| Violation Date |
Code |
Description |
| 2018-12-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed damp wiping cloths being stored on prep. surfaces in-between uses. |
| 2018-12-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several tcs foods in prep. line units cold holding above 45f (see chart). cdi- some items were discarded and other items were transferred to walk in cooler for cooling. |
| 2018-12-07 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed employee handling broom with gloves on then proceed to other tasks without first changing gloves; and employees wiping gloves on wiping cloths rather |
| 2018-05-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the sides and around the fryers along the cook line. |
| 2018-05-16 |
39 |
3-304.14 wiping cloths, use limitation - c maintain sanitizer buckets at proper chemical concentrations. observed 1 sanitizer bucket near front counter with a chlorine concentration less than 50ppm. |
| 2018-05-16 |
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 grilled onions cooling in a reach in cooler on the prep. line while at ~9 |
| 2018-01-30 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the shelving next to the prep coolers. have cleaned. repeat.*huge improvement on cleaning, very good job!* |
| 2018-01-30 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed hamburgers hot holding below 135f on the stove. cdi-the hamburgers were placed back onto the stove for reheating. |
| 2017-11-03 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee filling bottle from the hand washing sink. cdi-stopped the employee and instructed them to use to prep sink to fill water. |
| 2017-11-03 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the shelves in the walk in cooler and the front reach in coolers. have cleaned. repeat. |
| 2017-11-03 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p observed employee washing and placing dirty dishes into the dish machin |
| 2017-11-03 |
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 floors and walls in need of cleaning especially |
| 2017-09-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed cleaning needed to the walk in cooler shelves and the shelf next to the flip top units. have cleaned. repeat. |
| 2017-09-05 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed exposed cups still stored in the sleeves. cdi-the sleeves were rearranged to cover all of the cups to prevent cross contamination. |
| 2017-09-05 |
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 tongs and spoons being stored in a container of water at 80f. cdi-th |
| 2017-09-05 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed the door propped open in the back. cdi-the door was closed. keep door closed to help prevent pest issues. |
| 2017-09-05 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed buildup on the slicer from earlier use. when the slicer is finished being used for the day, the unit should be proper cleaned and sanitized. c |
| 2017-06-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the inside of the reach in cooler racks, and on the racks holding the dry storage product. have cleaned. repeat. |
| 2017-06-06 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gasket to the 3-door reach in freezer. have replaced.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deep grooves in the cutt |
| 2017-06-06 |
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 chicken and chicken salad cooling with tightly covered lids. cdi-the li |
| 2017-06-06 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed small amount of buildup on the inside of the ice machine. cdi-the ice machine was cleaned and sanitized. |
| 2017-02-24 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed white plastic containers stacked wet. cdi-the containers were unstacked to allow for proper air drying. |
| 2017-02-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the racks holding the spices, the racks in the walk in cooler, inside of the reach in coolers, and on the cook stove. needs thorough c |
| 2017-02-24 |
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 small amount of buildup on the walls behind the |
| 2016-12-01 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed pitted cutting boards on the prep cooler counters. have replaced. |
| 2016-12-01 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed multiple gnats flying throughout the facility. have pest control spray. |
| 2016-08-05 |
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 floors and walls throughout the facility with r |
| 2016-08-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed residue buildup on the outside of the cooking equipment. needs thorough cleaning. |
| 2016-08-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed hamburgers hot holding at 113f on the stove. cdi-the burgers were reheated to 165f. |
| 2016-08-05 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employee handles raw hamburger and then handle hamburger buns without taking gloves off and washing hands and putting new gloves on. cdi-had employee take gloves off and wash h |
| 2016-05-23 |
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 the tuna salad and the potato salad cooling in the walk in cooler tightly |
| 2016-05-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed residue buildup on the inside of the reach in cooler across from the fryer station, and the three door reach in freezer. needs cleaning as often a |
| 2016-05-23 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed pink residue buildup on the inside of the ice machine. cdi-the ice machine was cleaned and sanitized. needs to be cleaned at least every 24 hou |
| 2016-05-23 |
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 residue buildup on the side wall next to the gri |
| 2016-03-18 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on numerous prep units and walk in cooler in need of repair. pic states that these items have been ordered. |
| 2016-03-18 |
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 chicken and chicken broth cooling in large volume containers not meeting |
| 2015-12-07 |
45 |
4-501.11 maintain equipment in good repair. observed torn gasket on upright freezer, broken wires on frier baskets, condensation leak observed in small make table, thermometer was reading greater than 2 degrees difference in midrange of temperatures. |
| 2015-12-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed a couple of items on large make table at slightly above required temp for less than 4 hours. these items are located at center of unit and all other temps were appropriate. i |
| 2015-08-14 |
45 |
4-501.11 maintain equipment in good repair. observed heavy condensation leak within main make table refrigeration unit. service was called while on site to arrive shortly. |
| 2015-08-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. observed multiple foods on make table slightly above 45 f. unit appeared to be holding foods toward back at lower temperatures. there is a heavy condensation leak within unit. service wa |
| 2015-08-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. observed chicken in broth on grill holding for reheat at less than 135 f. chicken is held then reheated on grill top. all foods in hot hold should be held at 135 f or above. |
| 2015-03-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. some general cleaning needed of shelving in walk in cooler next to prep unit, sides of equipment on line etc. |
| 2015-03-26 |
49 |
5-205.15 maintain a plumbing system in good repair. observed drain at outdoor canwash clogged and standing water in basin. verification required. |
| 2015-03-26 |
53 |
6-501.113 store tools such as brooms, mops, etc. in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. observed tools stored on shelf above single service items and dry goods. 6-502.12 floors, walls |
| 2014-10-29 |
54 |
6-202-12 clean ceiling fans |
| 2014-10-29 |
53 |
.6-201-11 floor cleaning needed under dishmachine, sinks and ice machine in the back room |
| 2014-10-29 |
47 |
4-602-13 clean gaskets on food prep reachins. clean storage shelving, ovens, oven area and fryers |
| 2014-10-29 |
43 |
4-502-12 properly store single service forks |
| 2014-10-29 |
35 |
3-602-11 any food taken from original container ande placed in another container must be labeled |
| 2014-10-29 |
26 |
.7-204-11 observed chlorine sanitizer over 400ppm-cdi-sanitizer was diluted to the proper strength |
| 2014-10-29 |
21 |
3-501-17 make sure any ready to eat food that isn't used withing 24 hrs is date marked |
| 2014-10-29 |
17 |
3-403-11 observed baked beans in warmer not reheated properly-cdi-beans were reheated properly |
| 2014-09-05 |
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 staff members to bare hand contact pickles, ready-to-eat sandwiches. this is not allowed. -cdi items wer |
| 2014-09-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken hot holding on the grill at 108f. observed cooked vegetables to be at 84f set out near the stove. safe hot holding temperature is 135f or above. -cdi the heat for t |
| 2014-09-05 |
39 |
3-304.14 wiping cloths, use limitation - c observed wiping cloth set out on the counter. in use wiping cloths shall be stored in labelded containers of proper strength sanitizer. |
| 2014-06-13 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c observed personal drink improperly stored on food prep cooler. do not store personal drinks on or near customer food storage. |
| 2014-03-10 |
47 |
4-602.13 nonfood contact surfaces - c observed cloths that were used to contain soda leak in cupboard to be moldy. do not allow cloths used in this manner to grow mold, replace them with clean towels. |
| 2013-11-21 |
47 |
4. -602.13 nonfood contact surfaces observed soiled door groove on the dish machine. keep the machine clean. |
| 2013-11-21 |
39 |
3-304.14 wiping cloths, use limitation observed in-use wiping cloths to be left out on counter. in-use wiping cloths shall be stored in containers of proper sanitizer. |
| 2013-11-21 |
31 |
3-501.15 cooling methods observed hot food items to be cooling in tall volumes in plastic containers. hot items shall be cooled in thin layers in shallow containers for maximum cooling. -cdi items were spread thin or cooled with added ice. -repeat |
| 2013-11-21 |
8 |
5-205.11 using a handwashing sink-operation and maintenance observed staff member to be washing ketchup bottles at the handsink. do not wash items at the handsink. handsinks are only for hand washing. -cdi staff member was verbally corrected. |
| 2013-11-21 |
1 |
a) 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 |
| 2013-08-15 |
1 |
a) 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 |
| 2013-08-15 |
26 |
7-102.11 common name-working containersobserved bleach solution in an ammonia glass cleaning bottle. do not transfer chemicals into mislabeled or unlabeled containers. -cdi item was marked for relabeling. |
| 2013-08-15 |
31 |
3-501.15 cooling methods observed items above 90f and 100f to be cooling improperly. the items were in deep volumes in plastic containers and were covered in plastic wrap. items shall cool in shallow layers and be uncovered until they are cooled to 45f |
| 2013-08-15 |
35 |
3-602.11 food labels prepackaged food items that are offered for sale to the public, where the public can take the item without having to be served the item by the staff, must be labeled as to the ingredients and the 8 major allergens if they are present |
| 2013-06-05 |
54 |
observed improperly stored personal drink. drink was set on prep table cutting board. keep personal items away from commercial items and away from food prep surfaces. |
| 2013-06-05 |
39 |
observed towels from the previous day left in containers of out of strength sanitzer. do not allow towels to sit in out of strength sanitizer. wiping cloths must be kept in containers of proper sanitizer and the containers shall be kept up off of the fl |
| 2013-06-05 |
21 |
observed some deli meat items not properly date marked. all ready-to-consume items that require temperature control must be properly date marked. -cdi by date marking and date marking handout was given. |
| 2013-06-05 |
1 |
a) 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 |
| 2013-03-07 |
7 |
b) except when washing fruits and vegetables as specified under section 3-302.15 or as specified in paragraphs (d) and (e) of this section; food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils suc |
| 2013-03-07 |
13 |
observed raw chicken in prep cooler stored over other lower cook temperature items. -cdi item was moved to lower level of cooler. |
| 2013-03-07 |
1 |
a) 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 |
| 2013-03-07 |
54 |
a) 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; utensils; and linens; or unwrapped single-service and single-use articles. (b) sh |
| 2012-12-13 |
4 |
a) except as specified in ? (b) of this section; an employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use arti |
| 2012-12-13 |
51 |
a toilet room used by females shall be provided with a covered receptacle for sanitary napkins.observed no covered receptacle in the women's room. |
| 2012-12-13 |
45 |
except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer?s intended use and certified or classified for sanitation by an american national standards institute (ansi)-accredite |
| 2012-12-13 |
39 |
a) cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (1) maintained dry; and(2) used for no other purpose. (b) cloths in-use for wiping counters and other equipment surfaces shall be |
| 2012-12-13 |
37 |
observed 1 open bag of dry goods food. open dry goods foods must be kept in containers with lids or in bags with resealable closures. they may not be simply left rolled down. |
| 2012-12-13 |
31 |
a) cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 by using one or more of the following methods based on the type of food being cooled:(1) placing the food in shallow pans; pf(2) separating th |
| 2012-12-13 |
21 |
the facility is not date marking as required. -cdi the date marking handout was given and c. elmore directed the facility to date mark the items that were not properly date marked. |
| 2012-12-13 |
14 |
a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed can-opener blade left soiled. -cdi item was removed for cleaning. |
| 2012-12-13 |
1 |
a) 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 |