| Violation Date |
Code |
Description |
| 2019-01-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed several pieces of equipment with food buildup in need of cleaning. |
| 2019-01-16 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups stored at register with lip contact surface exposed. repeat. |
| 2019-01-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed cheese at 53f and lettuce mix at 45f in flip top unit near hot holding area. cdi: cheese discarded and lettuce sent to walk in unit for cooling. repeat. |
| 2019-01-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored at breading station. cdi: drink removed from food prep area. repeat. |
| 2018-10-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored above food for restaurant in both walk in cooler and freezer. cdi: drinks discarded. |
| 2018-10-11 |
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 employees at register area contacting fries with bare hands when placing them into bags after handling mon |
| 2018-10-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all items in the top of wrap station reading above 50f. pic stated that unit was left open and likely lost temp as a result. cdi: all items placed on 4 hour tphc to be discarded |
| 2018-10-11 |
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 time stamp on blanched f |
| 2018-10-11 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes of chicken wings stored directly on the floor in back hallway. cdi: chicken placed on cart. |
| 2018-10-11 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed minor buildup on ice machine in back of facility. cdi: pic cleaned ice machine. |
| 2018-10-11 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket stored directly on the floor beneath registers. |
| 2018-10-11 |
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 take out boxesd stored food contact surface facing up, as well as single service cups at register stored with li |
| 2018-10-11 |
45 |
4-501.11 maintain equipment in good repair. observed damage to bottom left corner of walk in unit door. repair damage to make surface smooth and easily cleanable. |
| 2018-10-11 |
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 cracked and missing floor tiles in back of house near three compartment sink, |
| 2018-10-11 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee marinating chicken while wearing a watch. |
| 2018-06-13 |
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 black buildup along wall near three compartment |
| 2018-06-13 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors left open. repeat. |
| 2018-06-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed minor buildup on shelving in dry storage area. |
| 2018-06-13 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies around office area and at breading area. |
| 2018-06-13 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels at handsink at beginning of inspection. cdi: paper towels supplied during inspection. |
| 2018-06-13 |
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 pic and another employee washing hands for less than 15 seconds. cdi: instructed employee |
| 2018-01-31 |
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 observed times incorrect on fries in |
| 2018-01-31 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification. -2- |
| 2018-01-31 |
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 one food employee enter the work space and begin taking paymen |
| 2018-01-31 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed f |
| 2018-01-31 |
37 |
3-306.11 protect food on display using shields, packaging, or other effective means. -p observed one stack of unwrapped american cheese slices in the walk in cooler on the shelf. -0- |
| 2018-01-31 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at the 3-comp sink faucet and at the can wash hose bib. repeat -1- |
| 2018-01-31 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open. -0- |
| 2018-01-31 |
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 damaged and missing floor tiles under and around the 3-comp sink. 6-501.12 flo |
| 2017-07-27 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. -repeat- observed cracked and detached tile on the floor near the walk in and inside of the walk in.6-501.12 floors, walls, ceilings |
| 2017-07-27 |
49 |
5-205.15 maintain a plumbing system in good repair.- observed can wash faucet leaking and in need of repair. |
| 2017-07-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.- repeat- observed food debris up on cold holding equipment and inside of the gaskets of this equipment. also observed food residue and grease build up on all |
| 2017-07-27 |
45 |
4-501.11 maintain equipment in good repair.- observed several cold holding units with split gaskets. replace. |
| 2017-07-27 |
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 a handle of a scoop inside of the flour container. pic placed the handl |
| 2017-07-27 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- observed an employee preparing chicken and fries without a hair cover.2-303.11 remove jewelry on hands and arms while prep |
| 2017-07-27 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.- observed flies throughout the facility. ensure the facility is using a pest control management company to address the issue. |
| 2017-07-27 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p- observed the 3-comp sink with utensils in the sanitizer vat at 0 ppm quat. ehs tested the dispenser and it the concentration was at 200 ppm quat. cdi- pic was informed |
| 2017-03-14 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 sec, rinse, and dry without recontaminating hands. -p -repeat- observed a food employee handwash that was less than 15 seconds long. all other hand washe |
| 2017-03-14 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. -repeat- observed build-up in the ice machine and on the drive thru ice cooler shield. 4-601.11(a) equipment food contact surfaces and utensils shall be c |
| 2017-03-14 |
43 |
& to 4-903.11(a) store single-use and single-service articles to prevent contamination. observed single-service article storage containers with debris in need of cleaning throughout facility. |
| 2017-03-14 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster lid doors open. |
| 2017-03-14 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed a cracked floor tile by the 3 compartment sink with standing water. repair tile. |
| 2017-03-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. -repeat- observed cleaning needed on gaskets, inside of coolers, on walk-in cooler shelves, and on hood vents. |
| 2017-01-10 |
49 |
5-205.15 maintain a plumbing system in good repair. 0pts - observed a leak in the can wash faucet. repair. |
| 2017-01-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. repeat 0pts- observed minor food debris build up in the walk in cooler and freezer. observed grease build up on cook line. clean! |
| 2017-01-10 |
45 |
d4-501.11 maintain equipment in good repair. repeat 1pt- observed several gaskets in need of repair or replacement on reach in cooler and walk in. observed broken handle on hot hold drawer in need of repair. |
| 2017-01-10 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p repeat 3 pts- observed 2 buckets of sanitizer at 50 ppm quat. cdi- ehs instructed employees to change sanitizer and measured at 150 ppm quat.4-602.11 clean the equipmen |
| 2017-01-10 |
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 0pts- observed employee wash hands for 5 secs. cdi- ehs instructed employee to re-wash hands for 1 |
| 2016-07-13 |
38 |
2-302.11 (b) unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. - pf observed food employee wearing artificial nails with acrylic polish plating food for t |
| 2016-07-13 |
4 |
2-401.11 (a) cover and store employee drinks to prevent contamination of food or utensils. observed open candy stored on shelf over biscuit station. cdi - pic moved this candy. -0- |
| 2016-07-13 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed two sanitizer buckets with quat sanitizer reading 50 ppm. cdi - pic instructed employee to refill with the proper concentration sanitizer solution. -1.5- |
| 2016-07-13 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on the prep tables and on shelf under the front counter. keep these in sanitizer between uses. -0- |
| 2016-07-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pans on the shelf over the 3-comp sink. repeat -1- |
| 2016-07-13 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed tea jugs stored on the floor in the walk in cooler. cdi - pic moved to top shelf, the normal storage space. repeat -1-4-904.11 |
| 2016-07-13 |
45 |
4-501.11 maintain equipment in good repair. observed loose handle on the warmer drawer, missing handle on the drink station counter at the front line, a cracked cabinet top in the same area and the floor of the walk in cooler with cracked tiles. repair th |
| 2016-07-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the underside of the walk in shelving. clean. -0- |
| 2016-07-13 |
54 |
6-303.11 intensity-lighting - c maintain adequate lighting in all required areas. observed both bulbs missing under the hood in the biscuit station. replace these bulbs. repeat -1-6-501.110 using dressing rooms and lockers - c store employee items in a ma |
| 2016-03-16 |
54 |
6-303.11 intensity-lighting - c observed one light out under a hood that only has two lights. replace. -.5- |
| 2016-03-16 |
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 door frames and counters with unsealed gaps near the bottom. seal these. obser |
| 2016-03-16 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed soiled toilet and heavy urine odor in the men's restroom. clean. -0- |
| 2016-03-16 |
45 |
4-501.11 maintain equipment in good repair. observed rusty shelving in the walk in cooler and in dry storage. repair or replace these.observed pitted sink faucets in both restrooms. replace these so that they are smooth and easily cleanable. -0- |
| 2016-03-16 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed tea jugs and other single use items stored on the floor in the outside storage closet. keep these off the floor at least six in |
| 2016-03-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pans over 3-comp sink. separate and allow to air dry using pyramid stacking or other method. -1- repeat |
| 2016-03-16 |
38 |
2-302.11 (b) unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. - pf observed several employees plating food while wearing fingernail polish without wearin |
| 2016-03-16 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed unlabeled squeeze bottles of dressing and oil at the food prep line. label these with the common name of the items. -0- |
| 2015-11-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed all cold holding items in pre cooler beside stove at 50-56f. unit is not functioning properly. cdi - maintenance request submitted at the time of inspection. discontinue using t |
| 2015-11-10 |
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 sliced tomatoes prepared in mid-morning around 10 am at 56f. tomatoes were |
| 2015-11-10 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee without hair restraint dispensing food. use effective hair restraints while dispensing food. -0- |
| 2015-11-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed bottom of prep cooler in drive thru, shelving, and door gaskets in need of cleaning. -0- repeat |
| 2015-11-10 |
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 dust buildup on vents and walls near the ceiling |
| 2015-11-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked pans over 3-comp sink. use pyramid stacking or similar technique to facilitate air drying. -1- repeat |
| 2015-07-16 |
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 multiple ceiling fan vent covers to be dusty and walls of facility to have dus |
| 2015-07-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed multiple gaskets around facility to have food debris in them. also, observed drink machines to have black build up behind and around drink nozzle c |
| 2015-07-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed clean pans stacked together wet, above three compartment sink. cdi-items were unstacked to air dry completely. repeat. |
| 2015-07-16 |
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 salads cooling in walk in at 52 f, covered. salads had been cooling for 2 |
| 2015-07-16 |
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 facility using tphc for bla |
| 2015-07-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced cheese, sliced tomatoes, and cut lettuce in prep unit top above 45 f (see temp chart) interior of prep unit was checked to be 65 f. cdi-items were voluntarily discarded. |
| 2015-07-16 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 1 employee drink on prep counter when inspection began. cdi-drink was removed. |
| 2015-04-06 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. four squeeze bottles dressing/ sauce at back prep area not labeled. cdi- verbal correction to label all. |
| 2015-04-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. mold build up beverage dispeners/ covers at drive through dispensers and tea urn nozzle, and upper back sides of in -counter ice bin. mold build on beverage d |
| 2015-04-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. pans at back prep area stacked tightly while wet, cover |
| 2015-04-06 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. single service bowls in the back storage area not protected during storage. cdi- storage corrected. no back cover/ alternate protection |
| 2015-04-06 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. floor tiles around drain in ware washing area are cracked. replace/ repair. |
| 2014-11-03 |
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 floors in need of more frequent cleaning under a |
| 2014-11-03 |
32 |
3-401.13 cook fruits and vegetables to a minimum of 135f when the food will be moved to hot holding. -pf: observed dirty rice going into hot holding equipment 124 f. pic voluntarily discarded. |
| 2014-11-03 |
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 fries pans labeled with ex |
| 2014-07-10 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: observed cracked and broken tiles in kitchen.6-501.12 cleaning, frequency and restrictions - c: more frequent cleaning of floors needed, especially behind and under equipment, and in tight corners. |
| 2014-07-10 |
45 |
4-501.11 good repair and proper adjustment-equipment - c: maintain equipment in good repair. observed reach-in cooler at drive thru window with ambient temperature of 62 f. observed door gaskets of some coolers splitting. |
| 2014-07-10 |
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 held at 45 f or below. found milk and slaw in reach-in cooler at drive thru window above 45 f. see temperature char |
| 2014-03-07 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c: store employees personal items, including food in designated areas. observed keys on surface near hot food. |
| 2014-03-07 |
46 |
4-302.14 sanitizing solutions, testing devices - pf: do not use damaged sanitizer test strips. observed quat strips that had gotten wet and were faded. failed to give a discernible reading when used. cdi- saw oreder form that strips were on order and expe |
| 2014-03-07 |
22 |
3-501.19 time as a public health control - p,pf: when holding food on time, promptly dispose of food that has timed out. promptly label batches of tcs foods held on time with expiration times. found blanched fries with expired time for holding. found pan |
| 2013-11-04 |
22 |
3-501.19 time as a public health control - p,pf: follow written procedures for holding foods on time instead of temperature. observed various hot foods such a chicken grilled, sausage, eggs, pork chop held for 30 minutes according to procedures. discard t |
| 2013-11-04 |
45 |
eqipment shall be maintained in good repair. observed can wash hose with pinhole leaking water. faucet at can wash leaking in at several points. |
| 2013-11-04 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c: observed detaching wall base tiles, cracked floor tiles in kitchen, floor in need of re-grouting in some area. |
| 2013-07-12 |
53 |
. 6-201.11 floors, walls and ceilings-cleanability: observed cracked and broken base and floor tiles in kitchen. replace to make surface smooth and cleanable. |
| 2013-07-12 |
22 |
3-501.19 time as a public health control: follow written procedures for holding blanched fries on time. observed two pans of fries with incorrect times on them upon entry. cdi- discard. |
| 2013-07-12 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking: date mark large bulk containers of cole slaw with date container is opened. observed container opened previous day with no date marking. cdi- discus |
| 2013-03-28 |
51 |
observed handsink in men's restroom to be cracked in some areas. |
| 2013-03-28 |
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. observed employees preparing food with wrist watches on arms. |
| 2013-03-28 |
22 |
facility holds all hot foods for specified times as per written procedures. observed blanched fries unlabeled upon entry. observed some foods on hot line with unlabeled lids. cdi- fries discarded; other foods discarded; changed out. |
| 2012-11-19 |
53 |
maintain all floors clean. storage room floor heavily soiled. |
| 2012-11-19 |
46 |
keep sanitizing solutions clean. observed sanitizing solution in sink cloudy. |
| 2012-11-19 |
39 |
cloths in-use for wiping counters and other equipment surfaces shall be: (1) held between uses in a chemical sanitizer solution.observed wet wiping cloths stored out of sanitizer. |
| 2012-11-19 |
19 |
hold hot foods at 135 f or above. observed grilled chicken 125 f in holding well. cdi-discarded. |
| 2012-11-19 |
14 |
utensils and equipment need to be clean to sight and touch. observed food debris attached to one utensil stored as clean. cdi- returned to cleaning process. |