| Violation Date |
Code |
Description |
| 2019-01-17 |
54 |
6-303.11 provide at least 10 foot candles of light in walk in units. comment: light measured in the walk in cooler at 4-5 foot candles of light. provide more light in this area. |
| 2019-01-17 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - ccomment: observed very low grout throughout kitchen. this is in the process of being repaired per the pic and the maintenance is in the process currently of placing new grout. |
| 2019-01-17 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pfcomment: observed purell brand (ethyl alcohol) sanitizer provided for cleaning food contact surfaces without a testing method (kit). cdi. the pic voluntarily decided to remo |
| 2019-01-17 |
45 |
4-501.11 maintain equipment in good repair.comment: observed light inside the reach in freezer not working properly. observed ice cream lids on shake machine broken. |
| 2019-01-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved spicy chopped grilled chicken at the salad prep cooler holding at 43f. observed one container of kale super food holding in front reach in cooler at 46f. ensure that all food is |
| 2018-08-01 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed hand sink on line by raw food preparation significant soiled. cdi pic had hand sink cleaned. **be mindful with hand washing for employees working with rte foods and protective barrie |
| 2018-08-01 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed sanitizer solution cloudy. cdi pic had it changed out. make sure to change out when sanitizer is cloudy/visible debris. |
| 2018-08-01 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employees on expo area not wearing hair restraints. make sure to protect hair from exposed food, equipment an |
| 2018-08-01 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a couple of flies in the food establishment. make sure to have pest control address. |
| 2018-08-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed chicken shredder being stored with chicken debris. cdi pic returned it to ware washing. repeat points not increased for one item. however in future if |
| 2018-08-01 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed red cabbage being stored above rte foods such as baby greens and spinach. cdi pic relocated. repeat3-304.15(a) discard gloves after a task is complete or any time they are damaged |
| 2018-06-21 |
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 going from dirty to clean at ware washing and pu |
| 2018-06-21 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed strawberries and tomatoes being stored over rte foods. cdi pic relocated items. |
| 2018-06-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed baking sheets with significant food debris on the underside of pans which are being exposed to clean equipment on drying rack. cdi pic will have pans |
| 2018-06-21 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking of plastic containers above 3 compartment sink. make sure to spread out so sanitizer air dry effectively. |
| 2018-06-21 |
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 quantities of salads, wraps cooling tightly covered and stacked on t |
| 2018-06-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed catering trays of sandwiches, salads etc going out above 45 degrees. facility intention was to get food down below 45 degrees before serving; however catering order went out and |
| 2018-01-19 |
52 |
5-502.11 frequency-removal - cobserved oil bin outside almost full. have emptied today and watch for the need to increase frequency. |
| 2018-01-19 |
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. -pfchicken that was cooked adn chopped today was cooling in the make table in deep tigh |
| 2017-10-24 |
54 |
6-501.110 using dressing rooms and lockers - cobserved cooling jacket ontop of boxes of food in freezer- cdi put onto a hook in this cooler. |
| 2017-10-24 |
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. -pfobserved 4 deep plastic containers tightly covered with cooling lettuce in them on l |
| 2017-10-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved a small amount of build up at the base of the salad spinner- cdi sent to be washed an scrubbed with brush. |
| 2017-03-31 |
14 |
in discussion it was found that transfer pans and red tray are washed, rinsed, and sanitized every 4 hours. it was found that the metal drop for the chicken is only wrs nightly and it must be every 4 hours too being that chicken is touching this piece an |
| 2017-03-31 |
31 |
observed chopped chicken and salads that were still in the cooling process, stored onthe line in a low boy and in a flip top cooler- all moved to walk in where they were spread out flat(not stacked) and chicken containers were cracked open to correct.ob |
| 2017-03-31 |
45 |
observed a homemade pvc pipe stand being used for the chopper today and the stand was not easy to clean(had threading exposed and some sharp angles).4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certifi |
| 2017-03-31 |
42 |
thu observed a ladder hanging on the side of the clean dish rack, in contact wtih a mixing bowl- mixing bowl sent to be rewashed and ladder moved to a different storage location.observed a small amount of build up on the air dry rack above the 3 comp. si |
| 2016-11-23 |
53 |
observed low grout in some areas of the floor today. make flush with the top of the tile.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. |
| 2016-11-23 |
39 |
& observed 50ppm in the sanitizer bucket today- maintain at 200-400 quat. or 50-200 chlorine.3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed multiple wet rags stored on counters today. |
| 2016-11-23 |
31 |
observed lettuce at 59f today cooling in a deep plastic container, deep portion, and covered.product uncovered and put on top shelf where it would get more airflow. use thermometers to check cooling speed.3-501.15 quickly cool foods. use methods such as |
| 2016-11-23 |
14 |
observed dishes being sanitized in quat that was only 50-100ppm. refilled to correct today.4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p |
| 2016-07-20 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed unlabeled reusable container of berries without label in the walk in. label this with the common name of the food. -0- |
| 2016-07-20 |
53 |
6-201.13 provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. floor must be graded to drain to functioning floor drains. observed standing water under equipment after nightly flood cleaning. make sure all water goe |
| 2016-07-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust and debris on shelving and cord hanging over the salad prep station. clean these often enough to prevent buildup. -.5- |
| 2016-07-20 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed food debris in the bottom of containers where sugar packets and other condiments are stored for consumer self-service. clean th |
| 2016-07-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed 50 ppm quat sanitizer in use at the front counter area. cdi - pic checked wall mounted unit for concentration. concentration was good coming out the dispenser. |
| 2016-03-29 |
8 |
5-202.12(c) handwashing sinks, installation metering faucets shall remain on for no less than 15 seconds for effective handwashing. observed metering faucets in women's and men's restrooms staying on for 11 second before reactivation. cdi - pic placed ca |
| 2016-03-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken sandwiches hot holding at 119-132f. cdi - pic instructed cooks to place foods in hot holding as quickly as possible and monitor to see if the equipment needs adjustment |
| 2016-03-29 |
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 cut tomatoes and lettuce cooling while lids present in walk in. cdi - pic |
| 2016-03-29 |
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 buildup behind and under fryers. clean. -0- |
| 2016-03-29 |
42 |
4-903.11(a)(2) store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed lemonade dispenser recently moved inside splash zone of front handsink. relocate outside splash zone. -0- |
| 2016-03-29 |
6 |
2-301.11 keep hands and arms clean.-p observed two food employees wiping their hands on soiled aprons between food prep. cdi - pic instructed employees to wash hands to keep hands clean instead of wiping on aprons. -2- |
| 2016-03-29 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees wearing wristwatch and pink bracelet on arm while dispensing food. cdi - pic instructed removal of these items. -0- |
| 2015-12-28 |
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 cole slaw made in the morning with tightly fitting lid cooling. cdi - lid |
| 2015-12-28 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed front line employee with long ponytail unrestrained. cdi - pic instructed employee to restrain ponytail in bun or |
| 2015-12-28 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employee wearing gloves go get lettuce from walk in, touching soiled walk in handle and then go to resume cutting lettuce using the same gloves. cdi - pic stopped employee and instruc |
| 2015-12-28 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one wet wiping cloth on fryer. keep in sanitizer between uses. -0- repeat |
| 2015-12-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed soiled walk in handles and reach in handles and food debris in can wash drain. clean. -0- |
| 2015-12-28 |
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 rusty ceiling tile grids throughout kitchen. resurface or replace. repeat -1- |
| 2015-12-28 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on reach in reach in cooler. replace. -0- |
| 2015-08-20 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed grilled chicken for salads in flip top at 55f. this item was cooked, cooled, cut and then placed in flip top. cdi - item placed in walk to cool. make sure items are cold prior t |
| 2015-08-20 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed two sanitizer buckets with 0 ppm chlorine solution. cdi - pic changed sanitizer to within manufacturer specified range. -1.5- |
| 2015-08-20 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed one wiping cloth stored on grill between use. keep in sanitizer. -0- |
| 2015-08-20 |
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 spatula stored between caulking at 3-comp sink, touching black buildup. clean and refrain from letting utensils touch bu |
| 2015-08-20 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed soda boxes stored on shelf next to two full mop buckets. mop touches soda boxes after being wrung out. cdi - pic moved mop bucket |
| 2015-08-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris present on the underside of shelving. clean. -0- |
| 2015-08-20 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed bag of trash and other items behind both dumpsters. clean. -0- |
| 2015-08-20 |
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 tiles separating from baseboard in men's restroom. repair.6-502.12 floors, wal |
| 2015-08-20 |
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 paper towels on floor of outside storage. keep these items protected and off the floor. -0- |
| 2015-06-25 |
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 dust on the kitchen ceiling over prep areas and |
| 2015-06-25 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed was water at 92f in the 3 comp sink. cdi by changing out wash water. |
| 2015-06-25 |
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 one ice scoop handle touching the ice and not in the scoop holder. cdi |
| 2015-06-25 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed bottle of sanitizer on the front line at 200 ppm. cdi (corrected during inspection) bottled was refilled at 100 ppm as strength indicated on the packet of sanitizer. |
| 2014-11-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf: observed ice holding bin at drive thru drink station with build-up. verification needed. |
| 2014-11-04 |
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 wraps and salads made 3-4 hours previous in closed clam shells, in small |
| 2014-07-14 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p: observed utensils in sanitizing bay of three comp sink with solution measuring 0 ppm chlorine. cdi- sink drained and set up corre |
| 2014-07-14 |
45 |
4-501.11 good repair and proper adjustment-equipment - c: observed door gaskets splitting in some refrigeration units. |
| 2014-07-14 |
46 |
4-501.116 warewashing equipment, determining chemical sanitizer concentration - pf: testing device for chemical sanitizers shall be used to determine sanitizer concentration. observed sanitizer in three compartment sink 0 ppm. |
| 2014-04-02 |
45 |
4-501.11 good repair and proper adjustment-equipment - c: keep equipment in good repair. observed door gaskets splitting in several refrigeration units. |
| 2014-04-02 |
31 |
3-501.15 cooling methods - pf: do not tightly cover foods that are in the cooling process. observed chicken in cooler, sealed, with significant condensation on interior. pic voluntarily discarded. |
| 2014-04-02 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: keep tcs foods cold at 45 f or below when holding. found chicken strips 72 f in salad cooler top. strips in process of being used as i |
| 2013-11-05 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p: keep tcs foods cold at 45 f or below. observed cut greens, slaw, yogurt above 45 f. foods moved to freezer or other refrigeration for |
| 2013-11-05 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p: keep ice bins cleaned at a frequency to prevent build-up of molds. observed black build-up on interior of bin at drive-thru window. verification needed. |
| 2013-11-05 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pf: handwashing sinks shall be cleaned with a frequency to prevent build-up. observed crusty build-up in sink bowl around drain. cdi- cleaned. |
| 2013-07-26 |
45 |
keep equipment in good repair. observed cutting boards heavily scarred and stained. some refrigeration door gaskets splitting. |
| 2013-07-26 |
39 |
3-304.14 wiping cloths, use limitation: between uses, wiping cloths shall be held in an approved sanitizer. observed wet cloths on surfaces of kitchen. |
| 2013-07-26 |
31 |
3-501.15 cooling methods: through discussion with pic, discovered chicken that is hot held and then expires is recycled for chicken salad. initial cooling is done for one hour at room temperature. directed pic to cool on ice for this initial hour before m |
| 2013-07-26 |
22 |
3-501.19 time as a public health control: promptly discard food that is holding on time when timer goes off. |
| 2013-04-05 |
39 |
wiping cloths need to be stored in sanitizer between uses. observed damp cloth on cutting board. cdi- moved to sanitizer. |
| 2013-04-05 |
21 |
properly date mark potentially hazardous foods with earliest date of prepped ingredients; for example chicken salads with previously cooked chicken or chicken salad sandwiches. observed sandwiches marked with date sandwich was assembled; not date when chi |
| 2013-04-05 |
8 |
a sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. observed no signage at three handwash sinks. |
| 2012-11-29 |
19 |
hold potentially hazardous foods at 135 f or more. observed a few grilled nuggets 133 f. cdi- discarded. |
| 2012-11-29 |
20 |
cold potentially hazardous foods to be held at 45 f or below. observed cut tomatoes; lettuce held by inadequate ice bath. observed grilled chicken salads 53 f in salad overhead cooler. cdi- moved items to walk-in for cooling. ensure cooler is operating co |
| 2012-11-29 |
39 |
wiping cloths need to be stored in sanitizer between uses. observed damp cloth on cutting board. cdi- moved to sanitizer. |
| 2012-11-29 |
14 |
maintain chlorine sanitizer minimum 50 ppm. observed chlorine sanitizer in sink with utensils soaking 0 ppm at 83 f. cdi- made to proper concentration. |
| 2012-11-29 |
45 |
maintain multi-use food contact surfaces easily cleanable. observed numerous cutting boards heavily scarred and stained in facility. cdi- instructed to replace as needed. |
| 2012-11-29 |
45 |
maintain non-food contact surfaces in good repair. observed numerous door gaskets in refrigeration units splitting. |
| 2012-11-29 |
2 |
provide documentation that employees have received training about their health and responsibilities. observed no employee health policy in place. cdi- facility has forms and is incorporating for use by first of year 2013. |