| Violation Date |
Code |
Description |
| 2018-10-25 |
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 from walk in cooler shelves, wire shelving next to walk in cooler door; clean crumbs from low prep cooelr door gaskets. |
| 2018-10-25 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-501.11 maintain equipment in good repair. cutting board at prep sink with heavy dark scoring. replace. also, walk in cooler shelves with chipping pa |
| 2018-10-25 |
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 with no handle stored in container of chopped chicken in reach in cooler. c |
| 2018-10-25 |
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 sliced chicken cooling in large container with lid on. cdi - lid removed to allow r |
| 2018-06-18 |
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. sweep flour and debris from floors at cook line and near |
| 2018-06-18 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean shelves in walk in cooler, and crumbs from low prep cooler door gaskets. |
| 2018-06-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloths stored in hand sink and on prep counter. cdi - relocated to sanitizing solution. |
| 2018-06-18 |
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 salad cut today and placed in flip top to cool. cdi - salad placed on tphc from the |
| 2018-06-18 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf wiping cloth stored in handsink at front. cdi - relocated to laundry bin. |
| 2017-12-27 |
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 chicken not cooling fast enough in the walk in cooler. cdi-the chicken was placed onto sheet pans for rapid cooling. |
| 2017-12-27 |
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 chicken cooling in thick portions in the walk in cooler. cdi-the chicke |
| 2017-12-27 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths on the counter upon entrance to the kitchen. cdi-the cloths were removed. |
| 2017-12-27 |
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 a single service container being used as a scoop for the chicken in t |
| 2017-12-27 |
45 |
4-501.11 maintain equipment in good repair. observed a torn gasket to the lemonade 2-door reach in cooler. have replaced. |
| 2017-12-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the shelves in the walk in cooler and the shelves holding the dry storage and single service containers. have cleaned. repeat. |
| 2017-12-27 |
52 |
5-501.115 discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. observed food debris on the ground around the outside dumpster. have cleaned. |
| 2017-07-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup on the shelves in the small salad reach in cooler, the racks in the walk in cooler, around the edges of the door frame of both chicken rea |
| 2017-07-28 |
45 |
4-501.11 maintain equipment in good repair. observed several shelves in the walk in cooler beginning to rust. have replaced. do not paint. |
| 2017-07-28 |
36 |
\6-501.111 keep the premises free of insects, rodents, and other pests. observed several flies in the kitchen. increase pest control methods. |
| 2017-07-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed lettuce buildup on the orange lettuce spinner and a small amount of buildup to the tomato slicer. cdi-both pieces of equipment were brought back to |
| 2017-07-28 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-p observed employee bare handing tortillas upon entrance to the kitchen. cdi-the tortillas were discarded. |
| 2017-03-31 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee drink stored on the top shelf of a small reach in cooler in the front prep area. cdi-the drink was discarded. employee drinks are allowed as lon |
| 2017-03-31 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p observed employee handling raw chicken, discard gloves but did not wash |
| 2017-03-31 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed no label on the magnisol cleaner for the fryer units. cdi-the container was properly labeled. |
| 2017-03-31 |
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 a scoop with the handle stored in the food product, and a single serv |
| 2017-03-31 |
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 grouting issues throughout the floors. manager already has a scheduled day t |
| 2017-03-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup in several reach in cooler. have cleaned. |
| 2017-03-31 |
49 |
5-205.15 maintain a plumbing system in good repair. observed the 4 compartment sink with a leak at the faucet and the sanitizer compartment. manager is having a plumber fix the unit. repeat. |
| 2017-03-31 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed multiple boxes stored on the floor in the outside storage room. have picked up off of the floor. |
| 2017-01-10 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at vegetable prep faucet. have repaired. |
| 2017-01-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy buildup on the green racks near biscuit station. have cleaned. repeat. |
| 2017-01-10 |
45 |
4-501.11 maintain equipment in good repair. observed damaged gasket to the drive thru reach in cooler. manager already has an order in for a replacement. |
| 2017-01-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths sitting on prep counters throughout the facility. cdi-all cloths were placed into sanitizer buckets. |
| 2017-01-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed buildup on the lemon wedge slicer. cdi-the slicer was brought back to the 3-compartment sink. |
| 2016-10-14 |
19 |
observed fried chicken and sausage holding at <135f today. chicken chilled down quickly to use later and sausage reheated to 170f to correct.recommend only stacking chicken so high.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p |
| 2016-10-14 |
21 |
observed two containers of chicken in the walk in today. one bucket had two different dates on it and the other bucket had some cooled chicken from a previous day mixed with fresh chicken. do not mix batches from different days and be sure date marking |
| 2016-10-14 |
26 |
by observed a containier of magnasol on the line without a label. labeled during inspection to correct.7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf |
| 2016-10-14 |
39 |
observed two sanitizer buckets today that were visibly soiled and <150ppm. both sent back to be refilled with 200-400ppm quat.3-304.14(b) hold in-use wiping cloths in sanitizer between uses. |
| 2016-10-14 |
52 |
observed a hole in the cardboard and trash dumpster today.5-501.15 provide dumpster, waste containers that are of sound construction. |
| 2016-10-14 |
47 |
observed dust build up on the green racks today and stickers left on lids.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-10-14 |
45 |
observed corroded metal at the canwash-repair.4-501.11 maintain equipment in good repair. |
| 2016-06-16 |
26 |
observed water in a sanitizer bottle today- dumped to correct.7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf |
| 2016-06-16 |
18 |
observed cut lettuce that had been cooling overnight and still had not fallen to <45f. the interior of the product was 48-50 and the exterior was 45-46f. product discarded today.3-501.14(b) quickly cool tcs foods that are prepared from room temperature i |
| 2016-06-16 |
31 |
observed cut lettuce that had been cooling in a deep portion, tightly covered, inside of a plastic container today- lettuce discarded.one batch was prepped this morning and was broken down into smaller portions and placed into the walk in with the lids c |
| 2016-06-16 |
20 |
observed items in the 2 door reach in holding at >45f on the top shelf. air flow seemed to be an issue- foods moved to walk in cooler to fall quickly.observed milk holding at >45f in the low boy at the drive thru- milk discarded.observed pepper jack and |
| 2016-06-16 |
52 |
observed water stopped up around the dumpster area today- get drains working so there is no standing water.6-202.110 outdoor refuse areas, curbed and graded to drain - c |
| 2016-06-16 |
53 |
observed build up on the wall at the prep sinks- pull up this old caulk, clean, and recaulk.observed build up on floor drains.observed dust build up on the ceiling and ceiling vent on the line.observed loose baseboard in the walk in cooler.6-501.11 floors |
| 2016-06-16 |
47 |
observed build up on the walk in racks, fryer rack, unit fan on line, 2 door reach in.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. |
| 2016-01-20 |
52 |
observed a missing drain plug on the dumpster today. observed lemons and trash on the ground.5-501.114 ensure drain plug on dumpsters, waste containers is in place.5-501.115 discard items and litter stored in the waste areas and enclosures as they are no |
| 2016-01-20 |
45 |
observed a torn gasket on the reach in cooler.4-501.11 maintain equipment in good repair. |
| 2016-01-20 |
31 |
observed lettuce cooling in a deep portion and tightly covered in a plastic container- 30-1 hour after prep the product was 59f, then 1 hour after that temperature was taken the product was still at 59f.product broken down into mulitple containers(less p |
| 2016-01-20 |
4 |
observed a lidded employee drink on the make line today- moved to the bottom shelf.observed a lidded employee drink over a clean prep table today- drink discarded.2-401.11 cover and store employee drinks to prevent contamination of food or utensils. |
| 2015-10-13 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment.-pobserved lettuce being chopped with bare hands, was then put into a container to be placed in the walk in cooler- let |
| 2015-10-13 |
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 cooling on metal pans uncovered today but they were tightly stacke |
| 2015-10-13 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed single use cups stored on the floor in the office today. |
| 2015-10-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved chicken wash stored at >45f today- discarded to correct. |
| 2015-10-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up on racks, fryers, backs of cooking equipment, walk in and reach in cooler racks. |
| 2015-10-13 |
52 |
5-501.15 provide dumpster, waste containers that are of sound construction. observed a hole in the dumpster today and it is leaking.5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed a missing drain plug from the dumpster tod |
| 2015-10-13 |
45 |
4-501.11 maintain equipment in good repair.observed raw wood on the inside of the walk in freezer at the door. |
| 2015-10-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed 2 boxes of yeast rolls stored on the floor next the the handsink. boxes picked up during the inspection. |
| 2015-05-26 |
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. repair the hole in the mens restroom ceiling. pic states ceiling is in the process of b |
| 2015-05-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up on the shelving inside the walk in cooler. observed build up on the outside of the lemonade dispenser. |
| 2015-05-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plastic containers stacked while wet. |
| 2015-05-26 |
39 |
3-304.14(b) (1) hold in-use wiping cloths in sanitizer at the correct concentration in between uses. observed wiping cloths stored in sanitizer at 300ppm. cdi by properly diluting. |
| 2015-05-26 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed sanitizer in a wiping cloth bucket at 300ppm. cdi by properly diluting. |
| 2015-05-26 |
14 |
4-601.11(e) (4)ice machine equipment shall be cleaned at a frequency necessary to preclude an accumulation of soil or mold. observed minor build up on the ice machine deflector plate. cdi by cleaning while onsite. |
| 2015-05-26 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf facilities only kitchen handsink reaches a maximum hot water temp of 78f. pic is aware and has already placed a work order. vr- follow up required within 10 days. |
| 2014-10-24 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple items in several units that were cooling with improper methods. gave instruction to cool foods with approved methods to facilitate rapid cooling. all items were cool |
| 2014-10-24 |
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 deep containers of cut lettuce, fried chicken, and wraps in sealed cla |
| 2014-10-24 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. assure there are internal thermometers in each refrigeration unit. |
| 2014-10-24 |
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. floor drains need to be thoroughly cleaned. |
| 2014-05-16 |
45 |
4-501.11 good repair and proper adjustment-equipment - maintain all equipment in good repair. observed condensation leak in thawing upright. observed burned out bulb over warmerd. gave instruction to repair both. |
| 2014-05-16 |
37 |
3-305.11 food storage-preventing contamination from the premises - protect food from direct contact with refrigeration shelving. observed sliced cheese in direct contact with shelving in upright refrigerator. cdi |
| 2014-05-16 |
31 |
3-501.15 cooling methods - use only approved cooling methods. observed cut, grilled chicken for salads in deep, covered containers. moved to sheet pans and placed on cooling racks in walkin to reach target temperature. observed grilled chicken wrap ab |
| 2014-05-16 |
1 |
2-102.12 certified food protection manager - certified food protection manager required. none on duty. gave handout for classes. |
| 2013-10-24 |
14 |
maintain ice machine clean to sight and touch. observed biofilm in ice machine. began proper 3-step cleaning process while on site. observed prep sink with build up in front corners. gave instructions for thorough cleaning. |
| 2013-10-24 |
53 |
6-501.12 cleaning, frequency and restrictions - maintain floor drains free of build up. observed heavy build up in floor drain below prep sink. recommend light pressure wash and regular cleaning. |
| 2013-10-24 |
39 |
store clean wiping cloths in sanitizer solution or dry on clean surface. observed soiled cloth on prep table with food debris from floor mixer. gave instructions for proper cloth storage. |
| 2013-10-24 |
31 |
use approved cooling methods. observed cut chicken cooling in deep container. observed tomatoes and wraps tightly covered before fully cooled. all items within cooling parameters. gave instructions for proper cooling. |
| 2013-06-26 |
31 |
a) cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 by using one or more of the following methods based on the type of food being cooled: (1) placing the food in shallow pans; (2) separating the |
| 2013-06-26 |
4 |
keep all employee drinks covered and stored in sanitary manner. observed covered employee drink over individual packaged sauces. |
| 2013-02-20 |
45 |
maintain all equipment in good repair. observed front to frier missing and broken draw at line. |
| 2013-02-20 |
46 |
maintain warewash sink clean and free of greasy residue and food particles. observed warewash sink rinse and sanitize compartments with greasy residue. gave instruction to increase cleaning frequency. |
| 2012-10-18 |
4 |
observed employee drink; covered with straw on equipment. removal of drink and instruction. |
| 2012-10-18 |
6 |
observed employee minimally wash hands for less than 15 seconds. do not change gloves without proper handwash. gave instruction and demonstration. |
| 2012-10-18 |
31 |
observed foods not chilled below 45 f in tightly covered containers. do not place food on make table refrigeration units or in covered containers without properly chilling below 45 f. gave instruction and redirection. |
| 2012-10-18 |
36 |
observed multiple flies in kitchen. fly protection was provided. |
| 2012-10-18 |
2 |
observed no employee health agreements. gave instruction and copy of form. |
| 2012-10-18 |
42 |
observed multiple wet stacking. gave instruction and separated containers. |
| 2012-10-18 |
47 |
observed 4-comp sink with greasy build up in rinse and sanitize compartments. gave instruction to discontinue using these compartments for pre-wash and to clean these compartments frequently. |
| 2012-10-18 |
53 |
maintain floor drains free of slime and build up. |
| 2012-10-18 |
39 |
provide cloths for wiping grills are changed frequently. gave instruction. |
| 2012-10-18 |
1 |
observed manager on duty did not have certified food protection documentation. gave instruction. |