| Violation Date |
Code |
Description |
| 2018-07-06 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several fruit flies throughout kitchen. |
| 2018-07-06 |
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 observed chili past time/temperature window. cdi chili voluntarily discarded. repeat violation. observed hot dogs in reach-in not date m |
| 2018-07-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed slaw holding out of temperature control at 62f. cdi slaw voluntarily discarded. |
| 2018-07-06 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine collecting black and pink debris on inside surfaces. |
| 2018-07-06 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed hot dogs in reach-in not covered/protected. cdi hot dogs covered. |
| 2018-07-06 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on site during inspection. |
| 2017-12-07 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine collecting black and pink debris on inside surfaces. |
| 2017-12-07 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf observed no certified food protection manager on site. |
| 2017-12-07 |
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 chili past time/temperature window. cdi chili voluntarily discarded. |
| 2017-05-26 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed holes in wall beside soda dispenser. |
| 2017-05-26 |
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 in-use ice scoop stored in soiled container. |
| 2017-05-26 |
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 chili not date marked. cdi chili labeled. |
| 2017-05-26 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed ice machine collecting black and pink debris on inside surfaces. repeat violation. observed coffee dispensing spout soiled. cdi coffee dispen |
| 2017-05-26 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf observed no certified food protection manager on site during inspection. repeat violation. |
| 2016-12-22 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed ice machine collecting black and pink debris on inside surfaces. |
| 2016-12-22 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf observed no certified food protection manager on site during inspection. |
| 2016-12-22 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one small container of slaw in ice bath above 45f. see temperature chart for temperature observations. cdi ice added to ice bath. |
| 2016-12-22 |
49 |
5-205.15 maintain a plumbing system in good repair. observed 3 compartment sink leaking. |
| 2016-12-22 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c observed employee food improperly stored in reach-in cooler. |
| 2016-12-22 |
36 |
6-501.112 removing dead or trapped birds, insects, rodents and other pest - c observed dead rodent beside pest control trap. cdi rodent discarded. |
| 2016-04-25 |
53 |
6-501.12floors, 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 cleaning issues to physical facilities. (flooring |
| 2016-04-25 |
47 |
(no points deducted)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 build up in need of cleaning. (prep tables surfaces, shelving) |
| 2016-04-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved three compartment sink setup with sanitizer sink covered in old debris in need of of proper cleaning, cdi all sinks properly washed, rinsed and sanitiz |
| 2016-04-25 |
1 |
2-102.11pic demonstrates knowledge by being a certified food protection manager.observed pic on site not certified in food safety training. |
| 2015-12-30 |
53 |
6-501.12floors, 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 cleaning issues to physical facilities. (floors th |
| 2015-12-30 |
51 |
5-501.17provide a covered waste bin in female restrooms.observed no covered receptacle / waste bin in womens restroom. |
| 2015-12-30 |
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 build up in need of cleaning. (inside reach-in units, sides of cooking equipment, shelving, kitchen equipment) |
| 2015-12-30 |
43 |
(general comment) 4-904.11display and handle single-use and single-service articles to prevent contamination. observed single service cups stored with no protection, exposed to customer sneeze spray. |
| 2015-06-11 |
26 |
7-201.11- store toxic substance so they do not contaminate single service and single use articles. observed chemicals stored next to boxes of to go styrofoam boxes. cdi single use items were separated from chemicals. |
| 2015-06-11 |
19 |
3-501.16(a)1- tcs foods in hot holding shall be held at 135f or above. observed hot dogs in hot holding at 123f. observed chili measuring 113f in hot water. cdi- chili was voluntarily discarded. hot dogs were reheated to appropriate temperature (173f). |
| 2015-06-11 |
43 |
4-903.11- single service and single-use articles shall be stored at least 6 inches above the floor. observed several boxes of styrofoam to go boxes stored on the floor in the kitchen area. |
| 2015-06-11 |
38 |
.2-402.11- food employees shall use effective hair restraints to prevent contact with food or utensils. observed food employee with no hair restraint while scooping ice. |
| 2015-06-11 |
47 |
4-602.13- nonfood contact surfaces shall be clean to sight and touch. observed accumulation of mold and stuck on debris in basin of 3 compartment sink. |
| 2015-06-11 |
51 |
5-501.17- female restroom shall be provided with a covered receptacle. observed no covered receptacles. |
| 2014-11-18 |
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 floor (missing sections of floor) at 3 compartment sink. repair. |
| 2014-11-18 |
45 |
4-501.11 maintain equipment in good repair. observed internal temperature of prep cooler to be 52f. repair cooler. do not store food in cooler until cooler is repaired and able to maintain foods at 45f or below. |
| 2014-11-18 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed chlorine bleach in bottle labeled as 'bleach h2o' testing >200ppm. bleached test strip. cdi by emptying and refilling. tested at 200ppm. |
| 2014-11-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tcs food items stored in prep cooler > 45f. cdi by voluntary discard by pic. see item # 45 and temperature observations section of inspection report. |
| 2014-11-18 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. no certified pic. |
| 2014-05-08 |
54 |
6-303.11 intensity-lighting- observed light out in hood system. |
| 2014-05-08 |
53 |
6-201.11 floors, walls and ceilings-cleanability- observed damage to floor at 3 compartment sink, repair. |
| 2014-05-08 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking- all ready to eat tcs food items must be date marked with date prepared, or date packaged product is opened. observed deli meats in open packaging wi |
| 2014-05-08 |
17 |
3-403.11 reheating for hot holding- reheat commercially prepared food items to 135f prior to serving. observed packaged bbq being heated on mini steam table < 135f. cdi by reheating to 135f in microwave oven and returning to steam table. |
| 2014-05-08 |
8 |
5-205.11 using a handwashing sink-operation and maintenance- handwash sink must not be used for anything other than handwashing. do not wash golf balls in handwash sink. observed large container of golf balls next to handwash sink. |
| 2014-05-08 |
7 |
3-301.11 preventing contamination from hands- bare hand contact is prohibited with read to eat food items. observed food employee use bare hands to prepare a sandwich. cdi by food employee putting on sanitary gloves. |
| 2014-05-08 |
1 |
2-102.11 demonstration- person in charge must be a certified food safety manager. pic not certified. |
| 2013-11-04 |
1 |
2-102.12 certified food protection manager- person in charge must be a certified food safety manager by jan 2014 or a 2 pt deduction will be taken on next inspection. |
| 2013-11-04 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking- packaged tcs foods must be date marked when held in refrigeration. observed open container of chili without date mark. repeat violation. cdi by date |
| 2013-11-04 |
26 |
7-102.11 common name-working containers- all toxic chemicals must be in labeled containers when product is transfered from original container. observed unlabeled spray bottle of degreaser product. cdi by emptying bottle. |
| 2013-11-04 |
45 |
4-501.12 cutting surfaces- observed cutting board in poor repair. stained and not easily cleanable. replace or resurface. |
| 2013-04-08 |
53 |
observed open ceiling in dry storage area above single service storage. 2 ceiling tiles need to be put in place. |
| 2013-04-08 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed food debris build-up in coolers and microwave. |
| 2013-04-08 |
45 |
surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. observed cutting board with sta |
| 2013-04-08 |
37 |
observed open bag of flour stored in dry storage area. |
| 2013-04-08 |
21 |
refrigerated; ready-to-eat; potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premi |
| 2013-04-08 |
20 |
all cold held potentially hazardous foods must be held 45 degrees f. cdi by moving foods to upright cooler. cdi by repair service or adjustment needed. |
| 2013-04-08 |
2 |
employee health policy must be in place and followed. person in charge must exhibit knowleadge of food code requirements in relation to employee health. cdi by instruction. |
| 2013-04-08 |
1 |
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 proficiency of required information through passing a t |
| 2012-12-13 |
53 |
floors need better cleaning in kitchen area. |
| 2012-12-13 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. shelving and inside of coolers need cleaning. |
| 2012-12-13 |
21 |
keep all foods held over 24hrs date labeled. foods held below 41 degrees f may be kept for 7 days. observed chicken salad dated 12-5-12. discarded by pic. observed bbq in container not date labeled.cdi- discarded and gave instruction to pic |
| 2012-12-13 |
14 |
keep quat sanitizer at proper strength for use (200-400 ppm). observed spray bottle with 0ppm quat sanitizer. cdi- refilled and tested. |
| 2012-12-13 |
2 |
food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible through food; as speci |
| 2012-12-13 |
1 |
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 proficiency of required information through passing a t |