| Violation Date |
Code |
Description |
| 2018-10-18 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventsshall be maintained in good repair. observed damaged ceiling in the women's restroom. observed damaged floor tiles in the ki |
| 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 buildup on shelving in walk in cooler and at the back panel in the fry hot holding station. repeat -1- |
| 2018-10-18 |
46 |
4-603.16 (a)(1) rinsing procedures - c a rinsing solution shall immediately follow a washing solution and immediately precede asanitizing solution when manually washing dishes. observed no rinsing solution and soiled compartment while spray arm beingused. |
| 2018-10-18 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed paper products stored directly on the floor in dining room storage closet. -0- |
| 2018-10-18 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested plastic pans stored over prep sink near walk in cooler. repeat-.5- |
| 2018-10-18 |
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 observed salads cooling with lids tightly in place in prep unit with sign stating d |
| 2018-10-18 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee coffee cup stored directly on salad cutting board at rear prep sink. cdi - pic voluntarily discarded. -1- |
| 2018-06-26 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed blueberries and strawberries stored over rte cheese in walk in. cdi - pic rearranged storage order. -0- |
| 2018-06-26 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed buildup inside the ice machine near the ice chute and around the door area. below. repeat -3- |
| 2018-06-26 |
17 |
3-403.11 (d) reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed reheating procedure for chili made from cooked beans and ground beef taking four hours. vr no later than 07/06/2018 to ensure this process does n |
| 2018-06-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fries hot holding under heat lamp at 122f. cdi - pic voluntarily discarded and made fresh fries. -1.5- |
| 2018-06-26 |
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 freshly made salads cooling in prep unit with snapped on lids at 51f. cdi |
| 2018-06-26 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed pickles in the walk in cooler and fries in the walk in freezer stored on the floor. pic stated the delivery truck delivered these |
| 2018-06-26 |
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 employees preparing food with watch and bracelet on arms.2-302.11 (b) unless wearing intact gloves in good repair, a food emplo |
| 2018-06-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked metal pans stored on high shelf over the 3-comp sink. -0- |
| 2018-06-26 |
45 |
4-205.10 food equipment, certification and classification - c use equipment as intended. observed reach in and prep units in use with doors 1/4 inch open at all times. 4-501.11 maintain equipment in good repair. observed rust forming on hand dryer and tra |
| 2018-06-26 |
46 |
4-603.16 (a)(1) rinsing procedures - c a rinsing solution shall immediately follow a washing solution and immediately precede a sanitizing solution when manually washing dishes. observed no rinsing solution and soiled compartment while spray arm being use |
| 2018-06-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup in the basin of the handsink, on cold holding unit gaskets and in the basin of the mop wash. repeat -1- |
| 2018-06-26 |
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. observed damaged ceiling in the women's restroom.6-501.12 floors, walls, ceilings inclu |
| 2018-02-02 |
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 debris accumulation on the floor underneath the |
| 2018-02-02 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on a shelving unit in the walk in cooler, inside the bun warming drawer, on the front of a reach in cooler near the drive-throu |
| 2018-02-02 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken tenders hot holding below 135f under the warming lamps (see chart). cdi- product was discarded. |
| 2018-02-02 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed debris accumulation on the inside of the ice machine and on the soda nozzle at the customer soda machine. |
| 2017-10-13 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed an employee placing raw hamburger patties into the grill then proceed to other tasks without washing hands. observed the same employee sweeping areas of the kitchen then proceed ont |
| 2017-10-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one pan of lettuce on the prep. line cold holding above 45f and multiple pre-packaged salads cold holding above 45f in a reach in cooler near the drive through window. cdi- pa |
| 2017-10-13 |
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 cut lettuce being cooled in a high volume container (product filled great |
| 2017-10-13 |
45 |
4-501.11 maintain equipment in good repair. observed the reach in cooler near the drive through window with an ambient air temperature of ~52f after several minutes of monitoring. instructed pic to remove all tcs items from the unit and to discontinue u |
| 2017-10-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation on the shelving racks in the walk in cooler, on the shelving unit underneath the hot drawer where hamburger meat is stored, and |
| 2017-05-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation inside a reach in freezer, bun holding cabinet, french fry reach in freezer, and on the backs of the fryers. |
| 2017-05-10 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed debris in the sanitizer solution in the 3 compartment sink. |
| 2017-05-10 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed flies in the facility at wall between the hand sink and the ice machine. |
| 2017-05-10 |
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 cooling in high volume containers > 3 inches deep and covered wit |
| 2017-05-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed items on the sandwich make line and items in the walk in cooler cold holding above 45f (see chart). cdi- items on make line were timestamped; notified pic to discard these ite |
| 2017-05-10 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed minor debris accumulation on the inner surfaces of the ice machine. |
| 2017-01-26 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed debris accumulation on the inside walls of the ice machine. |
| 2017-01-26 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed coffee creamer packets labeled 'keep refrigerated', asiago cheese slices, and chocolate frosty mix cold holding above 45f (see chart). cdi- creamers and cheese were relocated |
| 2017-01-26 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed 8 flies on the wall between the hand sink and the ice machine. |
| 2017-01-26 |
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 yellow american cheese sli |
| 2017-01-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris accumulation in the gaps between the fryer and on shelving inside the reach in cooler near the vanilla frosty machine, |
| 2017-01-26 |
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. observed worn / missing tile grouting in areas along the cook line and in front of the |
| 2017-01-26 |
45 |
4-501.11 maintain equipment in good repair. observed peeling paint on shelving above the 3 compartment sink and rust on some shelves in the walk in cooler. |
| 2016-07-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. wipe out splatters from inside microwave. |
| 2016-07-25 |
45 |
4-501.11 maintain equipment in good repair. observed chipping paint on drying racks above the three comp sink, and chipping paint and rust build up on wire shelves in walk in cooler, split gasket on low cooler by registeres used to hoild fruit juices. rep |
| 2016-07-25 |
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 tomates held on tphc labeled with di |
| 2016-07-25 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. dark build up on interrior surfaces of ice machine. cdi - cleaned during the inspection. |
| 2016-07-25 |
8 |
6-301.14 post a handwash sign at each handsink. no hand washing sign in men's room. cdi - adhesive handout handwashing sign left with pic to post. |
| 2016-03-07 |
45 |
4-501.11 maintain equipment in good repair. observed chipping paint on drying racks above the three comp sink, and chipping paint and rust build up on wire shelves in walk in cooler. improvement noted from last inspection. |
| 2015-11-09 |
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 lettuce and tomato placed on make line while still cooling. cdi - lettuce and toma |
| 2015-11-09 |
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 employee touched lettuce with bare hands to remove from pan. cdi - reminded employee of no bare-hand contact rule; l |
| 2015-11-09 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf pans of sanitizer on make line not labeled. pic labeled during the inspection. |
| 2015-11-09 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. one ic e paddle stored on wire cooler racks with no barrier in between; all others wrapped in food grade plastic. cdi - paddle re |
| 2015-11-09 |
45 |
4-501.11 maintain equipment in good repair. one split gasket on reach in freezer; shelves in walk in cooler rusty. replace gasket. repaint or replace shelves. improvement noted from last inspection; most gaskets have been replaced. |
| 2015-11-09 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. a box of paper cups and a box of paper towels stored on floor in back room. cdi - boxes relocated to shelves. |
| 2015-11-09 |
49 |
5-402.13 maintain sanitary sewage system.-p main floor drain in kitchen clogged and draining slowly. a call was placed to a plumber. cdi - plumber arrived and began unclogging drain by the end of the inspeciton. |
| 2015-07-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy food debris build up on the gaskets of all reach in refrigerators in the kitchen area. |
| 2015-07-06 |
45 |
4-501.11 maintain equipment in good repair. observed several reach ins with broken gaskets and damage to the interior of the door. pic stated that work orders have been placed for repair but have not yet happened. repeat violation. |
| 2015-07-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth laying on a prep table in the rear kitchen area. cdi by pic removing cloth. |
| 2015-07-06 |
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 items such as lettuce and tomatoes cooling while tightly wrapped. also |
| 2015-07-06 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed small metal containers of sanitizer on the cook line with no label as to the contents of the container. pic by informing pic to label the outside of the |
| 2015-07-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed shredded cheeses and overstacked leaf lettuce on both sides of the cook line at temperatures above 45f. cdi by pic removing top layer of cheeses and placing cheese in the wal |
| 2015-07-06 |
14 |
4-602.11(e)(4)(b) equipment such as ice bins, beverage dispensing nozzles and enclosed components of equipment such as ice machines and storage tanks shall be cleaned at a frequency to prevent the accumulation of soil or mold. observed ice machine with b |
| 2015-07-06 |
8 |
6-301.14 post a handwash sign at each handsink. observed mens bathroom with no employees mush wash hands signage. cdi - provided handwashing signage for pic to post to pic diane jackson. |
| 2015-02-23 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. all quatnary ammonia solutions shall be concentrated between 100-200ppm. observed a sanitizing container with 0ppm quatnary ammon |
| 2015-02-23 |
45 |
general comment: 4-501.11 good repair and proper adjustment-equipment - c. all equipment shall be maintained in a state of good repair. observed two cracked gaskets on the interior of the salad refridgerators beneath the prep line. |
| 2015-02-23 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking - c. all employee drinks shall be stored in a designated area to prevent cross contamination. observed an employee drink being stored on the counter at the drive up window. cd |
| 2014-09-03 |
45 |
general comment: 4-501.11 good repair and proper adjustment-equipment - c. observed the cooler beneath the prep cooler to be not operating. pic stated that this cooler was on a work order. |
| 2014-09-03 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c. all single service items shall be stored inverted to prevent cross contamination. observed the lids to the drinks by the service window to be inverted |
| 2014-09-03 |
39 |
4-901.12 wiping cloths, air drying location - c. observed a wet wiping cloth being stored beside the single service cups at the window service area. |
| 2014-09-03 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. all food contact surfaces shall be clean to sight and touch. observed black residue on the interior of the ice baffle in the ice machine. cdi- ice baffle was remove |
| 2014-01-31 |
38 |
all food employees must wear an effective hair restraint in order to prevent food contamination. observed a food employee scooping and preparing fries without wearing a hair restraint. cdi- employee donned on a hat. |
| 2014-01-31 |
21 |
general comment: all potentially hazardous ready to eat foods cold held more than 24 hours shall be properly date marked. observed cut lettuce with a discard date marking of 1/30. pic stated that the cut lettuce had been opened today, 1/31. cdi- incorrect |
| 2014-01-31 |
14 |
all non-mechanical warewashing sinks shall have a wash temperature of 110f unless otherwise specified by the manufacturer. observed dishes being washed at 98f. cdi- pic raised the washing temperature to 110f. |
| 2014-01-31 |
6 |
hands shall be washed between tasks and as many times as necessary in order to prevent cross contamination. observed a food employee operating the sliding drive through window panel with bare hands, and then preparing and scooping fries with her hands wit |
| 2013-08-19 |
14 |
all food contact surfaces shall be clean to sight and touch. observed black residue on the interior of the ice baffle. cdi-ice machine was turned off, ice baffle was removed and properly sanitized. observed black residue on the whisker. cdi- whisker was p |
| 2013-08-19 |
20 |
all potentially hazardous ready to eat foods shall be cold held at 45f or below. observed the cut lettuce cold holding at 60f due to overstacking. cdi- lettuce was placed in smaller bins in the reach in prep cooler to allow for proper holding temperatures |
| 2013-08-19 |
26 |
all working containers of sanitizer shall be properly labeled with the common chemical name. observed no label on the bins of sanitizer by each reach in unit. cdi- sanitizer containers were labeled with a marker. |
| 2013-08-19 |
43 |
all single service trays shall be stacked inverted in order to prevent contamination. observed single service trays being stored upright with debris in one of the single service trays. cdi- trays were voluntarily discarded. |
| 2013-06-14 |
45 |
equipment shall be maintained in a state of good repair. observed a leaking reach in refidgerator by the drive up window. |
| 2013-06-14 |
43 |
single service items shall be stored in a mannner that prevents contamination. observed a wet wiping cloth on the uncovered single service cup lids at the drive up window. cdi- single service cup covers were voluntarily discarded. |
| 2013-06-14 |
39 |
wet wiping cloths shall be stored in sanitizing solution when not in use. observed wet wiping cloths throughout the facility. cdi by instruction. pic removed all wet wiping cloths throughout the facility. |
| 2013-06-14 |
37 |
food shall be protected from contamination that may result from a factor or source not specified under subparts 3 301 - 3 306. observed an employee cell phone being stored with the single service sauces under the counter at the register. cdi- cell phone w |
| 2013-06-14 |
20 |
potentially hazardous ready to eat foods such as cut leafy greens shall be cold held at 45f or below. observed cut lettuce on the cold holding prep unit cold holding at 55f. cdi- lettuce was placed back in the walk in cooler to retain a temperature of 45f |
| 2013-06-14 |
14 |
food contact surfaces shall be clean to sight and touch. observed build up on the nozzles of the self serve soft drink dispenser. cdi- nozzles were removed and properly sanitized. |
| 2013-06-14 |
1 |
(a) at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing |
| 2013-01-10 |
47 |
properly clean bottom of reach in freezer next to fryers. observed with food debris. |
| 2013-01-10 |
38 |
except for a plain ring such as a wedding band; while preparing food; food employees may not wear jewelry including medical information jewelry on their arms and hands. observed multiple employees wearing watches and bracelets. cdi by instruction and jew |
| 2013-01-10 |
26 |
maintain quat sanitizer at acceptable range (150-400ppm). observed spray bottle of sanitizer at front hand sink over 500ppm. cdi by emptying bottle. |
| 2013-01-10 |
20 |
maintain all cold foods 45f and below. observed on prep line across from fryers: sliced white cheddar 51f; two pans of iceburg lettuce 48f and 54f; and shredded cheddar cheese 47f. all items observed above 45f were overfilled above level of container. |
| 2013-01-10 |
14 |
properly wash; rinse and sanitize all food contact surfaces. observed salad spinner and large lettuce chopper utensil with food debris. also observed plastic container and spatula with food debris. cdi by instruction and placing items at 3 comp. sink t |
| 2013-01-10 |
8 |
hand sinks may be used for hand washing purposes only. observed sink near front counter set up as a handsink and also for cleaning trays/dumpsink purposes. only observed being used as hand sink during inspection. cdi by instruction with pic. |
| 2013-01-10 |
6 |
have all employees wash hands as often as necessary to remove contamination; after handling raw foods and before going to another task. observed employee handling raw burger patties and then put on pot holder to get baked potatoes out of oven. cdi by in |
| 2012-10-23 |
19 |
found chili at drive-thru holding at 124 f. reheated to 165 f. |
| 2012-10-23 |
36 |
observed flies in kitchen and dining area. |
| 2012-10-23 |
14 |
observed food containers in a sanitizing solution measuring 0 ppm quat in 3-comp sink. cdi-sink made to proper concentration and containers recleaned.sanitizing solution in sink discolored. |
| 2012-10-23 |
43 |
observed single-service cups; caps in contact with splash from handwash; dump sink at drive thru. discarded.observed single service cups overstacked at dispenser. |
| 2012-10-23 |
37 |
observed some dented chili cans not separated. cdi- separated for return. |
| 2012-10-23 |
8 |
5-205.11-using a handwashing sink-operation and maintenance:b) a handwashing sink may not be used for purposes other than handwashing. pf handsinks at drive-thru window and at front counter near customer pick-up are used for multiple purposes; ie dump sin |