| Violation Date |
Code |
Description |
| 2018-12-04 |
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. 6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispense |
| 2018-12-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up on walk in cooler shelves and crumbs from low prep cooler door gaskets. |
| 2018-12-04 |
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. scoop stored with handle contacting grilled onions. |
| 2018-12-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloth stored on counter. cdi - relocated to sanitizing solution. |
| 2018-12-04 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. line sandwich make not wearing hair restraint while working with food. cdi - verbal correction. |
| 2018-12-04 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. boxes of apple pies on floor in walk in freezer. relocate to shelves. |
| 2018-12-04 |
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 swiss cheese held on tphc missing ti |
| 2018-12-04 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p 4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. sanitizer concentrate empty and sanitizer dispensing at 0ppm. cdi - concentrate replaced and n |
| 2018-06-06 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf hot water supply turned off at cook line hand sink due to leak at hot water valve. cdi - staff turned water back on |
| 2018-06-06 |
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 sliced white american cheese off tem |
| 2018-06-06 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. food worker assembling sandwiches with no hair restraint. ensure all staff members use hair restraints any time they are w |
| 2018-06-06 |
45 |
4-501.11 maintain equipment in good repair. replace torn door gaskets on walk in freezer door, biscuit prep cooler door, and low prep cooler door at front line. |
| 2018-06-06 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. employee drink and other food items stored above e facility food items in reach in cooler by drive through window. cdi - cooler rearranged with employee food and drinks |
| 2018-06-06 |
49 |
5-205.15 maintain a plumbing system in good repair. repair leaking faucet at cook line hand sink. |
| 2018-06-06 |
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. clean floors near back door and by biscuit prep station. |
| 2018-06-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean build up of crumbs and food residue from prep cooler door gaskets throughout. |
| 2017-09-07 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed debris accumulation on the inside of the ice machine walls and on the soda machine nozzles. |
| 2017-09-07 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shell eggs being stored at room temperature without cold holding above 45f (see chart). cdi- product discarded. |
| 2017-09-07 |
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 cheese slices stored at ro |
| 2017-09-07 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed an employee wearing 2 pairs of gloves to handle raw proteins. observed the top glove being removed from the employees hands in a way that contaminat |
| 2017-09-07 |
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 debris accumulation on the floor underneath the |
| 2017-09-07 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 4 wet wiping cloths stored on counter tops while not in use. 3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use clo |
| 2017-03-02 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed cleaned plastic containers stacked while wet above the 3 compartment sink. |
| 2017-03-02 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 4 wet wiping cloths stored on counter tops while not in use. |
| 2017-03-02 |
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 whipp |
| 2017-03-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed 4 plastic hot bin food storage trays stored clean with visible food debris on them. cdi- items set aside for recleaning. 4-602.11 clean the equipme |
| 2017-03-02 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employee remove gloves after handling uncooked hamburgers and chicken nuggets without washing his hands before donning new gloves. cdi by instruction. |
| 2016-08-24 |
20 |
observed liquid eggs, shell eggs, and butter stored at >45f today- discarded to correct except for the shell eggs that had not been out long. shell eggs were moved to the refrigerator and were used before a temp could be taken for correction.3-501.16(a) |
| 2016-08-24 |
4 |
observed an unknown employee drink that was covered stored over foods in the 2 door reach in. drink moved to office to correct.2-401.11 cover and store employee drinks to prevent contamination of food or utensils. |
| 2016-08-24 |
8 |
observed the back line handsink blocked by bread today- bread moved to correct.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf |
| 2016-08-24 |
35 |
observed a container of flour not labeled today.3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. |
| 2016-08-24 |
26 |
observed windex stored over the egg area and at the drive thru next to disposable cups.7-201.11 store toxic materials to avoid contamination. -p |
| 2016-08-24 |
45 |
observed cracks in the 3 comp. sink today. observed missing plugs from walk in cooler walls.4-501.11 maintain equipment in good repair. |
| 2016-08-24 |
46 |
4-501.14 warewashing equipment, cleaning frequency - cobserved a clean dishes stored on soiled drainboard today- dishes in contact with it were sent to be rewashed. |
| 2016-08-24 |
52 |
observed trash on the ground outside.5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. |
| 2016-03-04 |
43 |
observed disposable cups stored on the floor at the drive thru today.4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. |
| 2016-03-04 |
39 |
obsered all sanitizer buckets at 0ppm today- remade so they were all 50-100ppm chlorine.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2016-03-04 |
38 |
observed employees handling food today with no hat, hairnet or visor on.2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. |
| 2016-03-04 |
20 |
obsered liquid egg, liquid egg white, and shell eggs stored out of temperature today- liquid egg products discarded today and shell eggs cooled down and/or used within 1 hour to correct.use ice bath and test products to ensure a safe storage temperature i |
| 2016-03-04 |
7 |
observed an employee barehanding a biscuit, cheese and breakfast meat today upon arrival. observed an employee barehand american cheese- discarded to correct.employees put on gloves to correct.3-301.11(b) do not contact exposed ready-to-eat food with bare |
| 2015-08-17 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p observed hamburger steak cooked to 145-151 today- discarded.another round of steak was made on the same side of the grill and it |
| 2015-08-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved shell eggs and 2 containers of liquid eggs stored out of temp. today- all products discarded.ice restocked on liquid egg holder and flat of shell eggs were stored in the low boy. |
| 2015-08-17 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed a missing drainplug on the dumpster today. |
| 2015-08-17 |
47 |
h4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean underneath the customer drink and utensil area- build up observed today. |
| 2015-01-28 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p observed slight build up in ice machine. began 3-step cleaning. |
| 2015-01-28 |
8 |
6-301.12 hand drying provision - pf provide approved hand dry method. observed no disposable towels at handsink. replaced.]5-205.11 using a handwashing sink-operation and maintenance - pf provide easy access to hand sinks at all times. observed brea |
| 2014-07-07 |
14 |
4-702.11 before use after cleaning - observed clean utensils in water in sanitizer compartment with 0 ppm sanitizer. sanitizer dispenser was empty. replaced with refill and measured for approved concentration. gave instruction to test each sink full f |
| 2014-07-07 |
6 |
. 2-301.14 when to wash - hands must be thoroughly washed between glove changes and before donning gloves. observed 2 employees change gloves without proper handwash. redirected and gave instruction. |
| 2014-07-07 |
45 |
4-202.11 food-contact surfaces-cleanability - discontinue use of frier baskets with broken wires. observed 2 baskets with multiple broken wires. gave instruction and discarded broken baskets. |
| 2014-07-07 |
47 |
4-602.13 nonfood contact surfaces - maintain non-food contact surfaces free of build up and debris. observed handsinks with heavy build up in sink bowl and handles to dispensers at soft serve machine. |
| 2014-07-07 |
53 |
6-201.11 floors, walls and ceilings-cleanability - maintain floor and baseboard tiles to provide for adequate cleaning. observed cracked and missing tile at can wash and at baseboards in stock room. areas at mop sink are holding water and debris.6-501 |
| 2013-10-18 |
53 |
6-201.11 floors, walls and ceilings-cleanability - maintain all floors, baseboards, and drains in good repair. observed missing baseboard tiles at mop sink. |
| 2013-10-18 |
42 |
4-901.11 equipment and utensils, air-drying required - observed minor wet stacking. gave instruction to separate utensils and thoroughly dry before tight stacking. |
| 2013-10-18 |
39 |
3-304.14 wiping cloths, use limitation - wiping cloths shall be stored in approved sanitizer between uses. observed cloth used for wiping utensil stored on counter. gave instruction for proper use of cloths. |
| 2013-10-18 |
16 |
3-401.11 raw animal foods-cooking - thoroughly cook all foods to specified target temperatures. observed burgers being removed from grill to be placed in dispensing unit. burgers were placed on grill to finish cooking. grill time/temperature was adjusted. |
| 2013-10-18 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - keep handsinks easily available for handwash. observed bun rack partially blocking handsink at back line. rearranged the bun racks and discussed reducing number of bun racks stored at front. |
| 2013-10-18 |
6 |
2-301.14 when to wash - hands must be washed between task changes, glove changes, before donning gloves, or frequently during work shift. observed employee remove gloves after handling frozen raw burger and then wipe out a container and place parchment pa |
| 2013-06-10 |
53 |
floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. observed multiple baseboard tiles by back door not attached. gave instruction to replace tiles and properly |
| 2013-06-10 |
45 |
equipment must be kept in good working condition. observed lower reachin refrigeration unit with internal condensation leak not holding food below 45 f. gave instruction to repair; service called. |
| 2013-06-10 |
39 |
cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at an approved concentration. |
| 2013-06-10 |
20 |
maintain cold foods at < 45 f. observed salads in a low reachin unit which was not holding below 45 f for more than 4 hours. cdi by disposal. |
| 2013-06-10 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. observed biofilm in ice machine. cdi by beginning the cleaning process. |
| 2013-06-10 |
8 |
a handwashing sink shall be maintained so that it is accessible at all times for employee use. observed handsink on back line totally blocked by rack w/buns. cdi by moving bread storage. |