| Violation Date |
Code |
Description |
| 2018-07-30 |
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. -pfobserved multiple containers with broken edges, cracks. cdi discarded by pic. |
| 2018-07-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved food debris on multiple containers stored as clean on the drying rack.cdi by wash, rinse, and sanitize. |
| 2018-01-16 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on the prep unit at the end of the line. cdi -gaskets are here and will be installed. |
| 2018-01-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2018-01-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed sausage at 118f in the steam well. cdi - sausage was voluntarily discarded. |
| 2017-10-04 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on the bottom door of the reach in cooler at the end of the cook line. replace gasket. |
| 2017-10-04 |
13 |
repeat violation 3-302.11(a) separate unwashed produce from ready-to-eat foods. -p - observed unwashed produce stored above washed and ready to eat produce in the walk in cooler. cdi - items were rearranged correctly. |
| 2017-06-28 |
54 |
general comment 6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - observed an unshielded light in the back of the dry storage room. |
| 2017-06-28 |
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 - observed the facility holding sals |
| 2017-06-28 |
19 |
general comment 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed the top layer of sausage links at 122f; the middle row was 154f. cdi - pic voluntarily discarded the sausage. |
| 2017-06-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed 2 containers of raw burgers stored above cooked bacon and cooked sausage. cdi - burgers were moved to the bottom shelf.3-302.11(a) separate unwashed produce from ready-to-eat foo |
| 2017-01-27 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed split gaskets in the walk-in cooler and walk-in freezer. cdi - order had already been placed to replace gaskets. |
| 2017-01-27 |
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 lettuce cut this morning in prep top cooler at 53f. cdi: lettuce was taken |
| 2016-09-28 |
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 use trays stored on floor of storage room. cdi- items removed from floor. |
| 2016-06-09 |
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. observed minor debris build up under dry storage shelving |
| 2016-01-12 |
43 |
4-903.11(c) single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. observed multiple plates with food debris on the food contact por |
| 2016-01-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed items wet stacked on the air drying rack. cdi - pulled apart the wet items to allow them to air dry. |
| 2015-06-15 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed box of single-service lids stored on the floor in storage room. |
| 2015-06-15 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed 2 sanitizer buckets stored on floor. cdi-buckets were removed from floor. |
| 2015-06-15 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed 2 buckets of sanitzer to measure about 50 ppm. all other buckets were within the correct range. cdi-sanitizer was replaced. |
| 2015-06-15 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed liquid eggs stored above bacon and hashbrowns in reach-in cooler. cdi-pic placed eggs on bottom shelf and provided direction to staff. |
| 2015-02-20 |
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 box of broccoli and buckets of fruit salad stored on the floor of the walk in cooler. |
| 2015-02-20 |
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 cartons of hashbrowns stored inside the walk in cooler cooled from th |
| 2015-02-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less-p. observed a small amount of buttermilk pancake batter out on the cook line at 52f. cdi by voluntary disposal. discussed obtaining a tphc procedure for the pancake batter if the product is |
| 2015-02-20 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f-p. observed cartons of re-hydrated hash browns stored inside the walk in cooler that were cooled since 10am yesterday at 46-50f.cdi by vo |
| 2015-02-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations-p. observed sanitizer in buckets on the cook line at 150ppm, according to manufacturer of quat sanitizer the sanitizer should be at a minimum of 200ppm. cdi by re-filling at the correct concentration |
| 2015-02-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods-p. observed a box of raw steak stored over ready to eat fried chicken inside the walk in freezer. observed raw tilapia stored on the top shelf of the walk in freezer over ready to eat items. cd |
| 2014-07-24 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pmaintain sanitizer at the correct concentration. observed a bucket of sanitizer at 100ppm. cdi by re-filling at the correct concent |
| 2014-07-24 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - pmaintain all hot foods at 135f and above. observed sausage links hot holding in a pan on the grill at 117f. cdi- directed to reheat to 165f and |
| 2014-07-24 |
53 |
6-501.12 cleaning, frequency and restrictions - cclean the wall by the cook line handsink.6-501.11 repairing-premises, structures, attachments, and fixtures-methods - crepair the hole in the wall near the cook line handsink. |
| 2014-07-24 |
37 |
3-305.11 food storage-preventing contamination from the premises - cprotect all food while in storage. observed boxes of frozen foods left open and uncovered inside the walk in freezer. |
| 2014-02-27 |
47 |
maintain equipment clean. observed build up inside the end prep cooler. |
| 2014-02-27 |
42 |
properly store all clean or in use utensils. observed spatulas stored in between grills in between use. |
| 2014-02-27 |
39 |
all sanitizer buckets used to store wiping cloths must be stored off the floor. |
| 2014-02-27 |
37 |
cover food during storage, unless cooling. observed opened boxes of frozen foods (hamburgers, blueberries, etc) left open and uncovered in the walk in freezer (closed). |
| 2014-02-27 |
14 |
all equipment should be clean to the sight and touch. observed metal pans and plates stored clean with food debris. all were removed to be re-washed. dishwashing staff will be re-trained to ensure proper utensil washing. |
| 2013-10-29 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardnessmaintain all utensils clean to the sight and touch. observed metal pans and plastic food containers with food debris. all removed to be |
| 2013-10-29 |
51 |
6-501.18 cleaning of plumbing fixturesclean the mens urinal inside the restroom. repair the loose handsink faucet in the beverage station. |
| 2013-10-29 |
39 |
3-304.14 wiping cloths, use limitationmaintain all wiping cloths in sanitizer in between uses. observed two wipingl cloths not stored in sanitizer. all others properly stored. cdi- placed into sanitizer. |
| 2013-10-29 |
38 |
2-303.11 prohibition-jewelryonly plain wedding bands are allowed on kitchen employees. observed an employee with a bracelet on. repeat cdi- by removal. |
| 2013-10-29 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), dispositionproperly dispose of all items stored beyond the discard date. observed a single container of ham stored one day beyond a discard date of 10/28. |
| 2013-10-29 |
6 |
2-301.14 when to washproperly wash hands when switching tasks. observed an employee handle dirty dishes and then clean dishes without washing hands. cdi- education and redirection. |
| 2013-06-25 |
2 |
pic must provide documentation or otherwise demonstrate an approved employee health policy. pic was unable to demonstrate details of an approved employee health policy. a handout was left for training purposes. all employees should be trained on this poli |
| 2013-06-25 |
6 |
properly wash hands as required by the rules. observed an employee wash gloved hands. employee was re-directed to properly remove gloves before washing hands. |
| 2013-06-25 |
14 |
properly wash; rinse and sanitize all food contact surfaces. observed minor build up left on the stand up mixer. advised to clean prior to using. |
| 2013-06-25 |
20 |
maintain all potentially hazardous foods (tcs) at proper temperature. observed the following items above 45f: sliced ham; ready to eat lettuce; sliced tomatoes and buttermilk pancake batter. all items were recently prepared and moved into the walk in cool |
| 2013-06-25 |
45 |
maintain all equipment in good repair. observed torn gaskets on the prep coolers and walk in cooler. |
| 2013-06-25 |
38 |
except for a plain ring; such as a wedding band; while preparing food; food employees may not wear jewelry including medical information jewelry on their arms and hands. observed employees with bracelets (removed). |
| 2013-06-25 |
34 |
a food temperature measuring device shall be accurate to /- 2 degrees f. observed stem thermometer measuring 0f in ice. |
| 2013-02-12 |
6 |
rules require ;2-301.14 when to wash.food employees shall clean their hands and exposed portions of their arms as specified under ? 2-301.12 immediately before engaging in food preparation including working with exposed food; clean equipment and utensils; |
| 2013-02-12 |
7 |
rules prohibit bare hand contact of ready to eat foods. observed food employee placing cut bananas on pancakes with bare hands. wait staff also cuts lemons without gloves. cdi- removed ; corrected through instruction |
| 2013-02-12 |
4 |
rules prohibit storage of employee food and beverages above food/food contact surfaces. observed employee beverages stored with clean plates. cdi- voluntarily discarded |
| 2013-02-12 |
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 multiple foods including spinach and deli meats in walk in cooler and refrigerator with no date marking. cdi- corrected through instructi |
| 2013-02-12 |
13 |
rules prohibit storage or raw proteins above ready to eat foods in refrigerators. observed raw pork sausage above ready to eat foods in refigerator. cdi- reorganized |
| 2013-02-12 |
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 |