| Violation Date |
Code |
Description |
| 2018-11-08 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open. |
| 2018-11-08 |
45 |
4-501.11 maintain equipment in good repair.observed split gasket in tall reach in freezer near drive through and also on the door of the walk in cooler. repeat. |
| 2018-11-08 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.observed cups in front area not being stored to prevent contamination. cups should be stored so that the mouthpiece is not being exposed. |
| 2018-11-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed metal and plastic containers wet nesting. |
| 2018-11-08 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee wearing a watch and ring. repeat.2-402.11 use head coverings, beard guards and clothing to restrain body hair from con |
| 2018-11-08 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.observed uncooked baked potatoes being stored on floor. |
| 2018-11-08 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfin walk in cooler observed a plastic bag of cooked beef not date marked. cdi- pic stated that beef was prepared this morning and a date was a |
| 2018-11-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved chicken tenders being hot held at a temperature range of 116-130f. cdi- chicken tenders were voluntarily discarded. |
| 2018-11-08 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-p observed food employee use clean hands to turn off faucet. a clean barrier must be used to turn off |
| 2018-03-14 |
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 holding unit for fried item |
| 2018-03-14 |
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 food establishment placing salads in reach in units tightly covered while |
| 2018-03-14 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employees performing food preparation while not wearing a hair restraint. make sure to have appropriate hair |
| 2018-03-14 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent coversshall be clean. caution should be used to minimize food exposure. observed build-up in corners of floor and under equipment. |
| 2018-03-14 |
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 and debris in reach in units. observed reach in unit fans heavily blocked with dust. observed debris on make line. increase cleaning freque |
| 2018-03-14 |
45 |
4-501.11 maintain equipment in good repair. observed split gasket on tall reach in unit near drive through. make sure to keep in good repair. observed holding unit for fried items not working. make sure to keep in good repair. |
| 2017-12-13 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed chilli that pic stated had begun reheating around 2:030 pm; producrt was at 80 degrees during inspection. food establishment was given until end of i |
| 2017-12-13 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. -p2-301.14 wash hands after activities that contaminate them. -pobserved food employee wearing gloves go to ware washing to fill sanitizer bucket. glove was completely soaked with sanitiz |
| 2017-12-13 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf6-301.11 provide soap for hand washing at each handsink. -pfobserved ice in han |
| 2017-12-13 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed debris and pink residue inside ice machine. make sure to increase cleaning frequency. repeat points not escalated due to one item; however if see |
| 2017-12-13 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken nuggets hot holding below 135 degrees. cdi product was discarded. |
| 2017-12-13 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed tomatoes, cherry tomatoes and lemons being stored over ready to eat food such as prepared (uncovered lettuce), cheeses etc. cdi pic rearranged storage order.3-304.11 food |
| 2017-12-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of equipment and utensils. make sure to spread out so sanitizer can dry and work effectively. repeat. |
| 2017-12-13 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employees performing food preparation not wearing a hair restraint. make sure to have food employees wear hai |
| 2017-12-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris and standing liquid in reach in units. observed food debris on sides of equipment. make sure to increase cleaning frequency. repeat |
| 2017-12-13 |
53 |
6-501.12 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 minor dust on ceiling in food establishment. obs |
| 2017-09-20 |
53 |
6-501.12 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 build up beside fryer on floor. make sure to inc |
| 2017-09-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust in top part of reach in freezer. make sure to increase cleaning frequency. repeat points not escalated due to overall cleanliness was good toda |
| 2017-09-20 |
42 |
-4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed minor wet stacking. make sure to spread out so equipment and utensils can air dry and sanitizer work effectively. |
| 2017-09-20 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee wearing bracelet and ring. make sure food employees take off all jewelry when performing food preparation to ensure ha |
| 2017-09-20 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine with pink residue and debris in it. make sure to increase cleaning frequency. |
| 2017-05-16 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed food employee wearing a watch. make sure food employees only wear a plain wedding band to faciliate hand washing. |
| 2017-05-16 |
45 |
4-501.11 maintain equipment in good repair. observed cold holding unit, thermometer reading 39 and food at 45-46 degrees. make sure to have maintenance look at it. *all food for immediate service or used within 2 hours* |
| 2017-05-16 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p observed several food employees not using a paper towel to turn off faucet. cdi spoke to pic regar |
| 2017-05-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris in gaskets of reach in units and pink residue/debris on nonfood part of ice machine. make sure to increase cleaning frequency. |
| 2017-02-08 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed missing drain plug on recycle. contact regarding drain plug. |
| 2017-02-08 |
45 |
4-502.11(a) maintain utensils in good repair. observed hotel pans stained and peeling inside. make sure to replace when in this condition. |
| 2017-02-08 |
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 service items stocked above cup protection and not protected. make sure to keep single service items protected from pote |
| 2017-02-08 |
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 salads reading above 50 degrees, tightly covered and stacked on top of eac |
| 2016-09-16 |
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 walls, by prep area, floors under prep sinks, an |
| 2016-09-16 |
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 cheese sauce and lettuce containers cooling while covered. cdi items unco |
| 2016-09-16 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed lettuce and feta above 45f. cdi items moved for cooling. |
| 2016-09-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed cheese sauce containers that were below 135f while holding. cdi containers reheated. |
| 2016-09-16 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p. observed containers of chili at 110-115 and cheese sauce not reheated to 165f after process completed. cdi chili discarded cheese sauce continued reheating. |
| 2016-06-09 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed plastic containers and knives that was soiled with food debris. cdi items placed in sink for cleaning.4-501.114 maintain sanitizer at correct concent |
| 2016-06-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink and cell phone on counter upon entrance to facility. |
| 2016-06-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed all sanitizers on line that were not labeled. cdi items labeled. repeat. |
| 2016-06-09 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed 3 employees who were handling and preparing food without a hari restraint. repeat. |
| 2016-06-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed reach in drawers, bottom portions of reach ins, and racks soiled with debris. repeat. |
| 2016-02-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed reach in units, reachin drawers, vents in walk in and gaskets soiled with debris. repeat. |
| 2016-02-05 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed employee wash dishes and place in sanitizer without rinsing, and soiling the sanitizer solution. cdi by instruction and changed out sanitizer solution. |
| 2016-02-05 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee handling food with multiple rings on. 2-402.11 use head coverings, beard guards and clothing to restrain body hair from con |
| 2016-02-05 |
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 facility that was cooling lettuce in deep plastic bucket and lettuce did |
| 2016-02-05 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed all sanitizer containers that were not labeled. cdi containers labeled. |
| 2015-10-09 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. manager on duty |
| 2015-10-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. -0 points- |
| 2015-10-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed 3 bins of lettuce on prep line at greater than 45 degrees see chart above. cdi pic took to walk in to cool see chart for temps. |
| 2015-10-09 |
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 of food debris on surfaces pull out hot holding drawers, bottoms of reach in , shelving in walk in cooler. |
| 2015-10-09 |
45 |
4-501.11 maintain equipment in good repair. observed gasket at front reach in split and accumulating food debris. -0 points- |
| 2015-06-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed interior of reach in units, hot holding units, toaster, ice scoop holder, prep sink drain and thermometer holder soiled with food debris. repeat. |
| 2015-06-26 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees working with food without hair restraints. |
| 2015-06-26 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies throughout the facility. |
| 2015-06-26 |
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 large plastic containers and plastic bin of lettuce that was tightly cove |
| 2015-06-26 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed sanitizer containers on cook line unlabeled. repeat. |
| 2015-06-26 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed soiled metal pans and ice scoop. cdi items moved to sink for cleaning. 4-602.11 clean the equipment and utensils used with tcs foods as required to a |
| 2015-01-06 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf sanitizer not labeled on cook line. cdi - labeled during the inspection. repeat violation |
| 2015-01-06 |
47 |
general comment4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. splatter and minor food debris in microwave. wipe clean. |
| 2015-01-06 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf bucket of sanitizer sotred in handwashing sink. cdi - bucket removed from sink. |
| 2015-01-06 |
53 |
general comment6-501.11 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. floor buckling in walk in cooler. repair. |
| 2014-09-16 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried food debris inside microwave. wipe out microwave. |
| 2014-09-16 |
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 deep container of chili cooling in walk in cooler; cooling for 2 hours prior from r |
| 2014-09-16 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf sanitizer stored in metal food pans with no label. cdi - labeled during the inspection. |
| 2014-03-14 |
53 |
6-501.12 cleaning, frequency and restrictions - cobserved build up inside the fry hot holding station around the lights, grease droplets around the hood and build up on the floor of the walk in freezer. |
| 2014-03-14 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - cprotect single service while in storage. observed single service cups left unprotected in the drive thru area, overstacked in cup dispensers and unprote |
| 2014-03-14 |
34 |
4-203.12 temperature measuring devices, ambient air and water-accuracy - pfprovide internal thermometers inside the refrigeration units. observed hanging thermometers missing. |
| 2014-03-14 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pmaintain plastic food containers clean. observed dried food debris left on containers stored as clean. observed dried grease build up on the pressure fryer basket. ob |
| 2013-09-24 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed cheese 52f, cheese 54f, cole slaw 50f, cheese 52f all on prep line, cdi, cheese was overstacked and items were removed to cool, repeat viola |
| 2013-09-24 |
7 |
3-301.11 ensure that food employees do not contact exposed, ready-to-eat food with their bare hands. observed employee handling cheese with bare hands, cdi. |
| 2013-09-24 |
14 |
ensure quat sanitizer is maintained at proper concentrations at all times. observed sanitizer weak in buckets, weak coming from dispenser, sanitizer was manually mixed, must continue to manually mix until dispenser can be fixed, vr to check dispenser. |
| 2013-09-24 |
43 |
ensure all single service is protected from potential customer contamination. observed unprotected cups by drink dispenser, overfilled cups, cups in splash zone of drive thru handsink. |
| 2013-09-24 |
35 |
ensure all food is properly labeled, observed unlabled container of liquid cheese. |
| 2013-02-05 |
14 |
ensure food contact surface equipment is clean to sight and touch. observed ice machine accumulating buildup and buildup on slicer blade; cdi by cleaning and sanitizing. ensure quat sanitizer in buckets is maintained at proper concentation. observed sa |
| 2013-02-05 |
6 |
ensure hands are properly washed before donning gloves. observed employee putting on gloves without washing hands; cdi by instruction. |
| 2012-10-02 |
27 |
obtain variance for tempered cheese held off temp for 8 hrs; no variance obtained; cdi by instruction. |
| 2012-10-02 |
22 |
follow approced procedures for time as a public health control. observed some items (blue cheese) missing from written procedures; some items on line with no temp label; cdi by instruction. |
| 2012-10-02 |
30 |
ensure variance is obtained for tempered cheese; observed no variance; cdi. |
| 2012-10-02 |
21 |
ensure all foods that are potentially hazardous and ready to eat are date marked. observed lettuce with no date mark; cdi by instruction. |
| 2012-10-02 |
46 |
ensure wash water is maintained 110f or greater at all times. observed water 103f; cdi by refilling. |
| 2012-10-02 |
43 |
protect single service cups in storage. observed cups with no protection stored at counter. |
| 2012-10-02 |
20 |
maintain all potentially hazardous cold foods 45f or below. observed milk in upright cooler 48f; cdi by removing to cool. observed raw beef 48f; cdi by cooling; do not overfill. observed lettuce 65f; 55f; coleslaw 55f on line; cdi by cooling. |