| Violation Date |
Code |
Description |
| 2018-08-13 |
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 cleaning needed to the floors and floor drains |
| 2018-08-13 |
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 to the shelves and floors of the walk in cooler, the floors in the walk in freezer and reach in freezer, the reach in units undern |
| 2018-08-13 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed several boxes being stored on the ground in the walk in cooler and freezer and the dry storage area. the manager stated that th |
| 2018-08-13 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed several gnats and a couple of flies in the facility. management will contact their pest control company to address the issue. |
| 2018-08-13 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed the tomato slicer and several pans stored on the clean equipment rack with food buildup. cdi-all equipment was brought back to the 3-compartment sin |
| 2018-08-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored above the pre-packaged chili base in the walk in cooler. cdi-the chili base was moved to another location. repeat. |
| 2018-08-13 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed employee using the hand sink to fill a metal container. cdi-stopped and instructed to use the prep sink.6-301.12 provide paper towels or approved alternative |
| 2018-08-13 |
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 observed employees hands touching the fries while using the scoop to put the fries into the containers. the employ |
| 2018-08-13 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee drink stored on the shelf above the meat cooler. cdi-the drink was discarded. |
| 2018-03-28 |
8 |
6-301.11 provide soap for handwashing at each handsink. -pf observed handsink at drive thru window without soap. pic stated that the soap dispenser had broken and a new dispenser had been ordered. cdi-pic provided soap at handsink.6-301.14 post a handwash |
| 2018-03-28 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed cooling cut lettuce and cut spring mix under unwashed tomatoes. cdi-pic educated on correct storage order and storage order sign provided, pic moved items to correct storage order. |
| 2018-03-28 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed black build up in ice machine and on chute of ice machine. observed build up of syrups on the soda nozzles in all 3 soda machines in facility. |
| 2018-03-28 |
34 |
4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf observed thermometer off by -8 degrees. vr by 4/6/18 |
| 2018-03-28 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed cut tomatoes in direct contact with sliced cheese in commercial platic packaging in reach in under sandwich line. |
| 2018-03-28 |
21 |
3-501.18 discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -p observed 6 pans of cut tomatoes in walk in with 3/29 prep date. cdi-pic stated items were prepped this mo |
| 2018-03-28 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed 2 stacks of wet nested pans in clean equipment storage. |
| 2018-03-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris and build up on shelving in warewash area for clean equipment storage. observed debris on bottom of reach in units. |
| 2018-03-28 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food stored on top shelf of walk in. repeat |
| 2018-03-28 |
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 cooked chicken tongs hanging and in direct contact with the raw chicken |
| 2017-10-24 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed an employee pocketbook/handbag stored on top of a box of potatoes in the rear area. item was removed. provide a separate area for the s |
| 2017-10-24 |
45 |
4-501.11 maintain equipment in good repair. observed damage to the rubber seals and doors of the reach in units below the flip top coolers. |
| 2017-10-24 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drinks stored amongst and above food prep surfaces in the kitchen areas, as well as on shelves above food service related products. |
| 2017-05-23 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee food item stored in the rear area, ensure such items are kept segregated from any food products. |
| 2017-05-23 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster doors open at time of inspection. |
| 2017-05-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sticker left on the exterior of an unstacked metal pan in the rear storage area. sticker removed by employee, pan set aside for rewash. ensure that |
| 2017-05-23 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed boxes of fries and chicken nuggets stored on the floor of the walk in freezer. items moved by employee. |
| 2017-05-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed salad chopper stored with lettuce debris on the interior cutting surfaces. item had been cleaned prior by an employee and was stored as clean. item |
| 2017-05-23 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed raw tomatoes stored over top of ready to eat lettuce containers. pic could not verify whether or not the tomatoes are pre-washed. as such, until it is verified that the produce is |
| 2016-12-28 |
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- 0.5pts- observed cut ice burg lettuce in prep top at 50f and to go salads in the |
| 2016-12-28 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p- 1.5 pts- observed chili meat from last night at 50f in the walk in cooler. cdi- pic voluntarily discarded the item and stated it was |
| 2016-12-28 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. repeat 0pts- observed back door being propped open. |
| 2016-12-28 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. repeat 1.5pts- observed black build up in large ice machine. pic started to clean machine during inspection and instructed employees to clean ice machine |
| 2016-12-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. 0pts- observed food debris build up underneath shelving in the walk in cooler and bun walk in cooler. |
| 2016-12-28 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. repeat 0pts- observed top lid in need of repair or replacement and observed doors opened. |
| 2016-12-28 |
45 |
-4-501.11 maintain equipment in good repair. repeat 0pts- observed several gaskets on prep line and walk in freezer in need of repair or replacement due to splits. |
| 2016-09-16 |
52 |
5-501.15 provide dumpster, waste containers that are of sound construction. observed dumpster lids damaged and in need of replacement. -0 points- |
| 2016-09-16 |
45 |
4-501.11 maintain equipment in good repair. observed numerous torn gaskets on prep lines repeat violation. |
| 2016-09-16 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed rear door propped open allowing entry of flies during inspection. 6-501.111 keep the premises free of insects, rodents, and other pests. observed numerous drain fli |
| 2016-09-16 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine with mold growth repeat violation. |
| 2016-06-02 |
45 |
4-501.11 maintain equipment in good repair. observed torn or damaged gasket on lower prep units on both service lines. |
| 2016-06-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed frosty mix in drive thru area holding upper contents at 50 degrees. cdi pic took machine off line and told staff to use frosty machine on main line. -0 points- |
| 2016-06-02 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine and inside of microwave in need of cleaning. |
| 2016-02-08 |
52 |
5-501.15 provide dumpster, waste containers that are of sound construction. observed dumpster with damaged lids that prohibit proper closure. -0 points- |
| 2016-02-08 |
45 |
4-501.11 maintain equipment in good repair. observed gaskets in lower prep unit on prep line 1 in need of replacement. -0 points- |
| 2016-02-08 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed chilli and cheese sauces improperly reheated and placed into hot holding both products reheated to 165 and placed back into service. |
| 2016-02-08 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed rear handwash and handwash at drive thru only reaches 78 degrees. 10 day verification required. |
| 2016-02-08 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf observed employee health policy does not have information for employees to inform pic of their exposure to illnesses mentioned |
| 2015-09-02 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed plastic containers, lettuce spinner, and lettuce slicer soiled with debris. cdi items moved to sink for cleaning. repeat. 4-602.11 clean the equipmen |
| 2015-09-02 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed tray stored in front handsink. cdi tray moved. |
| 2015-04-07 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed sanitizer buckets throughout facility not labeled. cdi buckets labeled. repeat. |
| 2015-04-07 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed tomatoe slicer and salad spinner soiled with debris. cdi items cleaned. |
| 2015-04-07 |
37 |
b3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed food stored on floor in walk in freezer. repeat. |
| 2015-04-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed utensils wet stacked on racks. |
| 2014-12-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed prep unit and cooler doors, and underside of drink machines soiled with debris. |
| 2014-12-19 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed buns stored on floor in the freezer. |
| 2014-12-19 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed metal pans of sanitizer unlabeled. repeat. cdi pans labeled. |
| 2014-12-19 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p. observed employee put on gloves without handwashing. cdi hands washed gloves changed. |
| 2014-08-07 |
18 |
3-501.14 cooling - p. foods shall be cooled from 135f to 70f in 2 hours and 70f and below in 4 hours. observed lettuce large white bin at 55f from this morning. cdi item discarded. |
| 2014-08-07 |
45 |
4-202.11 food-contact surfaces-cleanability - pf. multiuse utensils shall be free of breaks, crack, and chips. observed 2 plastic containers that were cracked. cdi items discarded. |
| 2014-08-07 |
31 |
3-501.15 cooling methods - pf. foods shall be cooled in a shallow container, uncovered, and separated into smaller portions. observed large container of spring lettuce, large bin with lettuce, chili in stock pot covered, burger meat in covered metal pan, |
| 2014-08-07 |
26 |
7-102.11 common name-working containers - pf. containers with toxic chemicals shall be labeled with the common name of the material. observed bucket and metal pan with sanitizer unlabeled. cdi item labeled. |
| 2014-08-07 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p. food contact surfaces shall be cleaned to sight and touch. observed ice machine soiled with debris. cdi item cleaned. |
| 2014-03-21 |
31 |
3-501.15 cooling methods - pf. phfrte foods shall be cooled in smaller quantities in shallow pans, or in a flash cooler. observed lettuce and mixed greens in cooler in big plastic bins. cdi lettuce in greens separated in smaller portions and a bag of ice |
| 2014-03-21 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. phf/rte foods shall be hot held at 135f or above. observed chili by drive thru at 133f. cdi item reheated. |
| 2013-10-29 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. maintain cold holding temperatures at 45f or below. observed the walk-in refrigerator blowing 51f air and items over 45f such as cut let |
| 2013-10-29 |
8 |
5-205.11 using a handwashing sink-operation and maintenance. hand washing is used for handwashing only. observed a drink sitting on the front hand sink. cdi. |
| 2013-06-24 |
31 |
use proper cooling methods. observed cut lettuce in a tightly covered bin at 50-60f after several hours in the walk-in. ensure this product is cooled within four hours of being cut. cdi container vented. |
| 2013-06-24 |
14 |
maintain ice machines clean to sight and touch. observed black build up in the interior of the ice machine. cdi. |
| 2013-02-01 |
53 |
clean the floors in the walk-in freezers. |
| 2013-02-01 |
47 |
clean the condiment bins in the drive thru area. |