| Violation Date |
Code |
Description |
| 2018-09-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved hot dogs, burgers, patt melts, and large hot dogs recorded under 135f. pic will go forward with holding all hot food under tphc. cdi- foods placed under tphc, large hot dog di |
| 2018-09-22 |
8 |
5-205.11(b) handwashing sinks shall only be used for handwashing. -pfobserved employee filling up cups of water at handsink. |
| 2018-04-02 |
54 |
6-305.11 designation-dressing areas and lockers - c - observed soiled clothing stored near drink mix. observed soiled items stored on drink mix packaging. |
| 2018-04-02 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - observed small prep refrigerator behind counter not holding temperature and at 49 degrees as registered by thermo pen. |
| 2018-04-02 |
42 |
4-803.11 storage of soiled linens - c - store soiled linen in washable laundry bag or cleanable container. observed soiled linen stored with chemicals on rack and on container. |
| 2018-04-02 |
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 ice scoop stored in container collecting water. observed ice transport c |
| 2018-04-02 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf - observed small diameter probe thermometer being used on site not accurate to within + or - 2 degrees f.4-204-112 temperature meas |
| 2018-04-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed cheddar cheese and lettuce cold held at 57 and 55 degrees f on ice at consumer self service area in front of line. observed salads and melon packaged for consumer grab and go |
| 2018-04-02 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p - observed sanitizer at sink below required concentration and registering 100ppm as registered on test kit. cdi, operator refilled |
| 2017-07-14 |
14 |
| 4-602.11 equipment food-contact surfaces and utensils-frequency - p - observed soda beverage nozzles accumulating black soil residues. cdi, nozzles removed for cleaning. |
| 2017-07-14 |
42 |
4-901.11 equipment and utensils, air-drying required - c - observed some containers being wet stacked on drainboard and storage rack. repeat. |
| 2016-07-22 |
54 |
6-305.11/6-403.11(b) designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. observed personal drink stored on a box of food |
| 2016-07-22 |
42 |
4-903.11(b) clean equipment and utensils shall be stored in a self draining position that allows air drying and/or covered or inverted. observed wet stacking of trays. repeat. |
| 2016-07-22 |
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 facility is holding salads and parfa |
| 2016-07-22 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observe ham sandwhich, fried chicken, and french fries all holding below 135f (see chart). cdi- all products were voluintarily discarded. repeat. |
| 2016-07-22 |
13 |
3-304.15(a) single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -p observed employee h |
| 2016-06-03 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed two sandwhiches being held in hot box at 130f. cdi- sandwhiches discarded. |
| 2016-06-03 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cheese, lettuce and tomatos all holding at temps. above 45f (see chart). produts were overstacked in flip top unit as the temperatures at the bottom of the stack were below 45f. |
| 2016-06-03 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed minor flies appearing to come out of drain at ice machines. |
| 2016-06-03 |
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 one chemical sanitizer bucket recorded at 50ppm quat. |
| 2016-06-03 |
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 salads and ice cream at fro |
| 2016-06-03 |
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 |
| 2016-06-03 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. no light shield in freezer. provide light shield. |
| 2016-06-03 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of metal bins. |
| 2015-06-29 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak under handsink. |
| 2015-06-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. non-food contact surfaces of ice bins in need of cleaning. |
| 2015-06-29 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employees wearing wristwatch and unapproved rings. |
| 2015-06-29 |
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 mac and cheese undated in walk-in. observed one pan of mac and cheese dated 6/26 but pic unsure of date pasta was boiled. cdi- dis |
| 2015-06-29 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p: observed ham sandwiches in warmer to keep warm for service at 93 f. tcs foods must be held above 135 f. cdi- sandwiches pulled from warmer, and placed on tray, and placed in walk-in fo |
| 2015-06-29 |
9 |
3-201.11 use food from approved sources only.-p observed packaged products in grab-n-go area with no labeling or allergen declaration. cdi- labels provided while on site. |
| 2014-07-16 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storingobserved ice buckets not being stored inverted to facilitate easy drainage of water. store all ice buckets inverted in between use. |
| 2014-07-16 |
45 |
4-101.19 nonfood-contact surfaces4-202.16 nonfood-contact surfaces4-202.11 food-contact surfaces-cleanabilityobserved one badly split/torn refrigeration gasket on flip top unit. replace torn/split gaskets |
| 2014-07-16 |
47 |
4-602.13 nonfood contact surfacesobserved dust accumulating on ventilation guard in walk-in cooler. clean |
| 2014-04-17 |
45 |
4-101.19 nonfood-contact surfaces4-202.16 nonfood-contact surfaces4-501.11 good repair and proper adjustment-equipmentequipment and utensils must be made smooth and easily cleanable and in good repair.observed one badly chipped prep unit shelving rack in |
| 2014-04-17 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storinggeneral comment***store ice buckets inverted inbetween use to help facilitate proper drainage and prevent water from collecting inside*** |
| 2014-04-17 |
39 |
3-304.14 wiping cloths, use limitationgeneral commentdo not store sanitizer buckets holding wiping cloths on the floor.observed a couple of sanitizing buckets on kitchen floor. cdi by staff removing from floor. |
| 2014-04-17 |
31 |
3-501.15 cooling methodsdo not tightly wrap or cover phfs until they have reached 45f or lower. observed pan of lettuce and tomato toppings in walk-in, tightly wrapped in plastic at a temperature range of 46f-47f. cdi by uncovering pan and relocating to c |
| 2014-04-17 |
22 |
3-501.19 time as a public health controlgeneral commentfacility will use tphc for phfs. cdi by providing pic with tphc logs for documenting food items and instructing pic to have documentation at every facility using tphc. |
| 2013-06-28 |
36 |
the premises shall be maintained free of insects, rodents, and other pests. the presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by: (a) routinely inspecting incoming shipments of food and suppl |
| 2013-06-28 |
45 |
general comment cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. provide nsf can opener replacement so blade can be easily dettached for cleaning |
| 2013-06-28 |
31 |
(a) cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 by using one or more of the following methods based on the type of food being cooled: (1) placing the food in shallow pans; pf (2) separating |
| 2013-06-28 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed several gaskets with food debris or residue collecting on them. observed clean dish storage rack with sticky residue presen |
| 2013-06-28 |
22 |
***recommended facility uses tphc for chicken tenders & fries*** |