| Violation Date |
Code |
Description |
| 2018-12-12 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee drink and raw deer sausage stored with rte food and above food for the facility. |
| 2018-12-12 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved raw burger meat stored above raw bacon. cdi items relocated. 3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved employee raw deer sausage stored over mixed sal |
| 2018-12-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved plastic containers, plates, and metal covers soiled with food debris. cdi items moved to be cleaned. 4-602.11 clean the equipment and utensils used wit |
| 2018-12-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved sliced lettuce at 48f, sliced cheese at 47f in the prep top, and waffle mix at 47f on the counter. cdi mix discarded and lettuce and tomato placed in walk in for cooling. |
| 2018-12-12 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved milk, mushrooms, diced ham, sliced ham, and chocolate milk not dated. cdi milk products discarded and other items dated. |
| 2018-12-12 |
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 eggs that were on line and t |
| 2018-12-12 |
6 |
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.-p observed all employees on line wash hands for no more than 5 seconds. cdi hands washed. repeat. 2-3 |
| 2018-12-12 |
45 |
4-501.11 maintain equipment in good repair.observed gaskets that are in need of repair in all units. |
| 2018-12-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed reach in handles, reach in interior, gaskets, racks in walk in, and shelving. |
| 2018-12-12 |
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 ventilation in walk in and dry storage, walls in back kitchen, and floors in wa |
| 2018-12-12 |
36 |
6-202.13 insect control devices, design and installation - cobserved bug trapper stored in cabinet next to single service cups. cdi product relocated. |
| 2018-05-23 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on several reach-in coolers. observed rusted shelves in reach-in cooler. observed soap dispenser broken at handsink in back prep areas. |
| 2018-05-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed multiple wet wiping cloths stored on prep surfaces throughout facility. |
| 2018-05-23 |
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 lettuce and sliced tomatoes in prep flip top cooler above 45f. cdi lettu |
| 2018-05-23 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed multiple pans of sanitizer solution not labeled. cdi sanitizers labeled. |
| 2018-05-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed gravy in hot holding below 135f. see temperature chart for temperature observations. cdi gravy voluntarily discarded. pan of gravy must be directly in hot holding unit. do |
| 2018-05-23 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed dish machine not reaching proper final rinse temperature. dish machine also tested for chlorine sanitizer; neither function working. cdi 3 |
| 2018-05-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw meat stored directly above ready-to-eat ham in reach-in cooler. cdi items properly rearranged. |
| 2018-05-23 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed no soap provided at handsink in back prep area. cdi pic provided soap. |
| 2018-05-23 |
6 |
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. -p observed several employees wash hands for less than 15 seconds and recontaminate hands when turni |
| 2017-12-29 |
4 |
2-401.11 cover and store employee drinks properly. observed an employee drink stored over a box of butter and employee drink stored on drainboard of 3 comp sink. |
| 2017-12-29 |
13 |
3-302.11 separate raw animal foods from ready to eat. observed raw sausage stored over pies and cooked ham. cdi-rearranged to proper storage order. |
| 2017-12-29 |
22 |
3-501.19 provide and follow written procedures for tphc. observed raw shell eggs on tphc and not labeled with time. vr |
| 2017-12-29 |
26 |
7-102.11 label working containers of chemicals. observed unlabeled container of sanitizer. cdi-labeled. |
| 2017-06-13 |
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. keep items off of floor under shelving in dry storage to |
| 2017-06-13 |
20 |
• 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in sandwich prep unit above 45f due to pan being overfilled. see temperature chart. cdi-excess product removed from pan and placed into cooler. repeat |
| 2017-06-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one pan of grits hot holding below 135f. cdi-reheated to 165f+. repeat |
| 2016-12-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning needed on equipment throughout facility. |
| 2016-12-14 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer buckets stored with no label. cdi-labeled. |
| 2016-12-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in sandwich prep unit above 45f. see temperature chart. cdi-items out of temperature pulled and put into working cooler. technician has been called and facility will not u |
| 2016-12-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one pan of grits hot holding below 135f. cdi-reheated to 165f+. |
| 2016-12-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed build up on utensils stored as clean in drawers and debris on coffee cups stored as clean. cdi-taken to be washed.4-501.112(a)(2) provide a minimum of |
| 2016-12-14 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed large amount of sliced bacon stored in direct contact with corroded shelving in reach in cooler beside grill. cdi-bacon removed from shelving. |
| 2016-05-06 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed 5 heads of lettuce with moldy growth on the lettuce. cdi - discarded products. |
| 2016-05-06 |
14 |
4-501.112(a)(2) for hot water sanitizing temperatures, mechanical warewashing equipment shall provide a minimum of 180f rinse water for sanitizing. -pf observed the mechanical dish machine not providing proper hot water sanitizing temperatures. ehs used |
| 2016-05-06 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed product out of temperature in hot holding device. refer to temp chart. cdi - observed hot holding equipment turned to low; turned the equipment up so product can reach proper t |
| 2016-05-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed products out of temperature in the cold holding unit. refer to temperature chart. cdi - advised to get cold hold unit fixed; provided time papers for the time being for the pro |
| 2016-05-06 |
42 |
4-903.11(a) cleaned equipment and utensils, linens, and 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 plates with |
| 2016-05-06 |
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. observed dust |
| 2016-05-06 |
46 |
4-302.14 provide a test kit that accurately measures concentrations of sanitizing solutions- pf observed faciltiy has chlorine test strips that are expired. vr |
| 2016-05-06 |
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 |
| 2016-05-06 |
8 |
6-301.14 post a handwash sign at each handsink. observed mens bathroom did not have handwashing sign. cdi - provided facility with handwashing sign for the bathroom. |
| 2016-05-06 |
45 |
4-501.11 maintain equipment in good repair. observed one gasket in a refrigerator torn. refrigerator is holding product at proper temperature. |
| 2015-08-25 |
42 |
4-901.11(a)4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed several containers stacked wet in kitchen area. |
| 2015-08-25 |
13 |
3-302.11(a) 3-302.11(a) separate the different types of raw animal foods. -p observed raw ground beef / pork stored above raw pork loin and raw beef steak inside stand up cooler; observed raw beef steak stored above rte foods |
| 2015-08-25 |
45 |
4-501.11maintain equipment in good repair.observed broken door on stand up cooler in need of repair (all phf products moved to safe location until repair is made) rvr. |
| 2015-05-07 |
45 |
4-501.11 maintain equipment in good repair. observed door to meat cooler beside of grill not shutting or sealing. temperature inside of cooler at 45f or below.4-502.11(a) maintain utensils in good repair. observed severly corroded can opener. discard. obs |
| 2015-05-07 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed items stored on floor of dry storage room. |
| 2015-05-07 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed clean knives stored on soiled magnetic wall holder and clean coffee cups stored on soiled tray. |
| 2015-05-07 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in kitchen. |
| 2015-05-07 |
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 raw shell eggs using tphc w |
| 2015-05-07 |
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 chili leftover from the day before without any date label. cdi-labeled.3-501.18 discard the food requiring date labels once time/te |
| 2015-05-07 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw sausage and raw ground beef stored over raw steak, pork chops, eggs and bacon. cdi-items rearranged to proper storage order. |
| 2015-05-07 |
4 |
.2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee bottled water stored in cooler on shelf above food. |
| 2014-11-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee towel drying clean wet utensils. |
| 2014-11-05 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed most employees participating in activities such as handling money and soiled dishes and proceed to handle clean utensils or prepare drinks for customers without washing hands in betwe |
| 2014-11-05 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored over milk and raw meats stored over open container of sliced cooked deli ham. cdi-items rearranged. |
| 2014-11-05 |
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 cut tomatoes and lettuce cooling from being cut in open prep top unit. co |
| 2014-11-05 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed live flies throughout kitchen and in walk in cooler. observed dead insects on floor of dry storage walk in cooler, and on top of packaged piece of ham in walk in cooler. |
| 2014-11-05 |
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 prep sink. no food being prepped at the time. |
| 2014-11-05 |
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. cleaning needed on floors and walls throughout. |
| 2014-11-05 |
45 |
4-501.11 maintain equipment in good repair. observed rusty equipment such as can opener holder and hot holding unit no longer able to meet 4-1 and 4-2. |
| 2014-06-24 |
18 |
3-501.14. ensure all tcs foods are cooled within 2 hours from 135f to 70f and from 70f to 45f within 4 hours for total cooling time of 6 hours. observed container of gravy and chilli in stand-up reach-in cooler that had cooled from yesterday > 45f. cdi, p |
| 2014-06-24 |
14 |
4-501.114 maintain mechanical warewashing equipment to sanitize properly. observed high temperature dishmachine not sanitizing properly. thermolabel did not turn black. it was later determined that the booster heater was not turned on. cdi, booster heater |
| 2014-06-24 |
22 |
3-501.19 follow approved procedures for using tphc( time as a public health control)- p,pf. observed raw shell eggs under tphc not being labeled with discard time and time put out. cdi, labeled during inspection. repeat |
| 2014-06-24 |
19 |
3-501.16 (a)(1) maintain hot tcs foods at 135f/above. observed grits in steam well at back area < 135f. cdi, reheated to proper temperature. |
| 2014-06-24 |
47 |
4-602.13 maintain nonfood contact surfaces - c. observed build-up of debris and grease at cooking area equipment and shelving over cook area, shelves in walk-in cooler, dust build-up on door leading to dry storage room and vent in dry storage room. |
| 2014-06-24 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c. observed build-up of debris on floors at dishmachine area, walk-in cooler, cook area, and dry storage room area. |
| 2013-11-05 |
14 |
food contact surfaces shall be clean to sight and touch. observed build up on ice machine. cdi-cleaning started.chemical sanitizer shall be at correct concentration. observed chlorine sanitizer measuring 0ppm on test strip. cdi-remade to correct concentra |
| 2013-11-05 |
4 |
properly store employee drinks. observed one employee drink stored on prep sink and one stored on cart above clean single service utensils. both cups were uncovered. cdi-discarded. |
| 2013-11-05 |
22 |
follow procedures for tphc (time as a public health control). observed raw shell eggs using tphc to be unlabeled with discard time and time put out. cdi-labeled. |
| 2013-11-05 |
47 |
non food contact surfaces shall be clean. observed build up on equipment and gaskets throughout kitchen. |
| 2013-11-05 |
26 |
properly label chemicals. observed sanitizer buckets to be unlabeled. cdi-through instruction. |
| 2013-11-05 |
23 |
consumer advisory needed for undercooked animal foods. facility has advisory in place but reminder is not worded exactly as per the rules. cdi through instruction. |
| 2013-04-16 |
45 |
utensils shall be easily cleanable. (4-202.11) replace items such as corroded can opener and pans. |
| 2013-04-16 |
42 |
properly air dry utensils. (4-903.11) observed pans stacked while wet. |
| 2013-04-16 |
39 |
(b) cloths in-use for wiping counters and other equipment surfaces shall be: (1) held between uses in a chemical sanitizer solution (3-304.14) observed a few wet cloths stored on counters. |
| 2013-04-16 |
23 |
consumer advisory must include disclosure and reminder. (3-603.11) facility has advisory in place but reminder is not worded exactly as per the rules. |
| 2013-04-16 |
20 |
keep tcs food cold at 45f or below. (3-501.16) observed items on sandwich line such as lettuce; diced ham and cooked mushrooms measuring above 45f. cdi-temperature on unit turned down. |
| 2013-04-16 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. pf (4-601.11) observed some pans with sticky residue stored as clean. cdi-taken to be rewashed. |
| 2013-04-16 |
14 |
sanitizer shall be at correct concentration. (4-501.114) observed chlorine sanitizer measuring too strong. cdi-sanitizer made to correct concentration. |
| 2013-04-16 |
13 |
separate foods according to final cook temperature. (3-302.11) observed fully cooked ham stored almost below raw sausage. cdi-moved to correct order. |
| 2013-04-16 |
4 |
properly store employee beverages. (2-401.11) observed open can belonging to an employee stored over food for facility. cdi-drink discarded. |
| 2013-04-16 |
1 |
at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a t |
| 2012-11-06 |
39 |
3-304.14 (b) cloths in-use for wiping counters and other equipment surfaces shall be: (1) held between uses in a chemical sanitizer solution at a concentration specified under ? 4 501.114; |
| 2012-11-06 |
37 |
3-303.12 (a) packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging; wrapping; or container or its positioning in the ice or water. observed paper cartons of |
| 2012-11-06 |
46 |
4-302.14 a test kit or other device that accurately measures the concentration in mg/l of sanitizing solutions shall be provided.pf provide testing strips for quat sanitizer. |
| 2012-11-06 |
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 |
| 2012-11-06 |
52 |
5-501.115 a storage area and enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items; as specified under ? 6 501.114; and clean. cleaning needed in dumpster area. |
| 2012-11-06 |
54 |
6-501.14 (a) intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. heavy dust accumulation on vent in dry storage. |
| 2012-11-06 |
47 |
4-601.11 (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; |
| 2012-11-06 |
21 |
refrigerated; ready-to-eat; potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premi |