| Violation Date |
Code |
Description |
| 2018-07-17 |
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 tile missing underneath dish machine. advised to repair. observed soap dispen |
| 2018-07-17 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. observed gasket torn at a stand up refrigerator. advised to repair. terry the technician has a work order for new gasket. |
| 2018-07-17 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. repeat violation. observed substantial amount of flies in the dining room around the boothe areas where customers dine. advised to continue pest control. terminex is pest company. |
| 2018-07-17 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed no sanitizer buckets labeled. cdi- pic, kendra labeled the sanitizer buckets. |
| 2018-07-17 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed container being filled up in handsink. cdi - removed container and advised to fill up in the 3 compartment sink in the back. 6-301.14 post a handwash sign at each handsink. |
| 2018-07-17 |
6 |
2-301.12 follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 seconds, rinse using warm running water, then dry hands properly. -p observed food employees not using sufficient soap (refer to violation 53, soap no |
| 2017-08-14 |
4 |
2-401.11(a) an employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food, equipment, utensils, linens, single-use artices, or other items can not result. upon arrival, observed food employee eating bacon i |
| 2017-08-14 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employees not washing hands before putting on gloves or between glove use. cdi - educated to wash hands in between glove use. |
| 2017-08-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed tomato out of temperature. cdi - removed tomatoes from prep unit and advised to store tomato in a deeper container. employees use short container for tomatoes only and product |
| 2017-08-14 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed spider in foyer. observed dead roach in the dry storage. observed fly in the kitchen. advised to prevent pests. |
| 2017-08-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausage gravy out of temperature. refer to temperature chart. cdi - turned the hot holding equipment up to a higher temperature. product holding at proper temperature now. |
| 2017-08-14 |
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 |
| 2017-08-14 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed no trash can at the handsink in the back. advised to have a trash can at the handsink. |
| 2017-08-14 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed food |
| 2017-08-14 |
45 |
4-501.11 maintain equipment in good repair. observed gasket torn at the refrigerator. product is at proper temperature. advised to replace gasket. |
| 2017-06-30 |
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 basket of shell eggs stored |
| 2017-06-30 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shell eggs stored above ready to eat foods in cooler. cdi-items rearranged to proper storage order. |
| 2016-08-23 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed metal pans of sanitizer with no label. cdi-labeled. |
| 2016-08-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items in open prep unit slightly above 45f due to being overfilled in pan. cdi-product out of temperature removed and placed in cooler below. |
| 2016-08-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausage gravy and chili holding in steam table unit below 135f. pic stated both items were reheated to proper temperature and observed both items holding at same temperature of |
| 2016-03-18 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee filling up sanitizer bucket in handsink. cdi-through instruction. |
| 2016-03-18 |
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 fan covers and shelving throughout. observed build up of some kind in bottom of hot holding unit in back. |
| 2016-03-18 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed sanitizer buckets stored and in use without labels. cdi-labeled. |
| 2016-03-18 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pf observed dishes being washed and hot water sanitizing dish machine registering 152f on digital readout from dish plate tester. cdi-hot water temperatu |
| 2015-08-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved numerous containers stored cleaned with old food / sticker debris stuck to surfcaces. cdi all containers pulled and placed into dirty dish. |
| 2015-08-19 |
13 |
3-302.11(a) 3-302.11(a) separate the different types of raw animal foods. -pobserved raw ground beef / pork stored above raw pork loin and raw beef steak inside stand up cooler; cdi all raw meats properly stored according to final cooking temp. |
| 2015-08-19 |
52 |
(general comment) 5-501.15provide dumpster, waste containers that are of sound construction. observed dumpster not enclosed with trash on ground in need of general cleaning. |
| 2015-05-11 |
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/dust on fan covers in meat reach-in cooler. observed build-up on equipment at cook area. |
| 2015-05-11 |
45 |
4-501.11 maintain equipment in good repair.observed condensation leak still at bottom of prep cooler. observed no food stored at bottom other than waffle batter mix which was at 44f. no repair has been done on cooler. |
| 2015-05-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed a few pans stacked on shelf wet above 3-compartment sink. 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off |
| 2015-05-11 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed employee drink on shelf above flat top grill on cook line. cdi - drink discarded. |
| 2014-10-20 |
53 |
floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed a few missing/cracked floor tiles at cook area collecting water and food debris. |
| 2014-10-20 |
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 inside drawers under grill and on shelving inside walk-in cooler. |
| 2014-10-20 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. observed no chlorine test strips provided. cdi - by providing. |
| 2014-10-20 |
45 |
4-501.11 maintain equipment in good repair. observed heavy condensation leak at bottom of hash brown cooler. maintenance has been notified. no tcs foods are being stored in this cooler. only non-tcs waffle batter. |
| 2014-10-20 |
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 time on eggs at cook area |
| 2014-04-08 |
21 |
3-501.17 ensure all tcs and ready-to-eat foods are properly date marked if not used within 24 hours. observed gallon of milk not date marked that will not be used in 24 hours. cdi, date marking process started during inspection, |
| 2014-04-08 |
8 |
6-301.11 maintain soap available at all handsinks at all times. observed soap missing from handsink at front and back kitchen area. cdi, soap refilled during inspection. |
| 2014-04-08 |
38 |
2-303.11 food handlers shall not wear jewelry on their wrists. observed two employees with bracelets on. |
| 2014-04-08 |
45 |
4-501.11 maintain equipment in good repair. observed leak at bottom of reach-in cooler on main line. temperatures in compliance. maintenance has been working on issue. observed damaged stopper for one vat of 3-compartment sink causing it not to hold water |
| 2014-04-08 |
47 |
-4-602.13 maintain nonfood contact surfaces clean. observed debris inside drawers on cook line under grill. |
| 2013-08-06 |
47 |
4-602.13 nonfood contact surfaces. keep all non food contact surfaces clean. observed cleaning needed inside pull out drawers under cook station on service line. |
| 2013-08-06 |
45 |
4-501.11 good repair and proper adjustment-equipment. maintain non food contact surfaces in good repair. observed leak inside bottom of prep cooler. repair. |
| 2013-08-06 |
41 |
3-304.12 in-use utensils, between-use storage. always use scoops with handles for dry goods. observed a cup being used in sugar container. |
| 2013-08-06 |
31 |
3-501.15 cooling methods. observed sliced tomatoes in top of prep cooler at 47f that has just been sliced and placed in unit. advised to place sliced tomatoes in walk-in cooler to properly cool prior to placing in prep unit. cdi, by instruction. |
| 2013-08-06 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens. provide a proper consumer advisory for any animal food s that are to be served raw or undercooked. consumer advisory must include disclosure |
| 2013-08-06 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking. ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed gallon milk containers not b |
| 2013-08-06 |
8 |
5-205.11 using a handwashing sink-operation and maintenance. do not use handwashing sinks for any other purposes. observed handsink on service line being used to rinse coffee pots and storage of towels. cdi, by instruction |
| 2012-12-31 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked (if not used within 24 hours). observed opened milk containers with no date mark. staff corrected during inspection. it appears this may |
| 2012-12-31 |
23 |
3-603.11 consumer advisory must include disclosure and reminder per rules. observed facility has an advisory in place (on menu) with the disclosure but the reminder is not exact per the rules. advised facility it must be corrected. |
| 2012-12-31 |
6 |
hands must be washed before donning gloves for working with food. observed cook don gloves without first washing hands. educated and corrected. |
| 2012-12-31 |
43 |
4-502.13 do not use single service cups for use in holding dry goods. these cups are meant for single use only. replace with easily cleanable containers that may be reused. |
| 2012-12-31 |
34 |
4-302.12 a thermometer with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as eggs. facility agreed to purchase a |
| 2012-12-31 |
1 |
2-102.12 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 pa |