| Violation Date |
Code |
Description |
| 2018-09-23 |
8 |
keep hand sinks supplied at all times. observed 2 sinks without paper towels. stocked. |
| 2017-09-17 |
53 |
6-501.12 maintain floors clean. observed standing water with debris below the soda lines in the stand. |
| 2017-09-17 |
39 |
3-304.14 maintain wiping cloth bucket sanitizer at proper concentration. observed sanitizer quat buckets at 50ppm. cdi by refilling at proper concentration. |
| 2017-09-17 |
38 |
2-303.11 only a plain wedding band is allowable for food employees. observed employees with watches and bracelets while handling food. |
| 2017-09-17 |
19 |
3-501.16(a) maintain hot holding at, or above 135f. observed chili/ground meat, pulled pork and asparagus below 135f. cdi by reheating chili and pulled pork to above 165f and discarding the asparagus. |
| 2017-09-17 |
4 |
2-401.11 store employee drinks in a manner to prevent contamination of food, single service or utensils. observed employee drinkds stored on a sheet pan with clean utensils and single service aluminum lids. cdi by removal. |
| 2016-09-01 |
40 |
cilantro on ice being used with product bands still attached and cilantro unwashed. cilantro taken to main kitchen and washed for use. |
| 2016-09-01 |
37 |
observed food on display with no barrier from public (corn tortillas and brisket). lids placed for brisket and tortillas pulled back to serving area away from public. |
| 2016-09-01 |
20 |
observed corn and cheese cold held for pork belly brisket at 61f degrees and 8-f degrees, respectively. corn and cheese discarded and replaced with corn and cheese at proper temperatures. |
| 2016-09-01 |
8 |
hand wash sink did not have soap or paper towels. pic obtained soap and paper towels from main kitchen. |
| 2015-08-28 |
20 |
maintain cold foods at or below 45f. observed cut tomatoes and lettuce at 50f and cole slaw at 55f. cdi by disposal. |
| 2015-08-28 |
21 |
properly dispose of any products held beyond the discard date. observed prep date for cole slaw dressing of 8/13. pic was uncertain of the ingredients to determine whether tcs/nontcs. cdi by voluntary disposal. |
| 2015-08-28 |
45 |
maitnain equipment in good repair. observed torn gaskets on the 2 door reach in cooler. |
| 2015-08-28 |
39 |
properly store sanitizer buckets for wiping cloths off the floor. observed one bucket stored on teh floor at the front counter. |
| 2014-08-08 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - cstore single-service items 6 inches from the ground. observed a box of lids stroed on ground in kitchen. |
| 2014-08-08 |
31 |
3-501.15 cooling methods - pfuse proper methods to cool food. observed cole-slaw cooling in covered container in walk-in cooler. cdi, cover removed from cole slaw to rapidly cool. |
| 2014-08-08 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous foods shall be cold held at 45 degrees f and below. observed cheese sauce and lettuce on ice above 45 degrees f. c |
| 2014-08-08 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - ppotentially hazardous food shall be hot held at 135 degrees f and above. observed roast beef in hot box below 135 degrees f. observed cheddar ch |
| 2014-08-08 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pstore raw animal food so that cross contamination is prevented. observed raw shell eggs above ice and ready to eat foods in walk-in cooler. cdi, foods relocated. |
| 2013-08-29 |
45 |
4-501.11 good repair and proper adjustment-equipment. maintain equipment in good repair. observed two split gaskets at 2 door upright freezer. |
| 2013-08-29 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. maintain equipment and utensils clean to sight and touch. observed soiled tea nozzle and soiled can opener blade. cdi - both cleaned during inspection. |