| Violation Date |
Code |
Description |
| 2018-10-22 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. repeat violation. observed grout missing from in between tile. advised to repair grout. 6-501.11 floors, walls, and ceilings includi |
| 2018-10-22 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-10-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p repeat violation. observed meatloaf in temperature danger zone. refer to temperature chart. cdi - discarded product. |
| 2018-10-22 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed dumping into handsink. cdi - cleaned out sink basin. |
| 2018-10-22 |
1 |
2-101.11/2-102.11 person in charge (pic) shall be present during all hours of operation; the pic shall demonstrate knowledge of food safety by being a certified food protection manager. -pf observed no certified food protection manager on site. advised t |
| 2018-06-05 |
53 |
6-201.11 floors, walls and ceilings-cleanability - observed grout on tile floor in kitchen to be in poor repair.observed broken tiles on floor.6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and |
| 2018-06-05 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved multiple containers of brown gravy stored in line hot hold < 135f. containers of gravy were stacked in pan. cdi by voluntary discard by pic. |
| 2018-06-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved build-up on manual potato slicer.cdi by wash,rinse, and sanitize. |
| 2018-06-05 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed uncovered employee beverage stored on hand towel dispenser.cdi by discard. |
| 2018-01-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed stickers and sticker glue on containers stored as clean on the drying rack. cdi by wash, rinse, and sanitize. repeat violation |
| 2018-01-08 |
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 roasted potatoes cooling on sheet pan in walk-in cooler tightly covered wi |
| 2018-01-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed boxes of food stored on the walk-in cooler floor. |
| 2018-01-08 |
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 items stored on the floor. |
| 2018-01-08 |
53 |
6-201.11 floors, walls and ceilings-cleanability - observed grout on tile floor in kitchen to be in poor repair6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be m |
| 2018-01-08 |
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 build-up inside cooling units. |
| 2018-01-08 |
45 |
4-502.11(a) maintain utensils in good repair. observed plastic containers with heat damage, cracked/broken edges. |
| 2017-08-31 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pfobserved packaged self serv |
| 2017-08-31 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved hand towel dispenser not working at warewashing area. cdi - repaired by pic. |
| 2017-08-31 |
20 |
by 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved multiple tcs foods stored in salad cooler top and bottom > 45f. cdi -corn, diced tomatoes, lettuce, cheddar cheese voluntarily discarded by pic. instructed pic to store all tc |
| 2017-08-31 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor.observed sanitizer bucket stored on the floor. |
| 2017-08-31 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed stickers and sticker glue on containers stored as clean on the drying rack. cdi by wash, rinse, and sanitize.4-501.114 maintain sanitizer at correct c |
| 2017-08-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed microbial build-up on upright reach-in door gaskets and door frame. |
| 2017-08-31 |
53 |
6-201.11 floors, walls and ceilings-cleanability - c observed grout on tile floor in kitchen to be in poor repair.6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be |
| 2017-08-31 |
45 |
4-501.11 maintain equipment in good repair.observed salad cooler with ambient air temperature of 53f. repair. |
| 2017-06-01 |
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. hole in wall under 3-comp sink. broken and missing floor tile at entrance to vegetable |
| 2017-06-01 |
49 |
5-205.15 maintain a plumbing system in good repair. leaking plumbing at handsink. |
| 2017-06-01 |
45 |
4-501.11 maintain equipment in good repair. observed shelving across from 3-comp sink heavily rusting. |
| 2017-06-01 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf: observed unlabeled pie sl |
| 2017-06-01 |
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 : found enclosed prepared salads in prep cooler at 52 f. salads had been cooling fo |
| 2017-06-01 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: found carrots, chicken tenders, mac and cheese holding below 135 f. cdi- all voluntarily discarded by pic |
| 2017-06-01 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed build-up on interior of ice machine. |
| 2017-06-01 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p: found raw chicken over raw meat loaf and cooked ribs and chicken. cdi- foods re-arranged on speed cart. |
| 2016-11-07 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored on cutting surface in kitchen (open orange juice container). cdi by discard. |
| 2016-11-07 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed microwave pans being reused and not being washed, rinsed, and sanitized at least every 4 hours. cdi- pic will ensure food contact utensils are be |
| 2016-11-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -observed salad make table cooler tcs foods > 45f. repeat violation. cdi by voluntary discard of tcs food items. (sw corn mix, feta cheese, shredded cheddar) pic will store tcs foods in bot |
| 2016-11-07 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed degreaser stored on in-use 3 compartment sink. cdi by moving to chemical storage. |
| 2016-11-07 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes of food stored on the floor in walk-in cooler. |
| 2016-11-07 |
47 |
4-602.13 nonfood contact surfaces - c observed paint peeling on drying rack surface. |
| 2016-11-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet tight stacked pans on the drying rack. |
| 2016-11-07 |
45 |
4-502.11(a) maintain utensils in good repair. 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. -pfobserved several plastic pans with burned/dam |
| 2016-11-07 |
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 damaged floor grout throughout kitchen. observed cracked floor tile at walk-in |
| 2016-11-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on cutting board in kitchen. |
| 2016-06-29 |
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 pulled chicken pies, and squash casserole cooling in the walk in cooler wi |
| 2016-06-29 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no papertowels at hand wash sink next to the ice machine. cdi-paper towels were added to the dispenser. |
| 2016-06-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salad prep cooler make table and sandwich cooler not holding tcs products at 45f or below. cdi-all tcs foods were voluntarily disposed of and maintenance has been called. |
| 2016-06-29 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed brownies, cakes, |
| 2016-06-29 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager at facility. repeat. |
| 2016-06-29 |
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 handles to the scoops stored in the product. cdi-the ice bin scoop was |
| 2016-06-29 |
45 |
4-501.11 maintain equipment in good repair. observed the sandwich cooler and the salad prep cooler not holding temperatures at 45f or below. pic stated that maintenance has been called for the units. |
| 2016-06-29 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed one box of bread crumbs stored on the floor. cdi-the box was placed onto a shelf. |
| 2016-01-14 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed packaged cookies |
| 2016-01-14 |
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 chicken soup with tight lids that were stacked on top of each othe |
| 2016-01-14 |
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 one pan of chicken salad in prep cooler with no date marking, workers did not know how old chicken salad was. cdi- workers voluntar |
| 2016-01-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed salad prep cooler make table that had frozen over, all tcs foods in make table were 63 degrees including cups of corn and bean salsa, and various types of portioned cheeses. cdi |
| 2016-01-14 |
19 |
.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed pans of turkey and pans of meatloaf placed in front prep line alto sham 30 minutes earlier that were hot holding at 122 degrees. cdi- out of temp foods reheated to 165, likely |
| 2016-01-14 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p observed beater for stand mixer not used today that was stored with dough stuck to it. cdi- item re-cleaned. |
| 2016-01-14 |
1 |
2-102.11 demonstration - c pic shall demonstrate knowledge by being a certified food protection manager. observed pic withoutcertification. |
| 2015-06-22 |
1 |
2-102.11 demonstration - c pic shall demonstrate knowledge by being a certified food protection manager. observed pic without certification. |
| 2015-06-22 |
4 |
2-401.11 eating, drinking, or using tobacco - c keep food and drink away from facility food to prevent cross-contamination. observed uncovered drink on top of food prep surface at the beginning of inspection. cdi - drink discarded. |
| 2015-06-22 |
6 |
2-301.14 when to wash - p wash hands before glove changes after changing tasks. observed employee in drive-thru working with cash register and then resuming plating food at front line and working with rolls. wash hands when changing tasks. cdi - pic instr |
| 2015-06-22 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p keep food separated by final cook temperature and unwashed produce separate from ready-to-eat foods. observed unwashed cucumbers and strawberries stored over stuffing and cor |
| 2015-06-22 |
46 |
4-501.19 manual warewashing equipment, wash solution temperature - pf maintain warewashing wash solution at or above 110f. observed warewashing temp at 104. cdi - pic refilled wash basin with water above 110f. |
| 2015-06-22 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - c keep floors, walls and ceilings in good repair. observed grout in floors needing repair. repeat. repair floor tile grout. |
| 2015-06-22 |
38 |
2-302.11 maintenance-fingernails - pf keep fingernails trimmed, with no artificial fingernails or fingernail polish unless wearing gloves during food prep.. observed employee with long fingernails and fingernail polish without gloves while plating food. c |
| 2015-01-22 |
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.floors on the cook lines will need to be regrouted soon. |
| 2015-01-22 |
51 |
5-501.17 provide a covered waste bin in female restrooms.female restroom does not have a covered waste bin. |
| 2015-01-22 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee cutting chicken without a hair restraint. 2-303.11 remove jewelry on hands and arms while preparing food. |
| 2015-01-22 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved a greasy film left on some of the metal pans and lids. also observed sticker residue left on plastic food containers. cdi by removing to be re-washed. |
| 2014-07-24 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pmaintain cold foods at 45f and below. observed corn salsa and shredded cheese above 45f. cdi by placing onto ice to store. repeat |
| 2014-07-24 |
45 |
4-201.11 equipment and utensils-durability and strength - cobserved rusty air drying shelving. |
| 2014-07-24 |
1 |
2-102.12 certified food protection manager - cpic is not a certified food protection manager. |
| 2014-07-24 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - cobserved wall damage by the ice machine. |
| 2014-07-24 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cwipe out the debris inside the metal plastic bowl and lid holders. |
| 2014-02-21 |
45 |
4-501.11 good repair and proper adjustment-equipment - cequipment shall be maintained in godo repair. observed the foot pedal to the back area handsink broken. pic has already put in a work order to have the sink repaired. |
| 2014-02-21 |
39 |
3-304.14 wiping cloths, use limitation - ccontainers of sanitizing solutions in which wet wiping cloths are held in between uses shall be stored off the floor. observed buckets of sanitizer with wiping cloths stored on the floor. |
| 2014-02-21 |
38 |
2-303.11 prohibition-jewelry - cexcept for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry on their hands and arms.2-402.11 effectiveness-hair restraints - cfood employees shall wear a hair restraint, beard r |
| 2014-02-21 |
35 |
3-602.11 food labels - pfproperly label all packaged foods stored for customer self service. observed pies, brownies, cookies, etc stored forcustomer self service near the register without proper labeling. these items must be labeled with the common name |
| 2014-02-21 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pmaintain all cold foods at proper temperature 45f and below (41f after 1/19). observed corn salsa and sliced tomatoes above 45. cdi- tom |
| 2014-02-21 |
6 |
2-301.12 cleaning procedure - pensure when wearing short sleeves employees wash exposed portions of their arms. cdi by education and demonstration. |
| 2014-02-21 |
1 |
2-102.12 certified food protection manager - cpic is not a certified food protection manager. |
| 2013-07-22 |
1 |
2-102.12 certified food protection managerthe person in charge (pic) must be a certified food protection manager. observed the pic on duty not certified by any servsafe or other ansi accredited food safety course. points will be deducted after 1/1/14. |
| 2013-07-22 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingmaintain all foods at proper temperatures. observed cold holding items above 45f inside the salad prep area (repeat, see temperature observa |
| 2013-07-22 |
38 |
2-402.11 effectiveness-hair restraintsprovide hair restraints for all employees while handling food. observed pic help cut rotisserie chicken without a hair restraint. |
| 2013-07-22 |
35 |
3-602.11 food labels*new* properly label all packaged foods stored for customer self service. observed pies, brownies, cookies, etc stored for customer self service near the register without proper labeling. these items must be labeled with the common nam |
| 2013-07-22 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsmaintain all equipment and utensils clean. observed minor build up in the bottom of the metal single service bowl holders, inside the bottom of the reach in freez |
| 2013-07-22 |
51 |
6-501.18 cleaning of plumbing fixturesensure handsinks are maintained clean and or not used as dump sinks. observed ice dumped inside the back dishwashing area handsink with food debris. |
| 2013-07-22 |
42 |
4-803.11 storage of soiled linensproperly store all soiled linens. observed a soiled apron stored with clean aprons and hanging with on the clean utensil shelving.4-901.11 equipment and utensils, air-drying requiredproperly air dry all utensils. observed |
| 2013-01-14 |
21 |
rules require all opened; ready to eat; tcs foods to be clearly date marked. (< 41 f/7 days;42-45 f/4 days) observed opened bagged cut leafy greens not date marked and unclear whether date represents prep or discard date. cdi- corrected through instructio |
| 2013-01-14 |
20 |
rules require all cold held tcs foods be 45 f or colder at all times. observed spread with real butter at 52 f inprep area. cdi- corrected through iinstruction ; facility to use time as a public health control |
| 2013-01-14 |
2 |
rules require food facility to have an employee health policy or food employees demonstrate understanding of their roles regarding transmittable illnesses and related symptoms associated with food borne outbreaks. observed facility staff/pic do not have t |
| 2013-01-14 |
1 |
rules require food facility have a pic(person in charge); with food safety certification and active managerial control present whenever facility is operating. observed pic had no food safety certification. cdi- corrected through instruction; will become m |
| 2012-10-24 |
14 |
observed some sanitizer buckets at 100ppm (changed). |
| 2012-10-24 |
47 |
clean inside ice scoop holder and metal take out container holder. |
| 2012-10-24 |
45 |
replace torn gaskets. |
| 2012-10-24 |
39 |
store wiping cloths in sanitizer. |
| 2012-10-24 |
21 |
observed items stored beyond 10/23 discard date (discarded). |
| 2012-10-24 |
20 |
observed tcs butter stored on ice at 48f (more ice added). |
| 2012-10-24 |
14 |
observed strawberry drink nozzle with build up (cleaned). |
| 2012-10-24 |
8 |
discontinue storing items inside handsinks. observed gloves and a pot holder stored inside 2 different handsinks. |