| Violation Date |
Code |
Description |
| 2018-03-08 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on prep surface. |
| 2018-03-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed container of squash stored on floor while waiting on employee to prepare product. observed ice not covered in back server stati |
| 2018-03-08 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed degreaser stored in bottle labeled as sanitizer. cdi bottle properly labeled. |
| 2018-03-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed 6 single service containers of ranch in two door reach-in unit (server station) above 45f. see temperature chart for temperature observations. cdi ranch out of temperature vo |
| 2018-03-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed two pans of yams and 3 pans of rice in hot holding unit below 135f. see temperature chart for temperature observations. cdi items reheated above 165f. |
| 2017-10-05 |
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 light in two door reach-in cooler not shatter resistant. |
| 2017-10-05 |
45 |
4-502.11(a) maintain utensils in good repair. observed two spatulas broken in clean dish storage area. |
| 2017-10-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers stacked wet. |
| 2017-10-05 |
20 |
*****a reminder: all cold foods must be held at 41°f beginning january 1, 2019.3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed milk based liquid used for dipping squash at 57f. cdi product discarded. ice added to followin |
| 2017-10-05 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed pork chops in storage in walk-in cooler not covered/protected. cdi product covered. |
| 2017-05-03 |
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 eggs holding on tphc not l |
| 2017-05-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausage patties and rice hot holding below 135f. see temperature chart for temperature observations. cdi items reheated above 165f. |
| 2017-05-03 |
45 |
4-101.19 nonfood-contact surfaces - c observed dressings and sauces stored in cardboard boxes. replace boxes with container that is nonabsorbent and can be washed, rinsed and sanitized. |
| 2017-01-09 |
54 |
6-202.11 light bulbs, protective shielding - c observed lighting in reach-in cooler not shatter resistant or shielded. |
| 2017-01-09 |
48 |
5-103.11 capacity-quantity and availability - pf observed no hot water provided at handsink in kitchen. |
| 2017-01-09 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on reach-in cooler. |
| 2017-01-09 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes of pancake mix stored directly on floor in back storage room. |
| 2017-01-09 |
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 soup, macaroni salad, noodles, potato salad cooling tightly covered in pl |
| 2017-01-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed bucket of detergent in server area not labeled. cdi bucket labeled. |
| 2017-01-09 |
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 observed hash browns held on tphc d |
| 2017-01-09 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed spinach not date marked. cdi spinach labeled.3-501.18 discard the food requiring date labels once time/temperature window has expi |
| 2017-01-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed hydrated hash browns holding out of temperature control. observed chicken salad, noodles, hash browns, slaw, potato salad in walk-in cooler above 45f. see temperature chart f |
| 2017-01-09 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf observed no hot water provided at handsink in kitchen. verification required. |
| 2016-11-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed one product out of temperature on the hot holding well. refer to temperature chart. cdi - removed product and advised to reheat on stove top. use thermometer more often. |
| 2016-11-03 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. 2-301.14 wash hands after handling |
| 2016-11-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p repeat violation. observed produt out of temperature. refer to temperature chart. cdi - advised to voluntarily discard the butter; advised to store in stand up refrigerator and pull as n |
| 2016-11-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food contact surface of push-down slicer |
| 2016-11-03 |
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.3-304.14(d) maintain dry wiping cloths and sanitizing rags free of visible debris and soil; maintain |
| 2016-11-03 |
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 repeat violation. observed product cooling down in the walkin cooler in bulk plastic co |
| 2016-08-30 |
45 |
4-501.11 maintain equipment in good repair. observed walk-in freezer floor in disrepair. observed gasket in disrepair on reach-in cooler. observed flip top/reach-in cooler not holding at proper temperatures. |
| 2016-08-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers stacked wet. |
| 2016-08-30 |
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 three containers of tomatoes, lettuce and tuna salad cooling in flip top/ |
| 2016-08-30 |
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 hydrated hash browns not l |
| 2016-08-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed several items holding above 45f in flip top cooler. see temperature chart for temperature observations. cdi items taken to walk-in cooler to rapidly cool. verification requi |
| 2016-08-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p observed dish machine not dispening sanitizer. cdi technician arrived. dish machine tested at proper concentration. |
| 2016-08-30 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw beef stored in direct contact with cooked rice. observed shelled eggs stored directly above broccoli casserole. cdi items relocated to approved location. 3-302.11(a)(4) pro |
| 2016-08-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored half uncovered above flip top cooler. cdi beverage voluntarily discarded. |
| 2016-06-15 |
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 : found large container of chicken broth cooling tightly covered and in deep volume. kitchen manager stated they use ice wands to coo |
| 2016-06-15 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p : observed mac and cheese and pulled pork bbq prepped previous day on steam table for two hours during reheating process. refer to temperature chart. pork and |
| 2016-06-15 |
19 |
|3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: found hot dog chili holding less than 135 f. refer to temperature chart. |
| 2016-06-15 |
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/pf: observed no complete written proced |
| 2016-06-15 |
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: chicken broth found cooling in tightly covered, deep volumed container. ice wands |
| 2016-02-25 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee coats and purses stored on food items and equipment in back storage room. observed 2 employee cell phones stored on shelf abov |
| 2016-02-25 |
45 |
4-501.11 maintain equipment in good repair. observed stove knob handles broken/missing. employees unable to easily tell when stove is turned on or off. |
| 2016-02-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans and containers wet stacked throughout facility. repeat violation. |
| 2016-02-25 |
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 working containers of several dry good items not labeled. |
| 2016-02-25 |
33 |
3-501.13 use approved thawing methods. observed 2 packages of smoked sausage thawing on prep table. outside of smoked sausage were 52. cdi smoked sausage placed in walk-in cooler until employee is ready to actively prepare product. |
| 2016-02-25 |
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 chopped lettuce and cut lettuce head cooling in flip top cooler. observ |
| 2016-02-25 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed 3 buckets of sanitizers not labeled. cdi buckets labeled. |
| 2016-02-25 |
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 eggs and hydrated hash bro |
| 2016-02-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chopped lettuce, cut lettuce head, salisbury steak and hydrated hash browns above 45f. see temperature chart for temperature observations. cdi all items placed in walk-in coo |
| 2016-02-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed gravy, chili, soup and sausage hot holding below 135f. see temperature chart for temperature observations. gravy, chili and soup were hot holding on stove, stove was not tur |
| 2015-10-14 |
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 sausage in reach-in cooler and country style steak in walk-in cooler not date marked. cdi sausage was discarded, country style st |
| 2015-10-14 |
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 lettuce and tuna salad in flip top cooler above 45f. cdi items placed in |
| 2015-10-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several pans stacked wet. observed lettuce spinner stored wet. repeat violation. consider adding more air drying space. |
| 2015-10-14 |
13 |
3-304.11 food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -p observed unprotected cheese stored on box of food in reach-in cooler. cdi cheese was covered. |
| 2015-10-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces of equipment collecting food and grease residue; gaskets, shelves, walk-in cooler walls. |
| 2015-10-14 |
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 wall coving missing in back storage area. observed ceiling tiles missing abo |
| 2015-10-14 |
45 |
4-501.11 maintain equipment in good repair. observed rusted shelves in several coolers. |
| 2015-06-22 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed some floor tiles missing and in need of repair in kitchen. repair. |
| 2015-06-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked together wet. allow to air dry. observed bank deposit money stored in clean salad spinner. cdi-money was removed and salad spinner was re-washed. |
| 2015-06-22 |
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 chicken salad and tuna salad cooling in walk-in cooler tightly covered. ob |
| 2015-06-22 |
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 raw shell eggs held using |
| 2015-06-22 |
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 deli ham not datemarked in walk-in cooler. also observed country style steak in walk-in cooler datemarked 6/22 but was actually coo |
| 2015-01-27 |
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.oberved flooring and baseboards missing in areas of the kitchen-repair so that they are |
| 2015-01-27 |
47 |
clean reach in cooler fan, under ice machine, and walk in cooler racks. |
| 2015-01-27 |
45 |
4-501.11 maintain equipment in good repair.observed the chopper missing a piece of metal today and it had rusted blades- use discontinued today to correct.small chopper on hand to use.repaint/replace rusted walk in racks. |
| 2015-01-27 |
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 prepped broc. cass. and mac and cheese cooling in the walk in today stacke |
| 2015-01-27 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p oberved a large chicken breast that was cooked to <165(see chart). chicken reheated today to correct.discussed with chef and pi |
| 2015-01-27 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed an employee crack a raw egg, then handle cheese and clean spatula with those same gloves. employee asked to discard gloves and wash hands to correct. discussed with owner the n |
| 2015-01-27 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.observed no certified food protection manager onsite today. |
| 2014-10-15 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.observed no certified pic onsite today. |
| 2014-10-15 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved <150ppm in the 3 comp. sink today(concentrate was empty). remade with bleach today to correct. |
| 2014-10-15 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed rice and meat sauce that were leftover and holding at <135f today. these were not reheated properly before being placed into hot holding equipment. |
| 2014-10-15 |
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 open ham, turkey and roast beef not date marked today. back dated today to correct. |
| 2014-10-15 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.observed an ice scoop holder with a small amount of debris in it today- sent to be washed. |
| 2014-10-15 |
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 a large container of fresh cut lettuce in the 2 door reach in that is open |
| 2014-10-15 |
45 |
4-501.11 maintain equipment in good repair.observed rusted walk in racks today- replace or repaint.repair freezer that is going out today- observed products starting to thaw today. |
| 2014-06-20 |
46 |
observed no quat. test strips onsite today and quat. is being used in the 3 comp. sink and buckets. provided today during inspection to correct.4-302.14 |
| 2014-06-20 |
38 |
observed an employee with a bracelet on today. food service employees are limited to a single wedding band on their hands or wrists- no other rings, bracelets, or wrist watches allowed.2-303.11 |
| 2014-06-20 |
31 |
observed fresh cut lettuce cooling in the ri cooler today in a large portion, tightly covered, and in a plastic container. lettuce moved to wic uncovered to correct. use approved methods such as shallow portions, uncover, metal pans, wic, wif, put on i |
| 2014-06-20 |
7 |
observed an employee handle toast with their bare hands. bare hand contact with rte foods is prohibited. toast discarded to correct and tongs were placed at the toast station.3-301.11 |
| 2014-06-20 |
6 |
observed a quick handwash by one employee and another employee turned off the water with their bare hands. wash hands for 15-20 seconds with warm water and soap, rinse, dry with papertowel, and turn water off with papertowel to prevent recontamination. |
| 2014-06-20 |
1 |
observed no certified food protection manager onsite today. pic must have passed an ansi approved, proctored food safety exam.2-102.12 |
| 2014-01-08 |
1 |
2-102.12 certified food protection managerobserved no certified food protection manager onsite today. pic must have passed an ansi approved, proctored food safety exam. |
| 2014-01-08 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardnessmaintain chlorine sanitizer at 50-100ppm. observed the dishmachine at <50ppm today. concentrate bottle was empty- replaced by pic to |
| 2014-01-08 |
6 |
2-301.14 when to washwash hands after handling raw animal foods, before handling rte food, clean utensils, togo materials, or clean linen. observed a gloved employee crack eggs and then handle a clean plate and a togo plate with the same gloves on- fing |
| 2014-01-08 |
19 |
| 3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holdinghot hold tcs foods at 135f or more. observed rice, cooked green peppers, and cooked onions holding at <135f today. all reheated during inspectio |
| 2014-01-08 |
47 |
4-602.13 nonfood contact surfacesclean lighting throughout. clean wall behind the grill area. |
| 2014-01-08 |
39 |
3-304.14 wiping cloths, use limitationstore wiping clothes in sanitizer when they are not in-use. observed wiping clothes stored on counters today and around employee's waists. |
| 2013-09-03 |
47 |
4-602.13 nonfood contact surfacesclean heat lamps. |
| 2013-09-03 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogensreminder statement of the health risk is present today on the menu but is not asteriked- must be asteriked. no disclosure statement is offere |
| 2013-09-03 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdinghold tcs foods cold at 45-41f or less. observed shell eggs in two locations out of temperature today. eggs on cookline were put on ice to |
| 2013-09-03 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holdingmaintain foods hot at 135f or more. observed ribs stored out of temperature in the hot cabinet today. may need to reheat ribs after saucing them i |
| 2013-09-03 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardnessmaintain quat. sanitizer at 200-400ppm. observed <200ppm today in the bucket- changed out today during inspection. recommend to use m |
| 2013-09-03 |
6 |
2-301.14 when to washwash hands after handling raw animal food and before handling rte food, clean dishes, clean linen, or to-go materials. observed chef place raw sausage patties on the grill with his gloves hand, crack eggs into a bowl with his gloved |
| 2013-09-03 |
4 |
2-401.11 eating, drinking, or using tobaccostore employee drinks below and/or seperated from food, food contact surfaces, clean linen, or to-go material. observed a lidded drink ontop of a dry good today- discarded during inspection. |
| 2013-09-03 |
2 |
2-103.11 (m) person in charge-dutiesall employees must know the big five illnesses or know where to find a list of them for reference. observed employee health statements signed today but employees did not know the big five illnesses, or where to easily |
| 2013-06-19 |
2 |
all employees must know the big five illnesses as discussed. another handout provided today. |
| 2013-06-19 |
14 |
maintain chlorine sanitizer at 50-100ppm. observed <50ppm at the dishmachine today. primed by pic and working again during inspection. |
| 2013-06-19 |
20 |
hold tcs foods cold at 41-45f or less. observed shell eggs out at room temp. today. tilt recommended and paperwork given today. |
| 2013-06-19 |
6 |
after handling raw animal food; before donning gloves or handling any clean equipment; hands must be washed. observed employees crack raw eggs and then scoop rte food out of the container with their gloved hand. recommend to pool eggs that will be used |
| 2013-06-19 |
47 |
clean light shields and the ice bin lid. |
| 2013-06-19 |
23 |
reminder statement is on the menu today but the disclosure of what items are offered undercooked is not clear. asterick items/sections on menu that are offered undercooked as discussed. corrected by instruction. |
| 2013-02-11 |
6 |
multiple employees observed wiping their hands on soiled aprons and clothe towels they had on their persons and then proceeded to handle utensils. be sure hands are washed after contacting a soiled clothe like a dirty apron. corrected by instruction. |
| 2013-02-11 |
47 |
clean dry good bins. |
| 2013-02-11 |
45 |
provide proof that the water hose being used to spray down equipment and utensils is approved for food use. vr in 10 days |
| 2013-02-11 |
39 |
when not in-use; store wiping clothes in sanitizer. |
| 2013-02-11 |
31 |
pulled chicken was in a large portion and tightly covered while it was cooling today in the wif. be sure to cool foods in small; shallow portions and keep these items uncovered. |
| 2013-02-11 |
26 |
keep degreasor bottle labeled-corrected during inspection. |
| 2013-02-11 |
23 |
eggs offered undercooked and no disclosure or reminder is in place today. as discussed; provide a reminder and disclosure at all points of ordering until menu's can be reprinted. corrected by instruction.(b) disclosure shall include: (1) a description of |
| 2013-02-11 |
21 |
once potentially hazardous foods are made/opened; they must be used or discarded within 4-7days depending on hold temp. today noodles in the wic were dated as made on 2/4/2013 and had to be discarded due to exceeding the 7 day limit. |
| 2013-02-11 |
21 |
date mark all potentially hazardous foods that are ready-to-eat and held >24 hours. today tzatziki sauce; milk; homemade ranch; homemade tarter sauce; slaw; chopped ham etc. dated marked during inspection. |
| 2013-02-11 |
19 |
hold potentially hazardous foods hot at 135f or more. today the hotdogs were <135f and had to be reheated to 165f. |
| 2013-02-11 |
18 |
cool potentially hazardous foods from 135f to 70f in the first two hours and then from 70f-41f or less in the next 4 hours. pan of pulled chicken in the wif had been cooling for at least two hours and 10 minutes and was still at 108f. discarded during in |
| 2013-02-11 |
7 |
no bare hand contact is allowed with ready-to-eat foods. employee touched cornbread today. discarded during inspection. recommend to utilize tongs that are changed out every 4 hours to dispense cornbread. |
| 2013-02-11 |
2 |
person-in-charge must know what symptoms employees cannot work with and when to allow them back to work after illness. all employees must know the big 5 illnesses that have to be reported to the manager if they are diagnosed or exposed to one of them. h |