| Violation Date |
Code |
Description |
| 2019-01-17 |
45 |
repeat violation 4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. - observed a crock pot labeled home use only in use. remove crock pot and replace with an ansi or nsf approved on |
| 2019-01-17 |
20 |
general comment 3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p - observed ham in the prep top at 43f. reminded the pic of the temperature change to 41f. any tcs items found holding a |
| 2019-01-17 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed tape residue on containers stored as clean. cdi - containers were set aside to remove the tape and be rewashed.observed black build up in the ice ma |
| 2019-01-17 |
1 |
repeat violation 2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - pic is not a certified food protection manager. |
| 2018-05-04 |
46 |
4-302.14 provide a test kit that accurately measures sanitizer concentrations. -pf - facility does not have test strips for quat sanitizer. verification required 5/14/2018 |
| 2018-05-04 |
45 |
general comment 4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. - observed a non nsf crock pot in use. replace with an ansi or nsf approved one. |
| 2018-05-04 |
26 |
7-201.11 store toxic materials to avoid contamination. -p - observed several cleaners (comet, ajax, etc...) stored above utensils and the 3 compartment sink. store cleaners/chemicals in the chemical storage area. |
| 2018-05-04 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - observed no one present with the certified food protection manager certificate. |
| 2017-10-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p hot dog chili holing below 135f in crock pot. cdi - - chili reheated to 165f+. |
| 2017-10-10 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p build up inside ice machine. cleaned during the inspection. improvement from last inspection. |
| 2017-10-10 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. |
| 2017-06-15 |
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 container of chili opened on a previous day with no date mark. |
| 2017-06-15 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. dark build up inside ice machine. clean. |
| 2017-06-15 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. |
| 2016-12-30 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. no one present has food protection manager certification. |
| 2016-12-30 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. dark build up on inside surfaces of ice machine. cdi - clean during the inspection. |
| 2016-12-30 |
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 tomatoes in flip top prepared 9 days prior. cdi - discarded. |
| 2016-12-30 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf no thin probe thermometer available. vr - will return within 10 days to verify correction. |
| 2016-06-29 |
51 |
observed no covered recepticle in the women's restroom.5-501.17 provide a covered waste bin in female restrooms. |
| 2016-06-29 |
45 |
observed a domestic crock pot in use for chili- provide a crock pot that is designed for commercial use.observed rusted racks in the 1 door reach in cooler.4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi |
| 2016-06-29 |
8 |
observed a knife stored in the front handsink- moved to 3 comp. to be washed to correct.5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf |
| 2016-06-29 |
1 |
observed no certified food protection manager onsite during prep this morning.2-102.11 pic demonstrates knowledge by being a certified food protection manager. |
| 2015-12-11 |
53 |
observed the floor drain at the drink machine with build up today.clean floor on line better.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 |
| 2015-12-11 |
51 |
observed no covered recepticle in the ladies restroom today.5-501.17 provide a covered waste bin in female restrooms. |
| 2015-12-11 |
46 |
observed quat. ammonia sanitizer in use but only chlorine test strips onsite- quat. test strips provided during inspection to correct.4-302.14 provide a test kit that accurately measures sanitizer concentrations. |
| 2015-12-11 |
45 |
observed two crockpots that are designed for household use.4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. |
| 2015-12-11 |
34 |
observed a stem thermometer reading at 20fin ice water today- recalibrated to correct.4-203.11 food thermometers shall be accurate to +/- 2 degrees fahrenheit.-pf |
| 2015-12-11 |
21 |
observed chili opened yesterday with no date mark and it lasts up to 5 days - back dated today. date other items like lunchmeat that are not used within 24 hours of opening- excluding slaw, american cheese, and non-tcs items.3-501.17 date mark/label all |
| 2015-12-11 |
14 |
observed a small amount of build up on the drink nozzles and ice machine today. drink nozzles must be washed, rinsed, and sanitized daily. ice machine needs to be done as needed.4-602.11 clean the equipment and utensils used with nontcs foods as require |
| 2015-06-25 |
1 |
2-102.12 certified food protection manager - c. certified food protection manager required on site during operation no certified manager on duty. supervisor has certification, but not onsite. |
| 2015-06-25 |
45 |
4-501.11 maintain equipment in good repair. observed gasket damaged around inside door of ice machine. repeat non compliance. |
| 2015-06-25 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p provide air gap for ice machine drainage. repeat non compliance. |
| 2015-06-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed debris collecting at bottom of reach in cooler in need of cleaning. |
| 2014-10-20 |
49 |
5-203.14 prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -p provide air gap for ice machine drainage. |
| 2014-10-20 |
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 observed 2 boxes of decon mice/rat pesticide on chemical shelf in kitchcen. gave instruction to remove |
| 2014-10-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed ice machine with biofilm inside. gave instruction for thorough 3 step cleaning. |
| 2014-10-20 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager. 2-101.11 pic shall be present during all hours of operation.-pf no certified person in charge. gave instruction that pic is required during operation. |
| 2014-04-17 |
1 |
2-102.12 certified food protection manager - certified food protection manager required on site during operation. no certified manager on duty. gave handout. |
| 2014-04-17 |
46 |
4-302.14 sanitizing solutions, testing devices - provide proper test strips for quat sanitizer. |
| 2014-04-17 |
45 |
4-501.11 good repair and proper adjustment-equipment - maintain equipment in good repair. observed handle for hot water at 3-comp sink broken. wrench is reported to be used for access to hot water. gave instruction to repair. |
| 2014-04-17 |
38 |
2-303.11 prohibition-jewelry - no jewlery on hands or wrists other than plain band ring. observed unapproved rings and watch. gave instruction. |
| 2014-04-17 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - properly date mark and discard after required time. observed portions of american cheese labeled 3/22. discarded product and gave instructions. |
| 2014-04-17 |
6 |
2-301.14 when to wash - hands must be thoroughly washed before donning gloves. observed gloving withut handwash prior to preparing sandwiches. gave instruction. |
| 2013-10-02 |
1 |
2-102.12 certified food protection manager - accreditied food protection manager required during operation. no accreditation. gave instruction and reminded of compliance date of january 1, 2014 |
| 2013-10-02 |
2 |
2-103.11 (m) person in charge-duties - employee health agreements required. no health agreements available. gave instruction and copy of form. |
| 2013-10-02 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - sanitizer at approved concentration must be available. observed no sanitizer made up for use. bottle labeled sanitizer contained comet bleach cleaner. quat tablets w |
| 2013-10-02 |
19 |
•3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - maintain all hot foods under temperature control at 135 f or above. observed hot dog on hot dog grill at 100 f for ~ 4 hours. product discarde |
| 2013-10-02 |
26 |
7-102.11 common name-working containers - maintain proper labeling for all chemicals. observed disinfectant in bottle labeled sanitizer. removed product and gave instruction. |
| 2013-10-02 |
46 |
4-302.14 sanitizing solutions, testing devices - provide appropriate testing method for sanitizer. no testing strips. gave instruction. |
| 2013-10-02 |
34 |
4-302.12 food temperature measuring devices - provide small probe thermometer for temping small mass foods. observed only large probe analog thermometer. gave instruction. |
| 2012-12-05 |
14 |
keep soda nozzles and ice machines clean. observed significant build-up of pink and black mold in this equipment. |
| 2012-12-05 |
6 |
employees shall wash hands: a) after touching bare human body parts other than clean hands and clean; exposed portions of arms; p (b) after using the toilet room; p (c) after caring for or handling service animals or aquatic animals as specified in ? 2-40 |
| 2012-12-05 |
14 |
sanitize suraces with approved sanitizers at approved concentrations. observed bottles of chlorine sanitizer in excess of 200 ppm cl. cdi- made to proper concentration. |
| 2012-12-05 |
21 |
date-mark potentially hazardous foods with date of preparation. observed some opened containers of prepared in facility chicken salad; chili; slaw; unlabeled. cdi-left handout. |
| 2012-12-05 |
2 |
food employees and conditional employees are informed of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible through food; as speci |
| 2012-12-05 |
43 |
single-service and single-use articles shall be stored as specified under ? (a) of this section and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. observed paper cups u |
| 2012-12-05 |
45 |
except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer?s intended use and certified or classified for sanitation by an american national standards institute (ansi)-accredite |
| 2012-12-05 |
46 |
a test kit or other device that accurately measures the concentration in mg/l of sanitizing solutions shall be provided. observed no test strips for chlorine sanitizers. |
| 2012-12-05 |
34 |
food temperature measuring devices shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. observed two thermometers measure 18 f and 42 f in ice bath. calibrate. |
| 2012-12-05 |
1 |
at least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a t |