| Violation Date |
Code |
Description |
| 2019-01-08 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. single-service cups not protected with plastic sleeving. |
| 2019-01-08 |
38 |
2-402.11 use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. one employee scooping chili with no hair restraint. |
| 2019-01-08 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf containers of lettuce cooling in wic with wrap on. cdi- moved to freeezer for rapid coo |
| 2019-01-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -pmultiple food products held between 42-45f. cdi- relocated to wic. no points deducted. by next inspection, facility must maintain 41f or below |
| 2019-01-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pcheese sauce recorded below 135f (see attached). cdi- re-heated to >165f. |
| 2019-01-08 |
8 |
5-205.11(a) a handwashing sink shall be maintained so that it is accessible at all times for employees.-pffront handsink access blocked by container of tea. cdi- tea moved. keep clear access to all handsinks. |
| 2019-01-08 |
7 |
3-301.11(b) food employee's shall not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -pone employee handled cooked rte bacon with bare hands. cdi- product discarded. spoke with emplo |
| 2019-01-08 |
6 |
2-301.12c to avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. observed multiple employees wash h |
| 2018-09-14 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -plettuce on front line recorded above 45f (see chart). cdi- brought to wic to cool down. |
| 2018-09-14 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf multiple salads and tomatos improperly cooling. salads were in reach in coolers with li |
| 2018-09-14 |
4 |
2-401.11(b) a food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. one personal drink stored on top of oven. |
| 2018-09-14 |
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.some floor tiles are damaged and in need of repair. facility will repair tiles in comin |
| 2018-02-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some metal pans behing wet stacked above 3 compartment sink. |
| 2018-02-08 |
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 ground beef cooling in deep covered container from prior night at 52 deg |
| 2018-02-08 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed lettuce overstacked in prep unit above 45 degrees f and sour cream and half and half held above 45 degrees f. cdi, operator voluntarily discarded lettuce and relocated sour cr |
| 2018-02-08 |
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 ground beef cooling from night before in covered container from night before at 52 degrees f. cdi, operator voluntarily di |
| 2018-02-08 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - observed raw chicken stored with raw fish and raw chicken stored with potatoes in reach in freezer removed from commercial packaging. cdi, foods relocated for proper storag |
| 2018-02-08 |
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 food employee put fries in fry container touch fries with their bare hands. cdi, employee voluntarily dis |
| 2018-02-08 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf - observed food employee who had cut finger return to kitchen to return to work without bleeding stopping.cdi by instruction a |
| 2017-10-27 |
14 |
4-602.11 equipment food-contact surfaces and utensils-frequency - p - observed some blacksoil residue accumulating on internal white component in ice machine at chute.4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - |
| 2017-10-27 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed stainless steel whisk utensil stored at handwashing sink near to go window. cdi, utensil removed from hw wink. observed beverage earn and equipment stored ne |
| 2017-10-27 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - 3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal food so that cross contamination is prevented. observed open package of |
| 2017-10-27 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p - observed chili on holding unit at 126 degrees f that operator stated was reheated in unit beginning at 8:31am. cdi, operator voluntarily discard chili. |
| 2017-10-27 |
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 tcs foods being date marked with use by stickers with prep date of 10/28 and operator stating that prep dates were used but actua |
| 2017-10-27 |
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 salads and cut lettuce cooling above 45 degrees f in prep refrigerators a |
| 2017-10-27 |
38 |
2-303.11 prohibition-jewelry - c - observed employee with watch and an employee with wrist bands around wrist. |
| 2017-10-27 |
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. observed ladder stored next to ice scoop. |
| 2017-03-29 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed several boxes of single-service articles stored on ground in kitchen. operator stated items were from recent delivery. |
| 2017-03-29 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies in several areas in food establihsment kitchen. verification return to ensure that commercial pest treatment was completed. verification required by 4/8. |
| 2017-03-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed lettuce, cheese in double plastic pans, and cole slaw above 45 degrees f in prep line units. cdi, operator voluntarily discarded lettuce and cheese that have been in unit over |
| 2017-03-29 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p - store raw animal food so that cross contamination is prevented. observed open package of raw chicken stored above potatoes in tall reach in freezer. cdi, operator relocated |
| 2017-03-29 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed stainless steel whisk utensil stored at handwashing sink near to go window. cdi, utensil removed from hw wink. observed beverage earn and equipment stored ne |
| 2017-01-04 |
6 |
2-301.14 wash hands after activities that contaminate them.-p - observed food employee handle raw beef with gloved hand and proceed to handle clean pot holder and pan of baked potatoes without washing their hands. cdi by instruction. |
| 2017-01-04 |
8 |
5-202.12 provide at least 100f water at handsinks. -pf - observed hot water at 65 degrees f in mens restroom and 66 degrees f in women's restroom handwashing sinks. verification required by 1/14.5-205.11 using a handwashing sink-operation and maintenance |
| 2017-01-04 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw chicken with commercial packaging open and stored above potatoe in tall reach in refrigerator. cdi, potatoe relocated. |
| 2017-01-04 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed vegetable press stored clean but soiled with food debris. observed lemonaide lid soiled with black soil residue. cdi, equipment relocated for cleani |
| 2017-01-04 |
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 open container of chili and open package of cut lettuce not date marked in walk in cooler. cdi |
| 2017-01-04 |
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. observed cheese held on time not identified per written procedures on site. cdi, operator voluntarily |
| 2017-01-04 |
45 |
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 several plastic containers and a beverage lid used with heavy cracks and crevac |
| 2017-01-04 |
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 large tub of recently prepared lettuce cooling in walk in cooler with ti |
| 2017-01-04 |
49 |
5-205.15 system maintained in good repair - observed faucet at 3 compartmen sink not working and employees getting water from spray arm to fill 3 compartment sink. repair. |
| 2017-01-04 |
52 |
5-501.114 ensure drain plug on dumpsters, waste containers is in place. observed outdoor dumpster missing drain plug. |
| 2017-01-04 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed spray bottle of |
| 2016-07-14 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -pf observed many items cooling down in improper manners. observed wrapped containers of to |
| 2016-07-14 |
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 cole slaw wi |
| 2016-07-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to splash or other sources of contamination. keep at least 6 inches above the floor. observed box of food on floor in freezer. cdi- box moved off of floor. |
| 2016-07-14 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. salt shaker was unlabeled. repeat. |
| 2016-07-14 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. cups used for lemondage and green tea were stacked in a way unprotected from contamination. protect cups. |
| 2016-07-14 |
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 |
| 2016-04-18 |
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 |
| 2016-04-18 |
45 |
4-502.11(a) maintain utensils in good repair. observed multiple plastic bins that were damaged. |
| 2016-04-18 |
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 salt shaker unlabeled. repeat. |
| 2016-04-18 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed butter spread and half and half cups all at temps. higher than 45f (see chart). the words 'keep refrigerated' were printed on items. cdi- products were discarded and will be mov |
| 2016-01-29 |
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 items on prep line such as cut tomatos, cut lettuce, and prepped salads at |
| 2016-01-29 |
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 some containers of salt not labeled. |
| 2016-01-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a couple utensils being stored as clean that were soiled with food debris. cdi- items taken back to sink to be washed, rinsed, and sanitized. |
| 2016-01-29 |
44 |
3-304.15(b-d) handle cloth gloves and/or slash resistant gloves as required. observed employee's single-use glove become soiled and employee proceed to washer her glove in 3-compartment sink and contiue with her operation. cdi- pic stopped her and informe |
| 2016-01-29 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed single service chili cups and lids at drive through station not stored in a manner to prevent contamination. |
| 2015-10-21 |
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 in all gaskets. |
| 2015-10-21 |
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 4 cracked lids and 1 cracked container. discontinue use of cra |
| 2015-10-21 |
26 |
repeat violation 7-201.11 store toxic materials to avoid contamination. -p - observed a bottle of bathroom cleaner stored on the metal divider in the vegetable prep sink. keep cleaning products away from food prep areas. cdi - bottle was moved to the can |
| 2015-10-21 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw bacon stored on top of a container of salad in the walk in cooler. |
| 2015-10-21 |
8 |
5-202.12 provide at least 100f water at handsinks.-pf - water in women's restroom stayed steady at 72f. adjust to maintain at least 100f. verification required 10/30/2015 |
| 2015-06-19 |
26 |
7-201.11 separation-storage - p keep containers with toxic and poisonous substances away from food, equipment, utensils, linen, single-service and single-use articles. observed bathroom cleaner on top of clean pan at the two compartment sink on the clean |
| 2015-06-19 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - p protect ready to eat foods from contamination while stored on shelves. arrange items according to minimum cook temperatures. observed raw unwashed vegetables stored over read |
| 2015-06-19 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - p keep food contact surfaces clean. observed slicer in place on table with dried lettuce present on the blade. cdi - blade removed and washed, rinsed and sanitized. |
| 2015-06-19 |
18 |
3-501.14 cooling - p cool foods quickly. observed six tightly covered tomatoes cooling in the walk in cooler at 50f. items were cut this morning and placed in tightly covered containers. cdi - tomatoes were vented and cooled properly during the inspection |
| 2015-06-19 |
22 |
3-501.19 time as a public health control - p,pf follow procedures for approved tphc procedures and properly label items with times. observed cheese slices held on time without time on the product. cdi - cheese slices labeled. |
| 2015-06-19 |
36 |
6-501.111 controlling pests - pf keep facility free of rodents, insects and other pests. observed sewer flies around the can wash drain. no flies were present in the other areas. cdi -maintain pest control with contractor. |
| 2015-06-19 |
31 |
3-501.15 cooling methods - pf cool foods using an approved cooling method. observed tightly covered tomatoes cooling on the shelf in the walk in cooler. cdi - lids uncovered and tight wrapping loosened. |
| 2015-06-19 |
42 |
4-901.11 equipment and utensils, air-drying required - c air dry clean utensils that have been sanitized in a manner to prevent microbial growth. observed wet stacked pans over the 3 comp sink. use pyramid stacking or separation to facilitate air drying. |
| 2015-06-19 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c protect single-service and single-use items in storage from cross-contamination. observed single-use cups on shelf with lip area exposed and single-use |
| 2015-06-19 |
46 |
4-501.19 manual ware washing equipment, wash solution temperature - pf maintain wash water temperature at or above 110f. observed wash water at 100f. cdi - water was refilled at 115f.4-501.14 warewashing equipment, cleaning frequency - c clean the warewas |
| 2015-06-19 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c keep non-food contact surfaces clean to sight and touch. observed reach in cooler with build up on the handle. observed microwave with debris inside. observe |
| 2015-06-19 |
53 |
6-501.12 cleaning, frequency and restrictions - c keep floor walls and ceilings clean and in good repair. observed floors under shelves in cook line, floors under equipment, floors under shelving in walk in need of cleaning. observed walls in walk in need |
| 2015-02-12 |
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 on interior of reach-in freezer near 2nd drive thru window. observed food debris on interior of bread warmer/display unit. observed resi |
| 2015-02-12 |
45 |
4-501.11 maintain equipment in good repair.observed several refrigeration units with split/torn gaskets present. replace all torn/split gaskets.4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observe |
| 2015-02-12 |
42 |
4-901.11 equipment and utensils, air-drying required4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storingair dry utensils and equipment completely before tight stacking. observed plastic containers stacke |
| 2015-02-12 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. general commentmake sure all refrigeration units have hanging air thermometers in interiors. |
| 2014-08-20 |
47 |
4-602.13 nonfood contact surfacesgeneral commentobserved some sticky residue present on drying rack above 3 comp sink. clean |
| 2014-08-20 |
42 |
4-901.11 equipment and utensils, air-drying required4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storingair dry utensils and equipment completely before tight stacking. observed multiple metal food pans |
| 2013-11-12 |
8 |
5-205.11 using a handwashing sink-operation and maintenance6-301.13 handwashing aids and devices, use restrictionsgeneral commentsink located at drive thru window is designated as a handsink w/ handwashing sign, paper towels & soap affixed at station. ens |
| 2013-11-12 |
36 |
6-501.111 controlling pestsgeneral comment'observed a few fruit flies flying over can wash in back of kitchen. disinfect drain to help keep pest from attracting to location. |
| 2013-11-12 |
45 |
4-101.19 nonfood-contact surfaces4-202.16 nonfood-contact surfacesobserved several refrigeration units in facility with split/torn gaskets. replace torn/split gaskets |
| 2013-11-12 |
42 |
4-901.11 equipment and utensils, air-drying requiredair dry utensils and equipment completely before tight stacking. observed multiple metal food pans above 3 comp sink stacked tight while still wet. |
| 2013-06-20 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed food crumbs collecting in bottom interior of reach-in freezer near cook line. observed debris in bottom of condiment bin in |
| 2013-02-19 |
53 |
physical facilities shall be maintained in good repair. physical facilities shall be maintained in good repair. observed badly damaged door on outside storage room near garbage container pad. repair door to prevent possible pest harborage. |
| 2013-02-19 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed soiled refrigeration gaskets throughout kitchen. observed food crumbs collecting in bottom interior of reach-in freezer nea |
| 2012-10-26 |
21 |
observed no date marking on chili in walk-in; prepared the previous night. cdi by educating staff on date marking. |
| 2012-10-26 |
53 |
observed badly damaged door on outside storage room at garbage container pad. repair door to prevent possible pest harborage. |
| 2012-10-26 |
45 |
observed splitting refrigeration gaskets throughout facility. replace |
| 2012-10-26 |
33 |
observed frozen container of chili thawing in a clear container of water. cdi by placing chili under cold running water. |
| 2012-10-26 |
11 |
observed one heavily dented can of chili sauce. numerous dents along seam on can. cdi by voluntarily discard. |