| Violation Date |
Code |
Description |
| 2018-12-03 |
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 food debris and trash on floor under and around s |
| 2018-12-03 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager.pic is not a certified food safety manager. |
| 2018-06-05 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed a few wet stacked plastic containers on drying rack. |
| 2018-06-05 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed sanitizer in buckets < 100ppm qac sanitizer.cdi refill and test at 300ppm |
| 2018-06-05 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.obserevd opened boxes of taco shells without cover in storage.cdi covered with plastic packaging. |
| 2018-06-05 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved multiple items stored inside handwash sink. cdi items removed. |
| 2018-01-23 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2018-01-23 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed chicken, refried beans and steak below 135f. cdi - items were voluntarily discarded. |
| 2018-01-23 |
4 |
general comment 2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - observed an employee drink on the prep sink and by the soda machine at the drive thru. cdi - drinks were discarded. |
| 2017-11-02 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. - observed dirty sanitizer water in the container by the office. cdi - new sanitizer was provided. |
| 2017-11-02 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 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 cleaning needed on the walk in cooler shelves and the gaskets on the under counter coolers on the prep line. |
| 2017-08-02 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on the under counter freezer. replace gasket. |
| 2017-08-02 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2017-08-02 |
38 |
general comment 2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - observed the manager not wearing a hair net with a long ponytail. cdi - the manager put on a hair net dur |
| 2017-08-02 |
22 |
k3-501.19 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 - facility did not have the time ma |
| 2017-08-02 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf - observed no soap in the men's restroom. pic stated the dispenser broke yesterday. cdi - instructed the pic to buy a soap bottle from the store until the dispenser is repaired. |
| 2017-08-02 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - pic is not certified. |
| 2017-04-04 |
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 prep unit gaskets and the freezer floor. |
| 2017-04-04 |
45 |
general comment 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 2 cracked containers on the drying rack. discontinue use of cra |
| 2017-04-04 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2017-02-06 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p - observed quat sanitizer in buckets and 3 comp sink between 50 ppm- 100 ppm. cdi - pic has switched to chlorine sanitizer until maintenance can repair the issue. |
| 2017-02-06 |
54 |
general comment 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed an employee's lunch on the second shelf in the walk in cooler above facility food. cdi - pic moved employee food to the |
| 2016-11-02 |
53 |
general comment 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 cleaning needed on the floor o |
| 2016-11-02 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf - observed facility using chlorine sanitizer but only have quat test strips. verification required 11/11/2016 |
| 2016-11-02 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2016-11-02 |
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 pico cooling with a lid on in the walk in cooler. cdi - explained coolin |
| 2016-11-02 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf - observed no paper towels at the hand sink by the prep sink. cdi - paper towels were provided. |
| 2016-07-15 |
42 |
general comment 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed some pans stacked wet. |
| 2016-07-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed lettuce and cheese in the prep line above 45f. cdi - pic added ice to the lettuce to cool. cheese was taken to the walk in to cool. |
| 2016-07-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed chicken on the prep line at 124f. cdi - pic placed chicken into hot water bath to reheat. |
| 2016-04-05 |
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 missing frp panel with exposed raw wood and wood glue at the roof access hatch |
| 2016-04-05 |
45 |
4-501.11 maintain equipment in good repair. observed nsf table at takeout window with a damaged wood panel that is no longer easily cleanable, and the panel is screwed into the nsf table which voids the nsf certification.4-502.11(a) maintain utensils in g |
| 2016-02-17 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. present pic not food safe certified. |
| 2016-02-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed several pans stored as clean with stickers and sticker residue stuck to them. cdi- pic will have pans cleaned. |
| 2016-02-17 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. insert pans observed stacked while wet. allow to properlyair dry before stacking. (repeat)general comment: observed beans in hot hold cabinet borderline hot at 134-135 degrees, be s |
| 2015-12-30 |
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 on the floor under the 3-compartment si |
| 2015-12-30 |
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 the handles of both holding cabinets.-observed build-up on the steamer at the line. |
| 2015-12-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. insert pans observed stacked while wet. allow to properly air dry before stacking. (repeat) |
| 2015-12-30 |
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. spoon to mix coffee at the drive-thru area observed stored in a soiled cup. stor |
| 2015-12-30 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil and at the proper concentration. observed on soiled sanitizer bucket and 0 ppm of quat in the other |
| 2015-12-30 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p- sanitizer in the three-compartment sink measured 0 ppm of quat sanitizer due to sanitizer in dispenser being empty. cdi- facility was out of sanitizer and called another store to supply with sani |
| 2015-08-12 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. present pic has no proof of food safety mgr.certification. |
| 2015-08-12 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometer in reach in cooler on prep line. cdi- pic placed thermometer in cooler. |
| 2015-08-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open employee drinks stored on drygood shelf above and on a prep table. cdi- drinks removed. |
| 2015-08-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a number of pans being tight stacked while still wet. |
| 2015-08-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed light mold build up around ice chute pick up window drink machine, needs cleaning. |
| 2015-04-01 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. outside thermometer for walk in freezer does not work. recommend having thermometer repaired or placing thermometer inside freezer. foods observed properly frozen. |
| 2015-04-01 |
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 pans of pico de gallo with incorrect date marked on them. be sure date marking is accurate to prevent shelf life confusion. cdi- fo |
| 2015-04-01 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a number of dishes being stored as clean that had food stuck to them, appears wash water needs more frequent changing for fresh wash water. cdi- dirty |
| 2015-04-01 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf no towels at handwash sink in kitchen. cdi- towels placed at handsink.5-205.11 maintain access to handsinks. foot pedal on handwash sink near takeout window was no |
| 2015-04-01 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored on dry good shelf above and right next to food. cdi- drinks removed. |
| 2015-04-01 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. present pic has no proof of food safety mgr. certification. |
| 2015-02-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed a few plastic pans stored as clean with stickers stuck to them. cdi- dishes placed in dish sink to have stickers removed. |
| 2015-02-19 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. nail polish and or fake nails on hands are not allowed during food prep unless employee wears gloves at all times. observed food. . _ employe |
| 2015-02-19 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. present pic has no proof of food safety mgr. certification. |
| 2015-02-19 |
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 wash water at 102 degrees during active washing. cdi- wash water changed out at proper temperature. |
| 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. ceiling light shield above dry good storage area is cracked and broken in a few placed, needs replacing. |
| 2014-11-21 |
45 |
4-501.11 maintain equipment in good repair. observed gasket on freezer reach in torn, needing replacing. |
| 2014-11-21 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf no exposure info for employees on current health policy. policy needs info concerning employee's responsibilities to notify mgm |
| 2014-08-05 |
42 |
4-901.11 air dry all dishes and utensils. observed dishes being tight stacked while still wet. |
| 2014-08-05 |
19 |
3-501.16 (a)(1) hot hold tcs foods at 135 min. observed two containers of beans hot holding in hot hold cabinet at 129-130. these beans are made with hot water mixture, likely they were not initially heated to proper temperature of 135 or more throughout. |
| 2014-05-29 |
42 |
air dry all dishes and utensils. observed a number of pans tight stacked while still wet. |
| 2014-05-29 |
20 |
3-501.16 (a)(2) & (b) cold hold tcs foods at 45 or below. observed guacamole, ciliantro ranch, and corn salsa cold holding at 53-56 degrees in cold hold wells. cdi- pic disposed of out of temp foods. |
| 2014-05-29 |
19 |
3-501.16 (a)(1) hot hold tcs foods at 135 min. observed 2 pans of beans at 118 degrees in hot hold cabinet for approx. 1.5 hrs. likely beans had been left out too long after prep. cdi- beans reheated in thermolizer to 165 and properly hot held at 135. |
| 2014-03-10 |
26 |
7-201.11 store chemicals to prevent contamination of food or food contact surfaces. observed chemical spray bottles stored on rack next to food storage bags and food trays. cdi- chemicals properly stored on chemical storage shelf. |
| 2014-03-10 |
1 |
2-102.12 pic needs to be food safe certified. present pic could not provide proof of food safe certification. |
| 2014-03-10 |
34 |
4-203.12 maintain thermometers in all cooling units. cdi- observed no thermometer in main make table cooler unit. cdi- thermometer placed in cooler. |
| 2014-03-10 |
42 |
4-901.11 air dry all dishes and utensils. observed several containers being tight stacked while wet. |
| 2014-03-10 |
46 |
4-501.19 maintain proper wash temperature at 3 comp sink of min. 110. observed dishes being washed at 105 degrees. cdi- wash water brought to 110. |
| 2013-11-21 |
42 |
air dry all dishes and utensils. observed several dishes tight stacked while still wet. |
| 2013-11-21 |
38 |
employees can only wear plain wedding band during food handling. observed employee wearing several rings with intricate designs. cdi- employee corrected. |
| 2013-11-21 |
4 |
store employee drinks covered and below food or food contact surfaces. observed open employee drink stored above box of foods on storage shelf. cdi- drink removed. |
| 2013-08-05 |
2 |
corporate health policy does not have specifics regarding exposure resposibilities, need to use food code health policy to meet requirements for approved health policy. |
| 2013-08-05 |
20 |
observed main prep cooler holding corn and guacamole at 47-49 degrees. cooler may need service. cold hold foods at 45 or less. cdi- out of temp foods disposed of. |
| 2013-08-05 |
42 |
air dry all dishes and utensils. observed dishes being tight stacked while still wet. |
| 2013-08-05 |
1 |
pic does not have proof of serv safe available. pic needs to be food safe certified and be able to provide certificate by 1/1/14 or points will be deducted. |
| 2013-08-05 |
46 |
manually wash dishes at 110 min. observed dishes being washed in tumbler at 105. cdi- corrected by instruction. |
| 2013-08-05 |
43 |
protect single service items during storage and service. observed non-protected single service items in dry storage room. |
| 2013-05-24 |
42 |
need to allow dishes to air dry. observed several containers and dishes being tight stacked while still wet. |
| 2013-05-24 |
20 |
cold hold foods at 45 or below. observed mixed corn cold holding at 50-52 degrees. cdi- corn disposed of and replaced with cold corn. |
| 2013-05-24 |
2 |
corporate health policy does not have specifics regarding exposure resposibilities. gave pic copy of food code health policy to review with employees. |
| 2013-03-05 |
43 |
protect single service items during storage and service. observed single service food boxes stored face up; not protected in single service storage area. |
| 2013-03-05 |
42 |
air dry dishes and utensils. observed a few tubs and pans being tight stacked while still wet. |
| 2013-03-05 |
38 |
(a) food employees shall keep their fingernails trimmed; filed; and maintained so the edges and surfaces are cleanable and not rough. pf(b) unless wearing intact gloves in good repair; a food employee may not wear fingernail polish or artificial fingernai |
| 2013-03-05 |
2 |
illness policy in place does not have requirement about reporting illness exposures. gave pic copy of food code illness policy to review with employees. |
| 2012-11-15 |
26 |
observed glass cleaner stored with nozzle facing single service items. store toxic materials in chemical storage area to prevent contamination. |
| 2012-11-15 |
37 |
observed a box of food stored on floor of freezer. do not store food on the floor. cdi |
| 2012-11-15 |
20 |
observed a number of foods on make table holding at 52-53 degrees. unit had accidently been turned off by an employee. always cold hold foods at 45 or below. cdi- foods were voluntarily disposed of by mgr. |
| 2012-11-15 |
42 |
observed a couple metal pans stacked together while still wet. be sure to properly air dry before stacking. |
| 2012-11-15 |
14 |
observed dirty dish that did not get properly cleaned when washed. cdi- dish re-washed. keep food contact surfaces clean; properly washed; rinsed; and sanitized. |