| Violation Date |
Code |
Description |
| 2018-12-03 |
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.walls need cleaning in warewashing area of kitchen. |
| 2018-12-03 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean.mens restroom needs cleaning. |
| 2018-12-03 |
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 hood system filters.observed dust build-up on electronic equipment on line.observed food debris build-up on line equipment. |
| 2018-12-03 |
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 multiple plastic container lids with cracks, open seams.cdi by discard by pic. |
| 2018-12-03 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed single service items stored on the floor. |
| 2018-12-03 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pobserved lettuce stored in open top prep cooler (right side entering kitchen) > 45f.observed soft serve mix stored > 45f in machine.cdi |
| 2018-12-03 |
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. |
| 2018-02-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved food residue in 2 plastic containers stored as clean. cdi by returning to wash. |
| 2018-02-19 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pobserved chicken breast in warmer < 135f. unit was not turned on. cdi - voluntary discard by pic. |
| 2018-02-19 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pobserved lettuce, spring mix, sliced tomatoes, shredded cheese stored in open top prep cooler (right side entering kitchen) > 45f. cdi - |
| 2018-02-19 |
26 |
7-201.11 store toxic materials to avoid contamination. -pobserved spray bottle of toxic cleaner stored next to uncovered raw beef patties.cdi by moving to chemical storage. |
| 2018-02-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed box of potatoes stored on the floor. |
| 2018-02-19 |
45 |
4-501.11 maintain equipment in good repair. observed open top prep cooler (on right entering kitchen) with ambient air temperature of 60f. repair. verification within 10 days.observed ambient air temperature of 51f in drive thru reach-in cooler. |
| 2018-02-19 |
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 freezer. |
| 2018-02-19 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean.observed build-up on mens restroom urinal and toilet. |
| 2017-09-25 |
45 |
4-501.11 maintain equipment in good repair. observed frosty machine operating above manufactuers required temp 47f. observed line prep cooler operating > 45f on top of unit. repair. |
| 2017-09-25 |
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/pfobserved american cheese stored on li |
| 2017-09-25 |
20 |
a reminder: all cold foods must be held at 41°f beginning january 1, 2019.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed frosty mix in machine > 45f. cdi by discard of product by pic. pic will use alternate soft serve mach |
| 2017-06-19 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. obsevred build-up inside ice machine on ice chute and interior walls of bin. |
| 2017-06-19 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce on line prep cooler top > 45f. cdi by moving to walk-in cooler for rapid cooling. lettuce removed from walk-in at 44f. |
| 2017-06-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet tight stacked pans on the drying rack. |
| 2017-06-19 |
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 dust build-up on ceiling and electrical cords ove |
| 2017-06-19 |
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 around equipment on line, inside coolers. |
| 2016-12-15 |
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 in upright freezer, and microwave oven. |
| 2016-12-15 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service trays and lids stored on the floor . |
| 2016-12-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet tight-stacked pans on the drying rack. |
| 2016-12-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed stickers on 2 pans stored as clean on the drying rack. cdi by wash, rinse, and sanitize removing stickers. |
| 2016-12-15 |
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 employees washing hands and recontaminating hands by using bare hands to turn off water s |
| 2016-12-15 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. pic has expired food safety managers certification. |
| 2016-06-02 |
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 bottom of walk in cooler door to be in disrepair along with tile coving in fro |
| 2016-06-02 |
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 frozen into sheet of ice at bottom of reach in freezer. clean. |
| 2016-06-02 |
45 |
4-501.11 maintain equipment in good repair. observed split in hamburger patty reach in cooler gasket. repair. |
| 2016-06-02 |
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 multiple items, including but not limited to; cut heads of lettuce in wal |
| 2016-06-02 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed black build up in ice machine. clean. |
| 2015-07-31 |
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 written tphc procedures were unable |
| 2015-07-31 |
18 |
3-501.14(a) quickly cool cooked foods within 4 hours from ambient air temperature to 45f. -p observed cut heads of lettuce cooling in buckets inside the walk in cooler at 69-72f after 3.5 hrs. cdi by voluntary disposal. |
| 2015-07-31 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several products stored inside prep cooler a above 45f, including but not limited to: varieties of cut lettuce, cooked broccoli and cole slaw (see above temperature observations |
| 2015-07-31 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a chemical spray bottle not labeled. cdi by voluntary disposal. |
| 2015-07-31 |
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 observed lettuce cooling in the walk in cooler still at 69-77f after 3.5 hrs in a d |
| 2015-07-31 |
45 |
4-501.11 maintain equipment in good repair. observed standing water inside prep cooler a. repeat |
| 2015-07-31 |
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 behind the lemonade dispenser nozzles. oberved debris inside the bottom portion of the stand up freezer. observed cleaning needed un |
| 2015-07-31 |
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 mold on the can wash walls and build up on the f |
| 2015-07-31 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed an employee personal cell phone and keys store in a compartment below the sandwich wraps over the food in prep cooler a. |
| 2015-04-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed inside top part of ice machine and deflector plate with build-up. cdi - cleaned on site. observed food debris on metal pans stacked on shelf over dis |
| 2015-04-20 |
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 no date/time recorded on bot |
| 2015-04-20 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans above dish sink wet stacked. |
| 2015-04-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved multiple items (see temp chart) > 45f in top prep unit on drive thru side. cdi - items pulled and replaced with fresh cold product from walk-in and bottom of unit. observed side |
| 2015-04-20 |
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 gaskets, fry station area around heat lamps, and bottom of reach-in freezer. |
| 2015-04-20 |
45 |
4-501.11 maintain equipment in good repair.observed some plastic pans that were cracked. observed condensation leak at bottom of prep cooler close to front drive thru window. |
| 2014-07-18 |
6 |
2-301.14 when to wash - pproperly wash hands after handling raw meat. observed an employee handle raw bacon and then attempt to go to handle cooked hamburgers without washing hands. cdi- the employee was stopped and instructed to properly wash hands. |
| 2014-07-18 |
53 |
6-501.12 cleaning, frequency and restrictions - cclean the floors at a frequecy to prevent build up. observed food debris left on the floor of the walk in cooler, grease build up near the vegetable prep area and cleaning needed under the vegetable prep ar |
| 2014-07-18 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cmaintain equipment clean. observed build up above the fry station around the heat lamps, build up inside the drive thru lid holders, fry station fry holders a |
| 2014-07-18 |
31 |
3-501.15 cooling methods - pfuse approved cooling methods to rapidly cool down products within the alloted time frame. observed two large, deep container of lettuce stacked with lettuce and tightly covered at 69f after cooling for about 1hr. the container |
| 2014-07-18 |
22 |
3-501.19 time as a public health control - p,pffollow time as a public health control procedures. observed no date/time on the tempered cheese. cdi by voluntary disposal. |
| 2014-07-18 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pmaintain all cold foods at 45f and below (41f after 1/1/19). observed items such as lettuce, cole slaw, broccoli, etc above 45f (see tem |
| 2014-07-18 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pmaintain equipment such as ice bins clean. observed build up inside the front counter ice bin and the large ice machine deflector plate. cdi- ice bin cleaned onsite a |
| 2013-11-14 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsmaintain all food contact surfaces clean to the sight and touch. observed build up on the ice machine deflector plate (cleaning process started onsite). observed chili de |
| 2013-11-14 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsclean equipment at a frequency to prevent accumulation of dirt and debris. observed build up on the inside of the reach in freezer. observed build up around the r |
| 2013-11-14 |
53 |
6-501.12 cleaning, frequency and restrictionsclean the floor at a frequency to prevent build up. observed grease build up on the floor near the grease reservoir. |
| 2013-08-27 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsmaintain all equipment clean. observed cleaning needed throughout. observed build up in all the lid holders: cup lids in drive thru and front area and holders use |
| 2013-08-27 |
37 |
3-305.11 food storage-preventing contamination from the premisesproperly store all food to prevent contamination from the premises. observed syrup bottles attached to the side of the frosty machine stored under a ceiling leak. bottles have large squirt op |
| 2013-08-27 |
22 |
3-501.19 time as a public health controlfollow approved tphc procedures. observed pans of cheese not time labeled. product was voluntarily discarded and replaced with time labeled cheese. |
| 2013-08-27 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingmaintain all cold holding items at 45f and below (41f and below after 1/1/19). observed sliced tomatoes at 47f. all other items measured acc |
| 2013-08-27 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holdingmaintain all hot foods at 135f and above. observed chicken nuggets stored at 132f. all were voluntarily discarded. |
| 2013-08-27 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsfood contact surfaces should be clean to the sight and touch. observed food debris left on a knife, metal pan and several brown plastic pans stored as clean. all were rem |
| 2013-08-27 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employeespic must be knowledge or able to provide documentation of an approved employee health policy. pic was unable to give details regarding exclusion and |
| 2013-06-25 |
14 |
properly wash; rinse and sanitize all food contact equipment and utensils. observed greasy film and food debris left on plastic food containers. observed build up on the ice machine deflector plate. all were removed to be re-washed onsite. |
| 2013-06-25 |
20 |
maintain all food items at proper temperature. observed several items stored on the cold holding sandwich prep lines at temperatures above 45f (41f required after 1/1/19). items included: lettuce; sliced tomatoes and cole slaw. advised to remove all items |
| 2013-06-25 |
42 |
properly air dry all utensils. observed plastic food containers stacked together while wet. |
| 2013-06-25 |
46 |
the temperature of the wash solution in manual warewashing equipment shall be maintained in not less than 110f or the temperature specified on the cleaning agent manufacturers label instructions. observed wash solution at 100f while actively washing dishe |
| 2013-02-05 |
47 |
clean inside the reach in freezer. observed food debris at the bottom of the stand up freezer. |
| 2013-02-05 |
43 |
provide sleeves or other mode of protection for single service cups for milkshakes which are exposed near the front counter. observed unprotected clear plastic cups at the frosty machine. recommend keeping them in plastic sleeves. |
| 2012-10-18 |
47 |
clean inside the reach in freezer. |
| 2012-10-18 |
45 |
repair missing tiles inside the mop sink. |
| 2012-10-18 |
43 |
provide sleeves or other mode of protection for large single service cups. |
| 2012-10-18 |
14 |
observed pink build up on the deflector plate inside the ice machine (cleaning process started). |
| 2012-10-18 |
8 |
new rules require a temperature of 100f at the handsinks. observed only 80f water at kitchen handsink. |