| Violation Date |
Code |
Description |
| 2018-11-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed wet stacked pans on the drying rack. |
| 2018-11-01 |
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 wearing wrist bands while preparing food. |
| 2018-11-01 |
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. -pfobserved pulled chicken cooling in walk-in cooler inside plastic bags. cdi removed a |
| 2018-11-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved build-up on can opener blade.observed food debris, sticker residue build-up on pans stored as clean.cdi by wash, rinse, and sanitize. |
| 2018-04-17 |
26 |
7-201.11 store toxic materials to avoid contamination. -pobserved 2 disinfectant spray bottles stored above in-use 3 compartment sink.cdi- store in chemical storage area. |
| 2018-04-17 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wiping cloths stored on prep sink. |
| 2018-04-17 |
45 |
observed a crack on the door of the hot box; cracked is covered with duct tape.observed a crack in the right door of the prep unit by the grill. repair door.repeat violations |
| 2018-04-17 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. pic is not food safety certified. |
| 2018-04-17 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed light shield missing on light over ice machine. |
| 2018-04-17 |
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 2 handsink towel dispensers not working. |
| 2017-11-06 |
45 |
4-501.11 maintain equipment in good repair. - observed a prep unit with an ambient air temperature of 50f. tcs items in the unit were at 45f but were moved to the walk in cooler until the unit is repaired. verification required 11/16/2017repeat violation |
| 2017-11-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed a wet wiping cloth stored on a prep table. |
| 2017-08-08 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed the 3 comp sink drains being stopped with saran wrap. remove the saran wrap and replace with stoppers.observed a crack on the door of the hot box. the crack is covered with duct tape. |
| 2017-08-08 |
35 |
general comment 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - observed a salt shaker unlabeled. cdi - shaker was labeled during the inspection. |
| 2017-08-08 |
33 |
3-501.13 use approved thawing methods. - observed macaroni and cheese thawing in standing water. cdi - cold running water was turned on to thaw the product. |
| 2017-08-08 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf - pic with certification was not present during the inspection.2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - pic on duty is not certified. |
| 2017-05-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed food debris on the lemon slicer while it was stored as clean. cdi - slicer was removed to be cleaned. |
| 2017-05-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the dry storage shelves. |
| 2017-05-01 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed split gaskets on the prep unit by the steam table. replace gaskets. observed a cracked door in the same prep unit on the right door.observed a crack in the door on the hot box. crack |
| 2017-02-09 |
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 tomatoes and cheese missi |
| 2017-02-09 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed container and bowls stacked wet. |
| 2016-11-22 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2016-11-22 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p - observed an employee take chicken out of the smoker; employee stated it was done cooking. the temperature was only 160f. cdi - |
| 2016-11-22 |
14 |
general comment 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed a lemon slicer with food debris stored as clean on the drying rack. cdi - lemon slicer was placed back in the 3 comp sink to be wash |
| 2016-11-22 |
1 |
repeat violation 2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - pic is not certified. |
| 2016-08-25 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p through conversation with pic it was noted bowls used for mixing chicken wings and sauces are being washed only once a day. these items are required to be washed, rinsed and sanitized eve |
| 2016-08-25 |
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 observed facility is using tphc for |
| 2016-08-25 |
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 observed 3 pans of beans cooling tightly covered and stacked on top of each other |
| 2016-08-25 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf no certfied pic present. |
| 2016-08-25 |
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 shelving throughout facility. clean. |
| 2016-08-25 |
45 |
4-501.11 maintain equipment in good repair. observed shelving to be rusty. repair. |
| 2016-01-25 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee hat and cordless phone stored on surface of prep table. |
| 2016-01-25 |
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 tiles above walk-in cooler entrance. open ceiling over bread r |
| 2016-01-25 |
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 several ready-to-eat foods in low boy cooler under prep table in front area without date marking (baked and fried chicken). pic sta |
| 2016-01-25 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed pan of ribs at 116-124 in hot hold cabinet, said to have been hot holding just over an hour. cdi- items reheated to 165 and properly hot held at 135. |
| 2016-01-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed build-up on can opener blade. cdi wash, rinse and sanitize. |
| 2016-01-25 |
1 |
.2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified pic present. |
| 2015-06-09 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. reach in cooler observed at 55 degrees all tcs foods were 48-53 degrees including cole slaw, chicken fingers, wings. cdi- items placed in walk in cooler to chill back to 45 and below. h |
| 2015-06-09 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on prep table next to bread. cdi- drink removed. |
| 2015-06-09 |
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 knives stored in crevice of cutting board and flip top cooler, area is n |
| 2015-06-09 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed pans of chicken and ribs at 128-133 in hot hold cabinet, said to have been hot holding just over an hour. cdi- items reheated to 165 and properly hot held at 135. |
| 2015-06-09 |
45 |
4-501.11 maintain equipment in good repair. observed door to reach in cooler with a deep cut on door and some cracking in the corner areas inside cooler. |
| 2015-06-09 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. two bulbs in hood are not shielded.4-202.18 maintain hood filters. observed 2 filters sections missing from hood, n |
| 2015-06-09 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed ladles and large pots stored up right with water collected at bottom. need to store inverted to drain and air dry. observed a few pans tight stacked while still wet. |
| 2014-11-21 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed light blown out and missing light shield inside the walk in cooler. repeat |
| 2014-11-21 |
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 inside the ice scoop holder, bottom shelf inside the walk in cooler near cooling items and the shelving under the raw poultry storage. |
| 2014-11-21 |
45 |
4-501.11 maintain equipment in good repair.observed a tear in the gasket of the front prep cooler. observed a deep cut on one of the interior doors of this unit also. |
| 2014-11-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved baked chicken, pork bbq and fruit cobblers stored inside the hot holding cabinet below 135f. cdi by reheating all to 166-193f. |
| 2014-11-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved greasy metal pans stored as clean. cdi by removing to be re-washed and sanitized. repeat |
| 2014-11-21 |
8 |
5-205.11 using a handwashing sink-operation and maintenance - pfmaintain the handwasing sink accessible at all times. observed the handsink next to the ice machine blocked with a trash can and a step ladder (moved). |
| 2014-09-05 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.pic is not certified by an ansi accredited food protection manager course. |
| 2014-09-05 |
4 |
2-401.11 cover and store employee food/drinks to prevent contamination of food or utensils.observed employee food stored inside the hot holding cabinet. cdi by moving to another location. |
| 2014-09-05 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pfobserved the handsink by the 3 comp sink not provided with paper towels. observed the paper towel dispenser batteries dead. cdi by providing paper towels. |
| 2014-09-05 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfremoved metal pans with greasy film. observed build up inside soda nozzles. cdi- pans placed into 3 comp sink to be re-washed, soda nozzles replaced with new on |
| 2014-09-05 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed the light shield missing inside the walk in cooler. 6-501.14 change the filters and clean the intake and e |
| 2014-09-05 |
42 |
error |
| 2014-06-05 |
45 |
4-201.11 equipment and utensils-durability and strength - cprovide approved equipment. observed plastic used for stoppers in the 3 comp sink. |
| 2014-06-05 |
33 |
3-501.13 thawing - cproperly thaw products using approved methods, such as under running water. observed bags of macaroni and cheese thawing in standing water inside the prep sink. cdi by placing under running water. |
| 2014-06-05 |
31 |
3-501.15 cooling methods - pfensure proper cooling methods are being used to rapidly cool down foods. observed ribs left inside the smoker (turned off) to allow the ribs to cool to 95f. explained that products are to chill down rapidly by moving once the |
| 2014-06-05 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pprovide sanitizer at the correct concentration. observed all sanitizer buckets and the sanitizer dispensing at the 3 comp sink belo |
| 2014-06-05 |
8 |
6-301.12 hand drying provision - pfprovide hand drying provisions at all handsinks. observed no paper towels stocked at any handsinks in the kitchen. cdi- paper towels were properly stocked. staff were using rolls of paper towels randomly placed on shelvi |
| 2014-06-05 |
1 |
2-102.12 certified food protection manager - cthe person in charge (pic) must be a certified food protection manager. the pic is not certified by an ansi accredited food protection course. |
| 2013-12-18 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. observed a pan of ribs stored inside hot hold unit below 135f. cdi, reheated to 176f during inspection; (recommended not stacking ribs inside |
| 2013-12-18 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. observed a metal pan of salad mix sitting in ice bath on prep table- at 46-48f. cdi, more ice was added to pan of ice bath. |
| 2013-12-18 |
35 |
3-602.11 food labels - pf. foods packaged in a food establishment shall be labeled properly including allergen information, place where packaged, ingredients, and net weight/quantitiy of product. observed packaged cookies and brownies at front counter not |
| 2013-12-18 |
45 |
4-501.11 good repair and proper adjustment-equipment - c. observed torn gaskets on reach-in cooler on cook line. |
| 2013-12-18 |
47 |
4-602.13 nonfood contact surfaces - c. observed food debris and residue on shelving inside walk-in cooler. |
| 2013-12-18 |
42 |
4-901.11 equipment and utensils, air-drying required - c. observed metal pans on back shelf stacked while wet. observed metal pans at back shelf also stacked with sticker residue on them. repeat |
| 2013-08-13 |
42 |
4-901.11 equipment and utensils, air-drying requiredproperly air dry all utensils. observed metal pans stacked while wet. |
| 2013-08-13 |
33 |
3-501.13 thawingproperly thaw all foods using an approved method (as a part of the cooking process, in the cooler or under running water 70f or less). observed bags of macaroni and cheese thawing in a container of room temperature water. bags were removed |
| 2013-08-13 |
26 |
7-102.11 common name-working containersproperly label all working containers of chemicals. observed a spray bottle with a purple chemical stored properly without a label.7-201.11 separation-storage*new*- sanitizer should be stored with other chemicals and |
| 2013-08-13 |
1 |
.2-102.12 certified food protection managerthe person in charge (pic) must be a certified food protection manager. observed pic not certified by an ansi accredited food protection course. points will be deducted after 1/1/14. |
| 2013-03-18 |
2 |
pic must know when to restrict/exclude employees and when to allow them back to work after they have been ill. all employees need to know the big 5 illnesses. handout onsite. |
| 2013-03-18 |
6 |
wash exposed arms when washing hands. also; be sure to turn off water with a papertowel rather than barehands. |
| 2013-03-18 |
6 |
wash hands before donning gloves. observed an gloved employee handling raw chicken and then removed gloves-then donnned new gloves without washing. emloyee stopped during inspection and corrected. |
| 2013-03-18 |
20 |
maintain ph foods cold at 45-41f or less. observed lettuce on ice today not holding proper temp.-lettuce put into a more effective ice bath today to chill it down. chopped bbq on the counter had been setting there too long and had to be reheated-work wit |
| 2013-03-18 |
21 |
date mark open milk. |
| 2013-03-18 |
26 |
do not store windex or degreasor above food; clean equipment; food contact surfaces; single-use articles; or clean linens. observed windex over chopping station and degreasor over breading area-moved during inspection. |
| 2013-03-18 |
33 |
observed ribs thawing in submerged water with 122f water running on them today. except as specified in ΒΆ (d) of this section; potentially hazardous food (time/temperature control for safety food) shall be thawed:(a) under refrigeration that maintains the |
| 2013-03-18 |
38 |
only a single wedding band is allowed on food service worker's hands/wrists. no bracelets; other rings; or watches allowed. |
| 2013-03-18 |
45 |
food contact surfaces must be easy to clean-observed a badly broken ice bucket being used today. another one onsite today that is in good condition. |
| 2013-03-18 |
26 |
keep all spray bottles labeled. observed chemicals in the wrong bottles today-be sure to relabel if reusing a bottle. |
| 2012-12-27 |
19 |
all hot held foods must be maintained at 135 degrees f or above. observed diced chicken on steam table at 120 degrees f. cdi by voluntary discard. |
| 2012-12-27 |
41 |
do not use cups for dispensing food product. observed chicken salad with cups being used for scoops and stored in food product. |
| 2012-12-27 |
39 |
keep all wet wiping cloths stored in sanitizing solution. |
| 2012-12-27 |
2 |
observed no employee health policy in place. cdi-gave pic instruction on ehp and handout. |