| Violation Date |
Code |
Description |
| 2018-07-02 |
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. repeat violation. observed no floor to wall joint underneath the 3 compartment sink. pic has |
| 2018-07-02 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. repeat violation. observed no labels on the squeeze bottles. cdi - wrote labels on the container that squeeze bottles are in. |
| 2018-07-02 |
14 |
4-501.112(a)(2) for hot water sanitizing temperatures, mechanical warewashing equipment shall provide a minimum of 180f rinse water for sanitizing. -pf observed that the dish machine is reaching 187f for the rinse cycle, but thermolabel did not indicate |
| 2017-09-14 |
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 the baseboards off of the wall in the kitchen underneath the 3 comp sink. |
| 2017-09-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked cups on the storage rack. cdi - removed the wet stacked items to allow air drying. |
| 2017-09-14 |
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 squeeze bottles of oils such as olive and canola without labels. cdi - placed labels on squeeze bottles. |
| 2017-09-14 |
21 |
3-501.17(b) commercially prepared and packaged time/temperature control for safety (tcs) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -pf observed hummus open |
| 2017-09-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed flip top items such as tomato and lettuce over stacked. refer to temperature chart. observed pastrami out of temperature in the pull out drawer. refer to temperature chart. cdi |
| 2017-05-05 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed sandwiches in the stand up refrigerator cooling, product in the walkin cooler c |
| 2017-05-05 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed the chicken in the tequitos cooked yesterday with no date mark for the product. cdi - educated about date marking cr |
| 2017-05-05 |
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 blanched fries not meeting the time and temperature criteria. pic states blanched fries went into walkin cooler at 11 am. |
| 2017-05-05 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no paper towels for the handsink at the bar taps. cdi - food employee provided paper towels to the dispenser. 6-301.14 post a handwash sign at each hands |
| 2016-11-16 |
8 |
5-202.12c a self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. repeat violation. observed metering facuets in the bathrooms not running for 15 seconds once activ |
| 2016-11-16 |
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 |
| 2016-06-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. cleaning needed on outside of ice chute at soda machine. |
| 2016-06-09 |
43 |
4-903.12 do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. observed single service articles stored under drain lines of soda machine. |
| 2016-06-09 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees preparing food without hair restraints. |
| 2016-06-09 |
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 blanched fries and sausages cooling on speed rack at room temperature and |
| 2016-06-09 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed molded cheese and banana in small cooler. cdi-discarded. |
| 2016-06-09 |
8 |
5-202.12 a self closing faucet shall run for 15 seconds without the need for reactivation. observed self closing faucet in womens restroom needing reactivation before 15 seconds. |
| 2015-12-10 |
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 cookies packaged |
| 2015-12-10 |
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 cooked chicken cooling in deep portions and covered with plastic wrap and |
| 2015-12-10 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf observed stickers placed near cash register with written reminder but disclosure missing. burgers are only menu it |
| 2015-12-10 |
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 fries on tphc without a dis |
| 2015-06-09 |
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/pfobserved time not recorded on fries h |
| 2015-06-09 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved corn dogs, sausage dogs, and hot dogs in prep unit on main line not dated and pre-cooked sausage in prep cooler back in kitchen not |
| 2015-06-09 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket on floor on main line. removed from floor. |
| 2014-11-10 |
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 several foods being cooled including black beans, chili, tomato soup, che |
| 2014-11-10 |
30 |
8-103.11 provide the required information to obtain a variance to the regulatory authority. -pf. if facility decides to continue process then they will need to submit variance application and supporting documents which include haacp plan. verification re |
| 2014-11-10 |
27 |
3-502.11 obtain a variance for specialized processes. -pf. observed cooked foods including chili, sloppy joe, bbq, etc. being vacuumed packaged. discontinue process. verification required to ensure facility has applied for a variance or has discontinued p |
| 2014-11-10 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed a container of tuna salad stored in prep cooler from 11/1 that should have been discarded on |
| 2014-05-22 |
37 |
3-305.11 properly store food to prevent contamination. observed several open dry goods stored on shelf and some wrapped in saran wrap. once open, store these items in zip lock bag or container with lid. |
| 2014-05-22 |
22 |
3-501.19 when time as a public health control is being used, ensure proper procedures are followed. foods must be labeled with time and foods cannot be kept for more than 4 hours. observed blanched fries> 45f being kept in pan at fry area without time p |
| 2014-05-22 |
21 |
3-501.18 ensure that all foods that have exceeded date marking time/temperature requirements are properly discarded. observed a container of cooked chicken stored in walk-in with date mark greater than 7 days prior. cdi, by discarding. |
| 2013-10-14 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness. observed bleach sanitizer in buckets to be < 50ppm. cdi, buckets changed out during inspection with sanitizer at proper concentration |
| 2013-10-14 |
1 |
2-102.12 certified food protection manager. observed pic without food safety certification. advised to comply by jan 1, 2014. |
| 2013-10-14 |
22 |
3-501.19 time as a public health control. observed blanched fries stored in pan on countertop at 63f. if time as a public health control is not going to be used then fries need to be kept cold at 45f/below. cdi, sample copy of tphc was given to pic. |
| 2013-10-14 |
43 |
4-502.13 single-service and single-use articles-use limitations. single service and single service articles may not be reused. observed hot dog chili containers being reused for other food. |
| 2013-10-14 |
31 |
3-501.15 cooling methods. observed of marinara sauce that was cooling improperly out at room temp. product was at 75f. cdi, sauce moved to walk-in cooler to cool down properly. discussed with pic that once the product reaches 135f then it must be actively |
| 2013-06-13 |
14 |
the in use sanitizer buckets in the front measured 0 ppm. cdi; remade at 200 ppm quat. |
| 2013-06-13 |
8 |
provide signs directing employees to wash their hands at all hand sinks. kitchen sink did not have a sign. |
| 2013-06-13 |
4 |
an employee drink was sitting on top of the canned goods. removed. cdi. |
| 2013-06-13 |
21 |
some date marking was evident; however items from previous days such as blanched fries were not date marked. food may be held for 4 days between 41-45f as the coolers at this facility are holding. food will be required to held at 41f or below starting i |
| 2013-06-13 |
45 |
facility is reusing formed chili buckets for a variety of use including other foods and chemicals. these are not durable or approved for reuse. discontinue. |
| 2013-06-13 |
31 |
use approved cooling methods; such as shallow and uncovered pans in a refrigerator; to cool phf foods. observed blanched fries being cooled on a cart at ambient temperature. cdi. |
| 2013-06-13 |
26 |
stock containers of chemicals shall have a legible manufactures label. observed other containers without manufactures labels being used for bulk storage of chemicals. cdi. |
| 2012-12-31 |
39 |
3-304.14. damp wiping cloths must be stored between uses in container of sanitizer. observed one damp wiping cloth in kitchen at prep sink and out of bucket. |
| 2012-12-31 |
22 |
3-501.19. if time rather than temperature is used as a public health control. then a written procedure must be prepared in advance and employees must follow procedure. observed blanched fries in pan on countertop. fries measured 74f-80f and pic stated the |
| 2012-12-31 |
41 |
3-304.12. store utensils between uses on a clean dry non-absorbant surface or in a container of water at or above 135f. observed ladle for chili stored on top of terry cloth towel above steam table. towel was mostly used as a hot pad. corrected by moving |
| 2012-12-31 |
21 |
3-501.17. date mark tcs rte foods upon opening or preparation unless they will be used up within 24 hours. observed no date marking on cut lettuce; deli meats; shredded cheese. corrected by instruction. |
| 2012-12-31 |
45 |
4-501.11. maintain equuipment in good repair. observed rusted and chipping shelving in walk in cooler. |
| 2012-12-31 |
54 |
6-501.110. lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. observed purse; jacket; and backpack stored on bottom shelf of prep table. use a designated area which is separate from facil |
| 2012-12-31 |
45 |
4-202.16. nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance. observed shelves in walk in cooler and upright freezer coverd in absorbant cardboard; which is not smooth and easily cleanable. |
| 2012-12-31 |
1 |
2-102.12. pic must be certified before january 1; 2014. observed uncertified pic. |