| Violation Date |
Code |
Description |
| 2018-10-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed grease and build-up on fryer and shelving rack next to fryer. |
| 2018-10-18 |
45 |
repeat:4-501.11 maintain equipment in good repair. observed torn gasket on ice machine door. |
| 2018-10-18 |
38 |
general comment:2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee handling food without hair restraint. |
| 2018-10-18 |
14 |
repeat:4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed build-up on interior of ice machine on top chute area. cdi - cleaning process started.4-501.114 maintain sanitizer at correct concentrations w |
| 2018-10-18 |
4 |
general comment:2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed uncovered personal drink on top shelf above prep table in kitchen. cdi: drink discarded. |
| 2018-02-08 |
45 |
4-501.11 maintain equipment in good repair.gasket for ice machine damaged. repair. |
| 2018-02-08 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. in use cloths held in green bucket. hold in sanitizer only. repeat. |
| 2018-02-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -ppotatos on hot bar were recorded below 135f (see chart). cdi- potatos put on tphc. reccomend to pic holding potatos on tphc since brekfast hours are from 7:00-11:00 am, a total of 4 hou |
| 2018-02-08 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pbleach sanitizer bottle was recorded at 0ppm bleach. cdi- discarded.4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. so |
| 2017-10-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.one employee was towel drying trays. cdi- informed employee to allow trays to dry via air drying. |
| 2017-10-19 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. in use cloth stored in soapy water. store in sanitizer only to prevent bacterial growth. repeat. |
| 2017-02-23 |
13 |
3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -p raw chicken stored on shelf above raw eggs. cdi- chicken moved to bottom shelf. |
| 2017-02-23 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. observed minor build-up in ice machine wall. |
| 2017-02-23 |
7 |
-3-301.11(b) food employess shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p employee used bare hands to brush french fries onto a plate. cdi- instructef to use tongs or glo |
| 2017-02-23 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. wiping cloth stored in bucket with soapy water. store in sanitizer only. |
| 2016-08-11 |
45 |
4-501.11 maintain equipment in good repair.gasket torn on inside lid of ice machine.ice machine sliding door observed cracked. |
| 2016-08-11 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pfno thin probe thermometer available for use; observed only dial temp thermometer available. facility serves/cooks thin foods. verifi |
| 2016-05-12 |
42 |
m4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed utensil bins/containers with food debris at bottom - clean. |
| 2016-05-12 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer at proper strength between uses. observed bleach sanitizer at 10ppm in red bucket at front line. sanitizer was dumped and refilled with proper concentration. |
| 2016-05-12 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved no sanitizer available for use in kitchen. sanitizer had not been made up yet. cdi - bleach sanitizer was made up at 100ppm in spray bottles by pic during inspection. |
| 2016-01-21 |
47 |
repeat: 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. food debris inside reach-in coolers/freezers and build-up on shelving next to fryers. |
| 2016-01-21 |
45 |
general comment, repeat: 4-501.11 maintain equipment in good repair.gasket torn on ice machine door. |
| 2016-01-21 |
26 |
7-201.11 store toxic materials to avoid contamination. -pgrease lighting spray bottle stored on counter next seasonings and dry goods. cdi - relocated. sanitizer spray bottle stored on back shelf next to packaged condiments. cdi - relocated |
| 2016-01-21 |
14 |
4-501.112(a)(2) provide a minimum of 180f rinse water for sanitization when using the dish machine. -pfhigh temperature dish machine not sanitizing properly. thermolabel did not turn black after 4 cycles. final rinse temperature of water only reaching 139 |
| 2015-10-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. food debris and build-up at grill and stove area, cooler gaskets throughout, and inside of cooler/freezer units. |
| 2015-10-15 |
45 |
4-501.11 maintain equipment in good repair.replace torn gasket on ice machine door. |
| 2015-10-15 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.salt and oil containers not labeled. |
| 2015-10-15 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pchlorine sanitizer spray bottle at 0ppm. cdi - dumped and refilled with proper concentration. - repeat**** |
| 2015-06-18 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf observed pic making a bbq pork sandwich with bare hands. cdi by instruction. |
| 2015-06-18 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p observed one 5 gallon bucket of flour stored underneath a preparation table without a covering. cdi- lid added. |
| 2015-06-18 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed 2 kitchen hand sinks operating at 88f. pic stated the water heater was not functioning properly when he checked it at 6:00am. cdi- water heater has been repaired and is providing water at h |
| 2015-06-18 |
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 3 compartment sink water temperature at 88f after several minutes of testing. pic stated the water |
| 2015-06-18 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed can opener blade with dried food debris accumulation on it. cdi- item recleaned. 4-602.11 clean the equipment and utensils used with nontcs foods a |
| 2015-02-12 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed visible food debris in a sanitizer bucket. |
| 2015-02-12 |
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 one container of flour and one container of sugar without labels. |
| 2015-02-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausage patties in a steam table below 135f (see chart). cdi- food was discarded. |
| 2015-02-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed can opener blade with dried food debris on it. cdi- item was recleaned. |
| 2015-02-12 |
8 |
6-301.14 post a handwash sign at each handsink. observed no handwash signage in the employee restrooms. signs provided today. |
| 2014-09-25 |
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 sliced american cheese in the reach in cooler not dated. operator stated it was opened last thursday (9/18). cdi by discarding c |
| 2014-09-25 |
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 minor wall damage above the reach in freezer. |
| 2014-09-25 |
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 cake slices that |
| 2014-09-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausage patties at 102f in the steam table. cdi by discarding. |
| 2014-09-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed can opener blade with dried food debris on it stored clean. cdi by setting aside for recleaning.4-501.114 maintain sanitizer at correct concentratio |
| 2014-09-25 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed soap had run out at the handsink near the dish machine. cdi by refilling soap dispenser.6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf obs |
| 2014-05-15 |
35 |
3-602.11 food labels - pf. foods packaged in the establishment and made available for self service shall meet specific labeling requirements. observed dessert items made available for self service that are packaged by the facility on the serving line. |
| 2014-05-15 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf. foods that are packaged by a facility shall be dated once opened if held for more than 24 hours. observed american cheese not dated, operator |
| 2013-08-01 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markinggeneral comment: date mark potentially hazardous food that is ready-to-eat and held in establishment over 24 hours. observed 1 container of cut lettuc |
| 2013-08-01 |
26 |
7-201.11 separation-storagelocate poisonous or toxic substances so that they don't contaminate equipment. observed bottle of degreaser stored on drainboard of 3 compartment sink. corrected during inspection. |
| 2013-08-01 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequencybeverage dispensing nozzles shall be cleaned at a frequency to prevent accumulation of soil. observed soil buildup on soda dispensing nozzles. cdi by instruction. |
| 2013-08-01 |
38 |
2-402.11 effectiveness-hair restraintsemployees shall wear a hair and beard restraint when preparing food. observed 1 employee preparing food without a hair restraint. |
| 2013-08-01 |
45 |
4-501.11 good repair and proper adjustment-equipmentkeep equipment in good repair. observed a condensation leak in 4 door reach-in refrigeration unit. |
| 2013-08-01 |
53 |
6-501.114 maintaining premises, unnecessary items and littergeneral comment: facility shall be free from storage equipment unnecessary to operation. observed flip top cooler behind counter no longer functioning and operator stated unit was no longer bein |
| 2013-08-01 |
39 |
3-304.14 wiping cloths, use limitationstore wet wiping clothes in sanitizer in between uses. observed 3 wet wiping clothes on tables in kitchen and behind front counter. |
| 2013-04-18 |
53 |
physical facilities shall be cleaned as often as necessary to keep them clean. observed buildup of soil under dishwasher and other hard to reach areas in kitchen. |
| 2013-04-18 |
45 |
equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 1 and 4-2. observed flip top unit not currently in use and not working. operator stated that the flip top unit went out in the morning. |
| 2013-04-18 |
35 |
except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils |
| 2013-04-18 |
33 |
use proper methods to thaw food. observed beef chili mix being thawed on the shelf between 52-54 degrees f. cdi; operator relocated chili mix to reach in refrigeration unit. |
| 2013-04-18 |
19 |
potentially hazardous foods shall be hot held at 135 degrees f or higher. observed sausage patties being hot held between 114-125 degrees f. cdi; operator reheated sausage patties to 169 degrees f. |
| 2013-04-18 |
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 handwashing sign at kitchen handsink. |
| 2012-11-29 |
47 |
(b) the food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. (c) nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and othe |
| 2012-11-29 |
45 |
(a) equipment shall be maintained in a state of repair and condition that meets the requirements specified under parts 4 1 and 4-2. (b) equipment components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted |
| 2012-11-29 |
42 |
after cleaning and sanitizing; equipment and utensils: (a) shall be air-dried or used after adequate draining as specified in the first paragraph of 40 cfr 180.940 tolerance exemptions for active and inert ingredients for use in antimicrobial formulations |
| 2012-11-29 |
53 |
(a) items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used.observed 2 refrigeration units not in operation.) physical facilities shall be cleaned as often as necessary to k |
| 2012-11-29 |
2 |
(a) the permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. a food employee or conditional emp |