| Violation Date |
Code |
Description |
| 2018-12-19 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed a container of milk in the walk in cooler with no date. cdi- pic voluntarily discarded. |
| 2018-12-19 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p observed unwashed lettuce in the walk in cooler stored above ready to eat lettuce in te walk in cooler. cdi- pic rearranged items in the walk in cooler. |
| 2018-08-16 |
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 front facing of ice machine, on the insides of bins used to store packaged condiments at the front counter and on shelving in kitchen |
| 2018-08-16 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths along front counter, not in sanitizer. repeat -.5- |
| 2018-08-16 |
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 overstacked chicken salad and cut lettuce cooling in flip top and reach in |
| 2018-08-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed coffee creamer and half and half in ice bath just outside side door to kitchen cold holding at 64f and 46f, respectively. cdi - pic voluntarily discarded creamer and placed more |
| 2018-03-27 |
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 food employee handling raw eggs and then move to getting item |
| 2018-03-27 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw fish and raw shrimp stored over hashbrowns, hushpuppies, and sweet potato fries in reach in near fryer. items are in ready to eat form and reheated to order. cdi-pic relocated |
| 2018-03-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer buckets at 0ppm and 50 ppm of quat. |
| 2018-03-27 |
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 pans of cut tomatoes and cut lettuce prepped this morning with tig |
| 2018-03-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving for clean utensils and equipment storage with build up of debris and dust. |
| 2018-03-27 |
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 ceiling tiles above the kitchen cook line discol |
| 2017-10-30 |
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 excess caulk present on the wall near the dish machine, observed some discolor |
| 2017-10-30 |
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 a lexan container with a burnt section on the interior. burnt section was no lon |
| 2017-10-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pots and pans, items were pyramid stacked by ehs to dry. |
| 2017-10-30 |
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 flour scoop stored with handle in contact with the product in the dry go |
| 2017-10-30 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed two grill line employees lacking beard guards while having facial hair. beard guards should be utilized to prevent |
| 2017-10-30 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed slight pink debris present on the drink machine ice chute. ice chute should be cleaned at such a frequency that precludes this accumulation. |
| 2017-06-29 |
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 prepped salads cooling with lids and other containers stacked on top of th |
| 2017-06-29 |
45 |
4-502.11(a) maintain utensils in good repair. observed a cracked lexan pan, observed tong handles with burn damage to the handles. |
| 2017-06-29 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee possessions such as a mixing device and cellphone in the rear kitchen area. |
| 2017-06-29 |
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. ac vents in the kitchen areas observed to be heavily rusted/in disrepair |
| 2017-01-04 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed a dented can stored amongst other cans and food related items in the rear storage area. cdi by pic mov |
| 2017-01-04 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items at temperatures above 45f. one row of salad mix was observed overstacked, another instance had |
| 2016-10-10 |
53 |
as 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 walls near prep unit 1 with buildup of food |
| 2016-10-10 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board on prep unit 1 in need of replacement or resurfacing. |
| 2016-10-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed burgers at 124 degrees cdi reheated to 167. -0 points- |
| 2016-06-23 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed clean chaffer dishes on a low shelf in the back with onion peels falling into the lid. pic stated these are not in use. |
| 2016-06-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed shelving in walk in with buildup present. clean. observed condenser fan covers in walk in with dust buildup present. clean. -.5- |
| 2016-06-23 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed uncovered lips on stacked cups at the front counter and utensils stored with the handle down, instead of up for selection without contacting the food con |
| 2016-06-23 |
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 knife in-use stored between prep table and flip top of prep unit. cdi - |
| 2016-06-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on front counter during the inspection. cdi - pic instructed storage in sanitizer. -0- |
| 2016-06-23 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee wearing tight wrist band at beginning of inspection. cdi - pic instructed removal. -0- |
| 2016-06-23 |
37 |
3-303.12 (b) storage or display of food in contact with water or ice - c observed cut lettuce and shrimp thawed and submerged in water in the walk in and front prep line, respectively. drain ice or water away from the food using colander or other drain pa |
| 2016-06-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed sliced that was freshly cleaned with meat debris present. cdi - pic instructed disassembly of the slicer and rewash. -0- |
| 2016-06-23 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed food employee with raw eggs on his glove wipe hands on his apron and attempt to continue food service. cdi - pic instructed handwashing and glove change. -2- |
| 2016-02-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-02-01 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed no test kit available to measure quaternary ammnonia . 10 day verification required. |
| 2016-02-01 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets on prep units in need of replacement. 4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards on prep units in need of |
| 2016-02-01 |
49 |
5-205.15 maintain a plumbing system in good repair. observed faucet on prep sink leaking. -0 points- |
| 2016-02-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup of food debris on shelving in walk in . -0 points- |
| 2015-08-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloth used for under cutting boards. |
| 2015-08-12 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed raw eggs sitting on the counter at 48f. cdi eggs put in ice to cool down and hold temperature. |
| 2015-08-12 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p. observed employee prepare raw chicken on prep table then change to raw salmon prep by only cleaning prep area with sanitizer. cdi observed employee wash with soapy water, rinse then sanitiz |
| 2015-03-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed scoops, tongs, plates, metal containers, and slicer soiled with food debris. cdi items cleaned. repeat. |
| 2015-03-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris inside trays used to hold single service items, grease build up on wall holding single service items, and debris on reach in doors. repeat. |
| 2015-03-31 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed employee towel drying plates after pulling from dish machine. |
| 2015-03-31 |
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 salsa, lettuce, cabbage, and other food items tighly covered and stored i |
| 2015-03-31 |
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 chicken salad, and pita sauce from commissary dated from when food sent to facility and not when it was prepared. instructed facil |
| 2015-03-31 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed fried chicken holding in hot unit at 118-122f. cdi items reheated to 201f. |
| 2015-03-31 |
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 cole slaw, tomatatoes, hashbrowns, cabbage, and spring lettuce above 45f after 4 hours. cdi items discarded. |
| 2015-03-31 |
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 handle soiled then clean dishes without handwashing. |
| 2015-01-28 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employee go in and out of cooler and return to food prep with same gloves, and employees wiping gloves with cloth and continue food prep. cdi hands w |
| 2015-01-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed metal containers, spatuala, serving utensils, and pan soiled with food debris. cdi items moved to sink for cleaning. 4-501.114 maintain sanitizer at |
| 2015-01-28 |
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 hashbrowns and meat sauce in deep plastic containers. cdi items split up |
| 2015-01-28 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed buckets of sanitizers not labeled. cdi buckets labeled. repeat. |
| 2015-01-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloth underneath cutting board. suggest getting plastic mats to prevent boards from moving. repeat. |
| 2015-01-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed container used to hold serving utensils, undersides of drink machine and microwave soiled with food debris. |
| 2015-01-28 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf. observed dented cans in the facility. cdi cans moved to a separate area away from cans in good condition. |
| 2014-08-18 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p. 3-302.11(a) separate the different types of raw animal foods. -p. observed facility using same batter for fish, shrimp, and chicken. instructed facility that they willneed t |
| 2014-08-18 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed reheydrated hashbrowns on counter at 84f. instructed fa |
| 2014-08-18 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf. 41f or below 7 day shelf li |
| 2014-08-18 |
39 |
3-304.14 wiping cloths, use limitation - c. 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet cloths on prep surface. |
| 2014-08-18 |
31 |
3-501.15 cooling methods - pf. 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 melon and lettuce tightly covered, contai |
| 2014-08-18 |
26 |
7-102.11 common name-working containers - pf. 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf . observed two containers of bleach unlabeled. cdi items labeled. |
| 2014-03-24 |
38 |
2-402.11 effectiveness-hair restraints - c. food handlers shall wear proper hair restraints while preparing food. observed two workers plating food without hair restraints. |
| 2014-03-24 |
31 |
3-501.15 cooling methods - pf. foods shall be cooled in smaller portions in uncovered shallow metal pans. observed lettuce, sausage, cole slaw, and tomatoes tightly coveres with plastic wrap and in large plastic containers. cdi cole slaw placed in shallow |
| 2014-03-24 |
22 |
3-501.19 time as a public health control - p,pf. written procedures shall be provided for food held out at room temperature. observed blanch fries in the facility that were held out at room temperature. pic stated fries are made this way during the lunch |
| 2014-03-24 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - p. phf/rte foods that are 41f or below have a 7 day shelf life and at 42-45f have a 4 day shelf life. observed ranch dressing and tartar sauce at 23 |
| 2013-10-17 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens. observed the facility only has a reminder. no disclosure is present. items are not marked. 10 day return visit required. |
| 2013-10-17 |
6 |
2-301.14 when to wash. employees must wash their hands beforing donnninig gloves to work with food. observed an employee put on gloves while working on the line in response to my presense without washing their hands. cdi - washed hands as instructed by |
| 2013-02-12 |
14 |
4-601.11 equipment shall be clean. observed tongs with food residue. staff pulled to be rewashed. |
| 2013-02-12 |
11 |
3-101.11 food shall be safe and unadulterated. observed chocolate sauce in walkin cooler with mold growing on surface. staff voluntarily discarded. |
| 2013-02-12 |
13 |
3-304.15 gloves shall be used for one task only. they must be discarded when there are interruptions in the operation. employees on the cook line where using gloves for more than one task. educated. |
| 2013-02-12 |
23 |
3-603.11 animal foods that are cooked to order shall have a consumer advisory listed on menu; menu board and to go menus. discussed with staff. only item that needs consumer advisory is eggs. advisory must be in place before next inspection. showmars will |
| 2013-02-12 |
6 |
2-301.14 employees shall wash hands after handling soiled utensils. observed dish washer hand soiled utensils and then immediately handle clean utensils. educated and pic enforced. observed employee cracking raw shell eggs; cooking and then handling clean |
| 2013-02-12 |
54 |
6-202.11 ensure bulbs above prep/cook lines are shatterproof. if they are not; replace with shatterproof or shield. |
| 2013-02-12 |
54 |
6-403.11 lockers or other suitable facilities shall be located in a designated room or area where contamination of food; equipment; utensils; etc. can not occur. observed one employee storing personal items (purse; drink mixes; candy; picture frames; etc |
| 2013-02-12 |
42 |
4-901.11 ensure all utensils are air dried before stacking. observed a few containers wet nested. |
| 2013-02-12 |
2 |
2-201.11 there shall be an employee health policy in place and all employees shall be advised of requirements. no health policy is in place currently. left handout and discussed with staff. |