 pts. observed salads cooling in walk-in while covered and stacked. cdi: salad |
| 2018-01-17 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. 1 pt - observed several boxes of food on the floor of walk-in cooler and freezer from a delivery last night. |
| 2018-01-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. 0.5 pt - observed quat sanitizer bucket at prep line at 0ppm. cdi: corrected to 200ppm. |
| 2018-01-17 |
47 |
repeat: 0.5 pts.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed on shelving inside all both walk-in coolers and shelving at prep/cook line. observed cleaning needed on cook line su |
| 2017-10-16 |
53 |
repeat: 0.5 pts.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 tile damage at can wash area. facility due to replace fl |
| 2017-10-16 |
47 |
general comment: 0 pts.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 outside of dry good bins and shelving inside walk-in coolers. |
| 2017-10-16 |
43 |
repeat: 1 pt.4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed tea jugs stored on the floor inside walk-in freezer. |
| 2017-10-16 |
41 |
general comment: 0 pts.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 scoop handle laying in ice at drive thru bin. |
| 2017-10-16 |
19 |
repeat: 1.5 pts.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed wings on top inside hot hold unit at front measuring 124f, 127f, and some 129f. cdi: wings discarded and replaced with fresh wings cooked to 209f. |
| 2017-04-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved tenders and fried chicken breast on front line below 135f ( see temp chart). cdi - items discarded by manager. |
| 2017-04-19 |
20 |
repeat:3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved items including milk, creamer, and slaw inside front line cooler measuring above 45f (see temp chart). all items removed from cooler and moved to walk-in cooler. verificat |
| 2017-04-19 |
22 |
general comment: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 time not bei |
| 2017-04-19 |
14 |
repeat:4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -pobserved quat sanitizer at 3-comp sink reading 50ppm. dispenser repaired. cdi - sanitizer corrected to 200ppm during inspection.4-601.11(a) equipment food contact |
| 2017-04-19 |
45 |
general comment:4-501.11 maintain equipment in good repair.observed torn gasket on reach-in at drive thru and biscuit cooler stand-up cooler. |
| 2017-04-19 |
53 |
general comment: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 floor and floor drain under prep |
| 2017-04-19 |
43 |
repeat:4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed a bag of lids for salads stored on floor at cook station and at back storage area. |
| 2017-01-10 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions.observed toboggan stored with single service items; phone and dirty apron stored on shelf next to packaged food items. |
| 2017-01-10 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - cobserved single service boxes of cups and napkins stored on floor in outside storage building. |
| 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. -pfobserved big containers of slaw in sliding glass door cooler at front with lids on a |
| 2017-01-10 |
20 |
general comment: 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved sliced american cheese stacked on counter at 55f. cdi: moved to reach-in sandwich prep cooler. |
| 2017-01-10 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -pobserved no sanitizer available for sanitizing food contact surfaces. cdi: quat sanitizer was made up and stored at each station during inspection. |
| 2016-07-25 |
53 |
repair - 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.baseboard striping at can wash torn and baseboard tiles broken/missing at ice m |
| 2016-07-25 |
39 |
repeat - 3-304.14(b) hold in-use wiping cloths in sanitizer at proper strength between uses. quat sanitizer bucket on line 50ppm. cdi - dumped and refilled from sanitizer at 3-compartment sink at 200ppm. |
| 2016-07-25 |
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/pfno time observed recorded for blanche |
| 2016-07-25 |
8 |
repeat - 6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfpaper towels observed missing from dispenser next to chicken breading area. according to employee battery to dispenser had died. cdi - battery changed and |
| 2016-04-12 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved paper towels missing from dispenser next to chicken breading area. cdi - paper towels provided. 5-205.11 maintain access to handsinks. handsinks may only b |
| 2016-04-12 |
39 |
repeat - 3-304.14(b) hold in-use wiping cloths in sanitizer between uses.- 200 ppm for quat. observed some quat sanitizer buckets < 150ppm. cdi - buckets dumped and refilled with 200ppm quat sanitizer from 3 compartment sink. |
| 2016-04-12 |
47 |
repeat - 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 shelving inside walk-in coolers and fan covers inside walk-in freezer and 2-door true cooler at biscuit making station. |
| 2016-04-12 |
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 repairobserved missing/damaged baseboard tile beside ice machine, and baseboard strip |
| 2016-01-06 |
53 |
general comment: 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 metal baseboard plate inside chicken walk-in cooler coming apa |
| 2016-01-06 |
47 |
general comment: 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 shelving inside walk-in cooler and fan cover inside 2-door true cooler at biscuit making area. |
| 2016-01-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer at proper strength - 200ppm for quat between uses.observed multiple sanitizer buckets throughout kitchen < 150ppm. buckets dumped and refilled with sanitizer from dispenser at 3-comp sink. |
| 2016-01-06 |
22 |
general comment: 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 time rec |
| 2016-01-06 |
20 |
repeat: 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved several food items including shredded cheddar and sliced cheese, slaw, liquid egg, romaine lettuce, and sliced tomato inside flip top cooler > 45f (see temp chart). all p |
| 2016-01-06 |
19 |
repeat: 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved some cajun fillets at 127, 132, and 137f respectively; bo rounds at 124f; fried chicken on serving line at 132, 130, and 138f. cdi - all product out of temp was discarde |
| 2016-01-06 |
14 |
repeat: 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pobserved build-up inside interior of tea nozzles in kitchen at serving line and drive thru. 4-501.114 maintain sanitizer at correct concentrations. -pobs |
| 2015-08-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved several foods in steam well in kitchen at back < 135f (see temp chart). cdi - all foods discarded and fresh product was made. |
| 2015-08-20 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pfobserved soap missing from dispenser in women's room. cdi - soap provided during inspection. |
| 2015-08-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pobserved tea nozzles at customer drink station with build-up. cdi - to be cleaned during inspection.observed a few dishes stored on dish rack above 3-compartment |
| 2015-08-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved pan of liquid eggs at grill station without temp control at 63f. cdi - eggs were discarded and replaced with fresh cold product. |
| 2015-08-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed grease build-up on hood filters above grill line, debris and build-up on shelves inside salad walk-in cooler, chicken walk-in cooler, drive thru cool |
| 2015-08-20 |
45 |
4-501.11 maintain equipment in good repair.observed torn gasket at flip top cooler at back line, gasket torn at bottom of reach-in freezer, and gasket @ drive thru cooler. |
| 2015-08-20 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved several containers of slaw inside front glass sliding cooler on front line without a date. cdi - slaw was discarded. |
| 2015-05-04 |
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 deteriorating tile grout throughout the facility.6-502.12 floors, walls, ceil |
| 2015-05-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed the thermometer case with dried food debris and grease on it, gaskets with food debris accumulation in them, and a glass cooler track with food deb |
| 2015-05-04 |
45 |
4-501.11 maintain equipment in good repair. observed one torn gasket on the walk in cooler. |
| 2015-05-04 |
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 scoop stored in the ice machine with the handle fully submerged by |
| 2015-05-04 |
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 one container of blanched |
| 2015-05-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed several foods on the front hot hold line and in the back steam table that were below 135f (see chart). cdi- foods were discarded. |
| 2015-05-04 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed one bucket of quat sanitizer at ~50ppm. cdi- bucket was emptied and refilled at the proper concentration.4-602.11 clean the equipment and utensils as required to avoid contamination. -p |
| 2015-05-04 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at the hand sink nearest the managers office. cdi- paper towels provided. |
| 2014-12-31 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. pic did not have ansi certification. |
| 2014-12-31 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed one employee take a drink from a beverage without washing hands afterwards. cdi by instruction. |
| 2014-12-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed can opener blade stored clean with dried food debris on the blade, one pair of tongs stored clean with dried food debris on them, and one metal conta |
| 2014-12-31 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed 4 dry wiping cloths with visible food debris on them. |
| 2014-12-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed 4 pans stacked while wet above the 3 compartment sink. |
| 2014-12-31 |
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 splash debris on wall by breading station and b |
| 2014-12-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soiled shelving in the walk in raw chicken cooler and in the reach in bo biscuit cooler. |
| 2014-12-31 |
49 |
5-205.15 maintain a plumbing system in good repair.-p observed a non-functioning handsink near the chicken breading station that was missing the foot pedals and would leak when the water was running. vr required in 10 days. |
| 2014-12-31 |
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 one metal container with dents that were causing food debris to become trapped a |
| 2014-08-25 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic did not have ansi certificate upon my arrival. facility opens at 5:00am. |
| 2014-08-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausage patties, link sausage, and chicken bites that were holding below 135f (see chart). cdi by discarding chicken bites and reheating the sausage links and patties on the |
| 2014-08-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed several foods in a flip top cooler that were above 45f (see chart). cdi by placing foods in reach in cooler for rapid cooling. |
| 2014-08-25 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed two wet wiping cloths being stored on counter tops. |
| 2014-08-25 |
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 debris buildup on the ceiling of the chicken wa |
| 2014-08-25 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies in the cabinet located underneath the soda dispensing machine in the dining area. |
| 2014-03-17 |
53 |
6-501.12 cleaning, frequency and restrictions - c. physical facilities shall be cleaned as often as necessary to keep them clean. observed debris buildup in corners of walk in chicken cooler as well as a large ice sheet covering part of the walk in free |
| 2014-03-17 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c. single-service articles shall be stored covered or inverted. observed styrofoam trays stored uncovered on their side on a shelf in dry storage. obs |
| 2014-03-17 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. potentially hazardous foods being held cold shall be at 45f or below. observed a container of milk in a plastic holding unit at 59f. |
| 2014-03-17 |
16 |
3-401.11 raw animal foods-cooking - p,pf. raw pork shall be heated to 145f or higher for 15 seconds. observed sausage patties coming off the grill at 130f-140f. cdi by reheating to 145f. |
| 2013-07-03 |
39 |
3-304.14 wiping cloths, use limitationstore wet wiping clothes in sanitizer in between uses. observed a wet wiping cloth stored on single service items. observed 2 wet wiping clothes stored on prep tables. |
| 2013-07-03 |
26 |
7-201.11 separation-storagestore chemicals so that they are not over equipment, utensils, linens and single-service items. observed heavy duty oven cleaner and other chemicals stored over clean linens in outside storage unit. cdi by instruction. |
| 2013-07-03 |
41 |
3-304.12 in-use utensils, between-use storagestore ice scoop inside the ice with handles up or in a clean, dry area. observed ice scoop stored in a container collecting water and other debris. cdi, operator removed ice scoop for cleaning. |
| 2013-07-03 |
45 |
4-101.19 nonfood-contact surfacesgeneral comment: nonfood contact surfaces of equipment shall be made from a smooth, easily cleanable and nonabsorbant material in areas exposed to splash. observed cardboard lining shelves in walk-in cooler. |
| 2013-07-03 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storingstore single-service in original plastic packaging or other means to prevent contamination. observed several boxes of single service french fry holders unco |
| 2013-04-05 |
45 |
general comment: keep equipment in good repair. observed a split gasket on single door refrigeration unit. observed broken metal filter plate on single door freezer unit. |
| 2013-04-05 |
41 |
store utensils such as ice scoops in a clean; protected location. obsderved ice scoop stored in an undrained container soiled with debris. cdi; operator relocated ice scoop to clean. |
| 2013-04-05 |
39 |
general comment: keep wet wiping clothes in sanitizer buckets in between uses or maintain dry. observed a wet wiping cloth stored on prep table at chicken breading station. |
| 2013-04-05 |
14 |
provide sanitizer at proper concentration and temperature. observed quatinary ammonium solution at 3 compartment sink and in a sanitizer bucket less than 200 ppm and below 75 degrees f. cdi; operator refilled sanitizer to proper concentration and temper |
| 2013-02-20 |
45 |
general comment- observed split gasket on small reach in prep cooler near chicken cook station. also observed lid that is not self closing to cover cut lemons at customer service station in dining room. lemons are not within eyesite of employee. |
| 2013-02-20 |
47 |
observed ice/water build up and food debris on bottom of reach in freezer. maintian all non-food contact surfaces clean. |
| 2013-02-20 |
26 |
observed bottle of grill cleaner stored on storage rack with tea urn and single service customer items. maintain in designated storage away from customer items to prevent contamination. pic removed bottle |