| Violation Date |
Code |
Description |
| 2018-07-25 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed buildup on the toilet seat and front of stool. -0- |
| 2018-07-25 |
45 |
4-501.11 maintain equipment in good repair. observed burning plastic bulb coating at hot holding unit. -0- |
| 2018-07-25 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee wearing bracelet while plating food and cooking. -0- |
| 2018-07-25 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed buns stored on rolling riser at 5 inches off the ground. -0- |
| 2018-07-25 |
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 overstacked raw ground beef at the cook line at 48f and salads cooling wit |
| 2018-07-25 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed quat sanitizer at less than 100 ppm in use at prep and cook line. cdi - pic instructed all containers changed and reminded employees to change at least once ev |
| 2018-06-14 |
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 employee wash hands without drying them. cdi - pic instructed employee to dry hands. 2-30 |
| 2018-06-14 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing sign at either restroom or the handwash sink behind the register. cdi - handwashing signs given today. 6-301.12 provide paper towels or approved alternative for hand drying at each h |
| 2018-06-14 |
14 |
4-602.11 (e)(4) clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed buildup on the interior of the ice machine flap and walls and dining room soda dispenser. repeat -1.5- |
| 2018-06-14 |
17 |
3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -p observed nacho cheese in hot line at 67f and chili at 89f. cdi - pic stated this product needed to reheat in microwave prior |
| 2018-06-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed baked potatoes in hot box overnight at 116f. cdi - pic voluntarily discarded and stated the procedure is to toss remaining potatoes at the end of the night. -0- |
| 2018-06-14 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed chili made with cooked hamburgers from the day before and cut lettuce from the day before withou |
| 2018-06-14 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed rte salad toppings on walk in shelf under unwashed produce. cdi - pic moved rte foods. -0- |
| 2018-06-14 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed cup lips exposed at the front counter. -0- |
| 2018-06-14 |
45 |
4-502.11(a) maintain utensils in good repair. observed plastic containers and spatula damaged in the kitchen. repeat -1- |
| 2018-06-14 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed ground beef in the rinsing compartment of 3-comp sink after cleaning and filling with rinse water. -0- |
| 2018-06-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on reach in cooler door gasket and in the rinsing compartment of 3-comp sink. -1- repeat |
| 2018-06-14 |
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 loose cove moulding near can wash and loose rubber floor near the second drive |
| 2018-06-14 |
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 tight wrappings on cut tomatoes and lettuce, overstacked lettuce and items |
| 2018-01-02 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventsshall be maintained in good repair. replace broken base board tiles at corner by three comp sink and wall by fryers; repair |
| 2018-01-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean dark build up from reach in cooler door gasket. |
| 2018-01-02 |
45 |
4-502.11(a) maintain utensils in good repair. one plastic badly cracked from heavy use. cdi - discarded. |
| 2018-01-02 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. dark build up starting to form inside ice machine. cdi - staff began cleaning during the inspection. |
| 2017-08-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p lettuce and slaw holding above 45f in make line. cdi - relocated to walk in cooler for rapid cool down. |
| 2017-08-24 |
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 large tub of lettuce cooling with lid on in walk in cooler. cdi - lid removed to f |
| 2017-08-24 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed one house fly in kitchen. continue working with pest control service provider to eliminate pests. |
| 2017-08-24 |
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. replace broken base board tiles at corner by three comp sink and wall by fryers; repair |
| 2017-08-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from wire shelves in walk in cooler. |
| 2017-05-01 |
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 one ice paddle stored in direct contact with walk in freezer shelf; others were wrapped in food grade bags for protectio |
| 2017-05-01 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. sanitizer bucket testing at 50ppm quat at back up line. cdi - dumped and refilled at correct concentration. |
| 2017-05-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p tomatoes stocked above the top of the pan and holding above 45f. cdi - out of temp portion relocated to walk in cooler for rapid cool down. improvement from last inspection. |
| 2017-05-01 |
4 |
2-401.11 employees may eat, drink, and use tobacco in designated areas only. observed line cook eat a piece of bacon at the grill. cdi - verbal correction; employee acknowledged understanding of rule. |
| 2017-02-06 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. facility could not locate quat test strips. vr - will return within 10 days to verify correction. |
| 2017-02-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p cole slaw and salad mix holding above 45f in make station by grill. cdi - both discarded. |
| 2017-02-06 |
45 |
4-501.11 maintain equipment in good repair. chipping paint on shelves in walk in cooler. repaint or replace. |
| 2017-02-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up from shelves in walk in cooler, especially thawing rack. |
| 2017-02-06 |
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 dust from ac vents above salad prep sink. |
| 2016-08-12 |
45 |
4-501.11 maintain equipment in good repair. chipping paint on shelves in walk in cooler. repaint or replace. |
| 2016-08-12 |
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 lettuce cooling in the walk in cooler with the lid on; more lettuce cooling in the |
| 2016-08-12 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf sliced tomaotes preped today and labeled tues. make sure date marks accurately reflected the day prepared. cdi - labels corrected. |
| 2016-08-12 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. minor build up inside ice machine near ice chut. cdi - cleaned during the inspection. |
| 2016-08-12 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p unwashed tomatoes, strawberries, blackberries sotred above ready to eat items such as diced toamtoes on speed rack. cdi - pic rearranged speedrack with correct storage order. |
| 2016-08-12 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present at start of inspeciton has a current food protection manager certification. certified manager arrived minutes later; staff have been on site working for over |
| 2016-05-19 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p boxes of unwashed tomatoes stored above frosty drink mix in walk in cooler. cdi - rearranged with unwashed tomatoes on the bottom. improvement from last inspection. |
| 2016-05-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p cole slaw holding above 45f in make top. cdi - discarded. |
| 2016-05-19 |
45 |
4-501.11 maintain equipment in good repair. split gaskets on reach in freezer door and low prep cooler door. replace. also, chipping paint and minor rust on walk in cooler shleves. repaint or replace. |
| 2015-12-21 |
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 cut lettuce placed in make line to cool; salad mix in walk in cooler cooling with |
| 2015-12-21 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p unwashed grape tomatoes and unwashed large tomatoes above preped and or ready-to-eat foods in walk in cooler. cdi - unswashed tomatoes placed on low shelves for proper storage order. |
| 2015-08-31 |
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 lettuce cooling while lidded and tomatoes cooling while tightly wrapped. cdi - bo |
| 2015-08-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p lettuce and cole slaw holding on make line above 45f. cdi - items placed into cooler for rapid cool down; do not stock products in make line above the fill line on the food pans. |
| 2015-08-31 |
13 |
general comment3-302.11(a) separate unwashed produce from ready-to-eat foods. -p boxes of unwashed tomatoes stored on top shelf above lettuce that has been washed and cut. cdi - staff began rearranging walk in cooler. |
| 2015-04-13 |
31 |
3-501.15 cooling methods - pf: observed chilli meat 143f being chopped and placed in bag for cooling. bag was sealed completely. the bag should be vented to ensure proper cooling. informed by sean (manager) that the meat was for today's chilli. cdi- opene |
| 2015-04-13 |
38 |
2-303.11 prohibition-jewelry - c: observed employee with watch on wrist and rings on fingers. discontinue wearing jewelry on wrist. a wedding ring or plain ring can be worn on hands. |
| 2015-04-13 |
46 |
4-501.19 manual warewashing equipment, wash solution temperature - pf: employee washing dishes in 103f wash water. must be 110f when washing dishes. cdi-added hot water to get 110f. |
| 2014-10-08 |
39 |
4-901.12 wiping cloths, air drying location - c. all wet wiping cloths shall be stored in sanitizer between uses. observed a wet wiping cloth being stored with the to go cup trays. cdi- wet wiping cloth was placed in sanitizing solution. |
| 2014-10-08 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p. all in use utensils shall be washed and sanitized every four hours. manager stated that the tongs used in the reach in prep cooler were washed every night. cdi by instruction. |
| 2014-05-30 |
47 |
4-602.13 nonfood contact surfaces - c. observed build up on the soft drink dispensing button at the soft drink dispensing machine by the drive through cash register. cdi- a sanitizing cloth was used to remove build up. |
| 2014-05-30 |
4 |
2-401.11 eating, drinking, or using tobacco - c. observed an employee drink being stored over consumer foods in the reach in cooler beside the dish washing station. cdi- employee drink was voluntarily discarded. |
| 2014-02-11 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. observed one cup of cut lettuce and two cups of cole slaw cold holding at 62f. cdi- cole slaw and cut lettuce were voluntarily discard |
| 2014-02-11 |
14 |
4-501.112 mechanical warewashing equipment, hot water sanitization temperatures - pf. observed the mechanical warewashing machine washing dishes at 92f. cdi-warewashing sink was drained and filled with water that had a temperature of 120f. |
| 2014-02-11 |
8 |
6-301.14 handwashing signage - c. observed no handwashing sign at the handwashing sink by the front counter. cdi- handwashing sign was provided in english and spanish. |
| 2013-07-17 |
39 |
wet wiping cloths shall be stored in sanitizing solution when not in use. observed a wet wiping cloth on the table by the cash register. cdi- wet wiping cloth was removed. |
| 2013-07-17 |
6 |
employees must wash hands between donning on a new pair of gloves. observed an employee don on a new pair of gloves without a handwash in between. cdi- employee removed gloves and washed her hands. |
| 2013-07-17 |
3 |
employee health policy must include the time range of when to report illnesses/symptoms in relation to foodborne illnesses. observed an employee health policy but there was no time frame in which employees are to report their symptoms/illnesses. cdi by in |
| 2013-05-08 |
42 |
dishes shall be air dried prior to stacking in order to prevent wet stacking. observed metal pans stacked wet. cdi pans were separated. |
| 2013-05-08 |
38 |
effective hair restraints must be worn by employees working with food. observed no hair restraint on the manager. |
| 2013-05-08 |
14 |
food contact surfaces shall be clean to sight and touch. observed pink residue on the ice machine baffle. cdi- ice baffle was cleaned and sanitized. |
| 2013-05-08 |
2 |
m) food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible through food; as sp |
| 2013-02-04 |
47 |
(general comment) keep non-food contact surfaces clean; observed inside bottom surfaces of stand up freezer collecting food debris in need of general cleaning. |
| 2013-02-04 |
46 |
(general comment) provide correct sanitizer test strips for testing sanitizer; observed test strips provided that were damaged (water). |
| 2013-02-04 |
6 |
properly wash hands and follow proper procedures; (c) to avoid recontaminating their hands or surrogate prosthetic devices; food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet ha |