| Violation Date |
Code |
Description |
| 2019-01-25 |
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 on ceilings and ceiling vents. food is on |
| 2019-01-25 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. observed significant food debris/residue on all shelves, racks, and the interior/exterior of all equipment. detailed cleaning needed throughout facility and c |
| 2019-01-25 |
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 4 cartons of hash browns that had been hydrated last night at 60f - 62f. |
| 2019-01-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed several items in the prep top cooler cold holding above 41f. see temperature chart. all other items in prep top cooler were 41f or below. ensure all items in prep cooler are |
| 2019-01-25 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 41f. -p observed 4 cartons of hash browns that had been hydrated last night. hash browns were 60f - 62f. ensure tcs foods cool within the |
| 2019-01-25 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed black build up in the ice scoop holder. drawer below grill that is used to hold utensils has significant food debris/residue. cdi- utensils re |
| 2019-01-25 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employee cracking raw shell eggs with gloves. employee then began preparing toast with same gloves that were used to crack eggs. gloves must be rem |
| 2018-10-29 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwash sign at handsink in front area by dish machine. pic stated sign fell off and was never replaced. cdi- handwash sign provided today. |
| 2018-10-29 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw sausage stored above ready to eat ham in reach in cooler. even though ham is reheated, it is still ready to eat and must not be stored below raw proteins. cdi- storage order |
| 2018-10-29 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed black build up and slight pink build up beginning to form inside ice machine. ice machine is in need of detailed cleaning and needs to be clean |
| 2018-10-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce stored in prep top by grill holding at 51f. this was the only item out of temperature in today's inspection. pic stated lettuce is not used very often. it was sugges |
| 2018-10-29 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 1 sanitizer bucket with no identifying label. label that was on bucket had rubbed off over time. when label is no longer legible, be sure to re-label sani |
| 2018-10-29 |
45 |
4-501.11 maintain equipment in good repair. observed reach in cooler in front kitchen area leaking. entire bottom of cooler has pooled water and water is leaking into uncovered containers of washed tomatoes. other containers of food in cooler were cove |
| 2018-10-29 |
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 and dust on shelves in reach in cooler and on shelves throughout facility. increase cleaning frequency of equipment to avoid build up of |
| 2018-10-29 |
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 raw shell eggs being held |
| 2018-05-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed leaf lettuce in front prep refrigerator at 50f. much improvement seen; this was the only item observed today out of temperature. use insulated storage units to keep lettuce a |
| 2018-05-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed pre-cooked ham and pre-cooked country ham stored under raw sausage patties. even if foods are to be cooked again they are considered ready-to-eat if already cooked and must there |
| 2018-05-23 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed inside of ice machine still with some pink and black mold on side of storage bin and at area where ice empties down into storage bin. repeat. |
| 2018-05-23 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed ring with stones on employee, and bracelet on another employee's wrist. these items are disallowed for foodservice workers while p |
| 2018-05-23 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in facility in dining room, cooking area and back room of kitchen. suggest fly fans to assist in keeping flies out when doors are propped open for deliveries. |
| 2018-05-23 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed film and some debris in santizing solutions. need to assure that surfaces are clean before wiping with sanitizing solution/towel. want to thoroughly clean so that sanitizing solution |
| 2018-05-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. much improvement seen, but still noting dust on shelves in back room, door to back room. need to better monitor and clean more frequently to prevent buildu |
| 2018-05-23 |
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 dust on walk-in fan covers, in bathrooms on vent covers, in dining room on vent cooling units, in |
| 2018-05-23 |
45 |
4-502.11(a) maintain utensils in good repair. observed dishracks in worn condition, not easily cleanable. need to replace dishracks for dishmachine once they are no longer easily cleanable. |
| 2018-04-30 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf assure that all containers of detergent/water mix are labeled; store chemicals in area below and away from food and food use items (toothpicks, etc.)7-202.12(a) use |
| 2018-04-30 |
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 staffer wash hands and turn faucets off with bare hands; need to use clean towel to turn |
| 2018-04-30 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed inside of ice machine with pink and black mold on divider; need to clean more frequently to avoid build-up. observed outside of ice machine wit |
| 2018-04-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chili 138f on one side of pan, 131f on other side of pan. assure that all portions of food are properly heated prior to placing into hot holding. cdi by reheating. |
| 2018-04-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p sliced cheese, lettuce, tomatoes, and ham in sandwich unit above 45f; repeat violation. cdi by moving items to walk-in. |
| 2018-04-30 |
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 cartons of milk opened greater than 24 hours ago with no dates on them. |
| 2018-04-30 |
45 |
4-501.11 maintain equipment in good repair. observed door of dishwasher to have crack in metal. need to replace; this is a physical hazard.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed |
| 2018-04-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open employee drink stored inside reach-in refrigerator. must keep covered and with straw and stored below and away from food and food prep areas. |
| 2018-04-30 |
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 in drawers storing pans. observed shelves in reach-ins and walk-in with food, mold on them. observed molded caulking at drainboard of |
| 2018-04-30 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. dumpster top lid open; keep closed; if opening lid due to overflow of trash, need to have more frequent emptying of unit.5-501.114 ensure drain plug on dumpst |
| 2018-04-30 |
53 |
6-501.113 store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. observed brooms stored in contact with employee aprons hanging on door. door als |
| 2018-04-30 |
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 most vent covers in need of cleaning. need to have ventilation cleaned on a regular basis. |
| 2018-04-30 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wiping towels stored outside of sanitizer bucket. once towels are soiled, do not continue to use; replace with clean towels. |
| 2017-11-22 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed towels and jelly in hand sink. cdi items were moved. make sure to maintain access to hand sink. |
| 2017-11-22 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed tomatoes being stored over read to eat products. cdi pic moved product to bottom shelf. repeat |
| 2017-11-22 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed pic wearing gloves using cell phone then proceed to use same gloves to touch ready to eat pickles. cdi pic stopped and directed to wash hands. |
| 2017-11-22 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed omelette mixer that has been in use since this am that hasn't been washed, rinsed and sanitized. cdi pic moved to ware washing.4-602.11 clean the |
| 2017-11-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed significant food debris in flip top unit, reach in drawers (holding clean utensils) and on top of equipment (build-up and debris). make sure to incr |
| 2017-11-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed whole box of eggs, lettuce and tomato cold holding below 45 degrees. cdi lettuce and tomatoes discarded and eggs moved to walk in cooler for rapid cool down. |
| 2017-11-22 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food on the floor in walk in cooler and freezer. truck was delievered at 7 am. make sure to put items up in a timely manner. repe |
| 2017-11-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed container of chili hot holding below 135 degrees. cdi product was discarded. |
| 2017-09-14 |
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 ceilings over food preparation area. make s |
| 2017-09-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris and build up on nonfood contact surface of ice machine. make sure to keep clean and increase cleaning frequenc. repeat some improvement made |
| 2017-09-14 |
45 |
4-501.11 maintain equipment in good repair. observed water leaking in reach in unit and corrosion on fan up top. observed split gasket in waffle unit. repeat points not increased, food establishment has had major improvement. if seen in next inspection, f |
| 2017-09-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food on the floor in walk in cooler. cdi food moved off the floor. |
| 2017-09-14 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in food establishment. make sure to have pest control address and keep door closed. |
| 2017-09-14 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed containers of detergent not labeled. cdi pic will label all containers of toxic substance such as cleaners. |
| 2017-09-14 |
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 containers of waffle mix not date marked and 1 container of milk. cdi pic able to back date products. |
| 2017-09-14 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed 7 containers of hydrated potatoes that were process last night stll above 45 degrees. cdi items were discarded. *spoke |
| 2017-09-14 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored over milk. cdi pic moved milk above raw eggs.3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed produce over ready to eat foo |
| 2017-09-14 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf did not observe a thin probe thermometer to measure thin probe food. verification required. |
| 2017-05-10 |
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 a diamond ring. make sure food employees only wear a plain wedding band to faciliate with hand washing. |
| 2017-05-10 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed debris and build-up in ice machine. make sure to keep clean and increase cleaning. |
| 2017-05-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed 4 containers of hash browns that were hydrated last night at 49-52 degrees. cdi product discarded. |
| 2017-05-10 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p observed several food employees going from dirty to clean while perform |
| 2017-05-10 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelving throughout establishment; make sure to keep in good repair. repeat. |
| 2017-05-10 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open. make sure to keep closed. |
| 2017-05-10 |
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 significant dust over food preparation area and |
| 2017-05-10 |
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 and splatter throughout facility; on shelves in reach in units, fans in reach in units, liquid in reach in etc. make sure to increase cl |
| 2017-02-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces in reach in drawers below grill and reach in units. observed dust on top of reach in unit accumulating. increase cleaning f |
| 2017-02-03 |
45 |
4-501.11 maintain equipment in good repair. observed rusting shelves in reach in unit. make sure to keep in good repair. |
| 2017-02-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed food employees drying silverware with paper towel. cdi stopped dryng of silverware and informed all equuipment and utensils have to air dry. improvement from last inspectio |
| 2017-02-03 |
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 raw shell eggs being held o |
| 2017-02-03 |
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 lettuce and milk opened previous day without a datemark. cdi allowed items to be back dated. |
| 2017-02-03 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed gravy at 123 degrees. reheating process started at 8 am, upon arriving to food establishment observed gravy still not heated to 165 degrees. cdi volu |
| 2017-02-03 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed rinse wash not hitting 180 degrees. cdi after several times running, hit 180 degrees. all items rewashed and maintenance will be called out to |
| 2017-02-03 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed towels being stored in hand washing sink. cdi towels were removed. make sure to keep hand washing sink open only for hand washing. |
| 2017-02-03 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -p2-301.14 wash hands before donning gloves and between gloves uses. -pobs |
| 2016-08-01 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p - observed some residue on lower left hand side of plastic shield in ice machine. clean. |
| 2016-08-01 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing sign in women's restroom. cdi, handwashing sign provided to pic. |
| 2016-08-01 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed shell egg box stored on top of containers of half and half. cdi, operator relocated eggs for proper storage. |
| 2016-08-01 |
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 sausage gravy cooling in covered container. cdi, operator relocated sa |
| 2016-08-01 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be cold held at 45 degrees f and below .observed cheese and cu lettuce cold held above 45 degrees f. cdi, operator re |
| 2016-08-01 |
42 |
l4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed metal pans being wet stacked in storage area. 4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles- |
| 2016-08-01 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be free from an accumulation of soil. observed heavy soil accumulation on shelving throughout facility and inside low reach in drawer below grill. observed soil accumulating on crates |
| 2016-08-01 |
53 |
6-501.12 cleaning, frequency and restrictions - c - physical facilities shall be cleaned as often as necessary to keep them clean. observed some debris and soil accumulation on shelving on shelving areas and in between equipment. |
| 2016-08-01 |
39 |
3-304.14 wiping cloths, use limitation - c - wet wiping cloths shall be stored in sanitizer in between uses. observed wet wiping cloth stored on counter near prep area. observed 2 containers of sanitizer solution below required concentration as measured b |
| 2016-04-22 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair and proper adjustement. observed rusty shelving in reach in refrigerators.observed wash gauge not reaching required temperature as stated on instructions on gauge. |
| 2016-04-22 |
42 |
4-901.11 equipment and utensils, air-drying required - c - allow equipment to air dry after cleaning. observed food employee using a single-service towel to dry equipment. |
| 2016-04-22 |
39 |
3-304.14 wiping cloths, use limitation - c - wet wiping cloths shall be stored in sanitizer in between uses. observed wet wiping cloth stored on table near grill and bucket of sanitizer stored on ground. |
| 2016-04-22 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - observed ham, cut lettuce, cut tomatoe and cheese overstacked at prep refrigerator near grill. cdi, operator relocated foods to rapid |
| 2016-04-22 |
14 |
h4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - mechanical dish machines shall reach required temperature to sanitize equipment. observed high temperature dish machine not rea |
| 2016-04-22 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf - handwashing sinks shall be easily accessible at all times for employee use. observed operator filling bucket in handwashing sink behind front counter. cdi by instruction. |
| 2016-04-22 |
6 |
2-301.14 when to wash - p - wash hands before doning gloves. observed cook change gloves and not wash their hands before putting on new gloves. cdi by instruction. |
| 2016-01-13 |
6 |
use proper procedures to wash hands. observed food employees not vigorously rub hands for 10-15 seconds and proceed to turn faucet off with bare hands. cdi by instruction. |
| 2016-01-13 |
8 |
handwashing signs shall be provided at handwashing sinks. observed no handwashing signs in restrooms. cdi, signs provided. |
| 2016-01-13 |
14 |
clean food contact surfaces at proper frequency. observed ice machine accumulating residues. observed several plates and containers stored as clean but soiled with food residue. repeat. |
| 2016-01-13 |
20 |
tcs foods shall be cold held at 45 degrees f or below. observed cut lettuce and cheese cold held at prep station above 45 degrees f. cdi, employee relocated foods to rapidly cool. |
| 2016-01-13 |
53 |
physical facilities shal be clean as often as necessary to maintain clean. observed several boxes from recent delivery stored on ground. employees were in process of cleaning. organize and maintain clean to facilitate cleaning of restaurant. |
| 2016-01-13 |
42 |
store soiled linen properly. observed soiled cloth stored on shelving at prep area next to clean plates. store clean linen properly. observed clean linen stored in bags on ground in dry storage room. |
| 2016-01-13 |
21 |
date mark tcs foods that is ready to eat and held over 24 hours. observed cut tomatoe and cut lettuce not date marked that food employee stated may be held over 24 hours. cdi, employee voluntarily discarded. |
| 2015-10-07 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal food so that cross contamination is prevented. observed sausage stored over whole muscle steak in reach in refrigerator. observed raw eggs stored over milk |
| 2015-10-07 |
26 |
7-204.13 boiler water additives, criteria - p - provide sanitizer at proper concentration. observed 1 container of chlorine sanitizer above 100 ppm. |
| 2015-10-07 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p - clean equipment shall be clean to site and touch. observed several clean plates and bowls stored as clean but soiled with food debris. |
| 2015-10-07 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - tcs foods shall be cold held at 45 degrees f and below. observed slice cheese, lettuce and tomatoe cold held near grill above 45 degr |
| 2015-10-07 |
39 |
3-304.14 wiping cloths, use limitation - c - store wet wiping cloths in sanitizer in between uses. observed several wet wiping cloths on counter surfaces and wet wiping cloth around containers in kitchen. |
| 2015-10-07 |
47 |
4-602.13 nonfood contact surfaces - c - nonfood contact surfaces shall be cleaned so accumulation of soil is prevented. observed food debris and soil accumulating on shelving throughout facility and inside drawers that were used to store clean equipment. |
| 2015-10-07 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - keep equipment in good repair. observed 2 split gaskets on reach in refrigerator doors. observed no working sink stoppers available at 3 compartment sink. cdi, operator purchased and provided sink |
| 2015-10-07 |
46 |
4-204.115 warewashing machines, temperature measuring devices - pf - observed sanitizer gauge at warewashing machine not reaching 180 degrees f but thermolabel changed color. verification return required to ensure that gauge is working correctly and reach |
| 2015-10-07 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c - store single-use articles and clean linen properly. observed clean linen stored on ground in bags in storage room. observed single-service cups |
| 2015-07-13 |
54 |
general comment 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed employee drinks and food stored above facility food in the reach in unit by the grill. cdi - all items were moved to th |
| 2015-07-13 |
47 |
general comment 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed food debris in the drawer beside the grill. cdi - drawer was cleaned durning inspection observed gaskets in need of cleaning on al |
| 2015-07-13 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed split gaskets on the reach in cooler by the grill. replace gaskets.4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equi |
| 2015-07-13 |
39 |
general comment 3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. - observed one sanitizer bucket on the floor by the grill. cdi - bucket was moved to the shelf below the dishmachine. |
| 2015-07-13 |
20 |
repeat violation 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed lettuce, sliced cheese and hash browns above 45f (see temp chart). cdi - observed items placed out there upon arrival, so items were taken to the walk in to c |
| 2015-07-13 |
14 |
repeat violation 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed plates, bowls and egg pans with food debris stored as clean. cdi - pic kristina removed all items to be rewashed. |
| 2015-02-12 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p . container of chili stored in reach in cooler. operator advised that chili was prepared during overnight shift and was cooled to be |
| 2015-02-12 |
20 |
.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. lettuce stored at prep cooler not under temperature control. cdi- operator corrected; discussed options for cold holding with operator. all other cold hold items under proper temperatu |
| 2015-02-12 |
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. time observed to not be indicated |
| 2015-02-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. mold build up on insert area for beverage nozzles, and back of ice bin at side counter. cdi- operator chantrice hill had all cleaned. soiled pans and cups sto |
| 2015-02-12 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. container of sanitizer handing near dish machine not labeled per requirement. cdi - verbal correction to label. |
| 2015-02-12 |
45 |
4-501.11 maintain equipment in good repair. two gaskets at 3 door reach in cooler damaged. repair/ replace gaskets. |
| 2015-02-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. grease and dried debris under cook top in hard to reach areas. dried debris back of shelving at front storage areas. dried/ sticky residue on tops of beverag |
| 2015-02-12 |
49 |
5-205.12 prohibiting a cross connection - p,pf. sprayer nozzle stored down in container of soapy water at utensil washing area. cdi- storage of nozzle corrected; operator was advised that nozzle needs to be stored so that it does not hang below overflow a |
| 2015-02-12 |
54 |
6-303.11 intensity-lighting - c. lighting at back storage area is out/ not operating. repair/ replace. |
| 2015-02-12 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. ambient air thermometer in prep cooler/ prep cooler drawer is damaged/ not operational. cdi- verbal correction to have replaced, thermometer is fixed inside of unit |
| 2014-09-19 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. observed faucet on only hand sink not secured to sink. repair.4-201.11 equipment and utensils-durability and strength - c. observed split gasket on reach in 3 door cooler doors (2 of 3).4-402.12 fi |
| 2014-09-19 |
41 |
general comment-3-304.12 in-use utensils, between-use storage - c observed scoop with handle down in cheese at salad prep station. ensure handles are stored out of product. |
| 2014-09-19 |
39 |
general comment- 4-901.12 wiping cloths, air drying location - c. maintain all wet wiping cloths off of food contact surfaces. observed wet cloth on cutting board in front of grill area. |
| 2014-09-19 |
20 |
maintain proper cold holding temperatures. observed 3 door reach in cooler holding 50f degrees. all phf items were removed and maintanence contacted. pic stated that all items were at 41f degrees this morning when first shift arrived. ensure all cold hold |
| 2014-09-19 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. observed sanitizer in buckets at 0ppm chlorine and <10ppm chlorine. pic refilled buckets to proper concentration. maintain at 50-100ppm chlorine. |
| 2014-09-19 |
13 |
i3-304.15 (a) gloves, use limitation - p. observed cook with one hand gloved and the other not gloved handling raw bacon with both hands then handling clean plates and ready to eat cheese placed on plate. pic instructed cook on proper glove usage and disc |
| 2014-09-19 |
8 |
6-301.12 hand drying provision - pf. ensure that all hand sinks are equipped with papertowels. observed front hand sink with no adjacent papertowels. pic replaced and put papertowels behind sink. |
| 2014-09-19 |
7 |
3-301.11 preventing contamination from hands - p,pf. observed cook arranging toast and cheese on plates with bare hands. pic discussed with cook and discarded food. |
| 2014-02-14 |
37 |
3-305.11 food storage-preventing contamination from the premises - c: do not store food on the floor. found box of lettuce on floor of walk-in cooler. cdi- box moved to shelving. |
| 2014-02-14 |
8 |
6-301.14 handwashing signage - c: each handwashing sink shall have a signage directing employees to wash hands. observed sink at 3-comp with sign detached from wall. no signage at front counter handsink. |
| 2014-02-14 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p: raw shell eggs being stored over packaged salad dressings and cooling hash browns in front reach in cooler. cdi-eggs removed from cooler and put into service.3-304.15 (a) gl |
| 2014-02-14 |
31 |
3-501.15 cooling methods. hashbrowns being rehydrated at 3 comp sink. cdi- method corrected. hydrated food items must be cooled under temperature control. |
| 2014-02-14 |
41 |
3-304.12 in-use utensils, between-use storage - c: utensils for dispensing foods shall be stored with handle extending out of the food, if stored in the food between uses. observed bowl with no handle stored in chili for dispensing. |
| 2014-02-14 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c: do not store cutting boards behind faucets of sinks. |
| 2014-02-14 |
46 |
4-501.110 mechanical warewashing equipment, wash solution temperature - pf: mechanical wash solution temperatures with hot water sanitizing shall have a wash temperature of not less than 150 f. found wash temperature of high-temp dish machine reaching onl |
| 2014-02-14 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. cleaning is needed in hard to reach areas under main line equipment, countertop equipment, and shelving throughout facility. |
| 2013-07-11 |
54 |
6-202.12 heating, ventilation, air conditioning system vents. large facility vents in dining room is dripping onto table and floor area. operator advised that repair request has been submitted. ac vent needs to be repaired. |
| 2013-07-11 |
49 |
5-205.12 prohibiting a cross connection. sprayer nozzle and hose laying down in the pre-wash sink. sprayer nozzle needs to be repaired to prevent possible cross contamination. |
| 2013-07-11 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. cleaning is needed in hard to reach areas under main line equipment, countertop equipment, and shelving throughout facility. |
| 2013-07-11 |
45 |
4-202.16 nonfood-contact surfaces. torn gaskets in reach in coolers, corroding shelving throughout facility. replace/ repair all damaged items |
| 2013-07-11 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing. single service cups at front counter and in dispensers are not protected during storage. cdi- verbal correction; lids needed for dispenser of single servi |
| 2013-07-11 |
36 |
6-501.111 controlling pests. multiple live ants crawling on clean side drain board of 3 comp sink. two dead adult roaches on bottom shelf of front service counter shelving. cdi- verbal correction; pest management is needed. return visit by july 31, 2013 t |
| 2013-07-11 |
31 |
3-501.15 cooling methods. hashbrowns being rehydrated at 3 comp sink. cdi- method corrected. hydrated food items must be cooled under temperature control. |
| 2013-07-11 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation. raw shell eggs being stored over biscuits in front reach in cooler. cdi- storage corrected. |
| 2013-07-11 |
8 |
6-301.12 hand drying provision. no papertowels at the handwashing sink in the back prep area or at the handwashing sink in the front service area. cdi- papertowels replaced immediately.6-301.11 handwashing cleanser, availability. no handwashing soap in th |
| 2013-01-16 |
26 |
hazardous chemicals being stored in working containers shall be labeled with their common name. containers of sanitizer not labeled as to the type being used. cdi- verbal education as to rule; label. ie chlorine sanitizer. |
| 2013-01-16 |
21 |
potentially hazadous ready to eat food items being stored more than 24 hours shall be date marked. food items stored in reach in coolers not date marked. cdi- verbal education as to rule; does include opened containers of milk. handout provided. |
| 2013-01-16 |
35 |
label all dry goods; dry mixes and seasonings; and oils not being stored their original containers with their common names on the containers they are being stored in. in use oils and dry seasonings at the cook area not labeled. cdi- verbal education as to |
| 2013-01-16 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. mold build up on four diffuser nozzles on beverage dispenser. cdi- all removed and cleaned |
| 2013-01-16 |
38 |
except for a plain ring such as a wedding band; while preparing food; food employees may not wear jewelry including medical information jewelry on their arms and hands. employee cooking food items wearing a watch. cdi- verbal education as to rule requirem |
| 2013-01-16 |
13 |
store food items according to final cooking temperatures. hamburgers stored over intact steaks in reach in cooler. packages of both hamburgers and steak opened. cdi- method corrected; discussed options for storage. |
| 2013-01-16 |
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. torn gasket in reach in cooler; can opener blade and can opener is peeling and rust |
| 2013-01-16 |
49 |
a person may not create a cross connection by connecting a pipe or conduit between the drinking water system and a nondrinking water system or a water system of unknown quality. employee handling sprayer nozzle at pre-wash sink; then did not put nozzle ba |
| 2013-01-16 |
52 |
open trash receptacle shall be provided at/ adjacent to handwashing sinks. no open trash receptacle at back handsink. cdi- verbal education as to rule. |
| 2013-01-16 |
42 |
store utensils to prevent possible contamination. clean utensils stored in container that had dried food debris in the bottom of it; clean knife stored in round end opening of dry utensil shelving. store utensils in clean containers; discontinue storing k |
| 2013-01-16 |
1 |
certified food protection manager shall be on site at all times and provide verification of food safety training. no one on site today with verification of food safety training. cdi- verbal education of rule requirement; handout provided. |