| Violation Date |
Code |
Description |
| 2019-01-25 |
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. observed a buildup of food debris on the floor of walk in cooler. cleaning needed. repe |
| 2019-01-25 |
37 |
6-404.11 designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -pf observed a dented can of tomato sauce in the dry storage area. |
| 2018-03-27 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed employee soda in pizza reach in on top shelf. |
| 2018-03-27 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed accumulated debris on floors, walls, ceilings, a |
| 2018-03-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed gaskets on the front grill pull out drawer coolers collecting food debris. observed containers clean lids storaged in with food debris on the bottom |
| 2018-03-27 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed unwashed potatoes above cooling chicken with no lid in walk in. cdi-pic educated on storage order and moved items to correct order. |
| 2017-10-19 |
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 potatoes left to cool while still wrapped in aluminum foil. potatoes were |
| 2017-10-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed gaskets on the front grill pull out drawer coolers collecting food debris. |
| 2017-10-19 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed slight drain fly/gnat presence in the kitchen area. |
| 2017-10-19 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed accumulated debris on floors, walls, ceilings, a |
| 2017-10-19 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. observed grits/other food debris in the front service line handsink. sink was cleaned by staff during inspection. |
| 2017-04-28 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed air duct in the dry storage area in need of cleaning6-305.11/6-501.110 designate and use an area fo |
| 2017-04-28 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed floors and walls in need of cleaning around equi |
| 2017-04-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed interior of coolers in need of cleaning due to food debris build up. observed heavy grease build up on the sides of the grill/fryer equipment |
| 2017-04-28 |
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 liquid smoke bottle not labelled. item discarded. |
| 2017-01-09 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging. observed a frozen chicken breast uncovered/packaged in a smal reach in freezer. item was laying on the bottom of the unit. cdi by pic discard. insure all i |
| 2017-01-09 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some non-food contact surfaces soiled, such as the gaskets on the grill drawer cooler. |
| 2017-01-09 |
14 |
4-602.11(e)(4) interiors of equipment such as ice machines and beverage dispensing units shall be cleaned at such a frequency that precludes the build up of debris. observed ice machine shield soiled. |
| 2016-10-10 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed soiled pans stored as clean . cdi moved to sink to be rewashed. |
| 2016-10-10 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed cheese and lettuce overstacked in prep unit at 50 degrees cdi placed in bottom of unit to cool see temperature chart. |
| 2016-10-10 |
47 |
k4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed buildup of dust and food debris on shelving in walk in and shelving where dishes area stored. also noted build up on faces of prep units. |
| 2016-06-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed deep stain at the entrance to the walk in freezer. clean and make sure this is not rust. observed buildup on the gaskets of the prep units in the k |
| 2016-06-23 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed clean paper towels out of wrapping stored underneath soiled display equipment on the top shelf. cdi - display unit removed from |
| 2016-06-23 |
42 |
4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. observed clean linen stored under drying pans on dry storage shelf. cdi - pans moved to drying area closer to the 3-comp sink. ob |
| 2016-06-23 |
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 sliced tomatoes, cut lettuce and cole slaw freshly prepared at 48-51f in f |
| 2016-06-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed utensils hanging on drying rack with food debris present. cdi - pic instructed cleaning of utensils. -0- |
| 2016-06-23 |
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 employee touch the top of salmon croquettes with bare hand while placing in hot holding. cdi - pic instruct |
| 2016-02-08 |
8 |
6-301.14 post a handwash sign at each handsink. observed restrooms do not have handwash signs. cdi provided handwash signs . -0 points- |
| 2016-02-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed tenderloin on serving line at 88 degrees . cdi product discarded. |
| 2016-02-08 |
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 opened milk not date marked. cdi milk labeled. -0 points- |
| 2016-02-08 |
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 spices , oil, and water not labeled at cook line. cdi all items labeled. -0 points- |
| 2016-02-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet nested pans in clean dish area. |
| 2016-02-08 |
45 |
4-501.11 maintain equipment in good repair. observed wet nested pans in clean dish area. -0 points- |
| 2016-02-08 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed floors of prep units and shelving in walk in with build up of food debris and rust. repeat. |
| 2015-09-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed interior and exterior of prep units, prep drawers,robocoup, undersides of drink machines, and floors in walk in unit soiled with debris. |
| 2015-09-04 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed fruit flies in back storage area. |
| 2015-06-10 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf. observed bucket stored in handsink,. cdi bucket moved. |
| 2015-06-10 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p. observed raw sausage pver cooked turkey bacon. cdi items relocated. |
| 2015-06-10 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed chicken and fries held below 135f. cdi fries discarded and chicken reheated. repeat. |
| 2015-06-10 |
53 |
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 be used to minimize food exposure. observed floors in walk in unit and dry storage with food |
| 2015-06-10 |
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 chicken salad, tuna salad, and egg salad tightly coverd and cooling in re |
| 2015-06-10 |
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 chicken with wrong date on it, tomateos and livermush not dated. cdi items dated and date changed. |
| 2015-01-26 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf. observed bottle of sanitizer and cleaner not labeled. cdi bottles labeled. |
| 2015-01-26 |
20 |
s3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. observed shredded cheese and provolone cheese that was above 45f in an ice bath. cdi items discarded. instructed facility to ensure ice fully covers sides of containers or use time. s |
| 2015-01-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed hot dog chili holding at 128f. cdi item reheated to 184f. repeat. |
| 2015-01-26 |
14 |
4-602.11 clean the equipment and utensils as required to avoid contamination. -p. thermometers shall be cleaned before using or storing. observed thermometer that was stored away and soiled with food debris. cdi item cleaned. |
| 2014-08-19 |
35 |
3-602.11 food labels - pf. 3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf |
| 2014-08-19 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed green peppers, grilled onions, cooked mushrooms, and pork bbq |
| 2014-08-19 |
31 |
3-501.15 cooling methods - pf. 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 honeydew melon cooling in an inappropriate |
| 2014-08-19 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c. 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed reach in units and drawers soiled with debris. |
| 2014-03-25 |
37 |
3-306.11 food display-preventing contamination by consumers - p. food on display shall be displayed shall be protected from contamination by the use of packaging. observed apples in basket that is accessible to consumers that were washed and not protected |
| 2014-03-25 |
34 |
4-302.12 food temperature measuring devices - pf. temperaturem measuring devices shall have a thin probe in order to measure thin masses. observed thermometer in facility that did not meet rules. verification required. |
| 2014-03-25 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens - pf. consumer advisory shall be asteridked identifying undercooked food items. observed eggs on consumer advisory not asterisked. cdi menu a |
| 2014-03-25 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. foods hot eld should be at 135f or above. observed bbq chicken at 110-125f. cdi chicken reheated to 189f. |
| 2014-03-25 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - p. facility shall have an appropriate level of sanitizer concentration in the facility. observed sanitizer buckets in kitchen and se |
| 2013-10-30 |
1 |
the facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ansi accredited program such as servsafe. observed the person in charge today did not have any approved certifications. cdi by in |
| 2013-10-30 |
2 |
2-103.11 (m) person in charge-duties. two new food employees had not yet been informed of the facilities employee health policy. cdi - informed by the pic during the insepction. |
| 2013-10-30 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness. facility was sanitizing with 0 ppm sanitizer in the front of the facility. cdi- replaced with 200 ppm sanitizer. |
| 2013-10-30 |
23 |
3-603.11 consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens. facility must have a complete consumer advisory including disclosure and reminder. currently the facility has a reminder but not a disclos |
| 2013-10-30 |
35 |
3-602.11 food labels. food labels must include 1) the common name of the food; 2) if made from two or more ingredients, a list of ingredients in descending order of predominance by weight; 3) an accurate deceleration of the quantity of the contents (typi |
| 2013-10-30 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking. observed 8 day date marking. cdi - handout left for pic. date marking counts the day the product is prepared. |
| 2013-02-01 |
39 |
wiping cloths shall be stored in sanitizer at required concentration levels between uses. observed wet wiping cloths stored on prep surfaces. |
| 2013-02-01 |
23 |
a consumer advisory for raw or undercooked foods; including a reminder and disclosure; must be provided in compliance with 3-603.11. observed facility has a reminder; but does not disclose which items may be undercooked and tell the consumer that these i |
| 2013-02-01 |
21 |
foods required to be date marked shall be discarded if 7 days of refrigeration at 41f or below or 4 days at 41-45f are exceeded. observed ranch dressing; made in house; on day 8 according to the date marking. cdi - pic discarded. |
| 2013-02-01 |
21 |
ready to eat tcs (time/temperature control for safety foods including cooked and cooled foods shall be date marked. these foods can be held for 7 days at 41f or below and 4 days between 41-45f. observed several foods that require date marking such as pr |
| 2013-02-01 |
14 |
maintain all utensils and equipment clean. observed can opener blade very soiled. cdi; put with the dirty dishes. |
| 2013-02-01 |
2 |
the facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ansi accredited program such as servsafe. facility must put the entire employee health policy in place before the next inspection. |
| 2012-10-29 |
7 |
provide appropriately sized gloves for employees or use utensils to eliminate bare hand contact with ready to eat food. observed employee working the grill who was handling ready to eat items did not have appropriately sized gloves and holes were being t |
| 2012-10-29 |
31 |
observed egg casserole at 67f cooling with a cover in the walk-in refrigerator. this item must be uncovered or loosely covered to facilitate rapid cooling if it is to be cooled in the walk-in in a shallow pan. |
| 2012-10-29 |
23 |
observed the facility had a consumer advisory reminder; but not a disclosure. the disclosure shall identify items that may be undercooked such as eggs and hamburgers. cdi by instruction. |
| 2012-10-29 |
21 |
date mark all ready to eat food time and temperature controlled for safety food; including cooked and cooled food; as required by the rules. observed american cheese; meatloaf; and cut leafy greens were not date marked. cdi. |
| 2012-10-29 |
21 |
food required to be date marked must be discarded after 7 days if held under 41f. observed cooked and cooled noodles; date marked oct 13; were still in the walk-in. cdi by voluntary disposal. |
| 2012-10-29 |
14 |
observed in use sanitizer being used to sanitizer prep tables was <100 ppm quat. cdi by refilling from the sink dispenser at 200 ppm. |
| 2012-10-29 |
2 |
the facility must put into place an employee health policy which meets the requirements of 2-201.11 and inform their employees of their responsibilities under this policy. cdi by instruction. handouts left for the facility. |