| Violation Date |
Code |
Description |
| 2019-01-14 |
47 |
repeat violation. 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-food contact surfaces in need of cleaning throughout the facility. |
| 2019-01-14 |
42 |
general comment. 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed metal containers wet nesting. |
| 2019-01-14 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed three sanitizer buckets holding wiping cloths at 50 ppm quat. cdi- buckets were emptied and new sanitizer was put in. |
| 2019-01-14 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved chicken tenders hot holding at 124f. cdi- chicken tenders were voluntarily discarded. |
| 2019-01-14 |
17 |
general comment. 3-403.11 (c ) reheat commercially processed, ready-to-eat food to 135f within 2 hours if food is to be hot held until service. -pobserved mac & cheese with a reheat temperature of 112f. cdi- mac & cheese was reheated to 190f. |
| 2018-10-08 |
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 one tile missing in the freezer. advised to replace tile. 6-501.12 floors, wa |
| 2018-10-08 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-10-08 |
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 scoop handle stored in food. |
| 2018-10-08 |
36 |
6-202.15 protect outer openings of establishment from insect or rodent entry. observed a large amount of flies in facility. |
| 2018-10-08 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed build up in interior of ice machine, on one soda nozzle and observed greasy residue on pans stored as clean. cdi-nozzle and pans taken to be re-washed |
| 2018-03-07 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed towels and items stored in the front handsink. cdi - removed items. educated that handsinks are only for handwashing. |
| 2018-03-07 |
11 |
3-101.11 food shall be safe for consumption, unadulterated and honestly presented. - p observed adulterated lettuce; not safe for consumption. product began to wilt and go bad. cdi - discarded lettuce. educated importance of date marking to keep track of |
| 2018-03-07 |
21 |
3-501.17(b) commercially prepared and packaged time/temperature control for safety (tcs) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -pf observed lettuce ope |
| 2018-03-07 |
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 food employee's not follow |
| 2018-03-07 |
31 |
3-501.11 stored frozen foods shall be maintained frozen. observed chicken stored in commercial package that was not held in the freezer. food employe forgot to put product back into the freezer. product not in the temperature danger zone. cdi - put prod |
| 2018-03-07 |
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 one tile missing in the freezer. advised to replace tile. 6-501.12 floors, wa |
| 2018-03-07 |
39 |
3-304.14(b) cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. repeat violation. observed sanitizer rag not stored in the solution. cdi - pulled bucket and refill |
| 2018-03-07 |
43 |
4-903.11(c) single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. observed single use articles stored in dirty areas such as count |
| 2018-03-07 |
47 |
4-601.11(c )/4-602.13 non food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of |
| 2018-03-07 |
38 |
2-402.11 food employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employee without hair restraint. advised to wear hair restraint. |
| 2017-08-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed several wet wiping cloths lying around on countertops around facility. cdi-cloths placed in sanitizer bucket. |
| 2017-08-23 |
45 |
4-501.11 maintain equipment in good repair.observed reflector plate broken in ice machine, |
| 2017-08-23 |
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 build up on floors and walls throughout kitchen, |
| 2017-08-23 |
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 equipment throughout facility. observed standing water inside reach-in cooler. observed build-up on shelving in walk-in cooler. |
| 2017-01-24 |
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 build up on floors and walls throughout kitchen, |
| 2017-01-24 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed fried chicken, macaroni and cheese and green beans holding below 135f on front line, cdi-product voluntarily discarded. |
| 2016-10-05 |
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 build up on floors and walls throughout kitchen, |
| 2016-10-05 |
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 low reach in freezer exterior. clean. |
| 2016-10-05 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed butter holding above 45 f (see temp chart). pic stated item had been out of temperature since 6 am. cdi- item was voluntariliy discarded and instruction provided. gave pic the o |
| 2016-04-28 |
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 grease and food build up under grill and under d |
| 2016-04-28 |
49 |
5-402.11 prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -p observed no air gap between plumbing pipes of drink station and ice machine and floor drain. cdi- pic called maintenance |
| 2016-04-28 |
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 in bottom of 2 door reach in freezer. clean. repeat. |
| 2016-02-11 |
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 bulbs out above grill, fryers, and oven. repair. |
| 2016-02-11 |
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 cleaning needed throughout facility. food and gr |
| 2016-02-11 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed low reach in freezer to have build up inside. clean. |
| 2016-02-11 |
37 |
3-307.11 protect food from contamination sources not specifically noted by code. observed cell phone on prep surface near hot holding units. cdi- phone was removed and instruction provided to pic. |
| 2016-02-11 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed in use utensils to be soiled. cdi- pic instructed to change out utensils. |
| 2016-02-11 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf observed front handsink to not reach 100 f (see temp chart). pic will be contacting maintance. return visit (vr) required. repeat. |
| 2015-07-23 |
8 |
5-202.12(a) handwashing sinks shall be equipped to provide water of at least 100f through a mixing valve or combination faucet. observed front handsink without hot water at the beginning of the inspection. cdi by manager fixing handsink. |
| 2015-07-23 |
14 |
4-602.11(4)-p- equipment food contact surfaces, utensils shal be clean to sight and touch, including temperature measuring devices, which shall be cleaned before storage and after use. observed thermometer that was produced from storage for calibration w |
| 2015-07-23 |
6 |
2-301.12(b) -p- handwashing procedure for employees shall follow in the order of rinsing under running water while applying cleaning compounds and rubbing hands and arms vigorously, insuring that hands and fingers/fingernails are cleaned. observed head ma |
| 2015-07-23 |
20 |
3-501.16(a)(2)(b)-p- tcs foods shall be held cold at a temperature of 45f or below. observed liquid eggs and shredded cheese in the front flip top at temperatures above 45f. cdi by pic discarding and filling with new product. |
| 2015-07-23 |
37 |
3-305.11(a)(2) food may not be stored in areas exposed to contamination such as dust and splashing. observed container of flour covered in water dripping from the walk in condenser. cdi by pic moving items out of the splash area. repair is needed to th |
| 2015-07-23 |
38 |
2-402.11 food employees (including managers) shall wear hair restraints such as hats, hair coverings, nets and beard restraints that are effective in keeping hair fom contacting food, utensils, linens and unwrapped single service/single use articles. ob |
| 2015-07-23 |
47 |
non food contact surfaces shall be cleaned at a frequency necessary to preclude the accumulation of soil. observed chicken rack in the chicken walk in covered in chicken juice with an abnormal smell. requested that pic clean asap. |
| 2015-07-23 |
35 |
3-302.12 all working containers of food shall be labeled wtih the common name of the food except for easily recognized foods such as pastas. observed squeeze bottles of sauce and seasonings unlabeled in the front prep area. recommended labeling with a sh |
| 2015-06-11 |
38 |
2-402.11 food employees shall wear effective hair restraints. observed food employees with no hair restraint covering facial hair and employees wearing ineffective restraints, with hair not properly restrained to prevent contact with food. |
| 2015-06-11 |
36 |
6-501.111 maintain premises free of insects, rodents, and other pests. observed flies in kitchen area. |
| 2015-06-11 |
21 |
3-501.17 tcs foods held more than 24 hrs. shall have a date mark label indicating day food shall be sold, or discarded; maximum of 4 days fro foods stored above 41f. pf observed cole slaw in reach-in cooler reading 43f, date marked for a 5-day time windo |
| 2015-06-11 |
20 |
3-501.16 (a) (2) (b) tcs foods shall be held cold at a temperature of 45f or below. p observed salads in under counter cooler reading 52f to 48f. cdi: salads were moved into walk-in cooler. |
| 2015-06-11 |
13 |
.3-302.11 store raw animal foods during storage separate from other foods (flour). p observed raw chicken stored over flour in walk-in chicken cooler, pic expolained that flour was used as an ingredient in fried chicken. cdi: chicken was separated fro |
| 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. detailed cleaning needed throughout. observed build up on cooler gaskets, inside coolers and reach in freezer, under and around the grill, mop sink, drawer c |
| 2014-12-19 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.observed the icing squeeze bottles not labeled. |
| 2014-12-19 |
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 a wiping cloth in the biscuit prep area used to wipe off the biscuit trays heavily soiled. p |
| 2014-12-19 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.observed cracked floor tiles in front of the fryers and a metal floor divider raising up near the fryers also. 6-201.13 provide a wal |
| 2014-12-19 |
45 |
4-502.11(a) maintain utensils in good repair. sandwich wrap plastic container and lid are warped and damaged. repair handle at reach in freezer. |
| 2014-07-03 |
22 |
3-501.19 time as a public health control - p,pffollow approved tphc procedures. observed no time recorded on the blanched fries. cdi - pic was able to determine the fries were placed into the pan 30 minutes prior to arrival and were properly time stamped. |
| 2014-07-03 |
53 |
6-501.11 repairing-premises, structures, attachments, and fixtures-methods - crepair the loose and missing tiled covings. repair the broken handle on the 2 door prep cooler. 6-501.12 cleaning, frequency and restrictions - cclean the grease build up on the |
| 2014-07-03 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cclean the build up on the shelving over the drive thru hot holding area and the flip top cooler. |
| 2014-07-03 |
42 |
4-901.11 equipment and utensils, air-drying required - cseprate the metal pans to allow for proper air drying. |
| 2014-04-17 |
14 |
the food contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hrs. utensils should be clean to the sight and touch. observed build up inside the corners of the biscuit baking sheets. cdi by removal to re-wash. maintain sanit |
| 2014-04-17 |
39 |
properly store sanitizer buckets away from food or utensils. observed one bucket on the biscuit prep tabel with butter. |
| 2014-04-17 |
21 |
clearly and legibly date mark products (tcs) stored greater than 24 hrs. observed opened cole slaw not date marked and other food product date labels not legible. cdi by re-labeling (faded labels) and discarding (cole slaw). |
| 2014-04-17 |
53 |
clean the build up on the walk in freezer floor. |
| 2014-04-17 |
38 |
unless wearing intact gloves in good repair, a food employee may not wear fingernail polish or artificial nails when working with exposed food. observed drive thru employee with long painted artificial nails handling ice in the ice bin. advised to use glo |
| 2014-01-23 |
54 |
6-202.11 light bulbs, protective shieldingrepair the cracked glass light shield above the hood system and the cracked plastic light shield inside the walk in cooler. |
| 2014-01-23 |
47 |
4-602.13 nonfood contact surfacesmaintain all non food contact surfaces clean. observed minor build up inside the sandwich flip top cooler, on the roof of the hood system and the shelf above the drive thru hot holding station. |
| 2014-01-23 |
45 |
4-501.11 good repair and proper adjustment-equipmentmaintain all equipment in good repair. observed a wire hanging down over the steam table with tape and pieces of aluminum foil used to hold it up. advised to properly repair or remove. |
| 2014-01-23 |
38 |
2-402.11 effectiveness-hair restraintsemployees working with unpackaged food, food equipment or utensils shall wear a hair restraint. observed employee making biscuits and chicken without a hair restraint. cdi- a hair restraint was provided. |
| 2014-01-23 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardnessprovide sanitizer at correct concentrations. observed a bucket of sanitizer at 100ppm quat. according to manufacturers specification pr |
| 2013-07-24 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storingstore all single service to prevent contamination. observed a bag of single service plates and plastic eating utensils stored within the splash zone of the |
| 2013-07-24 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holdingmaintain all food products within proper temperature. observed raw eggs stored by the front grill at 53f. the eggs were stored in the contai |
| 2013-07-24 |
8 |
6-301.12 hand drying provisionprovide paper towels or other hand drying provision at all handsinks. observed no paper towels at the biscuit prep handsink and the paper towel dispenser at the chicken prep area not dispensing towels. paper towels were repla |
| 2013-07-24 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employeesthe person in charge (pic) must provide documentation or otherwise demonstrate knowledge of an employee health policy. pic was unable to provide docu |
| 2013-05-21 |
14 |
maintain all utensils and equipment clean. observed food debris left on two small pans stored as clean. both were removed to be rewashed. |
| 2013-05-21 |
53 |
maintain all floors walls and ceilings clean. observed minor build up on the floor behind the biscuit station and biscuit station handsink. |
| 2013-05-21 |
19 |
maintain all hot foods at 135f and above. observed bo rounds stored at 131-133f. bo rounds were voluntarily discarded and fresh bo rounds were prepared at a final cook temperature of 169f. |
| 2013-01-28 |
39 |
store all wet wiping cloths submerged in sanitizer. |
| 2013-01-28 |
19 |
maintain foods during hot holding at or above 135 degrees f. observed chicken bites stored < 135 degrees f. cdi by instruction and reheated. |
| 2013-01-28 |
46 |
the temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 43?c (110?f) or the temperature specified on the cleaning agent manufacturer's label instructions. pf observed dish washing in process with 95 degree |
| 2013-01-28 |
8 |
a) a handwashing sink shall be equipped to provide water at a temperature of at least 38oc (100of) through a mixing valve or combination faucet. pf observed no hot water in mens public restroom. cdi by instruction; and pic has called for service repair. |