| Violation Date |
Code |
Description |
| 2018-07-18 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed displaced light shields in kitchen. observed broken light shield in walk-in freezer. |
| 2018-07-18 |
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 mold and dust build-up on hvac vents in kitchen. |
| 2018-07-18 |
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 in upright freezer.observed dust and grease build-up on storage racks. |
| 2018-07-18 |
45 |
4-501.11 maintain equipment in good repair.observed broken wires on fryer basket.cdi discarded by pic. |
| 2018-07-18 |
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/pfobserved french fries on time control |
| 2018-07-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved grease residue build-up on plastic pans and lids stored as clean.cdi by discard by pic. |
| 2017-12-14 |
8 |
5-205.11 maintain access to handsinks. handsink in kitchen has bad leak, is not in use. needs repair. will follow up that sink is repaired. |
| 2017-12-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a number of pans and container lids stored as clean with food debris and residue on them. dirty items placed in dish sink and rewashed. chicken marina |
| 2017-12-14 |
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 open bag of lettuce in prep cooler not date marked, unknown when bag was opened. cdi- pic disposed of lettuce. |
| 2017-12-14 |
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 no times marked on blanched |
| 2017-12-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed a few sausages in steam table at 116 degrees. cdi- pic voluntarily disposed of sausages. observed bo rounds in service window at 122 degrees. cdi- bo rounds disposed of by pic. |
| 2017-12-14 |
45 |
4-501.11 maintain equipment in good repair. stand up freezer has a lot of ice build up, may be leaking. have freezer serviced. |
| 2017-12-14 |
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 racks inside stand up 2 door fridge, and walk in cooler. observed drawer cooler under grill needing better cleaning inside behind/ under |
| 2017-12-14 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed a few instances of boxed single service items stored on floor in walk in cooler, in kitchen, and by single service items storag |
| 2017-07-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed gaskets on drawer cooler under grill needing cleaning of build up. observed walls of biscuit area reach in cooler with build up inside, needing clea |
| 2017-07-27 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed prep cooler with no air thermometer inside and drawer cooler with broken outside thermometer display, needs an air thermometer or repair thermometer displa |
| 2017-07-27 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed bottle of degreaser stored next to pan of fries on prep table and spray bottle of stainless steel polisher stored directly above single service items on storage rack. cdi- bottles moved to |
| 2017-07-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed a pan of chicken stored under heat lamp of food window at 115 degrees, pic said they had been cooked 45 minutes earlier. if difficulty maintaining chicken temperatures under th |
| 2017-07-27 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored at drive thru prep table next to to go bags and on dry good shelf next to bags of sugar. |
| 2017-05-09 |
19 |
\3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed a pan of chicken on serving line and a pan of chicken at back up warming window that were 117-120 degrees. cdi- both pans of chicken disposed of. observed steam table holding |
| 2017-05-09 |
6 |
2-301.14 wash hands after activities that contaminate them. -p observed gloved employee picke up biscuit from floor put in hand, dispose of biscuit, then handle 3 other biscuits without washing hands and changing gloves. cdi- employee disposed of handled |
| 2017-05-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a number of dishes stored with food and food residue on the outsides, dishes had not been thoroughly/ properly washed. cdi- pic moved dishes to dish s |
| 2017-05-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed fridge cold holding all tcs foods at 48 including liquid eggs, and smoked sausages. cdi- pic moved foods to walk in cooler to chill. waited 30 min and fridge did not get colder. |
| 2017-05-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. observed open package of sauce stored in fridge with condensation dripping onto it. cdi- sauce disposed of. observed condensation leaking into box of packaged chicken seasoning, a |
| 2017-05-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans tight stacked while wet. |
| 2017-05-09 |
45 |
4-501.11 maintain equipment in good repair. observed malfunctioning fridge, walk in chicken cooler, and small prep cooler all with accumulations of condensation. have units serviced as needed to correct problem. |
| 2017-05-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed both walk in coolers with a lot of flour build up on various racks, need cleaning. observed gaskets on a few units and inside drawers of flat grill |
| 2016-12-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed a coffee cup stored on the ledge below the front serving line next to single service to go boxes. observed an empty employee personal cup stored an upper shelf |
| 2016-12-09 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed the chicken prep employee touching the trash can, pockets and scratching his head and continue to prepare tea without washing hands or changing gloves. cdi by changing gloves an |
| 2016-12-09 |
14 |
r i 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several items stored on the clean dish rack, such as metal pans, bowls, squeeze bottles, and almost all utensils stored with grease build up and f |
| 2016-12-09 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed leftover macaroni and cheese cooled down from last night and placed onto the steam table to reheat for an unknown amount of time starting early this |
| 2016-12-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut leaf lettuce and shredded cheese overstacked inside the flip top cooler with the top portion of the pans at 46f. cdi by removing the top portions for disposal. |
| 2016-12-09 |
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 according to the pic the procedural |
| 2016-12-09 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed bathroom cleaner stored with boxes of single service take out boxes, observed air fresher stored on top of the drive thru steam table with an opened bag of sugar. observed a bottle of dish |
| 2016-12-09 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. provide an internal thermometer at the biscuit prep cooler. |
| 2016-12-09 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed the chicken prep employee wearing adorned rings and a bracelet. |
| 2016-12-09 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed the front serving line wiping cloth bucket at 50ppm quat. observed 2 wiping cloths stored for re-used outside of the wiping cloth buckets. |
| 2016-12-09 |
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 the handle for metal ice scoop stored down in the large ice machine ice |
| 2016-12-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed metal pans stored with standing water inside the brims and stacked while wet. |
| 2016-12-09 |
45 |
4-101.11 food contact surfaces shall be made of safe materials. no odor, color or taste can migrate during multi-use. materials shall be smooth, cleanable, durable and nonabsorbent. 4-501.12 resurface or replace cutting surfaces that can no longer be eff |
| 2016-12-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning inside refrigeration gaskets and the bottoms of the reach in freezer and cooler on the cookline. |
| 2016-12-09 |
49 |
5-205.15 maintain a plumbing system in good repair. observed a small leak at the back handsink. |
| 2016-12-09 |
51 |
5-501.17 provide a covered waste bin in female restrooms. observed no covered waste bin in the womens restroom. |
| 2016-12-09 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee coasts and purses stored with single service lids under the front register, on shelving over the drive thru steam table and wit |
| 2016-09-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved raw chicken stored inside walk-in cooler that is not functioning properly holding at 53f; mod stated that temperature was observed 2 hours prior at 45f and below. cdi all raw me |
| 2016-09-13 |
36 |
6-501.111keep the premises free of insects, rodents, and other pests.observed flies throughout kitchen area. |
| 2016-09-13 |
47 |
repeat4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (inside surfaces of reach-in units, shelving throughout) |
| 2016-09-13 |
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 scoop handles stored down in ice inside ice machine. |
| 2016-04-05 |
53 |
(no points deducted)6-501.12floors, 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 cleaning issues to physical fa |
| 2016-04-05 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (sides of cooking equipment, shelving throughout, inside stand up units) |
| 2016-04-05 |
45 |
4-501.11maintain equipment in good repair. observed numerous broken plastic containers in need of replacing.4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting boa |
| 2016-04-05 |
26 |
7-201.11store toxic materials to avoid contamination. -pobserved oven cleaner hanging on shelf with and above food products; cdi cleaner placed in designated chemical area. |
| 2016-04-05 |
14 |
(repeat) 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved numerous containers stored clean with food debris stuck to surfaces, cdi containers pulled and placed into dirty dish pit. |
| 2015-11-18 |
36 |
6-501.111keep the premises free of insects, rodents, and other pests.observed ants in kitchen area. cdi pest company called during inspection. |
| 2015-11-18 |
53 |
(general comment) 6-501.12floors, 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 cleaning issues to physical faci |
| 2015-11-18 |
47 |
4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with buildup in need of cleaning. (inside stand-up coolers and freezers, shelving, surfaces of cooking equipment) |
| 2015-11-18 |
45 |
4-501.11maintain equipment in good repair. observed plastic containers with broken / damaged surfaces in need of replacing.4-501.124-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply goug |
| 2015-11-18 |
37 |
3-30511 (a) (2) store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor; where it is not exposed to splash, dust, or other contamination.observed sliced cheese stored directly on shelving inside prep cool |
| 2015-11-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved numerous containers stored clean with food debris stuck to surfaces. cdi containers placed into dirty dish pit. |
| 2015-06-26 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed both handsinks being used to dump ice into. cdi by education and cleaning sinks. |
| 2015-06-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken supremes stored below 135f. cdi by voluntary disposal. |
| 2015-06-26 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a presence of ants near the drive thru window and the tea prep sink. |
| 2015-06-26 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed tea being stored inside the prep sink with a very active presence of ant and above the sink. cdi by removing and voluntarily discarding the tea and moving the chick |
| 2015-06-26 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed 3 employee drinks stored on shelving over or with single service products. cdi by disposal. |
| 2015-06-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean the 2 door reach in cooler fan cover, clean behind the soda nozzles in the dining room. |
| 2015-06-26 |
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. clean the build up on the vent near the walk in cooler. |
| 2015-06-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed a soiled, in use wiping cloths stored on the cutting board of the sandwich prep cooler, on the biscuit prep table and near the chicken prep area. repeat |
| 2015-02-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried chicken stored on serving line hot hold < 135f. chicken is discarded after 1 hour according to pic , but tphc documentation not provided. see item #22. |
| 2015-02-10 |
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 blanched fries off of tempe |
| 2015-02-10 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed food employee's cell phone stored on food prep table. |
| 2015-02-10 |
39 |
| 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored outside of sanitizer bucket. |
| 2014-10-15 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. pic could not provide test strips for sanitizer. |
| 2014-10-15 |
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/pfobserved blanched fries off of temper |
| 2014-10-15 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed wiping cloths stored in sanitizer bucket in solution < 100 ppm. cdi by emptying and refilling bucket, retest at 200ppm.4-601.11(a) equipment food contact surfaces and utensils shall be cl |
| 2014-06-03 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing- store all single service items off of the floor at least 6 inches. observed box of single service drinking straws stored on the floor. cdi by moving to st |
| 2014-06-03 |
42 |
4-901.11 equipment and utensils, air-drying required- cleaned utensils must be air dried prior to stacking. observed wet stacked utensils on the drying rack. |
| 2014-06-03 |
8 |
6-301.12 hand drying provision- handwash sinks must be supplied with hand towels or other hand drying device. observed handwash sink in use without hand towels. cdi by adding hand towels. |
| 2014-01-06 |
4 |
2-401.11 eating, drinking, or using tobacco- employee beverages must be stored below work surfaces. observed employee drink stored on food prep table next to french fries. cdi by discarding by pic. |
| 2014-01-06 |
8 |
5-205.11 using a handwashing sink-operation and maintenance-repair slow-closing faucet on handwash sink (mens restroom) to allow water flow for at least 15 seconds when activated. cdi by instruction. |
| 2013-07-30 |
39 |
. 3-304.14 wiping cloths, use limitation- observed wet wiping cloths stored on food prep tables. store in sanitizer when not in use. |
| 2013-07-30 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding-maintain all hot held foods at 135f or above until served. observed fried chicken on display line stored < 135 f. chicken is discarded after 1 hou |
| 2013-07-30 |
8 |
5-205.11 using a handwashing sink-operation and maintenance- repair slow-closing faucet on handwash sink (mens restroom) to allow water flow for at least 15 seconds when activated. cdi by instruction. |
| 2013-02-05 |
21 |
keep all ready to eat foods held for more than 24 hrs. date labeled. observed salads without date label. |
| 2013-02-05 |
46 |
a test kit or other device that accurately measures the concentration in mg/l of sanitizing solutions shall be provided.pf observed water damaged test strips. |
| 2013-02-05 |
8 |
a self-closing; slow-closing; or metering faucet shall provide a flow of water for at least 15seconds without the need to reactivate the faucet. observed slow-closing faucet operating for less than 15 seconds (5 seconds)in mens restroom. repair |
| 2013-02-05 |
47 |
nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. observed food residue build-up inside reach-in freezer; and on storage racks next to biscuit station. |
| 2012-10-30 |
52 |
outside garbage area needs cleaning. trash observed on the ground; and dumpster door left open. |
| 2012-10-30 |
47 |
observed food debris inside upright reach-in coolers. |
| 2012-10-30 |
39 |
store wet wiping cloths in bucket with sanitizer. |