| Violation Date |
Code |
Description |
| 2018-12-11 |
49 |
5-205.15 maintain a plumbing system in good repair. observed leak at handwashing sink near fries station. |
| 2018-12-11 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed small flies in kitchen. |
| 2018-12-11 |
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 tphc procedures for lettuce |
| 2018-04-06 |
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 items prepped at room temp. (breakfast burritos and salads) were cooling in reach in uni |
| 2018-04-06 |
14 |
4-602.11(e)(4) equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. minimal black build up in ice machine. facility will clean machine. |
| 2018-04-06 |
13 |
3-302.11(a)(1) separate raw animal foods from ready-to-eat foods. -praw eggs stored over rte canadian bacon. cdi- storage order re-arranged. |
| 2017-10-02 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster with open lids. ensure lids are kept closed at all times. |
| 2017-10-02 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed food employees without an effective hair restraint. ensure all food employees use an effective method of hair rest |
| 2017-10-02 |
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 salad lettuce in under counter cooler cold holding above 45f. pic stated l |
| 2017-10-02 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed lettuce at prep cooler cold holding above 45f, lettuce was placed in cold holding unit at 10:30am. a thermometer was placed in an empty pan, thermometer reflected 65f. cdi, lett |
| 2017-02-23 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf pic was not able to verbally disclose employee health policy. a copy of policy was posted in break room. educated pic on impor |
| 2017-02-23 |
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 breakfast burritos and shredded lettuce was recorded below 45f. pic suspected foods wer |
| 2017-02-23 |
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 wet wiping cloth on counter. |
| 2017-02-23 |
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 |
| 2016-07-29 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed some flies in the kitchen. |
| 2016-07-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p lettuce, tomatos, and cheese in reach in unit were all being held above 45f (see chart). thermometer in unit read 49f. pic stated thermometer in unit read 56f in the morning. cdi- facili |
| 2016-04-11 |
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 |
| 2016-04-11 |
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 many plastic bins with sharp edges and cuts in bins. cdi- bins voluntarily discar |
| 2016-04-11 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of plastic bins. |
| 2016-04-11 |
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 strored in cr |
| 2016-04-11 |
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 employee wash hands and |
| 2015-10-07 |
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 romaine lettuce covered in saran wrap in the prep unit by the back frye |
| 2015-10-07 |
39 |
repeat violation 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed wet wiping cloths stored on a cutting board at the biscuit station. observed wet wiping cloths stored under the drink machines in the lobby. 3-304.14(e) store san |
| 2015-10-07 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed plastic trays stacked wet |
| 2015-10-07 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a broken sliding door on the burger freezer. repair door. |
| 2015-10-07 |
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 built up in the gaskets of prep units. clean gaskets. |
| 2015-04-10 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. clean the build up on the outsides of the drive thru ice chute. clean the metal air drying shelving, observed sticker build up on the shelving. observed bui |
| 2015-04-10 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed 3 wiping cloths stored on prep surfaces. |
| 2015-04-10 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee wearing a watch. |
| 2015-04-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed items stored in end of the line prep cooler above 45f, including but not limited to: tomatoes, sl cheese, southwest veggies, etc. cdi by moving to a unit capable of maintaining |
| 2015-04-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed chicken patties at 125f.cdi- item was at the end of a hold time of 1 hr and was voluntarily discarded within 30 minutes. |
| 2015-04-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf. observed minor build up on the ice machine deflector plate. cdi cleaned while onsite. |
| 2015-04-10 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. observed no paper towels at the end of the cook line handsink. cdi by providing. |
| 2014-07-24 |
8 |
6-301.14 handwashing signagegeneral commentobserved handsink next to fry station to be missing required hand wash sign. cdi by providing pic with hand wash sticker decal |
| 2014-07-24 |
26 |
7-101.11 identifying information, prominence-original containersgeneral commentobserved degreaser stored in a bottle labeled sanitizer. cdi by staff relocating degreaser to correct bottle. |
| 2014-07-24 |
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-storingobserved multiple food containers stacked tight while still wet, back in the dry storage area on th |
| 2014-07-24 |
45 |
4-101.19 nonfood-contact surfaces4-202.16 nonfood-contact surfacesnonfood-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that requirefrequent cleaning shall be constructed of a corrosion-resistant; nonabsorben |
| 2014-07-24 |
47 |
4-602.13 nonfood contact surfacesobserved some gaskets with food crumbs present. clean |
| 2014-07-24 |
54 |
-501.14 cleaning ventilation systems, nuisance and discharge prohibitiongeneral commentclean overhead ventilation guard thats located above drink station in dining room. |
| 2013-12-10 |
47 |
4-602.13 nonfood contact surfacesgeneral commentmaintain all nonfood contact surfaces clean.observed some gaskets with a little food debris present. clean |
| 2013-12-10 |
45 |
4-101.19 nonfood-contact surfaces4-202.16 nonfood-contact surfacesnonfood-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant; nonabsorbe |
| 2013-02-15 |
45 |
general commentnonfood-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant; nonabsorbent; and smooth material. observed a few refrigerati |
| 2013-02-15 |
14 |
(a) equipment food-contact surfaces and utensils shall be cleaned: observed pink and black mold present on interior of ice machine in kitchen. cdi by staff sanitizing and cleaning interior. |
| 2012-10-29 |
47 |
observed dust accumulating on shelving containing chemical bottles by 3 comp sink. observed food debris collecting in most refrigeration |
| 2012-10-29 |
45 |
observed numerous split refrigeration gaskets. replace split gaskets |
| 2012-10-29 |
8 |
observed handsink by fryer station being used as a dump sink with drink spillage still present inside. cdi by instructing staff to only wash hands at sink. |