| Violation Date |
Code |
Description |
| 2018-08-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacked plastic containers in the dish area, items were unstacked and allowed to air dry by pic. |
| 2018-08-09 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. employee did not have a hair restraint on at time of inspection. no points deducted as ehs did not have a beard guard at t |
| 2018-08-09 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed paper towel dispensor at the front prep area not functioning. towels were provided in the sink area by pic. |
| 2018-08-09 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified persons present. |
| 2018-02-13 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager present at facility. |
| 2017-09-07 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed large amounts of fruit flies collecting around 3 compartment sink drain and soap syrup racks. |
| 2017-09-07 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed tomatoes and bell peppers stored above ready-to-eat lettuce and chicken in walk-in cooler. cdi items properly rearranged.3-304.11 food shall only contact surfaces of pro |
| 2017-09-07 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed banana peppers, olives and pickles draining in handsink. cdi items removed and discarded.6-301.12 provide paper towels or approved alternative for hand drying |
| 2017-09-07 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. pic not a certified food protection manager. |
| 2017-04-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce, chicken and meatballs holding out of temperature control above 45f. see temperature chart for temperature observations. cdi lettuce voluntarily discarded. chicken a |
| 2017-04-10 |
26 |
7-201.11 store toxic materials to avoid contamination. -p observed glass clean stored on food contact surface in direct contact with lettuce. cdi lettuce voluntarily discarded. glass cleaner relocated to approved location. |
| 2017-04-10 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed pretzels stored directly on floor in walk-in freezer. |
| 2017-04-10 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. observed no certified food protection manager on site during inspection. repeat violation. |
| 2017-04-10 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee personal items stored in direct contact with food product boxes. |
| 2017-04-10 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers stacked wet. |
| 2016-07-13 |
53 |
(no points deducted)6-501.11floors, 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 plastic baseboards damaged pulling off of wall at pass thru |
| 2016-07-13 |
45 |
(no points deducted)4-501.11maintain equipment in good repair.observed plastic containers starting to chip, break on corners in need of replacing. |
| 2016-07-13 |
37 |
(repeat)3-305.11 (a) (2) store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor; where it is not exposed to splash, dust, or other contamination.observed prep sink butted up against dirty sink of (3 comp |
| 2016-07-13 |
36 |
6-501.111keep the premises free of insects, rodents, and other pests.observed flies and roaches in prep area. vr to ensure pest management is taken place. |
| 2016-07-13 |
14 |
(repeat)4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved containers stored clean with food debris stuck to surfaces; cdi containers pulled and placed into dirty dish pit. |
| 2016-07-13 |
1 |
2-102.11pic demonstrates knowledge by being a certified food protection manager.observed pic on site not certified in food safety training. |
| 2016-01-29 |
53 |
(no points deducted)6-501.12floors, 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 cleaning issues to physical fa |
| 2016-01-29 |
45 |
(no points deducted) 4-501.11maintain equipment in good repair. observed broken plastic containers in use in need of discarding and or replacing. |
| 2016-01-29 |
37 |
(repeat)3-305.11 (a) (2) store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor; where it is not exposed to splash, dust, or other contamination.observed prep sink butted up against (three compartment si |
| 2016-01-29 |
19 |
(repeat)3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved meat balls hot holding in steam well measuring 110f; meat balls were stated to be properly reheated and placed into unit; observed steam unit water only 120f. cdi meat |
| 2016-01-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved numerous containers stored clean with old stickers and sticker residue stuck to surfcaces; observed tomato slicer stored clean with old food debris stu |
| 2016-01-29 |
1 |
2-102.11pic demonstrates knowledge by being a certified food protection manager.observed pic on site not certified in food safety training. |
| 2015-09-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed meatballs hot holding at 131-139 f. cdi- removed and reheated in microwave |
| 2015-09-28 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. pic, only staff member, did not have food protection manager certification. |
| 2015-09-28 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. observed food employee washing coffee utensil with wash water at 99 f.cdi- instruction provided |
| 2015-09-28 |
37 |
3-307.11 miscellaneous sources of contamination food cannot be stored under sanitary plumbing systems. observed packaged coffees stored under hand sink. cdi- removed |
| 2015-01-29 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed plastic containers with cracks, chips, and crevices. cdi by discard by pic. |
| 2015-01-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed plastic pans with sticker residue stored as clean. cdi by wash, rinse, sanitize ensuring stickers and sticker residue are removed. |
| 2015-01-29 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. no certified pic |
| 2014-07-28 |
49 |
5-205.15 system maintained in good repair- a plumbing system shall be maintained in good repair. observed handwash sink draining slowly (next to icee machine). repair. |
| 2014-07-28 |
48 |
5-103.11 capacity-quantity and availability- hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. observed hot water at 3 compartment sink taking 10 + minutes to arrive at |
| 2014-07-28 |
46 |
4-501.19 manual warewashing equipment, wash solution temperature-warewashing water must be maintained at 110f during washing or soaking utensils. observed slicer soaking in wash compartment 85f water. cdi added hot water. |
| 2014-07-28 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency- ice machine at beverage station must be cleaned at a frequency necessary to preclude accumulation of soil and mold. obesrved soil and mold inside ice machine. clean and sanitize ice machine |
| 2014-07-28 |
8 |
5-202.12 handwashing sinks, installation- a handwashing sink shall be equipped to provide water at a temperture of at least 100f. observed handwash sink in service area (beside icee machine) without hot water. repair sink to provide hot water. hot water v |
| 2014-07-28 |
6 |
2-301.12 cleaning procedure- hands must be washed and rinsed using warm water. observed food employees washing hands at handwash sink without hot water. cdi by washing hands in handwash sink in back area. sink needs to be repaired to provide hot water. (s |
| 2014-07-28 |
1 |
2-102.11 demonstration- person-in-charge must be a certified food safety manager. pic not certified. |
| 2014-02-07 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils- observed excess food debris build-up inside microwave oven. clean. |
| 2014-02-07 |
1 |
2-101.11 assignment- a person in charge must be present and must be certified as a food safety manager. no pic present. no certified pic present. |
| 2014-02-07 |
2 |
2-103.11 (m) person in charge-duties- observed employees on duty without knowledge of employee health policy. food employees must be informed of their duties in regard to employee health policy. cdi by having employees sign copy of employee health policy. |
| 2014-02-07 |
26 |
7-201.11 separation-storage- obserevd window cleaner stored on splash guard of prep sink. store toxic chemicals in a designated safe storage area away from food contact surfaces. cdi by moving cleaner to designated area. |
| 2014-02-07 |
34 |
4-302.12 food temperature measuring devices- no food thermometer available during inspection. rvr- rehs will return within 10 days to verify compliance. |
| 2014-02-07 |
50 |
5-403.12 other liquid wastes and rainwater- observed water leaking from tea urn water line onto floor in dining room area. repair. |
| 2014-02-07 |
45 |
4-501.11 good repair and proper adjustment-equipment- observed unapproved knife in kitchen. (taped together and is not cleanable) discarded. |
| 2014-02-07 |
38 |
2-303.11 prohibition-jewelry- observed employee slicing ready to eat vegetables while wearing wrist bracelets. no jewelry shall be worn on hands or arms while working with ready to eat food items. cdi by removing bracelets. |
| 2013-08-26 |
1 |
2-102.12 certified food protection manager- person in charge must be certified food safety manager. pic not certified. |
| 2013-08-26 |
26 |
7-201.11 separation-storage- store toxic chemicals in designated area away from food and food contact surfaces. observed window cleaner stored on splash guard at handwash sink directly over clean side of 3 compartment sink which contained clean utensils. |
| 2013-08-26 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils- follow manufactuers directions for mixing sanitizing solution. observed 3 compartment sink with sanitizer > 400ppm. cdi by refilling and testing 300ppm. |
| 2013-08-26 |
4 |
2-401.11 eating, drinking, or using tobacco- keep employee beverages covered and stored below work contact surfaces. observed uncovered employee beverage on food prep table. cdi by covering and moving below work surface. |
| 2013-02-28 |
14 |
maintain sanitizing solution in 3 compartment sink at manufactuers recommended strength. observed 0ppm test on sanitizer in 3 comp sink. sanitizer bulk supply container was empty. cdi by adding refill container and testing at 400ppm. |
| 2013-02-28 |
2 |
food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible through food; as speci |
| 2013-02-28 |
1 |
based on the risks inherent to the food operation; during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention; application of the hazard analysis and critical control po |