| Violation Date |
Code |
Description |
| 2018-11-28 |
31 |
general comment: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 large tall plastic containers of lettuce at 50f cooling i |
| 2018-11-28 |
27 |
repeat:8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf. observed time/date incorrect and not updated for today on tempered cheese held inside prep |
| 2018-11-28 |
20 |
repeat:3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed cooked broccoli at 52f at drive thru prep and other tcs foods in facility that were measuring borderline temperatures. improvement on temperatures has been shown. cdi: i |
| 2018-11-28 |
14 |
repeat:4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed interior of ice machine with build-up. 4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p. observed no san |
| 2018-11-28 |
6 |
general comment: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. employees observed turning recontaminating hands by turning faucet handle off wit |
| 2018-07-03 |
36 |
general comment:6-501.111 keep the premises free of insects, rodents, and other pests. observed flies present in kitchen. facility has regular monthly pest service and will continue to work on ways to abate pest activity. |
| 2018-07-03 |
27 |
repeat:8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf. observed time and date not changed/updated from yesterday on tempered cheese kept inside pr |
| 2018-07-03 |
20 |
repeat:3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed several salads stored inside undercounter cooler #1 and #2 at drive thru side and reach-in cooler on dining room side above 45 deg f(see temp chart). ambient air temp on |
| 2018-07-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed food debris remaining on lettuce chooper, spinner, and greasy residue on sheet trays stored on 3-comp sink drainboard. cdi: removed for recleaning. o |
| 2017-12-20 |
27 |
general comment: 0 pts. -8-103.12 comply with the procedures in the haccp plan as submitted an approved as part of a variance or local approval. maintain records as required.-p/pf. observed time not marked on tempered cheese kept at sandwich station cool |
| 2017-12-20 |
21 |
general comment: 0 pts.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 meat cooked yesterday and pulled from freezer today inside walk-in cooler without a date. cdi: chili |
| 2017-12-20 |
20 |
repeat: 3 pts. -3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed salads in salad cooler reach-in at drive thru and items inside back of sandwich station cooler above 45f(see temp for details). cdi: items were moved to walk-in |
| 2017-12-20 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p 1.5 pts - observed chili meat and chicken tenders in hot holding below 135f (see temp chart for details). cdi: tenders discarded and chili meat reheated in microwave to 204f. |
| 2017-04-27 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -pobserved quat sanitizer at 3-comp sink reading 50ppm. sanitizer bag was changed out by pic. cdi - sanitizer corrected to 200ppm. |
| 2017-04-27 |
20 |
repeat - 3pts.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved food items inside line cooler # 1 and # 2 > 45f (see temp chart). cdi - products changed out and some transferred to walk-in cooler. |
| 2017-04-27 |
37 |
general comment - 0pts.3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed 2 boxes of potatoes on the floor at back storage area. |
| 2017-04-27 |
31 |
kgeneral comment - 0 pts.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 salads at 48f cooling inside walk-in with lids on |
| 2017-04-27 |
42 |
general comment - 0pts.4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed 3 pans wet stacked on back shelf. |
| 2017-04-27 |
52 |
repeat - .5pts.5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.observed side door open to dumpster. |
| 2017-01-19 |
52 |
kgeneral comment:5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.observed one side door open to dumpster. |
| 2017-01-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed quat sanitizer pan on line at 50ppm. cdi: changed out with proper sanitizer. 3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers f |
| 2017-01-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved mutiple food products stored in prep cooler on line > 45f (see temp chart). cdi: products removed and changed out with fresh product or discarded. |
| 2016-08-01 |
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 |
| 2016-08-01 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. single service cups at front were stacked too high in spring sleeve and the lids of cups were contaminated by red juice from lemonade machine right next to stack |
| 2016-08-01 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. salt shaker was unlabeled. label salt shaker. |
| 2016-08-01 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed multiple food products on line that were not being held above 45f (see chart) |
| 2016-08-01 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. interior of ice machine was dirty with black builld-up. clean ice machine to sight and touch. repeat. |
| 2016-04-25 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. observed personal purse and drinks stored on cou |
| 2016-04-25 |
53 |
h6-501.11 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 light sheild in freezer damaged. |
| 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 no begin and end times mark |
| 2016-04-25 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. observed ice bin soiled with minor black build-up. clean ice machine. |
| 2016-01-13 |
14 |
4-602.11(e) ice bins shall be cleaned at a frequency nessecary to preclude accumilation of soil or mold. observed ice machine soiled with black debris. |
| 2016-01-13 |
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 some salt shakers not identified as salt. no points deducted. |
| 2016-01-13 |
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 sliced tomatos, blue cheese, lettuce, and shredded cheese on the line at t |
| 2016-01-13 |
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 ice scoop with a crack. cdi- pic stated an order for a new scoop was already in |
| 2015-10-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed black build up in gaskets. clean all gaskets. |
| 2015-10-14 |
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 lettuce and cut tomatoes above 45f on the prep line. pic stated items a |
| 2015-06-18 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed 1 small pan of shredded cheese on serving line at 54 f. cdi - pic discarded. |
| 2015-06-18 |
31 |
< repeat. 3-501.15 cooling methods - pf observed two pans of lettuce cooling in walk in cooler, covered, at 49 f. cdi- lids were removed from lettuce. lettuce was re-checked 30 minutes later at 46 f. instruction provided to pic on proper cooling techniqu |
| 2015-06-18 |
38 |
2-402.11 effectiveness-hair restraints - observed employees on prep line without hair restraints. provide. |
| 2015-06-18 |
26 |
7-201.11 separation-storage - p observed bottle labeled bathroom cleaner on prep counter in kitchen. bottle was not located around food. cdi - bottle was moved. |
| 2015-06-18 |
45 |
4-202.16 nonfood-contact surfaces - c observed laminate coating peeling on walk in cooler shelving. facility just received new shelving to replace old. |
| 2015-06-18 |
47 |
; 4-602.13 nonfood contact surfaces - c observed minor build up on under side on walk in shelving. clean. |
| 2015-06-18 |
42 |
4-901.11 equipment and utensils, air-drying required - c observed lettuce spinner and large lettuce container to be stored wet. allow to air dry before storing. |
| 2014-12-10 |
49 |
5-202.13 backflow prevention, air gap - pgeneral comment'provide a true air gap at drain pipe of 3 comp sink. drain pipe should not hang below floor drain lip under sink. |
| 2014-12-10 |
47 |
4-602.13 nonfood contact surfacesnonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.observed some refrigeration gaskets with food debris present. observed food debris collecting on int |
| 2014-12-10 |
45 |
4-501.11 maintain equipment in good repair. observed equipment no longer able to meet 4-1 & 4-2.4-502.11(a) maintain utensils in good repair. observed utensils no longer able to meet 4-1 & 4-2.4-501.12 resurface or replace cutting surfaces that can no lo |
| 2014-12-10 |
42 |
4-901.11 equipment and utensils, air-drying requiredafter cleaning and sanitizing, equipment and utensils: (a) shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940 tolerance exemptions for active and ine |
| 2014-12-10 |
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. -pf observed food pan of diced tomatoes fully covered in walk-in unit at 48f. tomatoes |
| 2014-12-10 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfgeneral commentmaintain front sink at drive thru window strictly for handwashing. |
| 2014-02-27 |
37 |
3-305.11 food storage-preventing contamination from the premises(a) except as specified in ΒΆΒΆ (b) and (c) of this section, food shall be protected from contamination by storing the food: (3) at least 15 cm (6 inches) above the floor.observed two boxes of |
| 2014-02-27 |
42 |
4-901.11 equipment and utensils, air-drying requiredafter cleaning and sanitizing, equipment and utensils: (a) shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940 tolerance exemptions for active and ine |
| 2014-02-27 |
47 |
4-602.13 nonfood contact surfacesnonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.observed some refrigeration gaskets with food debris present. observed food debris collecting on int |
| 2013-10-21 |
52 |
5-502.11 frequency-removalgeneral commentincrease the frequency at which the facility's recycling receptacle is dumped. observed cardboard overflowing from recycling container |
| 2013-10-21 |
47 |
4-602.13 nonfood contact surfacesobserved some refrigeration gaskets with food debris present. observed underside of shelf above 3 comp sink with sticky residue present. clean all items |
| 2013-10-21 |
45 |
4-101.19 nonfood-contact surfaces4-202.16 nonfood-contact surfacesgeneral commentobserved some shelving,around 3 comp sink area, starting to peel and show rust. replace or professionally re-coat shelving |
| 2013-02-18 |
47 |
general comment nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed food debris collecting on several refrigeration gaskets throughout kitchen. clean gaskets |
| 2013-02-18 |
45 |
nonfood-contact surfaces shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. observed slpit refrigeration gaskets on several units throughout kitchen. replace t |
| 2013-02-18 |
31 |
general comment (a) cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 by using one or more of the following methods based on the type of food being cooled: (1) placing the food in shallow pans; p |
| 2013-02-18 |
14 |
a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed blade of can opener to be soiled while mounted at prep table. can opener was used earlier to open cans but was not cleaned when completed. cdi by having can ope |
| 2013-02-18 |
8 |
a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. observed no handwash sign in men's restroom. handwas sign given to pic by i |
| 2013-02-18 |
8 |
(b) a handwashing sink may not be used for purposes other than handwashing. pf observed food debris present in handsink upon my arrival to conduct inspection. cdi by instructing pic to only use handsink for handwashing and no dumping allowed; corrected du |
| 2013-02-18 |
6 |
general comment (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 handles on a handwashing sink or the |
| 2012-10-30 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed bottom inside of reach-in freezer in need of cleaning. |
| 2012-10-30 |
20 |
(a) (2) at a temperature specified in the following: (a) 5?c (41?f) or less; p or(b) 7?c (45?f) or between 5?c (41?f) and 7?c (45?f) in existing refrigeration equipment that is not capable of maintaining the food at 5?c (41?f) or less if: p (i) the equipm |
| 2012-10-30 |
14 |
(a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed a lattle and a knbife stored as clean not clean to sight and touch. manager rewashed items. |
| 2012-10-30 |
13 |
(a) food shall be protected from cross contamination by: (1) except as specified in (1)(c) below; separating raw animal foods during storage; preparation; holding; and display from: (a) raw ready-to-eat food including other raw animal food such as fish fo |