| Violation Date |
Code |
Description |
| 2018-10-29 |
45 |
4-501.11 maintain equipment in good repair. observed stall door in men's restroom no longer in good repair. operator stated door scheduled to be repaired today. |
| 2018-10-29 |
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 lids stored on ground in outdoor storage unit near outdoor walk in bun freezer. |
| 2018-10-29 |
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 large container of lettuce tightly covered in cooling process and at 50 |
| 2018-10-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed asiago cheese cold held in prep refrigerator at line at 54 degrees f. cdi, operator voluntarily discarded 1 container of asiago cheese. repeat. |
| 2018-10-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed a food employee fill container of water at handwashing sink. cdi by instruction. |
| 2018-10-29 |
6 |
2-301.14 when to wash - p - observed food employee touch wiping cloth then handle clean equipment without washing their hands in between. cdi by instruction. |
| 2018-06-21 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed pic not able to demonstrate they had certification. another manager on-site could not demonstrate that they had certification while on-site. cdi by instruction |
| 2018-06-21 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed unwashed lemons and tomatoes over ready to eat food in walk in cooler. cdi, foods relocated for proper storage. |
| 2018-06-21 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p - observed chili in reheating since 8am according to pic at 157 degrees f at 10:21am. cdi, chili voluntarily discarded by pic. |
| 2018-06-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed chili hot held in unit at 131 degrees f. cdi, chili reheated to 167 degrees f. |
| 2018-06-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed cheese on top of prep refrigerator along line at 48 degrees f. cdi, cheese relocated to walk in unit to rapidly cool. |
| 2018-06-21 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed 1 spray bottle of degreaser held on shelf above clean equipment near warewashing area. cdi, degreaser relocated for proper storage. |
| 2018-06-21 |
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 several salads in cooling process according to pic in tightly covered co |
| 2018-06-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans being being wet stacked on storage shelf. |
| 2018-06-21 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed pic missing key to place disposable towels and toilet tissue in dispensers. |
| 2017-10-03 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwashing signs at either handsink in the restrooms. pic stated that they are on order and will pr posted once they arrive. |
| 2017-10-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed burger meat in hot holding unit for chili holding at 70f. unit had been tripped and wasn't on. cdi: meat was voluntarily discarded and unit reactivated. |
| 2017-10-03 |
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 facility was unable to locate writte |
| 2017-10-03 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed an employee engaged in food preparation wearing a watch. |
| 2017-10-03 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service cups on front expo line displayed with lip contact surfaces exposed. |
| 2017-10-03 |
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 active washinh occurring in wash bath reading 106f. cdi: water dumped and replaced with hotter water |
| 2017-10-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris built up in the bottom of reach in freezer adjacent to frying units. repeat. |
| 2017-10-03 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed cardboard dumpster missing a drain plug. contact property management for replacement. |
| 2017-10-03 |
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 debris scattered on floor in dry storage room an |
| 2017-05-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food residue in the bottom of the reach in freezer adjacent to cook line and on the floor in the back of bun freezer. |
| 2017-05-16 |
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 active dishwashing occurring with water at 104f. cdi: water was drained and reflled with water readi |
| 2017-05-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some metal pans wet stacked on drying rack above three compartment sink. |
| 2017-05-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed drive through cold holding unit holding between 56f-58f and all items in it were holding between 52f and 54f. all tcs foods (cheese, mozzerella, lettuce, tomatoes) in the top po |
| 2017-05-16 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed pans soaking in sanitizer bath in three compartment sink reading 100 ppm quat sanitizer. cdi: vat was drained and refilled with sanitizer reading 200 ppm quat. |
| 2017-01-20 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p -0pts - observed raw beef stored over lemonade. cdi- beef removed. |
| 2017-01-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p - observed sanitizer reading 50 ppm at three compartment sink. cdi- drained and refilled to read 200 ppm. 4-601.11(a) equipment food contact surfaces and utensils shall |
| 2017-01-20 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p - observed chili reading 155f-160f after 2.5 hours of reheating. ensure that chili is being actively stirred and temperatures checked during the reheating pro |
| 2017-01-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts -observed some cleaning needed on gaskets. |
| 2017-01-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - quat sanitizer buckets read 50 ppm. cdi- replaced. |
| 2017-01-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - 0 pts - `observed shredded cheese, sour cream and half and half out of temperature compliance. cdi- voluntarily discarded. cheese was cooled down (within 4 hours). |
| 2016-10-12 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - repeat - observed employee at the cook line with no hair restraint. |
| 2016-10-12 |
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 - establishment currently has proced |
| 2016-10-12 |
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 pans of tomatoes and lettuce placed on the make top unit ready to use re |
| 2016-10-12 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - 0pts - observed coffee maker stored right next to hand sink in drive thru where it is exposed to splash. move coffee maker or p |
| 2016-10-12 |
45 |
4-501.11 maintain equipment in good repair. - 0pts - observed back door rusted through. observed split gaskets on walk in cooler and walk in freezer door. |
| 2016-10-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - repeat - cleaning needed in reach in freezer |
| 2016-10-12 |
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. - 0 pts - cleaning needed in outdoor freezer floor. |
| 2016-10-12 |
54 |
6-303.11 lighting in the walk-in cooler shall be at least 10 ft candles - repeat - observed no light in the outdoor bun walk-in unit due to the bulb being burned out. replace light bulb to provide proper lighting. |
| 2016-04-11 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food stored with food offered for sale in the reach-in cooler. store employee food on the bottom shelf and separate from food o |
| 2016-04-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on the shelving in the walk-in cooler. |
| 2016-04-11 |
42 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed a box of salad lids stored on the floor in the outdoor storage area. store off the floor to prevent contamination. |
| 2016-04-11 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet clothes on the counter at the register area. keep in the sanitizer wiping cloth bucket when not n use. |
| 2016-04-11 |
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 employee at the grill area with pink artificial nails preparing burgers with |
| 2016-04-11 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken nuggets at the heat lamp/fry station measured 130 f. cdi- pic discarded and re-cooked nuggets. |
| 2015-12-23 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf: person in charge must have an ansi accredited food protection manager certification. |
| 2015-12-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p: observed cut lettuce and salad mix 50f-51f at prep table. products are kept by using time and being held for 2 hours before discarding and using fresh products. items should be cooled t |
| 2015-12-23 |
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 lettuce and salad mix being cooled in walk in tightly wrapped and covered. |
| 2015-12-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean area around drink machine nozzles and around lemonade nozzle. |
| 2015-09-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean shelving above 3 comp sink. food debris present. |
| 2015-09-28 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. employees not wearing hair nets or hats while handling food. |
| 2015-09-28 |
26 |
7-201.11 store toxic materials to avoid contamination. -p: observed cleaning chemicals stored on chilli meat holder and near meat well. cdi-removed. cleaning before stocking with food. |
| 2015-09-28 |
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 employee handling dispensing/grasping end of tongs bare handed. cdi-informed manager and placed tongs in 3 |
| 2015-06-16 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p employee recontaminated hands after washing bytouching handles with bare hands to turn water off. cdi - explained recontamination to staff and directed employee to use paper towel to |
| 2015-06-16 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. -pf dark build up on interior surfaces of ice machine. cdi - ice machine cleaned during the inspection. repeat. 4-602.11 clean the equipment and utensils |
| 2015-06-16 |
20 |
general comment3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p cut lettuce, cut tomatoes, shredded cheese, and slaw held above 45f at sandwich make station. cdi - all items placed on time as a public health control today and will be d |
| 2015-06-16 |
26 |
general comment7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf sanitizer not labeled at cook line or at order counter. cdi - all labeled. |
| 2015-06-16 |
45 |
general comment4-501.11 maintain equipment in good repair. observed one split gasket on low prep cooler at sanwich make station. replace. |
| 2015-06-16 |
47 |
general comment4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. build up of dust on fan guards in walk in cooler. clean. |
| 2015-06-16 |
42 |
general comment4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed food pans wet stacked on drying rack. separate to allow air drying. |
| 2015-01-13 |
45 |
general comment4-501.11 maintain equipment in good repair. repace split gasket on small cooler behind registers. |
| 2015-01-13 |
34 |
general comment4-203.12 ambient air and water thermometers shall be accurate.-pf gauge on outside of walk in cooler reading 28f. cdi - ambient air thermometer placed inside walk in cooler. |
| 2015-01-13 |
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 lettuce cooling in plastic container with lid on in walk in cooler. cdi - lid remov |
| 2015-01-13 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p sanitizer bucket reading 0ppm quat; tested for chlorine in excess of 200ppm. cdi - bucket was dumped and refilled with quat from dispenser. do not mix chlorine sanitizer and qua |
| 2015-01-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf dark build up on interior surfaces of ice machine. cdi - ice machine cleaned during the inspection. |
| 2015-01-13 |
6 |
general comment2-301.12. follow the cleaning procedure to adequately wash your hands.-p employee recontaminated hands after washing by touching handles with bare hands to turn water off. cdi - explained recontamination to staff and directed employee to us |
| 2014-09-11 |
45 |
4-501.11 maintain equipment in good repair. replace torn, moldy gasket on the small refrigerator behind the registers. |
| 2014-09-11 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a couple boxes of food on the floor of the freezer and pickle bucket on the floor of the walk-in. cdi. |
| 2014-09-11 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed various cheese slices (non-tempered cheese), tomatoes, and spring mix were as warm as 53f. cdi - moved to the walk-in. |
| 2014-01-27 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p maintain cold food at 45f or below. observed pepperjack cheese at 53f on the closed side of the make line and cut lettuce at 50f. cdi |
| 2013-04-03 |
6 |
2-301.14-ensure proper handwashing. observed employee handle raw hamburger with bare hands and leave prep to get day dot stickers and not wash his hands before hnadling stickers. observed employee handle raw hamburger with bare hands and wipe hands on a |
| 2013-01-07 |
46 |
4-501.19-the temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 43?c (110?f). observed water temperature at 99f. cdi-water was replaced with 140f water. |
| 2013-01-07 |
47 |
4-602.13-nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed build up of food residue on bottom of reach-in freezer. |
| 2013-01-07 |
43 |
4-903.11-protect single service during storage. observed unprotected single service cups on counter. cdi-cups were moved. |