| Violation Date |
Code |
Description |
| 2018-08-28 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed debri |
| 2018-08-28 |
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 |
| 2018-08-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a few fruit flies in the kitchen. advised to continue orkin pest control. advised to keep facility clean and hang up fly tape underneath sinks to prevent contamination. |
| 2018-08-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce out of temperature in the flip top. refer to temperature chart. cdi - discarded product. educated to prepare product, cool product down in walkin cooler, once at proper |
| 2018-08-28 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p repeat violation. observed all products above 135f except for sausage and utensils stored in water. refer to temperature chart. cdi - reheated on stove top. educated to keep water fill |
| 2018-08-28 |
6 |
2-301.14 wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-p observed dish washer not wash hands inbetween handling dirty items to h |
| 2018-02-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed pans stacked while wet. |
| 2018-02-19 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed items on steam table below 135f. pic stated pans were just switched out. food placed on steam table less than 2 hours prior according to employee. cdi-items reheated to 165f+. |
| 2018-02-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed build up on soda nozzles. |
| 2017-10-17 |
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 |
| 2017-10-17 |
42 |
4-903.11(a) cleaned equipment and utensils, linens, and 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 plates unde |
| 2017-10-17 |
41 |
3-304.12 during pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135f or greater water, or in running water that moves food particles to the drain. observed knife stored in-bet |
| 2017-10-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed product in the flip top unit that is overstacked and out of temperature. refer to temperature chart. cdi - educated to keep product below the chill line in each individual con |
| 2017-10-17 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pf observed a spatula stored in a handsink basin. cdi - removed spatula and placed in the dishpit for a cleaning procedure. educated to not store items in handsink. handsinks are only fo |
| 2017-06-12 |
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. observed sanitizer rags not stored in the buckets. repeat |
| 2017-06-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed plates and plastic pans wet stacked. |
| 2017-06-12 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. observed torn gasket in refrigerator. advised to replace. repeat |
| 2017-06-12 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed build |
| 2017-06-12 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee phone stored improperly on shelf beside clean single service items. |
| 2017-01-31 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; caution should be used to minimize food exposure. observed build |
| 2017-01-31 |
45 |
4-501.11 maintain equipment in good repair. repeat violation. observed torn gasket in refrigerator. advised to replace. |
| 2017-01-31 |
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. observed sanitizer rags not stored in the buckets. 3-304.14(d) maintain dry wiping cloths and sanit |
| 2017-01-31 |
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 milk opened |
| 2017-01-31 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed sausages out of temperature. refer to temperature chart. cdi - educated food employee that they must remain under time or temperature control; reheated them on stove top to 18 |
| 2016-09-23 |
45 |
4-501.11 maintain equipment in good repair. observed split gaskets in cold holding equipment. repair. |
| 2016-09-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed butter and tomatoes in prep top holding above 45 f (see temp chart). cdi- out of temperature product was placed in walk in cooler to properly cool. repeat. |
| 2016-06-21 |
45 |
4-502.11(a) maintain utensils in good repair. observed cracked plastic pans still in use. |
| 2016-06-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cut tomatoes and lettuce stacked too high in pans above 45f. cdi-product out of temperature taken to walk in cooler. |
| 2016-06-21 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed gravy under 135f at top of product. product at 150f+ in the middle. stir items frequently. |
| 2016-06-21 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. observed build up on soda nozzles. observed several plates with food debris and stored as clean. cdi-taken to be re-washed. |
| 2016-02-25 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observeed employee sweeping and then move to begin working on cook line with same pair of gloves. observed another employee crack raw shell egg and continue |
| 2016-02-25 |
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 observed 6 containers of rehydrated hashbrowns in walk in cooler 71-84f made at 10am this morning. all containers were discarded. |
| 2016-02-25 |
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 hashbrowns in original large cardboard containers closed in walk in cooler |
| 2016-02-25 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed employee change gloves without washing hands in between. cdi by instruction; employee washed hands and put on clean gloves. |
| 2016-02-25 |
53 |
6-501.12 general cleaning needed of walls at can wash area. |
| 2016-02-25 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed cook wearing a bracelet. |
| 2015-10-19 |
45 |
4-502.11(a) maintain utensils in good repair. observed cracked and broken plastic pans no longer able to meet cleaning rules in 4-1 and 4-2.4-501.11 maintain equipment in good repair. observed several broken handles on cooler drawers. |
| 2015-10-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed clean pans wet stacked on shelving in dish pit. repeat. |
| 2015-10-19 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris on dishes stored as clean on drying rack. cdi-items taken to be re-washed. also observed build up on soda nozzles. |
| 2015-10-19 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw unpasteurized shell eggs stored over open container of pasteurized liquid egg product in cooler. cdi-container of liquid egg relocated. |
| 2015-05-06 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed closed canned monster energy drink stored on shelf with clean dishes. cdi - drink relocated. |
| 2015-05-06 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch.observed several 10qt plastic containers stored on shelf with food debris remaining. cdi - all containers removed from shelf and in process of being rewashed |
| 2015-05-06 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved pancake batter in cold well on cook line at 57f. cdi - batter dumped and refilled with cold fresh product. |
| 2015-05-06 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses.observed wet wiping cloths stored on food contact surfaces in kitchen. |
| 2015-05-06 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.observed build-up on ground around grease container. |
| 2015-05-06 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed cell phone and keys stored on shelf next to food and single service small cups. |
| 2015-05-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing.observed several metal pans, small plastic containers, and 10qt plastic container used for pancake batter wet stacked on shelves. |
| 2015-01-12 |
52 |
5-501.16 provide waste bins in required areas including at handwash sinks. observed waste bins missing from handsink at end of cook line and dish area. |
| 2015-01-12 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed cook handling food with bracelets on. |
| 2015-01-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed sausage links and gravy in steam well < 135f (see temp chart). cdi - food items reheated. |
| 2015-01-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed several 10qt plastic containers stored on shelf with food debris remaining. cdi - all containers removed from shelf and in process of being rewashed. |
| 2015-01-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink stored on counter in kitchen at cook area. cdi - drink removed and discarded. |
| 2014-10-14 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed a employee bottled drink stored on cutting board of prep cooler. cdi - drink discarded. |
| 2014-10-14 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed metal pans, spoon, and bowls stored with food residue. cdi - removed from shelf and in process of being cleaned and sanitized. |
| 2014-10-14 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed 12 quart buttermilk containers stored on shelf above 3 comp sink wet stacked. repeat |
| 2014-10-14 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a few fruit flies in kitchen area. observed numerous fruit flies inside box of red onions in dry storage room. it was determined that there was one rotten onion in the box. cd |
| 2014-05-20 |
54 |
6-403.11 store employee drinks and food in designated areas to prevent contamination. observed open canned drink stored at bottom of reach-in cooler on cook line, another drink stored inside 2-door stand-up reach in, and another drink stored inside microw |
| 2014-05-20 |
42 |
4-901.11 properly air dry equipment and utensils before stacking wet. observed 12 quart containers wet stacked on shelf above 3-compartment sink in dish room. |
| 2014-05-20 |
38 |
2-303.11 ensure food handlers are not wearing jewelry on their wrists. observed waitress and kitchen employee with watch and bracelets on. |
| 2014-05-20 |
14 |
4-601.11 (a) ensure equipment food contact surfaces and utensils are clean to sight and touch. observed bowls, plates, a few utensils, and metal pans stored as clean with dried food debris remaining. cdi, removed and stored at dish pit to be washed and sa |
| 2014-05-20 |
7 |
3-301.11 ensure that food employees do not contact exposed, ready-to-eat food with their bare hands. observed employee pick up cooked bacon and place on customer's plate with bare hands. cdi, bacon discarded; discussion with manager about no bare hand con |
| 2014-01-08 |
45 |
4-101.11 characteristics-materials for construction and repair - p. observed shelving at dish area and shelving where plates are stored in front of walk-in cooler rusted. cdi, discussed replacement of shelving with pic.4-501.11 good repair and proper adju |
| 2014-01-08 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. observed a container of pancake batter stored at flat top grill station at 56f. cdi, container was changed out with new batter. |
| 2013-09-20 |
54 |
6-403.11 designated areas-employee accommodations for eating / drinking/smoking. designate areas for employee personal items as not to contaminate clean equipment, utensils, single service items, etc. observed personal items including cell phone, keys, an |
| 2013-09-20 |
37 |
3-305.11 food storage-preventing contamination from the premises. store food to prevent contamination. observed open slices of cheese that had been stored inside reach-in cooler on cook line in direct contact with shelf. cdi, cheese was properly stored o |
| 2013-09-20 |
34 |
4-302.12 food temperature measuring devices. provide properly sized thin probe thermometer for use in thin food products. observed thick probe digital thermometer available for use. cdi, by instruction. |
| 2013-09-20 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding. observed a container of omelet mix and french toast batter that had been sitting out and moved to reach-in cooler above 45f when i arrived |
| 2013-05-09 |
41 |
during pauses in food preparation or dispensing; utensils shall be stored in the food with their handles above the top of the food and the container. observed handle of soup ladle in contact with the soup. |
| 2012-10-30 |
14 |
properly clean food contact surfaces by removing all debris and residue. observed cleaned items (pan and knives) with residue and debris present. |
| 2012-10-30 |
47 |
maintain equipment surfaces clean to sight and touch. observed residue build up on faucet handles and spray arm grip. observed need to better clean inside reach-in freezers. |
| 2012-10-30 |
4 |
consume employee beverages only in designated areas in a mannner to control risk of contamination of food or food contact surfaces. observed partially consumed coffee on cutting board next to food handling and utensils. cdi. discarded. |