| Violation Date |
Code |
Description |
| 2018-11-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed slight debris build up on gaskets in reach in coolers. |
| 2018-11-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed small amount of wetstacking in prep area. |
| 2018-11-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on prep surface while not in use. |
| 2018-11-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes of fries in walk in freezer stored on floor. |
| 2018-11-30 |
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 in dish area wash hands and recontaminate by turning off faucet with bare hands. |
| 2018-11-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employees drink stored improperly over prep surface. cdi by voluntary discard. |
| 2018-04-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw meat stored over ready to eat foods such as ham and turkey. cdi by correcting storage order. |
| 2018-04-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausage and meat sauce measuring below 135f. cdi by voluntary discard of sausage and reheating the meat sauce. |
| 2018-04-12 |
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 one employee recontaminate hands by turning off faucet with bare hands after washing. cdi |
| 2018-04-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed substantial wetstacking of containers in drying area. |
| 2018-04-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on prep surfaces. |
| 2017-10-24 |
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 build-up on outside of dry good including handles. observed debris collecting on top of canned food at back storage area. improvemen |
| 2017-10-24 |
38 |
repeat: 0.5 pts.2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed 1 waitress wearing bracelet.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contac |
| 2017-10-24 |
21 |
repeat: 3 pts.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 pulled turkey and two pans of country style steak made yesterday without a date i |
| 2017-10-24 |
13 |
repeat: 1.5 pts.3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employee keeping single use gloves in back pocket. cdi: gloves were discarded. observed line cook with gloves on crack raw shell eggs |
| 2017-10-24 |
10 |
general comment: 0 pts.3-202.11 temperature - p,pf. observed shell eggs delivered at a temperature of 53f. cdi: owner refused delivery; eggs were sent back. |
| 2017-05-26 |
38 |
general comment: - 0 pts.2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.observed one server with watch on. |
| 2017-05-26 |
4 |
general comment: - 0 pts.2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed bottled employee beverage on shelf next to and above dry goods. cdi: - drink was discarded. observed employee beverage stored on top of |
| 2017-05-26 |
14 |
general comment: 0 pts.4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved small peelers with food debris remaining stored on shelf where seasonings are located. cdi: removed and stored at 3-comp sink fo |
| 2017-05-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - 1.5 pts. observed green beans and rice in steam table measuring below 135f (see temp chart). cdi: green beans were reheated to 205f and rice to 175f. |
| 2017-05-26 |
21 |
repeat: 1.5 pts.3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved turkey made yesterday not dated and turkey stock made 5-22-17 with two dates present. according to owner the old dat |
| 2017-05-26 |
39 |
repeat: 1 pt.3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wet wiping cloths being stored under cutting boards and on prep surfaces while not in use,3-304.14 wiping cloths, use limitation - cwiping cloths are to be used for a de |
| 2017-05-26 |
13 |
general comment: 0 pts. 3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pobserved no splash guard/barrier in between handsink and prep sink at back kitchen area. verification required by 6/2/17 to verify splash guard has bee |
| 2017-05-26 |
44 |
3-304.15 (b)-(d) gloves, use limitations - c - 0.5 pts. observed employee wiping off glove with cloth then continue to handling raw food without taking off glove and washing hands. observed employee at dish machine area handling soiled dishes with gloves |
| 2017-05-26 |
45 |
general comment: 0 pts.4-501.11 maintain equipment in good repair.observed torn gasket on salad and sandwich prep cooler.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.observed scarred cutting boards |
| 2017-05-26 |
47 |
repeat: 1 pt.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 containers and shelves in back dry storage room.observed dish racks with build-up. |
| 2017-05-26 |
53 |
general comment: 0 pts.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed some cracked floor tile and some areas in kitchen where floor needs to be regrouted.6-501.12 floors, |
| 2017-05-26 |
42 |
repeat: 1 pt.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed metal pans and tall white containers wet stacked on shelf at back kitchen area. |
| 2017-01-26 |
47 |
repeat:4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed dry storage shelving with residue. |
| 2017-01-26 |
42 |
repeat: 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed some metal pans wet stacked on back shelf. |
| 2017-01-26 |
38 |
general comment:2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.observed employee handling food with multiple bracelets and a watch on. |
| 2017-01-26 |
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. -pfobserved slaw just prepared stored inside flip top cooler at 49f. cdi: slaw moved to |
| 2017-01-26 |
21 |
general comment:3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved a pan of sliced deli turkey in walk-in cooler not dated. cdi: dated during inspection. |
| 2017-01-26 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -pobserved final cook temperature of some chicken pieces off the grill at 145f and 156f. cdi: chicken placed back on grill and cont |
| 2017-01-26 |
6 |
2-301.15 only wash hands in handwashing sink. -pfobserved employee wash hands at 3-comp sink. cdi: directed to wash hands at handsink. |
| 2016-09-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pots and pans in the dish area. insure these items are allowed to air dry before stacking/storing. |
| 2016-09-26 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed commercial packages of country ham stored above cooked lasagne and other deli meats. country ham package indicates that it is a raw pork product. insure that raw products are not |
| 2016-09-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on kitchen area cutting boards. insure these items are returned to sanitizer solution after each use. |
| 2016-09-26 |
49 |
5-205.15 maintain a plumbing system in good repair. observed one toilet clogged with paper. cdi by employee repair. |
| 2016-09-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dish area/dry storage area shelving collecting dust and food debris. insure that these items are cleaned regularly, to preven accumulation of debr |
| 2016-06-14 |
47 |
see above. |
| 2016-06-14 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deep cut into the salad area cutting board. owner stated that the item will be replaced today.4-502.11(a) maintain utensils in good repair. |
| 2016-06-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored otuside of stanitizer in the prep area. cdi by ehs moving item and informing employee of the need to return cloths to the sanitizer bucket. |
| 2016-06-14 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed dented can stored in dry storage area. insure dented cans are removed from areas of other food produc |
| 2016-06-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer and chopper device stored as clean while soiled. items were said to have been used two days prior, items still had food debris on food contact |
| 2016-06-14 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed several packages in the walk in freezer stored without covered containers. insure that packaging is provided so that items in the freezer are protec |
| 2016-03-23 |
52 |
5-501.15 provide dumpster, waste containers that are of sound construction. observed dumpster with lids broken off. |
| 2016-03-23 |
45 |
4-502.11(a) maintain utensils in good repair. observed tongs and pan storage lids cracked and in disrepair along non-food contact sides. items were discarded by pic. |
| 2016-03-23 |
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 soiled wiping cloths throughout facility. |
| 2016-03-23 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabbelled spray bottle of chemical, pic stated that it was 409 cleaner. cdi by pic labelling. |
| 2016-03-23 |
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 several items missing date mark labels, pic stated that the labels fall off or pans were changed. insure that datemarked items are |
| 2015-12-16 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottle containing bleach unlabelled in the rear dish area. item was discarded by pic. |
| 2015-12-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed grilled chicken breast in the prep area at temperatures less than 135f. item was being held for later use in salad. item was reheated to 165f until employee had time to prep |
| 2015-12-16 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed cut collard greens in a pot on the floor. item was waiting to be cooked. item placed on prep surface.6-404.11 designate a separ |
| 2015-12-16 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed presence of multiple fruit flies in the rear storage area. |
| 2015-12-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of pots and pans in the dish area. observed tea buckets wet stacked. items placed into three compartment sink by pic. |
| 2015-12-16 |
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 damage to the mop wash area next to the ice machine. can wash fixture has a h |
| 2015-12-16 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. air vents in kitchen and bathrooms in need of cleaning. |
| 2015-09-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dish machine with scale build up on the inner corners. observed several pans with plastic residue on the outer surfaces. |
| 2015-09-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wiping cloths left out of sanitizer buckets in the kitchen prep area. keep cloths in sanitizer buckets if they are not in use. |
| 2015-09-14 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed unlabeled squeeze bottles and spice shakers in the prep are |
| 2015-09-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed overstacked lettuce in two separate flip tops. insure that the amount of product stored in the prep units is not so much that the unit is unable to properly refrigerate the prod |
| 2015-09-14 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer bucket in the prep area with lower than 50ppm chlorine strength. cdi by pic refilling bucket to proper strength. |
| 2015-04-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausage hot holding under heat lamp below 135f. cdi sausage reheated on grill. repeat violation. |
| 2015-04-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sausage cold holding in ice bath above 45f. cdi more ice and water to ice bath to rapidly cool item. |
| 2015-04-21 |
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 several items in need of date marking not labeled. cdi items were date marked. repeat violation. |
| 2015-04-21 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed 3 cutting boards scored. |
| 2015-04-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food residue in gaskets, around edges of coolers and between equipment. repeat violation. |
| 2015-03-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausage hot holding below 135f. cdi sausage was reheated on stove above 165f. |
| 2015-03-02 |
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 several items in need of date marking in walk-in cooler; deli meats, cheese, meat loaf, boiled eggs. cdi items labeled during ins |
| 2015-03-02 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed sanitizer spray bottle greater than 200ppm. |
| 2015-03-02 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf facility could not provide thin probe thermometer. verification required. |
| 2015-03-02 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed working container of spices not labeled. |
| 2015-03-02 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed serving staff preparing toast with rings, bracelet and watches on. |
| 2015-03-02 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed ventilation intake and exhaust collecting residue. |
| 2015-03-02 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unprotected cup lips in serving area. |
| 2015-03-02 |
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 food contact surface of slicer cracked in disrepair. 4-501.11 maintain equipment |
| 2015-03-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed gaskets, shelves and equipment handles throughout facility collecting food residue. |
| 2015-03-02 |
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 food and grease residue under equipment through |
| 2015-03-02 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed a dented can in dry bulk storage area. cdi can was moved from storage area for return. |
| 2015-03-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored on prep surfaces throughout facility. |
| 2015-03-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed can opener collected debris. cdi can opener moved to 3 compartment sink. |
| 2014-11-21 |
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 observed chicken cooling covered in walk-in cooler. cdi chicken uncovered.4-301.11 |
| 2014-11-21 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves in walk-in cooler.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards beginning to become scored. |
| 2014-11-21 |
47 |
big 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed equipment gaskets with food debris. |
| 2014-05-27 |
53 |
6-501.12 floors, walls and ceiling shall be cleaned as often as necessary to prevent soil accumulation. observed soiled/buildup on floors in storage area. |
| 2014-05-27 |
47 |
4-601.11 nonfood contact surfaces shall be clean to sight and touch. observed several equipment gaskets with food debris and debris around lid of flip top cooler. |
| 2014-05-27 |
45 |
4-205.10 food equipment shall be used according to classification. observed cooler labeled for packaged or nonpotentially hazardous items only with milk stored inside. cdi milk moved to walk-in cooler. |
| 2014-05-27 |
43 |
4-903.11 single-use articles shall be stored to prevent contamination. observed single-use cups stored with exposed mouth piece. cdi items covered. |
| 2014-05-27 |
35 |
3-302.12 once removed from original packaging, good shall be labeled. observed dry food containers unlabeled. |
| 2014-05-27 |
19 |
3-501.16 potentially hazardous hot foods must be held at or above 135f. observed several items being held under heat lamp at less than 135f. cdi items reheated and placed in oven to hot hold. |
| 2013-12-23 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. all potentially hazardous cold foods must be maintained at or below 45f. observed large quantity of lettuce in cold prep reach-in un |
| 2013-12-23 |
39 |
3-304.14 wiping cloths, use limitation - c. in use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. observed wet wiping cloths on counter. |
| 2013-12-23 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. ensure foods that time/temperature control for safety (tcs) foods that are ready-to-eat and held more than 24 hours must be date marked. obser |
| 2013-09-23 |
14 |
4-501.115 manual warewashing equipment, chemical sanitization using detergent-sanitizers - ensure all pans and utensils are sanitized either at the 3 comp sink or by using the dish machine. observed pans on the clean drain board of the 3 comp sink and no |
| 2013-09-23 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - menu needs disclosure. facility has two menus and breakfast menu on both menus are not marked with disclosure. the reminder is on both m |
| 2013-09-23 |
31 |
4-301.11 cooling, heating, and holding capacities-equipment - observed steak tips at 61f cooling with the lid covering the pan. tips were cooked 2 hours prior to inspection and the lid was removed so tips can cool to 41f. |
| 2013-03-05 |
21 |
observed no date marking of potentially hazardous ready to eat foods. except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) and (e) of this section; refrigerated; |
| 2013-03-05 |
45 |
observed cutting boards deeply scarred. repair/replace. surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capa |
| 2013-03-05 |
41 |
observed tongs stored on the oven door and in the the salad with the handle in contact with the product. this is a repeat violation. during pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: (a) except as |
| 2013-03-05 |
39 |
obserrved wet wiping cloths not stored in sanitizing solution. this is a repeat violation. cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under ? 4 50 |
| 2013-03-05 |
37 |
observed nesting of a plate on top of pickles in the flip top cooler. this is a repeat violation. food shall be protected from contamination that may result from a factor or source not specified under subparts 3 301 - 3 306. |
| 2013-03-05 |
23 |
observed an incomplete consumer advisory on the menu. the consumer advisory must include the disclosure and the reminder. only the disclosure was observed. except as specified in ? 3-401.11(c) and subparagraph 3-401.11(d)(4) and under ? 3-801.11(c); if an |
| 2012-11-08 |
39 |
observed wet wiping cloths used throughout the establishment; not stored in sanitizing solution. 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 u |
| 2012-11-08 |
41 |
observed in use knives stored on soiled shelf under microwave oven. during pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored on a clean portion of the food preparation table or cooking equipment only if the |
| 2012-11-08 |
37 |
observed metal pan nested on top of cut tomatoes at the flip top cooler. food shall be protected from contamination that may result from a factor or source not specified under subparts 3 301 - 3 306. |
| 2012-11-08 |
43 |
observed single service cups with mothable part uncovered/unprotected. single-service and single-use articles shall be stored as specified under ΒΆ (a) of this section and shall be kept in the original protective package or stored by using other means that |
| 2012-11-08 |
21 |
observed no date marking for potentially hazardous ready to eat foods. except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) and (e) of this section; refrigerated; |
| 2012-11-08 |
53 |
observed excessive dust collecting on pipes over hot holding table. physical facilities shall be cleaned as often as necessary to keep them clean. |
| 2012-11-08 |
54 |
observed excessive dust build up on the return vents in the bathrooms. (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. |
| 2012-11-08 |
47 |
observed shelf undser microwave oven soiled with food debris. nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
| 2012-11-08 |
13 |
observed ground beef stored over deli ham in the walk-in cooler and raw turkey stored over breads in the walk-in freezer. this is a repeat violation which; if noted again; will result in a full deduction of points taken. food shall be protected from cross |