| Violation Date |
Code |
Description |
| 2018-12-21 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. dried food debris/ residue under and on equipment. some single service articles under neath back of shelf. cleaning is needed. |
| 2018-12-21 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. buckets of sanitizer with cloths stored in them stored on the floor throughout. cdi- pic reginald jenkins corrected storage. |
| 2018-07-27 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. employee closed personal beverages and foods stored co-mingled with facility foods at the start of inspection. cdi- storage was corrected by the e |
| 2018-07-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. large grease chute used for removal of grease that is being disposed of stored in chicken walk in cooler. some food/grease build up observed on chute today. |
| 2018-07-27 |
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. scoop handle stored down in chicken flour in chicken walk in cooler. correct stor |
| 2018-07-27 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. two employee's working at front counter dispensing foods from hot hold and re-stocking foods and drink, both wearing watches, various bracele |
| 2018-07-27 |
26 |
7-201.11 store toxic materials to avoid contamination. -p. gallon bottle of degreaser concentrate stored on drainboard of prep cooler. cdi- pic reggie jenkins advised, storage corrected. |
| 2017-11-28 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. handsink in rear of kitchen detaching from wall; caulking has deteriorated. replace caulking at sinks when deterioration begins. |
| 2017-11-28 |
45 |
4-501.11 maintain equipment in good repair. door gaskets of low boy freezer splitting. handsink in rear of kitchen soiled and with crusty buildup on faucet handles. shelves in rear chicken refrigerator rusting. shelf supports rusting. |
| 2017-11-28 |
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 worker with bracelets and unapproved ring. |
| 2017-11-28 |
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 blanched fries with batche |
| 2017-11-28 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf: observed chemicals stored in handsink in back kitchen. cdi- access restored to handsink. |
| 2017-07-18 |
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 slice tomatoes, in prep-unit near grill, sliced on 7/17 without a date mark. observed canned beans at prep-unit near grill, opened |
| 2017-07-18 |
37 |
3-307.11 miscellaneous sources of contamination - c observed food employee rinsing green beans in 3-compartment sink while 3-compartment sink was set up and in use. cdi conversation was had with employee explaining the risk of contamination of food at 3-c |
| 2017-07-18 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed in-use wiping cloths held in sanitizer bucket reading 50ppm. manufacturer's specification indicate 150-400ppm as the adequate concentration for sanitizing. ensure sanitizer buckets |
| 2017-07-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sausage, country ham, smoked sausage, and raw bacon in drawer holding temperature at 46f. sausage patties were cooked and cooled the on 7/17, pic was not aware if sausage had re |
| 2017-07-18 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak coming from faucet at hand washing sink near the grill. |
| 2017-07-18 |
42 |
4-901.11 equipment and utensils, air-drying required - c observed several pans stacked without air drying in the dish washing area. ensure equipment and utensils are allowed to air dry prior to stacking. |
| 2017-03-03 |
46 |
4-501.18 keep the wash, rinse, and sanitize solutions clean. observed rinse solution in 3-comp sink soiled. |
| 2017-03-03 |
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: found sausage cooked and cooled previous day not date marked. found tomatoes and lettuce from previous day not date marked. cdi- allowed to |
| 2017-03-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: found bo rounds at less than 135 f in holding. refer to temperature chart. bo rounds discarded voluntarily by pic. bo rounds are held for 20 minutes then discarded according to sop. |
| 2017-03-03 |
16 |
3-401.11 cook raw animal foods to required temperatures. p: observed large chicken pieces coming out of fryer at less than 165 f. referto temperature chart. cdi- chicken dropped back into cooking processand brought up to over 165 f. referto temperature |
| 2016-12-01 |
26 |
7-201.11 store toxic materials to avoid contamination. -p: observed cleaners stored on lip of handsink at prep table in rear of kitchen. cdi- cleaners moved to location where contamination would not occur. |
| 2016-12-01 |
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. -pf: found prepared salads in closed clamshells 50 fin small prep cooler. do not rely o |
| 2016-12-01 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf: observed heavily soiled cloths, grill scraper, and brillo pads stored on handsink at grill station. cdi- sink access cleared. |
| 2016-12-01 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c: observed pre-rinse occurring at 3-comp sink while wash and sanitizing solutions were in use. rinse also occuring between wash and sanitizing at soiled rinse sink. |
| 2016-08-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. build-up beginning on shelves in walk-in coolers. |
| 2016-08-19 |
46 |
4-501.14 warewashing equipment, cleaning frequency - c: observed utensils and equipment soaking in 3-comp sink washing bay, with sanitizer made up in sanitizer bay. soiled equipment was stored in center rinse bay. |
| 2016-08-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet-stacking of utensils. |
| 2016-08-19 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. measured quat sanitizer in cloth buckets at 100 ppm. buckets refilled to proper concentration. |
| 2016-08-19 |
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 wristwatch while preparing food. |
| 2016-08-19 |
26 |
7-202.12(a) use poisonous or toxic materials according to manufacturer's label. use pesticides approved for use in commercial food service only.-pf: found insect spray that indicates not for use in food prep areas or kitchens. cdi- canister removed.7-102. |
| 2016-08-19 |
6 |
2-301.14 wash hands after activities that contaminate them.-p: observed counter employee handling payments at front counter, then scooping ice for customer drinks. dicussion with pic. |
| 2016-03-14 |
13 |
3-302.11(a) protect food in storage using covered containers, intact wrappings, or packaging. -p: observed fries held on tphc uncovered. observed opened box of chicken filets in freezer with contents exposed cdi- fries discarded. chicken in freezer covere |
| 2016-03-14 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. salad/condiment cooler in kitchen prep area and cooler at front line with no thermometers on interior. verification needed. |
| 2016-03-14 |
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. -p/pf: found fries being held past labeled expiration time. employee stated the labeled times were for |
| 2016-03-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris and residue build-up in split gasket of prep cooler at fryer area. observed shelves in refrigerator at rear of kitchen stained and with |
| 2016-03-14 |
45 |
4-501.11 maintain equipment in good repair. prep cooler with splitting door gasket at fryer area. repair gasket. |
| 2015-12-04 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed cloths being held in sanitizer buckets at 50 ppm quat. cdi- changed out buckets. |
| 2015-12-04 |
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: upon entry observed paper covering |
| 2015-12-04 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p: observed paper covering fries held on tphc with pre-written discard times running for 7 hours. if using paper to document discard times for fries then pa |
| 2015-09-10 |
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: found fries covered with food grade |
| 2015-09-10 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p: observed employee wearing gloves, opening doors, handling soiled cloth, then handle sliced cheese. cdi- direction to change gloves and to separate tasks while |
| 2015-09-10 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p: sanitizer in 3-comp sink measured less than 150 ppm quat. cdi- solution changed out and measured 200 ppm. |
| 2015-09-10 |
45 |
4-501.11 maintain equipment in good repair. sanitizer dispenser on wall not operating. facility using neighboring facility for sanitizer to fill sink. repair person from ecolab called. |
| 2015-09-10 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. chicken less than 6 off freezer floor. |
| 2015-05-13 |
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 back handsink soiled with debris. |
| 2015-05-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed vents in walk in units covered with dust. |
| 2015-05-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed back handsink blocked with garbage can and soiled linen basket. cdi items moved. |
| 2015-05-13 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands.-p. observed employee wash hands for less than 10 seconds. cdi hands washed. |
| 2015-01-16 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p. observed employee use sanitizing as handwashing in between glove changes. cdi hands washed and gloves changed. |
| 2015-01-16 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed utensils wet stacked on clean utensil rack. |
| 2015-01-16 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed chicken breasts and tenders below 135f. cdi items discarded. |
| 2014-07-28 |
4 |
2-401.11 eating, drinking, or using tobacco - c. employees shall eat, drink, and use tobacco only in designated areas where contamination of exposed food, equipment and other items may not result. observed employee eating eating in prep area. |
| 2014-07-28 |
26 |
7-102.11 common name-working containers - pf. working containers thagt store chemicals shall be labeled with common name of material. observed 2 sanitizer buckets in facility not labeled. cdi items labeled. |
| 2014-07-28 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be clean to sight and touch. observed soiled utensils and ice machine soiled with debris. cdi machine cleaned and utensils moved to sink |
| 2014-07-28 |
34 |
4-204-112 temperature measuring devices-functionality. thermometer shall be provided to record the ambient air temperature of a hot or cold unit. observed missing thermometer in kitchen reach in. |
| 2014-07-28 |
22 |
3-501.19 time as a public health control - p,pf. food held out on time shall be marked or identified to indicate when food shall be discarded. observed all foods on front line held on time not labeled with time stamp. cdi items labeled. |
| 2014-03-20 |
46 |
4-501.19 manual warewashing equipment, wash solution temperature - pf. manual warewashing water should be atleast 110f or above. observed wsah water at 104f. cdi sink emptied and refilled. |
| 2014-03-20 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. phf/rte foods that are hot held should be 135f or above. observed seasoned chicken bites at 124f. cdi item reheated to 165f. repeat. |
| 2013-08-22 |
19 |
3-501.16 ensure all hot time/temperature control for safety foods (tcs) are maintained 135f or above. observed sausage 127-128f in steam table, cdi by reheating above 165f. |
| 2013-08-22 |
14 |
ensure quat sanitizer is maintained at proper concentrations at all times. observed sanitizer slightly weak in one bucket, cdi by refiling. |
| 2013-04-19 |
42 |
ensure proper air drying of containers before stacking; observed metal pans wet nested. |
| 2013-04-19 |
22 |
ensure blanched fries are properly marked with discard time when using time as a public health control. observed no time on the fries; cdi by instruction. |
| 2013-04-19 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed multiple bags of open lettuce with no date marking; cdi by instruction. |
| 2013-04-19 |
6 |
2-301.14 ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. observed employee putting on gloves without first washing hands; cdi by instruction. |
| 2013-02-07 |
2 |
2-201.11 ensure facility has an approved employee health policy; observed employees with no working knowledge of health policy; cdi by instruction. |
| 2013-02-07 |
22 |
3-501.19 when time as a public health control is being used; ensure proper procedures are followed. foods must be labeled with time and foods cannot be kept for more than 4 hours without temperature control; after which time they must be discarded. obse |
| 2013-02-07 |
21 |
3-501.17 ensure all foods that are time/temperature control for safety (tcs) and ready-to-eat are properly date marked. observed open lettuce with no date marking; cdi by instruction. |
| 2013-02-07 |
14 |
ensiure quat sanitizer is maintained at proper concentrations at all times. observed sanitizer weak in bucket; cdi by refilling. ensure equipment food contact surfaces remain clean to sight and touch. observed mold buildup inside ice chute; cdi by clea |
| 2012-10-10 |
21 |
ensure all foods that are potentially hazardous and ready-to-eat are properly date marked. observed lettuce with no date marking; cdi by instruction. |
| 2012-10-10 |
20 |
ensure all potentially hazardous cold foods are maintained 45f or below. observed tomatoes 47f in bottom of prep cooler; cdi by cooling. observed liquid egg 48f on ice near grill; cdi by cooling. discussed using time as a public health control. |
| 2012-10-10 |
19 |
ensure all potentially hazardouds hot foods are maintained 135f or above. observed sausage 128f in hot holding; cdi by reheating. |