| Violation Date |
Code |
Description |
| 2018-12-13 |
53 |
repeat: 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 some cracked floor tiles at drive thru side prep area and missing base |
| 2018-12-13 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf. observed no test strips available for checking sanitizer in packets. cdi: strips provided to pic until truck comes tomorrow and delivers quat sanitizer. facility will then |
| 2018-12-13 |
43 |
general comment:4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed boxes of single service articles including cups, lids, and straws stored on the floor in outside storage shed. |
| 2018-12-13 |
39 |
repeat: 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed quat sanitizer containers and buckets at frontcounter at 0ppm. cdi: dumped and changed out with bleach packet at proper concentration. |
| 2018-12-13 |
21 |
general comment: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 no date on salsas and pico de gallo (made yesterday) inside walk-in cooler that will be held overnight and used to |
| 2018-12-13 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p. observed quat sanitizer at 3-comp reading 0ppm. it was determined that there was no sanitizer hooked up in dispenser. observed bleach sanitizer packets available. cdi: |
| 2018-09-26 |
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 some cracked floor tiles at drive thru side prep area. observed floors needing |
| 2018-09-26 |
45 |
4-501.11 maintain equipment in good repair. observed broken hot water faucet handle at handsink. currently facility is using wrench to turn hot water on. repair. |
| 2018-09-26 |
39 |
repeat:3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed quat sanitizer containers and buckets at front counter at 0-50ppm. cdi: dumped and changed out with proper concentration. |
| 2018-06-28 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf. observed hot water at handsink only reaching 83 deg f. verification required by 7/2/18 |
| 2018-06-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed quat sanitizer in buckets at 0 - 50 ppm. cdi: corrected to 200ppm during inspection. |
| 2018-06-28 |
42 |
repeat:4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans wet stacked on back dish shelf. |
| 2018-06-28 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed hot water at 3-comp sink only reaching 88 deg f. facility has enough dishes to last until about 8p. |
| 2018-03-15 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee bottled drink stored improperly in walk in cooler. |
| 2018-03-15 |
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 damage to tiles on wall of kitchen next to office. |
| 2018-03-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris build up on bottom of reach in cooler. |
| 2018-03-15 |
45 |
4-502.11(a) maintain utensils in good repair. observed one damaged container storing pico in walk in cooler. |
| 2018-03-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of containers above three comp sink. repeat |
| 2018-03-15 |
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 containers of seasoning with no labels. |
| 2018-03-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed one container stored as clean with visible debris build up. cdi by removal for recleaning. |
| 2018-03-15 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic with expired food protection manager certification. |
| 2017-11-14 |
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 new employee wash hands and recontaminate by turning off faucet with bare hands. employee |
| 2017-11-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wetstacking of containers in dish area. |
| 2017-07-10 |
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. cleaning needed on floors throughout.6-501.11 floors, wal |
| 2017-07-10 |
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 hot box with debris build up. |
| 2017-07-10 |
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 articles stored on floor of external storage building. |
| 2017-07-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed extensive wetstacking of dishes in dish area. |
| 2017-07-10 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed small amount of sticker residue on containers stored as clean. cdi by removal for recleaning. |
| 2017-07-10 |
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 observed employee wash hands and recontaminate by turning off faucet with bare hands. cdi by instr |
| 2017-03-06 |
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 carryover beans (x2) were not date marked. dated during inspection - cdi. |
| 2017-03-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sticky buildup on large, white dry storage bins. clean. |
| 2017-03-06 |
2 |
.2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf taco bell health policy was missing 'exposure' section. added to current policy - cdi. |
| 2017-03-06 |
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. floor cleaning needed throughout. |
| 2016-11-03 |
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 one ceiling tile damaged over the syrup storage area. |
| 2016-11-03 |
45 |
4-501.11 maintain equipment in good repair. observed a cooler gasket damaged such that the door to the reach in cooler cannot be properly closed. repair or replace this gasket, and insure that temperatures are monitored inside the unit. |
| 2016-11-03 |
14 |
4-602.11(e)(4) interiors of equipment such as ice machines, ice bins, and ice chutes shall be cleaned at such a frequency that precludes the build up of residue/debris. |
| 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 ceiling above syrup containers in heavy disrepair. replace/repair damaged cei |
| 2016-08-03 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. rear storage shed that contains items such as cups and napkins observed to have a damaged window, repaired with a storage rack. window will allow insects and pests entry into |
| 2016-04-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed black residue build up on both ice machine chutes. build up is on the exterior edges of the chute. |
| 2016-04-04 |
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 heavily damaged lexan pan, with a large hole in the bottom corner. item was dis |
| 2016-01-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed exterior of the ice machine chute of the drive through drink machine with black debris/build up on the outside surfaces. observed several stickers |
| 2016-01-28 |
53 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed damage to baseboards in and around the three comp sink.6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; l |
| 2015-11-18 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed sleeves not placed on the stacks of large and extra large cups at the front area. cdi by pic placing sleeves. |
| 2015-11-18 |
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 pan with a deep crack stored in the rear dishwashing area. when equipment is br |
| 2015-09-10 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on a prep reach in unit4-202.11 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 o |
| 2015-09-10 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed wet wiping cloths stored in soiled/murky sanitizer container. container was refilled duri |
| 2015-09-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed medium sized lexan pans stored with food debris still on the insides. cdi by pic placing the items in the wash vat of the 3-compartment sink. |
| 2015-05-28 |
54 |
6-501.14 cleaning ventilation systems, nuisance and discharge prohibition - c observed condensate dripping from ventilation exhaust above prep sink. |
| 2015-05-28 |
53 |
6-501.114 maintaining premises, unnecessary items and litter - c. observed unnecessary items stored on floor in outside storage unit. items should be removed or properly stored.6-501.11 floors, walls, and ceilings including the attachments such as soap |
| 2015-05-28 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed facility actively washing in solution at 106f. |
| 2015-05-28 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed backdoor not self-closing. |
| 2015-02-06 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed one sanitizer bucket at <100ppm. cdi bucket was refilled at proper concentration. |
| 2015-02-06 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several working containers of spices and bottles not labeled. |
| 2015-02-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers wet stacked. repeat violation.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the fl |
| 2015-02-06 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves in walk-in cooler and storage area near drive thru. |
| 2015-02-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelves collecting food residue in walk-in cooler |
| 2014-11-10 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on reach-in cooler under prep area and reach-in freezer at frier. |
| 2014-11-10 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unprotected cup lips. |
| 2014-11-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers stacked wet. repeat violation. |
| 2014-11-10 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed reach-in cooler without air thermometer. |
| 2014-04-28 |
14 |
4-501.114 chemical sanitizer must be at proper concentration. observed not in-use sanitizer too low. cdi sanitizer refilled at proper concentration. |
| 2014-04-28 |
37 |
3-305.11 storage must be at least 6 inches above the floor. observed items stored on the floor in outside storage unit. |
| 2014-04-28 |
42 |
4-901.11 equipment and utensils must be air dried before stacked. observed pans stacked wet. |
| 2014-04-28 |
36 |
6-202.15 exterior doors shall be self-closing. observed backdoor not self-closing. |
| 2014-04-28 |
53 |
6-201.11 floor, walls and ceiling shall be made of smooth and easily cleabable materials. observed ceiling rusted and peeling around ventilation exhaust. |
| 2014-04-28 |
45 |
4-501.11 equipment must be in good repair. observed split gasket on low reach-in freezer at fryer. |
| 2013-12-27 |
34 |
4-204-112 temperature measuring devices-functionality - pf. temperature measuring device shall be located in warmest part of mechanically refrigerated unit. observed walk-in with no thermometer at time of inspection. cdi manager placed thermometer in u |
| 2013-12-27 |
27 |
3-502.12 reduced oxygen packaging, criteria - p,pf. ensure that haccp plan is provided for for items using rop. aqaiting state guidance on how to correct or ensure compliance. |
| 2013-09-09 |
53 |
keep physical facilities in good condition. repair broken shelving and ceiling in dry storage area. |
| 2013-09-09 |
31 |
cool foods properly. observed just prepped pan of lettuce cooling in small cold hold unit. lettuce placed in walk in cooler. |
| 2013-09-09 |
27 |
ensure that complete haccp plan is provided for items using rop. awaiting state guidance on how to correct or ensure complaince. |
| 2013-09-09 |
1 |
facility must have food safety certified manager. no food safety certified manager on site during inspection. |
| 2013-03-14 |
37 |
observed 1 bag of sugar tied in a knot in the storage area. food shall be protected from contamination that may result from a factor or source not specified under subparts 3 301 - 3 306. |
| 2013-03-14 |
53 |
observed ceiling tiles and tile hangers rusting; pealing; or bent and sagging. this is a repeat violation. wall and ceiling covering materials shall be attached so that they are easily cleanable. |
| 2013-03-14 |
43 |
observed single service trays stacked on thier side with food contact surface exposed. this is a repeat violation. single-service and single-use articles and cleaned and sanitized utensils shall be handled; displayed; and dispensed so that contamination o |
| 2013-03-14 |
30 |
reduced oxygen packaging (rop) is being used a this facility. specialized processing methods such as rop must be approved and issued a variance by the health department prior to it's use. more information on this process will be forth coming. before a var |
| 2013-03-14 |
26 |
observed 1 small pan by the fryer with chlorine sanitizer registering approximately 50 ppm as indicated by test strip; not labeled. pan emptied. working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bu |
| 2012-12-17 |
22 |
pic does not know where the tilt/tphc paper work is. the establishment has a tilt approval for the potatoes. ensure all pics know where the tilt paperwork is stored. potatoes where measured at 146f. written procedures shall be prepared in advance; maintai |
| 2012-12-17 |
43 |
observed a sleeve of single service cups on the floor in the storage room outside. except as specified in ? (d) of this section; cleaned equipment and utensils; laundered linens; and single-service and single-use articles shall be stored: (1) in a clean; |
| 2012-12-17 |
43 |
observed single service plates stored with food contact surface unprotected. single-service and single-use articles shall be stored as specified under ? (a) of this section and shall be kept in the original protective package or stored by using other mean |
| 2012-12-17 |
8 |
observed the men's room missing a hand wash sign. a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. |
| 2012-12-17 |
53 |
observed ceiling tiles and tile hangers rusting; pealing; or bent and sagging. wall and ceiling covering materials shall be attached so that they are easily cleanable. |
| 2012-12-17 |
54 |
observed non-shatter proof bulbs in use at the taco warmer over the taco prep area. except as specified in ? (b) of this section; light bulbs shall be shielded; coated; or otherwise shatter-resistant in areas where there is exposed food; clean equipment; |
| 2012-12-17 |
47 |
observed the exterior surfaces of the ice machine by the drive thru window soiled by the ice shute. nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. |
| 2012-12-17 |
1 |
observed no certified food protection manager on-site. at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown |