| Violation Date |
Code |
Description |
| 2018-09-20 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee items throughout food preparation areas. separate all employee belongings from products that are sold under the restaurant perm |
| 2018-09-20 |
53 |
observed non-smooth/easily cleanable wall surfaces behind the three compartment sink and various other areas.6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.6-501.11 floors, walls, |
| 2018-09-20 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf observed facility test kit for chlorine sanitizer no longer usable. ehs provided facility with a small amount of test strips to use until more can be purchased by facility |
| 2018-09-20 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed non-nsf containers being used in facility. facility is reusing plastic containers. |
| 2018-09-20 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed exhaust fan in the kitchen with large holes present for the screen section, holes are large enough to allow insect entry into establishment. |
| 2018-09-20 |
26 |
7-207.11 store labeled, employee medications to prevent contamination. -p observed employee medications/supplements stored in a food prep area. items were moved to the register/tobacco product area separated from food preparation. |
| 2018-09-20 |
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 various ready to eat foods such as soft cheeses, sliced tomatoes and lettuce not date marked when prepared the day prior. ehs allow |
| 2018-09-20 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed heavy residue on the ice machine interior chutes and side surfaces. ice machine must be cleaned at a frequency that precludes such accumulation. |
| 2018-09-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shelled eggs stored above ready to eat foods such as commercially prepared chili, butter and cheeses. eggs were moved to the lowest shelving. observed a bowl used for prepar |
| 2018-09-20 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified persons |
| 2017-12-07 |
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. observed sticker residue on several containers in clean storage. |
| 2017-12-07 |
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 chicken salad and chili not date marked. cdi items labeled. |
| 2017-12-07 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw ground beef stored above ready-to-eat chili and hoagie rolls. cdi items relocated to approved locations. |
| 2017-04-13 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf observed no certified food protection manager on site during inspection. |
| 2017-04-13 |
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 handle of in-use spoon stored directly in chicken salad. |
| 2017-04-13 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed broken floor tile/floor coving at walk-in cooler. |
| 2016-07-28 |
45 |
no points deducted 4-101.17 wood, use limitation - c seal all raw wood; observed raw wood partitions in need of sealing. |
| 2016-07-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw sausage patties stored above rte (okra, fries, veggie burgers). cdi raw meats properly stored. |
| 2016-07-28 |
1 |
2-102.11pic demonstrates knowledge by being a certified food protection manager.observed pic on site not certified in food safety training. |
| 2016-03-16 |
37 |
3-305.11 (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 flat grill butted up against three compartment sink witho |
| 2016-03-16 |
1 |
.2-102.11pic demonstrates knowledge by being a certified food protection manager.observed pic on site not certified in food safety training. |
| 2015-12-18 |
53 |
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 facilities. (storage o |
| 2015-12-18 |
50 |
5-402.135-402.13 maintain sanitary sewage system.-pobserved piping from 3 compartment sink broken pouring waste water onto ground behind store. vr (plumber called during inspection) facility will cease operation unit visit can be made to verify repair) f |
| 2015-12-18 |
45 |
4-202.114-202.11 safe design / installation.observed unsafe design, construction, ill-repair in use for fcs. observed new three compartment sink installed butted up against hand washing sink and butted up against flat top grill. splash guards are in need |
| 2015-12-18 |
23 |
3-603.113-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pfobserved consumer advisory for eggs cooked to order not in place. vr to ensure proper advisory is in place. |
| 2015-12-18 |
1 |
2-102.11pic demonstrates knowledge by being a certified food protection manager.observed pic on site not certified in food safety training. |
| 2014-11-03 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. pic not certified. |
| 2014-11-03 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed employee health policy posted without employee signatures. cdi by signing ehp. |
| 2014-11-03 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored on table used as cooking and food storage surface. cdi removed beverages. |
| 2014-11-03 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed handwash sink without hand towels. cdi by adding towels.6-301.14 post a handwash sign at each handsink. observed handwash sink at restrooms without handw |
| 2014-11-03 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. no waste bin at handwash sink located in front of restrooms. |
| 2014-11-03 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf no thin probe thermometer available. vr required within 10 days. |
| 2014-11-03 |
46 |
4-301.12(a) provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-pf observed 2 compartment sink in operation. a 3 compartment sink is required, or permit holder must apply for a variance from dhhs. repe |
| 2014-11-03 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking- ready to eat foods stored for more than 24 hrs in refrigeration must be date marked with date prepared, or date packaged food items are opened. obse |
| 2014-05-14 |
46 |
4-301.12 manual warewashing, sink compartment requirements- a sink with at least 3 compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils. a 2 compartment sink may be approved for use by the department by apply |
| 2014-05-14 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking- ready to eat foods stored for more than 24 hrs in refrigeration must be date marked with date prepared, or date packaged food items are opened. obse |
| 2014-05-14 |
8 |
6-301.12 hand drying provision- handwash sinks must be supplied with soap and towels at all times. observed handwash sink without hand drying device. cdi by adding hand towels. |
| 2014-05-14 |
4 |
2-401.11 eating, drinking, or using tobacco- employee beverages must be stored below work contact surfaces and covered. observed employee beverages stored on work surfaces containing food items. cdi by removing from work surface, discarded. |
| 2014-05-14 |
1 |
2-102.11 demonstration- person in charge must be a certified food safety manager. pic not certified. |
| 2013-11-01 |
46 |
4-301.12 manual warewashing, sink compartment requirements- utensil washing sinks must be 3 compartment sink. establishment has a 2 compartment sink. informed owner that the current sink is not approved. will provide further details at a later date. |
| 2013-11-01 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking- tcs refrigerated foods must be date marked when held over in refrigeration. observed sandwich meats, chicken salad, and bbq all without date marking |
| 2013-11-01 |
1 |
2-102.12 certified food protection manager- person in charge must be food safety certified by jan 2014 or 2 pt deduction will be taken. |
| 2013-04-08 |
1 |
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 passing a t |
| 2013-04-08 |
8 |
all handwassh sinks must be supplied with hand drying device. observed hand sink without papertowels. cdi by adding towels. |
| 2013-04-08 |
20 |
maintain all refrigerated potentially hazardous foods 45 degrees f. cdi by voluntary discard by pic. |
| 2013-04-08 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed food debris build-up on toast oven. |
| 2013-04-08 |
21 |
refrigerated; ready-to-eat; potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premi |
| 2012-11-06 |
8 |
(a) a handwashing sink shall be equipped to provide water at a temperature of at least 38oc(100of) through a mixing valve or combination faucet. pf observed handwash sink without hot water at restrooms. |
| 2012-11-06 |
53 |
observed walls and ceilings in disrepair (peeling paint; exsposed wood) |
| 2012-11-06 |
41 |
observed spoon stored inside chicken salad with handle in contact with food product. |
| 2012-11-06 |
39 |
store all wet wiping cloths in sanitizer bucket. |
| 2012-11-06 |
26 |
observed sanitizer bottle with > 200ppm chlorine sanitizer as tested.cdi- emptied bottle and refilled and tested at 75 ppm. |
| 2012-11-06 |
13 |
observed raw shell eggs stored on top of ready to eat cole slaw.cdi- rearranged food items in proper order. |
| 2012-11-06 |
1 |
no certified person-in-charge present. |