| Violation Date |
Code |
Description |
| 2019-01-17 |
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. floors need better cleaning of grease build up around/ under fryers |
| 2019-01-17 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed sides of fryer needing cleaning of grease build up and other areas and equipment around fryers needing better cleaning. observed some mold build up |
| 2019-01-17 |
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 a couple containers of pulled buffalo chicken stored in reach-in of central prep unit that were |
| 2019-01-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 41f or less. -p observed container of sliced tomatoes that had just been sliced less than an hour earlier stored on make table at 45 degrees. observed cups of slaw overstacked in make at 45 degrees. as |
| 2019-01-17 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed auto salad spinner not used today with lettuce debris left inside. needs cleaning at least every four hours of active use. cdi- lettuce spinner c |
| 2019-01-17 |
13 |
3-302.11(a) separate unwashed produce from ready-to-eat foods. -p observed boxes of unwashed lettuce stored above tubs of cut/ prepped lettuce. cdi- un-washed produce moved to shelf with other unwashed produce. |
| 2018-10-15 |
45 |
4-502.11(a) maintain utensils in good repair. observed a few cracked plastic pans and plates damaged. cdi- pic removed damaged utensils. |
| 2018-10-15 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no thermometer in raw chicken prep cooler and no working thermometer for large drawer cooler. (repeat) |
| 2018-10-15 |
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 several stacked and tightly covered containers of sliced tomatoes actively |
| 2018-10-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed 4 pans of tomatoes cut and prepped approx. 1 hr earlier in make table at 49-50 degrees. appears tomatoes had not properly cooled to 45 or below before attempting to cold hold in |
| 2018-10-15 |
13 |
3-304.15 (a) gloves, use limitation - p observed employee frequently leave work station to go in walk in cooler while wearing gloves, come back to work station and did not change gloves. cdi- employee corrected, washed hands and changed gloves.3-302.11(a) |
| 2018-04-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee bottle drink stored above single service items on storage shelf. |
| 2018-04-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a number of dishes, containers, etc. stored as clean with food and flour debris on them. cdi- dishes re-washed. be sure employees are visually inspect |
| 2018-04-30 |
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 lettuce cooling in greens keeper without enough ice added to properly cool |
| 2018-04-30 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed a number of food tubs tight stacked while wet. |
| 2018-04-30 |
54 |
4-202.18 ventilation hood systems, filters - c maintain hood filters clean. cooking hood in wings station needs some cleaning of dust and grease build up. |
| 2018-04-30 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed drawer cooler on cook line with no air thermometer inside. |
| 2017-09-06 |
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 cleaning needed to walls and hard to reach areas |
| 2017-09-06 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed moldy buildup on gasket of front line reach-in cooler. |
| 2017-09-06 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed green cutting board scored and discolored.4-501.11 maintain equipment in good repair. observed rust and build-up on shelves in the walk-in co |
| 2017-09-06 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several plastic food containers and metal pans stacked while wet. repeat |
| 2017-09-06 |
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 cole slaw, lettuce and tomatoes cooling in containers tightly covered in t |
| 2017-02-08 |
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 a bulk bin of flour not labeled as required. |
| 2017-02-08 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed chicken fingers hot holding below 135f. cdi-product voluntarily discarded. |
| 2017-02-08 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several plastic food containers and metal pans stacked while wet. |
| 2017-02-08 |
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 cole slaw cooling in containers tightly covered. cdi-ice placed around pro |
| 2017-02-08 |
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 cleaning needed to walls and hard to reach areas |
| 2017-02-08 |
45 |
4-501.11 maintain equipment in good repair. observed a cooler door not closing properly. repeatobserved handwashing sinks coming away from the wall. caulk and resecure handsinks to the wall.observed a heating element out on chicken warmer. repair immediat |
| 2016-10-23 |
45 |
4-501.11 maintain equipment in good repair. observed one gasket broken. observed several reach-in cooler doors not closing properly. |
| 2016-10-23 |
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 lettuce washed and placed in large white trash can size plastic container |
| 2016-10-23 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed several buckets of detergent and sanitizers not labeled. cdi buckets labeled. |
| 2016-10-23 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed lettuce prepared at 10pm last night at 60f. cdi lettuce voluntarily discarded. |
| 2016-06-23 |
4 |
2-401.11 eating, drinking, or using tobacco - c. observed employee preparing portioned foods with uncovered beverage on prep table. cdi beverage voluntarily discarded. |
| 2016-06-23 |
8 |
5-202.12 handwashing sinks, installation - pf. observed two handsink not reaching 100f. cdi pic placed work order.5-205.11 using a handwashing sink-operation and maintenance - pf. observed employees using handsinks for dumping. cdi pic properly instru |
| 2016-06-23 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p. observed three chicken tenders left in breading flour out of temperature control. chicken tenders were 57-60f. cdi chicken tenders |
| 2016-06-23 |
43 |
4-903.11 (a) and (c) equipment, utensils, linens and single-service and single-use articles-storing - c. observed single service boxes stored on floor in dry storage area. |
| 2016-06-23 |
6 |
2-301.14 when to wash - p. observed employee drinking personal beverage and begin changing gloves without washing hands. cdi pic required employee to wash hands. |
| 2016-06-23 |
49 |
5-205.15 system maintained in good repair - p observed no cold water provided at handsink. handsink maintaining at 127f. |
| 2016-06-23 |
53 |
6-201.11 floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. observed vent cover missing. |
| 2016-06-23 |
45 |
4-501.11 good repair and proper adjustment-equipment - c observed reach-in cooler door not properly sealing. observed gasket in disrepair on reach-in freezer. |
| 2016-02-25 |
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 minor build up of debris at the wall and floor n |
| 2016-02-25 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up on the cook line shelving, gaskets, lid and cup holders at the drive through and air drying shelving. |
| 2016-02-25 |
45 |
4-501.11 maintain equipment in good repair. observed standing water in the bottom of the left cold holding drawer at the grill. pic to have the unit checked to ensure the equipment is not leaking. |
| 2016-02-25 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed a single stack of single service cups overstacked with the lip of the cup unprotected. |
| 2016-02-25 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several plastic food containers and metal pans stacked while wet. |
| 2016-02-25 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed one pan of chopped lettuce stored on the serving line at 48f. the pan was placed onto the unit from a batch that was not fully cooled down to 45f yet. cdi by replacing with a ba |
| 2016-02-25 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris left on plastic food containers, tomato debris left on the tomato slicer and lemon debris on the lemon wedger all stored as clean. cdi by |
| 2016-02-25 |
8 |
6-301.14 post a handwash sign at each handsink. observed a hand washing sign missing at the front handsink. |
| 2016-02-25 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an employee drink stored inside the prep cooler close to customer food products. cdi by voluntary disposal. |
| 2015-10-01 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed 1 sanitizer bucket at <200ppm. observed sanitizer in 3 compartment sink at 0ppm. sanitizer had recently been refilled. h20 was 122f. cdi sanitizer was refilled and tested at proper c |
| 2015-10-01 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed chicken in ice bath above 45f. observed 3 containers of tomatoes, cheese, lettuce and boiled eggs on ice bath above 45f. cdi items were placed on adequate ice bath and retest |
| 2015-10-01 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed 1 sanitizer bucket and 1 soapy water bucket stored on floor. |
| 2015-10-01 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. observed no certified food protection manager on site during inspection. |
| 2015-10-01 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several containers wet stacked. |
| 2015-10-01 |
49 |
5-205.15 maintain a plumbing system in good repair. observed handsink near chicken breading station not operating properly. also observed same handsink leaking. verification required. |
| 2015-10-01 |
45 |
4-501.11 maintain equipment in good repair. observed 2 coolers not operating properly. observed rusted shelves in several coolers. observed split gaskets on 2 reach in coolers and reach in freezer.4-501.12 resurface or replace cutting surfaces that can |
| 2015-10-01 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces of equipment collecting food residue; gaskets, shelves, lids, hinges. |
| 2015-10-01 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed unprotected cup lip pieces on customer service line. |
| 2015-10-01 |
54 |
6-202.11 shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed shatter-resistant coating peeling from light cover in walk-in freezer. |
| 2015-04-23 |
45 |
4-502.11(a) maintain utensils in good repair. observed multiple tongs today that had cracked handles. |
| 2015-04-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved multiple tcs foods stacked high on the make line today and they were not holding at 45f or less- sent to walk in cooler to chill down quickly.tphc sheet will be emailed to pic as |
| 2015-04-23 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -pobserved buckets of sanitizer at <150ppm today and the sanitizer being dispinsed was the same. concentrate refilled to correct today and buckets were refilled. |
| 2015-04-23 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses.-p observed a gloved employee breading raw chicken proceed to discard gloves and put on new gloves without washing hands. employee stopped to wash hands today. |
| 2015-01-13 |
1 |
2-102.11 pic demonstrates knowledge by being a certified food protection manager.observed no certified food protection manager onsite today. |
| 2015-01-13 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved a boxes of raw chicken stacked very high today in the walk in cooler- this stack of raw chicken was leaning over the lettuce storage. lettuce moved today to correct. |
| 2015-01-13 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved slaw holding at >45f today. ice added to pans to chill product down today. recommend storing these containers in ice or move to a closed cooler to keep at a safe temperature. |
| 2015-01-13 |
45 |
4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed a couple green cutting boards used for salad today that had deep grooves in them. do not use these until repaired. |
| 2015-01-13 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up on fryers, hood vents, and the ceiling vent today. |
| 2014-07-18 |
45 |
food contact surfaces must be in good repair- observed teh tomato slicer with metal debris and in bad repair- taken to office so that it will no longer be used.observed cracks in the non-food contact portions of the large salad container- this must be in |
| 2014-07-18 |
43 |
airdry dishes before stacking them. observed wet pans stacked today. |
| 2014-07-18 |
42 |
observed. single use cups stored on the floor today. keep these stored at least 6 above the floor. |
| 2014-07-18 |
20 |
hold tcs foods at 45-41f or less. observed lettuce stored at >45f today(see chart). lettuce portion lessened and put on an ice slush to correct. |
| 2014-07-18 |
1 |
pic must have passed an ansi certified, proctored manager's food saftey exam. no one present today with the certification. |
| 2014-01-24 |
19 |
hold tcs food hot @ 135f or more (see chart). tenders replaced w/ fresh today. recommend using tilt/tphc for this product - to do this provide the time of product, where it's stored during holding, how the product will be time, how long it can be held, |
| 2014-01-24 |
26 |
store chemicals below all single use articles, food, food contact surfaces. keep chemicals accurately labeled. observed bleach cleaner in degreaser bottle today. discarded to correct. |
| 2014-01-24 |
39 |
observed a wiping cloth store on an employee waist - store wet wiping cloths in sanitizer. |
| 2014-01-24 |
20 |
hold tcs foods cold @ 45-41f or less observed lettuce stacked too high in a plastic container to maintain this temp. top of product taken to wic to chill down. |
| 2014-01-24 |
52 |
replace cardboard dumpster as it has a hole in the bottom & is missing a drain plug. clean dumpster area & pick up debris (grease on ground). |
| 2014-01-24 |
47 |
clean fryers (inside & out), drying rack, hood vents, & around the coke dispenser nozzle out front. |
| 2013-09-12 |
54 |
6-501.110 using dressing rooms and lockersobserved employee shoes stored directly next to togo plates today. shoes moved to lockers that are provided for employees. |
| 2013-09-12 |
52 |
5-501.114 using drain plugsprovide a drain plug on the dumpster- current one is broken and creating an entrance for pests. |
| 2013-09-12 |
47 |
4-602.13 nonfood contact surfacesclean hot hold drawer unit, behind dishwasher concentrates, and the floor at the drive thru. |
| 2013-09-12 |
19 |
3-501.16 (a)(1) potentially hazardous food (time/temperature control for safety food), hot and cold holdinghold tcs foods hot at 135f or more. observed chicken tenders holding on the line at 125-133 today- discarded during inspection. |
| 2013-09-12 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardnessobserved sanitizer in the 3 bay sink at <100ppm today. concentrate had run out but refilled during inspection.4-601.11 (a) equipment, |
| 2013-09-12 |
2 |
2-103.11 (m) person in charge-dutiesemployees did not know the big five illnesses today. all employees must know the big five illnesses that have to be reported to the pic if they are ever diagnosed or even just exposed to one of the five. pic must kno |
| 2013-09-12 |
1 |
2-102.12 certified food protection managerpic must have passed an ansi approved, proctored food safety exam. points will not be deducted until jan. 2014. |
| 2013-04-22 |
1 |
pic(person-in-charge) must have passed an ansi approved; proctored food safety exam. |
| 2013-04-22 |
2 |
all employees must know the big 5 illnesses as discussed. corrected by instruction. |
| 2013-04-22 |
4 |
observed an employee drink stored on the counter over a cold hold unit-store these in a designated location. |
| 2013-04-22 |
6 |
wash hands at the start of a shift or after exiting and then entering back into the kitchen. observed an emplooyee clock in and then proceed to put on gloves-stopped employee to wash hands during inspection. observed an employee come back from break and |
| 2013-04-22 |
20 |
keep phf at 45-41f or less. observed slaw >45f today. recommend storing this in the lower section of the unit where it is maintaining temp.-this unit is scheduled to be repaired. |
| 2013-04-22 |
45 |
broken ice scoop is hard to clean-replace. gasket is badly torn on the 1 door ri cooler today. |
| 2013-04-22 |
39 |
store sanitizer buckets off of the floor. |
| 2013-01-22 |
2 |
employees must know the big 5 illnesses that have to be reported to the manager if they have been diagnosed or exposed to them. know symptoms that must have passed 24 hours previous to returning to work. paperwork given to manager today. |
| 2013-01-22 |
47 |
clean the bottom of the lettuce drainer(under the collinder section); build-up on it today. clean bottom cold drawers. |
| 2013-01-22 |
45 |
multiple cracked tongs found today that are no longer easily cleanable. lid to large lettuce container is cracked today. |
| 2013-01-22 |
43 |
(a) except as specified in ΒΆ (d) of this section; cleaned equipment and utensils; laundered linens; and single-service and single-use articles shall be stored: (1) in a clean; dry location;(2) where they are not exposed to splash; dust; or other contamina |
| 2013-01-22 |
39 |
containers of chemical sanitizing solutions specified in subparagraph (b)(1) of this section in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food; equipment; utensils; line |
| 2013-01-22 |
26 |
keep toxic chemicals stored below or seperate from all food; to-go containers; linens; and clean equipment/utensils. paint can stored next to to-go platters that were unwrapped today. |
| 2013-01-22 |
14 |
food contact surfaces must be washed; rinsed; and sanitized after they have become contaminated; before using with food again. lettuce was stored in large trash-can size container today with water cascading over the trash-can lid onto the lettuce. the l |
| 2013-01-22 |
1 |
person-in-charge must have passed an approved food safety exam. |