| Violation Date |
Code |
Description |
| 2019-01-04 |
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 tiles in dish area in need of repair as well as canwash. |
| 2019-01-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed general cleaning need on faces of equipment and between and behind equipment as well as shelving in walk in. |
| 2019-01-04 |
45 |
4-501.11 maintain equipment in good repair. observed numerous pieces of equipment in need of gasket replacement. |
| 2019-01-04 |
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 slaw cooling in too great of quantity and tightly covered . cdi moved to |
| 2019-01-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed numerous items above new required 41 degree cold holding temperature. -0 points- |
| 2019-01-04 |
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 observed slaw cooling at insufficient rate to meet cooling parameters. cdi cooling method changed. |
| 2018-10-04 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed employee handling raw eggs and then handling ready to eat foods without glove change or hand wash between . cdi pic instructed employee to wash hands and instructed employee on pro |
| 2018-10-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausage and chilli at less than 135 degrees. cdi discarded. |
| 2018-10-04 |
33 |
3-501.13 use approved thawing methods. observed shrimp thawing under running water measuring 80. |
| 2018-10-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed walkin cooler unable to maintain proper temperatures ( see chart above for some of the foods discarded.) cdi discarded all tcs foods that were above 45 degrees. product dispo |
| 2018-10-04 |
45 |
4-501.11 maintain equipment in good repair. observed walk in cooler unable to maintain proper temperatures. will return after lunch to make sure technician has repaired walk in. |
| 2018-10-04 |
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 curbing for canwash in disrepair and tiles broken is dish area. |
| 2018-05-09 |
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 floor tiles in rear dishwashing area broken. -0 points- |
| 2018-05-09 |
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 observed gyro meat cooled from last night still at 47 degrees . cdi discarded product. |
| 2018-05-09 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed numerous pans stored as clean with visible food debris . cdi took to rewash. |
| 2018-05-09 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed employee handled raw fish and go back to handling ready to eat foods without hand wash and glove change between processes. cdi pi had employee wash hands. |
| 2018-05-09 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on site at time of inspection. |
| 2017-10-23 |
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 grill line employee handling toast with bare hands. toast was discarded, pic instructed employee to wash |
| 2017-10-23 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed pre-packaged pork barbeque that had been thawed and put into small, serving bags that had then b |
| 2017-10-23 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several drain flies in the rear area near the mop sink. treatment for drains can be had regularly to prevent this pest issue, as well as utilization of equipment such as bug |
| 2017-10-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee coffee cup stored above a prep surface for various foods such as spring mix. cup was moved to the lower shelf of a rolling cart. do not store emp |
| 2017-10-23 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed side sliding door to the dumpster ajar at time of inspection. closed by pic. |
| 2017-10-23 |
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 mop sink area with heavy build up of black resid |
| 2017-10-23 |
45 |
4-501.11 maintain equipment in good repair. observed a split gasket on a hot hold unit. half deducted as facility has repaired multiple pieces of equipment in the facility since last inspection. |
| 2017-06-28 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak on the three compartment sink faucet. |
| 2017-06-28 |
45 |
4-502.11(a) maintain utensils in good repair. observed several tongs with burnt plastic handles.4-501.11 maintain equipment in good repair. observed split gaskets on several pull out cooler drawers. observed rust on several racks near the dish machine. o |
| 2017-06-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed multiple wet stacked pots and pans in the dish area. |
| 2017-06-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple tcs items in the walk in cooler above 45f. walk in door had been left ajar for quite some time during food delivery. ehs noted cooler returning to normal operating te |
| 2017-06-28 |
4 |
2-401.11 eating, drinking, or using tobacco - c observed non-twist top coffee cup stored in the prep area. ensure that all employee drinks have a lid and straw, and are stored in non-food service areas. |
| 2017-01-04 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf 1pt- observed back and front handsink being used to dump ice. also, observed back hand sink being used to rinse a wiping cloth. cdi- employee and pic were informed to on |
| 2017-01-04 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p 0pts- observed fried potatoes at 91f. cdi- pic voluntarily discarded the item. |
| 2017-01-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p 1.5pts- observed raw eggs being stored in an ice bath at 60f. cdi- pic reduced the amount of eggs in the ice bath and moved them to a reach in cooler. ehs measured eggs in bottom of pan |
| 2017-01-04 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p 0pts- observed macaroni dated for 12/24/16. this is four days past the 41f/seven day hold date for tcs fo |
| 2017-01-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. repeat 1 pt- observed several pans being stacked tightly still wet. also, observed employee use a towel to dry cutting board and hotel pans. |
| 2017-01-04 |
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 repeat 1 pt- observed cut lettuce at 50f, tightly covered, in the walk in. cdi- pic |
| 2017-01-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. 0pts- observed several gaskets in need of cleaning due to food debris build up and a fan near the 3 comp sink in need of cleaning due to dust build up. |
| 2017-01-04 |
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. repeat 1pt- observed tile near walk in cooler, inside walk in, and can wash all in need |
| 2017-01-04 |
54 |
6-303.11 intensity-lighting - c- 0pts- observed missing light in freezer. replace. |
| 2017-01-04 |
45 |
4-501.11 maintain equipment in good repair. 0 pts- observed several spilt gaskets on prep units. replace or repair. |
| 2016-08-03 |
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 wall by walk in cooler hinges with a hole in the wall at missing wall tile. cr |
| 2016-08-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a lot of pans being tight stacked while still wet. |
| 2016-08-03 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed two reach in coolers without thermometers. cdi- pic provided thermometers in coolers. |
| 2016-08-03 |
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 deep and sealed pans of actively cooling rice, sausages, and improperly co |
| 2016-08-03 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottle of pure bleach at dish machine not labeled. cdi- bottle emptied and removed. |
| 2016-08-03 |
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 covered pan of gravy at 85 degrees approx. 3 hrs since cooling began. cdi- pic voluntarily disposed of gravy. |
| 2016-08-03 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed pic come from dining room into kitchen, put on gloves to begin cooking and food handling, did not wash hands before putting on gloves. cdi- pic washed hands and put on gloves. |
| 2016-03-14 |
1 |
repeat violation 2-101.11 pic shall be present during all hours of operation.-pf - pic with certification was not present during inspection. |
| 2016-03-14 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - kitchen sink did not have paper towels. cdi - paper towels were provided.6-301.14 post a handwash sign at each handsink. - observed sinks missing handwashing si |
| 2016-03-14 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p - observed an employee's can of red bull sitting on top of an opened package of hot dogs. cdi - drink and hot dogs were discarded3-302.11(a) separate un |
| 2016-03-14 |
42 |
general comment 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed pans and cups stacked wet. |
| 2016-03-14 |
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 gaskets of prep units. clean gaskets. |
| 2015-11-25 |
39 |
3-304.14 store chemical buckets off the floor. observed a bucket of sanitizer stored on the floor. cdi-- sanitizer moved. |
| 2015-11-25 |
35 |
3-302.12 label working containers of food products not readily identifiable. observed a container of garlic salt that was unlabeled. |
| 2015-11-25 |
34 |
4-302.12 provide a thin probe thermometer to measure the temperature of thin foods -pf- facility had no thin probe thermometer. return visit required. repeat. |
| 2015-11-25 |
26 |
7-102.11 label containers of toxic materials with common name -pf- observed a bucket labeled as sanitizer with chlrorine sanitizer recorded too high at 500ppm incorrectly, thus identifying the product as a chlorine disinfectant. cdi-- water was added to |
| 2015-11-25 |
23 |
3-603.11 facility shall provide a consumer advisory for animal products that may be served raw or undercooked. consumer advisory must include the disclosure and reminder -pf- observed facility's breakfast menu missing the disclosure portion of the menu |
| 2015-11-25 |
20 |
3-501.16 maintain tcs food at a cold holding temoperature of 45f or less-p- observed sausage patties in the reach in cooler that were recorded at a temperature of 49 and baked potatoes at a temperature of 52. pic stated baked potatoes were cooked last |
| 2015-11-25 |
1 |
2-102.12 at least one employee who has managment responsibility and authority shall be a certified food protection manager through an ansi accredited program. observed no employees in the facility at the time of the inspection that had a food protection |
| 2015-08-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed roasted potatoes stored on prep table measuring 68-71 degrees f. (if facility wishes to leave this product out of temp then use tphc procedures) cdi potatoes d |
| 2015-08-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed several containers stacked wet in kitchen area. |
| 2015-08-28 |
34 |
(general comment) 4-302.12provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf provide thin probe thermometers; observed no thin probe thermometer for checking th |
| 2015-08-28 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with buildup in need of cleaning. (surfaces of cooking |
| 2015-03-23 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c keep equipment clean; observed surfaces of cooking equipment (sides), and storage units (cold and freezer) all collecting debris in need of cleaning. |
| 2015-03-23 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storing - c; properly stored clean utensils and equipment to prevent contamination; observed large amounts of clean lids and utensils stored inside dirty bulk |
| 2014-11-26 |
54 |
(general comment) 6-202.11 light bulbs, protective shielding - c; properly shield light bulbs; observed light fixture inside walk-in cooler with broken light shield in need of repair. |
| 2014-11-26 |
53 |
•6-201.11 floors, walls and ceilings-cleanability - c; keep walls, floors clean; observed wall behind cooking equipment collecting large amounts of debris in need of cleaning. |
| 2014-11-26 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p; properly cold hold phf products; observed raw fish stored on ice measuring 53 degrees f; cdi ice added to container to fully submerge |
| 2014-11-26 |
4 |
2-401.11 eating, drinking, or using tobacco - c; properly store employee drinks; observed employee drink stored on prep table in kitchen area; cdi drink properly stored. |
| 2014-07-22 |
45 |
(general comment) 4-101.19 nonfood-contact surfaces; keep equipment in good repair; observed rusted shelving in walk-in in need of replacing; observed plastic lids and containers damaged in need of replacing. |
| 2014-07-22 |
42 |
(general comment)4-901.11 equipment and utensils, air-drying required; observed containers stacked wet in kitchen area. |
| 2014-07-22 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding; properly cold hold phf products; observed salad cold holding unit not properly holding at required temperature of 45f and below; obserled |
| 2014-07-22 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils; properly wash, rinse and sanitize food contact surfaces; observed numerous containers stored clean with food debris stuck to surfaces; observed vegetable slicers stored |
| 2014-04-09 |
8 |
(general comment)6-301.14 handwashing signage; provide hand washing sign at all hand washing sinks; observed hand washing sink located at front service area missing hand wash signage. |
| 2014-04-09 |
45 |
4-101.19 nonfood-contact surfaces; keep non-food contact surfaces in good repair; observed gasket broken on pull out cold holding drawer in need of repair. |
| 2014-04-09 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils;4-602.13 nonfood contact surfaces; keep equipment clean; observed surfaces of cooking equipment collecting debris in need of cleaning; observed piping behind coo |
| 2013-11-25 |
54 |
(general comment) keep vents clean; observed numerous vents in walk-in cooler collecting heavy debris in need of cleaning. |
| 2013-11-25 |
47 |
keep non-food contact surfaces clean; observed handles on bulk dry food bins collecting heavy food debris in need of general cleaning. |
| 2013-11-25 |
46 |
provide test strips for testing sanitizer; observed no test strips available for testing both quat and chlorine sanitizer. |
| 2013-11-25 |
42 |
properly air dry; multi-use cups and plastic / metal containers stacked wet in kitchen area.properly store clean equipment; observed clean lids and utensils stored in large plastic container with standing water in bottoms in need of cleaning; store in cle |
| 2013-11-25 |
4 |
properly store employee food and beverage; observed employee food stored on shelf with and above customer food products. food discarded. |
| 2013-07-31 |
54 |
keep light fixtures in good repair; observed light fixture in walk-in cooler not operating in need of repair. |
| 2013-07-31 |
47 |
keep equipment clean; observed piping, wiring behind equipment collecting debris in need of cleaning; observed |
| 2013-07-31 |
42 |
properly air dry; observed numerous containers stacked wet in back kitchen area. |
| 2013-07-31 |
36 |
keep facility free of pest; observed flying insect in back kitchen area. |
| 2013-04-01 |
2 |
provide/have in place approved employee health policy; observed employees having no knowledge of employee health policy requirements; employee health policy information given to staff and management. |
| 2013-04-01 |
8 |
(general comment) provide hand washing signs at all employee hand sinks; observed two hand washing sinks missing hand washing signs in kitchen area. |
| 2013-04-01 |
42 |
properly air dry; observed numerous metal containers stacked wet in kitchen area; observed customer drinking cups stacked wet at drink station in dining room.properly store clean utensils and equipment; observed clean lids and clean blades for slicers sto |
| 2013-04-01 |
47 |
keep non-food contact surfaces clean; observed surfaces/sides of cooking equipment collecting debris in need of cleaning in kitchen area. |
| 2013-01-07 |
47 |
keep non-food contact surfaces clean; observed sides of cooking equipment collecting debris in need of cleaning; observed surfaces underneath pull out refrigerator drawers collecting heavy food debris in need of general cleaning. |
| 2013-01-07 |
42 |
properly air dry; observed numerous metal containers stacked wet in back kitchen area. |
| 2013-01-07 |
36 |
keep facility free of pest; observed fruit flies in kitchen area. |
| 2013-01-07 |
23 |
provide consumer advisory for meat products that are served raw or undercooked; observed advisory needed for eggs cooked to order on breakfast menu; advisory inserts made and placed inside menus until new menus can be printed. |
| 2013-01-07 |
13 |
properly store raw meats; observed raw sausage patties store above ready to eat foods in reach-in refrigerator. patties properly stored below rte foods. |
| 2012-10-02 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed large amounts of food debris build up on side surfaces of grill and cooking equipment in need of general cleaning. |
| 2012-10-02 |
45 |
keep equipment in good repair; observed broken; damaged faucet on prep sink leaking/damaged in need of repair. |
| 2012-10-02 |
42 |
violation codesafter cleaning and sanitizing; equipment and utensils: (a) shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940 tolerance exemptions for active and inert ingredients for use in antimicrobi |
| 2012-10-02 |
23 |
a) except as specified in ¶ 3-401.11(c) and subparagraph 3-401.11(d)(4) and under ¶ 3-801.11(c); if an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed t |
| 2012-10-02 |
6 |
(a) except as specified in ¶ (d) of this section; food employees shall clean their hands and exposed portions of their arms; including surrogate prosthetic devices for hands or arms for at least 20 seconds; using a cleaning compound in a handwashing sink |