| Violation Date |
Code |
Description |
| 2019-01-22 |
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 missing ceiling tiles above mop sink area. replace ceiling tiles.6-501.12 fl |
| 2019-01-22 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils. observed shelves below self serve drink station in need of cleaning. one cabinet is damaged on the interior and has what looks like sweet tea pooling in the b |
| 2019-01-22 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets on all coolers in facility. pic stated gaskets have been ordered. repeat violation. |
| 2019-01-22 |
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 tongs stored by the steamer area in water at 78f. utensils cannot be s |
| 2019-01-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed several spray bottles without labels. pic stated some spray bottles had sanitizer and others had comet. all toxic materials must be labeled when transferr |
| 2019-01-22 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed ice in the front handsink. debris was in the back handsink and a bottle of contact solution stored on the sink. handsinks are only for handwashing and can be |
| 2019-01-22 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed two uncovered employee beverages stored on the back prep table. store employee beverages in areas where contamination cannot occur. cdi (corrected during in |
| 2018-03-02 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage being stored on food preparation counters and drink being stored above food in reach in unit. cdi drinks were relocated. make sure to store e |
| 2018-03-02 |
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 sauteed onions in all reach in unit tightly covered still above 45 degrees |
| 2018-03-02 |
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 cookies in the gr |
| 2018-03-02 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket being stored on floor. cdi pic relocated off the floor. |
| 2018-03-02 |
45 |
4-501.11 maintain equipment in good repair. observed split/damaged gaskets on tall reach in unit and flip top bottom reach in unit. make sure to keep in good repair. |
| 2017-11-02 |
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 not washing for long enough or using a protective barrier. cdi food employe |
| 2017-11-02 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed can opener being stored on back hand sink. cdi can opener removed. make sure to have all hand sinks available at all times and only used for hand washing. |
| 2017-11-02 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p food contact surfaces and utensils shall be cleaned at least every 4 hours when used with tcs foods. observed slicer with minor debris that has been in us |
| 2017-11-02 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature/ambient temperature ingredients. food must be to 45f within 4 hours. -p observed lunch meat that was sliced at 9 am still at 49-50 degrees. cdi lunch meat was discarded. |
| 2017-11-02 |
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 lunch meat being tightly wrapped, portioned and stacked on top of each oth |
| 2017-11-02 |
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 ceilings and food splatter/debris |
| 2017-11-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris on inside of flip top unit and shelving. observed dust on inside of fan in reach in unit. make sure to increase cleaning frequency. repeat. |
| 2017-11-02 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors and grease receptacle open. make sure to keep doors closed at all times.*shared facility make sure to keep closed.** |
| 2017-11-02 |
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 grab and go cooki |
| 2017-07-13 |
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 grab and go baker |
| 2017-07-13 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.during inspection did not observe a certified food protection manager. |
| 2017-07-13 |
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 not using the protective barrier when washing. cdi teaching moment and had |
| 2017-07-13 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed slicer that had lint from towel drying. cdi spoke to pic and explained everything has to be air dried, will be rewashed, rinsed and sanitized before use. repeat |
| 2017-07-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dusty fan in reach in unit. observed build-up on soda fountain machine. observed shelving in reach in units below prep area with significant food de |
| 2017-07-13 |
45 |
4-501.11 maintain equipment in good repair.observed some rusted shelves in flip top unit and reach in unit. observed loose gasket on bottom of reach in unit. observed water damage under tea dispenser cabinets; storage of backstock. observed can opener wit |
| 2017-07-13 |
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 service not protected by cash register; overstacked out of dispenser. make sure to not overstock so food contact surfac |
| 2017-07-13 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open. make sure to keep closed at all times.*shared facility, will contact other establishments.** |
| 2017-04-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed slicer deemed as clean with food debris on it. cdi pic cleaned during inspection. |
| 2017-04-07 |
39 |
) 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths on counter. make sure once wet to keep in sanitizer. observed 2 sanitizer buckets reading less than 50 ppm of quat ammonium. make sure to keep sanitizer solution |
| 2017-04-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. minor wet stacking. make sure to allow all equipment and utensils to air dry so sanitizer will work appropriately. |
| 2017-04-07 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf observed hand sinks in bathroom not going past 93 degrees. verification required5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed pitcher sitting in hand s |
| 2017-04-07 |
45 |
4-501.11 maintain equipment in good repair. observed some rusted shelves in flip top unit and reach in unit. observed loose gasket on bottom of reach in unit. observed water damage under tea dispenser cabinets; storage of backstock. make sure to keep in g |
| 2017-04-07 |
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 dust on ceiling over reach in units and food pre |
| 2017-04-07 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. obsrved single service cups overstacked past holder. make sure to not overstack or leave plastic on cups to prevent potential contaminat |
| 2017-01-17 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open. **shared facility; will follow-up with other facilities regarding keeping doors closed**. |
| 2017-01-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed sanitizer solution bucket reading less than 50 ppm for quaternary ammonium. cdi bucket was dumped and refilled to 200 ppm of quat ammonium. |
| 2017-01-17 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. upon entering food establishment observed pic slicing meat and doing food preparation without wearing a hair restraint. mak |
| 2017-01-17 |
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 squeeze bottles of oil, vinegar and shaker not labeled. make sure to label all working containers of food/food ingredients |
| 2017-01-17 |
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 peppers in au jus sauce cooling down in flip top unit. cdi au jus pepper p |
| 2017-01-17 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without decontaminating hands. -p observed two employees not using a protective barrier to turn off faucet to prevent recontaminatio |
| 2017-01-17 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. upon arriving to food establishment, pic was not observed with a certified food protection manager. |
| 2016-07-22 |
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 cooked mushrooms, peppers, onions, and lettuce that was not dated. cdi items dated. |
| 2016-07-22 |
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 turkey that was sliced this morning in reach in unit stacked on top each |
| 2016-07-22 |
45 |
4-501.11 maintain equipment in good repair. observed back handsink soap dispenser that was not operational. |
| 2016-07-22 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed racks and interior of reach in units in need of cleaning. repeat. |
| 2016-03-31 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed reach in units, racks, and vents in womens restrooms in need of cleaning. repeat. |
| 2016-03-31 |
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 scoops stored in 98f water. cdi items placed in hot well. |
| 2016-03-31 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p. observed facility reheating leftover meatball and chili in hot well that was not close to 165f in a hour and a half. facility turns up heat all the way for o |
| 2016-03-31 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed pic without ansi accredited food certification. repeat. |
| 2015-11-05 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed meatballs at 106 degrees slow rise method being used in hot well product was greater than 2 hours old . cdi discarded . |
| 2015-11-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2015-11-05 |
1 |
2-102.12 pic shall be present during all hours of operation. certified food protection manager not on duty during inspection. |
| 2015-11-05 |
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 shelving units in dining room has degraded and particle board is exposed and |
| 2015-11-05 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed faces of equipment, gaskets of prep line , and shelving in rear of facility in need of cleaning. |
| 2015-08-10 |
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 laminate in cabinets in dining room broken exposing particle board cabinets to |
| 2015-08-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup of food debris on sides of prep units and in gaskets of prep units. |
| 2015-08-10 |
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 in use utensils for chicken salad, tuna salad, coleslaw stored in rack |
| 2015-08-10 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket on floor near register . repeat violation. |
| 2015-08-10 |
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 spice containers on prep line not labled. -0 points- |
| 2015-08-10 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer in buckets in front area at 50 and 100 ppm qac should be between 150-400 pmm per manufacturers directions on sanitizer label.4-602.11 clean the equipment and utensils as require |
| 2015-08-10 |
1 |
2-102.12pic demonstrates knowledge by being a certified food protection manager. observed pic not certified . |
| 2015-04-23 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open can of red bull personal beverage stored on prep table next to slicer and another opened one stored on middle shelf among dry goods. |
| 2015-04-23 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. observed interior surfaces of ice machine showing black buildup. cdi - cleaned during inspection. |
| 2015-04-23 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed pic without certification. |
| 2015-04-23 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unsleeved and unprotected single service cups in dispensers near register. advised pic to keep plastic sleeving on if dispensers are broken. |
| 2015-04-23 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket stored on the floor near the register. |
| 2015-01-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed unlabeled spray bottle of sanitizer and unlabeled bucket of sanitizer. cdi - labeled during inspeciton. |
| 2015-01-22 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed sanitizer bucket measuring 0 ppm quat. cdi - refilled with sanitizer at 200 ppm quat. |
| 2015-01-22 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed one covered employee drink stored on not-in-use prep table adjacent to cleaned and sanitized slicer. cdi - voluntarily discarded. |
| 2015-01-22 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic without certification. |
| 2014-10-03 |
39 |
general comment3-304.14(b) hold in-use wiping cloths in sanitizer between uses. wet wiping cloth stored on counter above sandwich prep line. cdi - relocated to sanitizer bucket. |
| 2014-10-03 |
31 |
general comment3-501.15 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 roast beef tightly wrapped while cooling in low cooler and roast bee |
| 2014-10-03 |
26 |
general comment 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf bucket of sanitizer not labeled at sandwich line. cdi - labeled during the inspection. |
| 2014-10-03 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf dark build up on interior surfaces of ice machine and inside tea nozzles. cdi - both were cleaned during the inspection. |
| 2014-10-03 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. no one present today has food protection manager certification. this became a 2 point deduction as of january 1 2014. |
| 2014-02-03 |
1 |
2-102.12 certified food protection manager - c. observed no certified food protection manager on site. |
| 2014-02-03 |
35 |
3-602.11 food labels - pf. food packaged in a food establishment, shall be labeled as specified in law, including 21 cfr 101 - food labeling, and 9 cfr 317 labeling, marking devices, and containers. observed individually wrapped cookies and brownies avail |
| 2013-06-20 |
45 |
cutting board shall be in good repair. observed deep etches. replane or replace. |
| 2013-06-20 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |
| 2012-12-26 |
43 |
protect all single service cups while in storage. observed unprotected cups on counter. |
| 2012-12-26 |
34 |
maintain thermometers properly calibrated; observed one thermometer off 10f; cdi by calibrating. |
| 2012-12-26 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed tomatoes; prepped meat; coleslaw mix with no date marking; cdi by instruction. |
| 2012-12-26 |
20 |
3-501.16 ensure all cold time/temperature control for safety foods (tcs) are maintained at or below 45f. observed some beef 48-50f overstacked in prep cooler; cdi by cooling. |
| 2012-12-26 |
17 |
ensure that all time/temperature control for safety(tcs) foods are properly reheated. commercially prepared products that are to be reheated for hot holding must reach 135f within 2 hours. observed meatballs reheated to 118-120f; cdi by placing back in |
| 2012-12-26 |
14 |
maintain all food contact surfaces clean to sight and touch. observed buildup on mold in top of ice machine and buildup on back of slicer blade; cdi by cleaning. |
| 2012-12-26 |
13 |
3-304.15 ensure that single-use gloves are used for only one task; and then discarded when damaged; soiled; or when interruptions occur in the operation. observed employee touching face with gloves on; not washing hands after; cdi by instruction. |
| 2012-12-26 |
1 |
2-102.12 ensure a certified food protection manager is on site at all times. observed no certified food protection manager. |