| Violation Date |
Code |
Description |
| 2018-10-16 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed an employee cell phone charging on the shelving below the large hot water container, and an employee purse stored on top of self rising |
| 2018-10-16 |
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 repair needed to the tiles in the walk in freezer. have repaired. |
| 2018-10-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the shelves in the both walk in coolers, and the reach in freezer. have cleaned. repeat. |
| 2018-10-16 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed the cutting board at the sandwich prep station in need of resurfacing or replacing. the board is no longer easily smooth and cleanable. |
| 2018-10-16 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager onsite. |
| 2018-06-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the floors of the walk in freezer. have cleaned. repeat. |
| 2018-06-05 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies in the facility. increase pest control measures. |
| 2018-06-05 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed employee handling cheese with no gloves on. cdi-stopped the employee and instructed to discard the cheese |
| 2018-06-05 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed several employee drinks being stored on the top of boxes, and on top of food product. cdi-the drinks were removed to proper locations. |
| 2018-02-15 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.pic is not food safety certified. |
| 2018-02-15 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination.observed build-up inside ice machine around ice chute. |
| 2018-02-15 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pobserved lettuce and cheese stored in prep cooler that was turned off and being repaired by maintanance staff. cdi by voluntary discard |
| 2018-02-15 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-pobserved sanitizer in 3 compartment sink testing over 400ppm qac.cdi by diluting to 200ppm qac, re-washing utensils and equipment that were sanitized with undiluted sanitizer. |
| 2018-02-15 |
45 |
4-501.11 maintain equipment in good repair.observed prep cooler down today. service repair was on site repairing unit. |
| 2018-02-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed food debris build-up inside coolers and on door gaskets. |
| 2018-02-15 |
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 2 hand towel dispensers not working. observed prep sink coming loose from wall |
| 2017-10-02 |
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 food debris build-up on floors throughout, around |
| 2017-10-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up inside upright freezer, on storage racks. observed dust and food residue build-up on front line warmer top shelf, line top shel |
| 2017-10-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken supremes on line stored out from under heat lamp < 135f. cdi by voluntary discard by pic. |
| 2017-10-02 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf no handsoap available at womens restroom handsink. cdi by adding hand soap. |
| 2017-10-02 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. pic is not food safety certified.the person in charge does not have a certificate for passing an ansi-accredited program for food protection managers. 2-102.12 certifie |
| 2017-06-13 |
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/pfwritten procedures for blanched frenc |
| 2017-06-13 |
34 |
c4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed reach-in cooler at drive thru without thermometer. cdi by adding thermometer. |
| 2017-06-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausage patties in hot hold < 135f. cdi by discard by pic. |
| 2017-06-13 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed lids open on garbage dumpster. |
| 2017-06-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up in upright cooler. observed build-up on soda fountain ice cover. observed heavy build-up on reach-in cooler door gaskets at dri |
| 2017-02-06 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed floor in walk in freezer heavily soiled with whi |
| 2017-02-06 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed both recycling dumpster and trash dumpster with broken/missing lids. pic stated that a request has already been made for repair. |
| 2017-02-06 |
48 |
5-103.11(b) provide sufficient hot water to meet the peak hot water demands.-pf observed that 3 compartment sink water temperature only reached 100f. pic stated that it was likely due to the installation of a new water heater. verification required by 02/ |
| 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. observed duty vent covers in the walk in cooler, white residue built up on the undersides of shelves and pink residue on the gaskets in the walk in freezer, |
| 2017-02-06 |
45 |
4-501.11 maintain equipment in good repair. observed a cold holding unit and a hot holding unit offline and not in use. pic stated that maintenance had been called. |
| 2017-02-06 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a box of half gallons of tea on the floor of the walk-in |
| 2017-02-06 |
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 a plastic tub of coleslaw with no date that had been prepared earlier during the morning per pic. cdi: pic marked the correct prep |
| 2017-02-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut lettuce holding at 49f in prep unit near reheat station. pic stated that lettuce was taken from walk in and placed into unit. cdi: lettuce was sent to the walk in for coolin |
| 2017-02-06 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed several items in the freezer were not covered or wrapped. cdi - pic covered or wrapped. |
| 2017-02-06 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed that pic did not have a certified food protection manager certification, nor did any employees with managerial control. manager had just taken servsafe class, |
| 2016-08-15 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered beverage in kitchen. cdi by discard of beverage. |
| 2016-08-15 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed tea container lid stored in handwash sink. cdi by removing lid and sending to ware washing sink. |
| 2016-08-15 |
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 blanched fries marked for 1 |
| 2016-08-15 |
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 handle stored in ice. |
| 2016-08-15 |
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 on non-food contact areas of ice bin at drive thru window. |
| 2016-04-04 |
54 |
6-303.11 intensity-lighting - observed light out under hood above grill. |
| 2016-04-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up inside upright cooler. observed residue build-up on shelf above biscuit station. |
| 2016-04-04 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed box of single service items stored on rack with cardboard hanging down onto wet floor. |
| 2016-04-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored outside of red sanitizer buckets. |
| 2016-04-04 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed bottle of bathroom cleaner stored on drainboard of 3 compartment sink. cdi by relocating to chemical storage area. |
| 2016-04-04 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified pic present for majority of inspection. certified pic arrived later in inspection. |
| 2015-11-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p cut tomatoes 49 f, coleslaw 53 f, lettuce 49 f in the flip top prep cooler at the line area. prep cooler ambient air temperature measured 50 f. cdi- all foods were voluntarily discarded |
| 2015-11-13 |
1 |
2-102.12 certified food protection manager - c pic is not a certified food manager. no manager present had a certification during inspection. |
| 2015-11-13 |
4 |
2-401.11 eating, drinking, or using tobacco - c (b) a food employee may drink from a closed beverage container if the container is handled to prevent contamination. observed food employee drinking from an uncovered drink cup in the kitchen area. cdi- em |
| 2015-11-13 |
14 |
4-702.11 before use after cleaning - p dishes shall be properly sanitized for proper contact time per label of the sanitizer. observed employee washing lid for container with out sanitzing for at least 10 seconds per instructions of the quat sanitizer. |
| 2015-11-13 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees preparing food with no hair restraints. |
| 2015-11-13 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c single-service items shall be stored at least 6 inches off the floor. observed tea containers and other boxes of single-service items stored on the fl |
| 2015-11-13 |
46 |
4-501.14 (b) warewashing equipment, cleaning frequency - c keep the rinse sink clean during dish washing to prevent re-contamination of dishes after washing. observed soiled pans stored in the rinse basin while employee was actively washing dishes. |
| 2015-11-13 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed damaged doors on the dumpster. |
| 2015-11-13 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed soiled walls behind the biscuit prep table. observed build up on the floors under cook line and drive-thru area.6-501.11 f |
| 2015-11-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths stored directly on prep tables. |
| 2015-07-20 |
38 |
.2-303.11 except for a plain wedding band, do not wear jewelry on hands and arms. observed food employee washing hands wearing bracelets. cdi - bracelets removed and hands rewashed. hair restraints either ineffective or not worn. -gc- |
| 2015-07-20 |
6 |
2-301.12 (a) follow handwashing procedure, waszhing hands for at least 20 seconds. -p observed several employees washing hands for less than 15 seconds. cdi by instruction. -2- |
| 2015-07-20 |
8 |
6-301.12 provide approved drying method at each hand sink. - pf observed paper towels not dispensing from women's room dispenser. cdi - paper towels replaced. -1- |
| 2015-07-20 |
14 |
4-602.11(a)(5) clean food contact surfaces and utensils when contaminated. -p observed food contact surfaces cleaned once daily per pic. clean often enough to prevent buildup. cdi by instruction. -.5- |
| 2015-07-20 |
19 |
3-501.16(a)(1) maintain tcs foods at or above 135f while hot holding. -p observed one container of homestyle tenders at 120f. cdi - pic voluntarily discarded them.-gc- |
| 2015-07-20 |
20 |
.3-501.16(a)(2) maintain tcs foods at or below 45f while cold holding. observed sliced tomatoes, cut lettuce and sliced cheese above 45f. cdi - pic instructed employee to place items in walk-in cool. unit temp was 40f. -1.5- |
| 2015-07-20 |
26 |
7-201.00 store toxic or poisonous materials away from food, equipment, linens and single-use or single-service items. observed two bottles of cleaning solution on prep table. cdi - chemicals moved to under 3-comp sink. --gc- |
| 2015-07-20 |
36 |
6-501.11 keep premises free of pests. -pf observed fly strips over handsink and throughout kitchen with flies present. maintain pest control using commercial products that are approved. verification required.-1- |
| 2015-07-20 |
37 |
.3-307.11 keep food from sources of contamination. observed contain in which unwashed produce is received being used to store clean cucumbers. cdi - cucumbers voluntarily discarded. -gc- |
| 2015-07-20 |
39 |
3-304.14 keep wet wiping cloths in-use in sanitizer solution. observed wet wiping cloths on the floor, on prep table and under counter at front line. cdi - rags placed in solution or thrown away by pic. -.5- |
| 2015-07-20 |
41 |
3-304.12 keep in-use utensils under running water, in the product or in water at or above 135f. observed ice cream scoop used for rice stored on lid. cdi-scoop washed. -gc- |
| 2015-07-20 |
42 |
4-903.11(a)(2) store clean utensils, linen and single service items away from sources of contamination. observed clean aprons with soiled apron and single -use items with grease residue present. protect items. -.5- |
| 2015-07-20 |
47 |
4-602.13 keep non-food contact surfaces clean to sight and touch. observed shelving with buildup of grease and debris throughout kitchen and walk-in. repeat. clean handles and equipment. -1- |
| 2015-07-20 |
49 |
5-203.14 maintain backflow prevention by providing air gap. observed water running with spray nozzle attached. turn off water while not in use. -gc- |
| 2015-07-20 |
51 |
.5-203.12 keep toilets and urinals clean. observed urine stains under rim of urinal. clean. -gc- |
| 2015-07-20 |
52 |
5-501.115 keep refuse areas and enclosures clean. observed crate behind dumpster. item was removed. -gc- |
| 2015-07-20 |
53 |
6-501.12 keep floors, walls and ceilings clean. observed food debris on floor near fryer and debris under shelf. clean.6-201.11 floors, walls and ceilings shall be cleanable. repair floor near fryer. -.5- |
| 2015-07-20 |
4 |
2-401.11 store drinks away from facility foods. observed employee drink with lid and straw on prep table. cdi - drink discarded by employee. -gc- |
| 2015-06-11 |
8 |
6-301.11 handwashing cleanser, availability - pf: need soap at back hand sink. soap dispenser broken. |
| 2015-06-11 |
47 |
4-602.13 nonfood contact surfaces - c: clean all shelving throughout. |
| 2015-06-11 |
35 |
3-302.12 food storage containers identified with common name of food - c: re-label squeezable containers with sauces. labels wearing off. |
| 2015-06-11 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: clean floor in freezer. |
| 2015-06-11 |
38 |
& 2-302.11 maintenance-fingernails - pf: employees with fingernails polished must wear gloves when handling food. cdi- gloves now worn |
| 2015-02-02 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: clean floors behing cooking equipment.6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: repair floor in front of fryers(buckling). repair floor inside walk in freezer. floor is spli |
| 2015-02-02 |
47 |
4-602.13 nonfood contact surfaces - c: clean shelving across from fryer. clean behind bun roller near prep cooler. clean raw chicken shelf in chicken cooler. clean fan in walk in cooler. clean shelf with coleslaw in walk in cooler. |
| 2015-02-02 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c: discontinue storing box of to go trays on floor. |
| 2014-08-11 |
54 |
6-305.11 designation-dressing areas and lockers - c: observed purse and cell phone in food prep areas. keep all personal items separate from food, food prep surfaces, amd food service items. |
| 2014-08-11 |
53 |
6-201.13 floor and wall junctures, coved, and enclosed or sealed - c: repair floor in front of fryers and in walk in freezer.6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c: replace burned out light bulbs(shatterproof) on ho |
| 2014-03-17 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: repair broken floor tile in freezer. clean floor under cooking equipment.6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c: replace burned out light bulbs(shatterproof) on |
| 2014-03-17 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c: clean green racks. (flour) |
| 2014-03-17 |
46 |
4-501.19 manual warewashing equipment, wash solution temperature - pf: employee washing dishes in 87degree water. wash water must be 110 degrees when washing dishes. cdi- manager added hot water to sink(110). |
| 2013-10-14 |
47 |
4-602.13 nonfood contact surfaces - cproperly clean sides and under grill on cook line and shelving in walk in cooler. observed with residue. |
| 2013-10-14 |
38 |
2-303.11 prohibition-jewelry - cemployees that are preparing food may not wear jewelry on their hands or wrists except for a plain smooth wedding band. observed one employee wearing non-smooth wedding band. |
| 2013-10-14 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfall potentially hazardous, ready to eat foods in refrigeration for more than 24 hours must be labeled with the date opened/prepared or discard da |
| 2013-04-08 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed build-up & grease on sides of equipment at fryer area & shelves inside walk-in cooler where chicken is stored. |
| 2013-04-08 |
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 shelving peeling/rusted inside walk-in cooler. (pic reports that new shelv |
| 2013-04-08 |
20 |
maintain phf tcs foods for cold holding at 45f/below. observed metal pan of chicken wash at 56f. cdi; more ice & water added to wash to bring down temperature. after use; wash is to be placed back into the walk-in cooler. |
| 2013-01-14 |
26 |
poisonous or toxic materials shall be stored so they can not contaminate food; equipment; utensils; linens; and single-service and single-use articles. observed a spray bottle of awesome cleaner stored on shelf next to and above single service items at fr |
| 2013-01-14 |
4 |
properly store employee drinks to prevent contamination. observed uncovered employee drink stored on shelf with food items at back next to chicken batter station. cdi-beverage discarded. |
| 2013-01-14 |
45 |
maintain equipment and utensils in good repair and smooth and easily cleanable. observed shelving in walk-in cooler starting to rust and peel. observed cracked grey bus tubs used to store raw chicken. |
| 2012-10-10 |
45 |
4-202.11-observed shelves in walk-in coolers rusted and peeling. cdi-cleaning process to be started. |
| 2012-10-10 |
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; and(2) laundered daily as specified under ? 4-802.11(d).observed |
| 2012-10-10 |
47 |
4-602.13-observed build-up/resifue on shelves in walk-in cooler. |
| 2012-10-10 |
19 |
3-501.16 (a)(1).observed one pan of mashed potatoes holding in steam well at 127-130f. cdi-water was added to bottom of steam well. maintain at least 135f. |