| Violation Date |
Code |
Description |
| 2018-12-19 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed grease build-up on hood system and food debris on tracks and inside cabinet of glass door cooler display. |
| 2018-12-19 |
31 |
repeat: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 tall container of diced and sliced tomatoes cooling inside bottom |
| 2018-12-19 |
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 2 containers of lettuce that was cut yesterday without date inside glass display cooler. cdi: proper dated.3-501.18 discard the fo |
| 2018-12-19 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. current pic certificate expired last month. |
| 2018-07-23 |
31 |
repeat: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. cut lettuce and diced tomatoes observed improperly cooling in large quantit |
| 2018-07-23 |
14 |
4-501.114 maintain sanitizer at correct concentrations when being used to sanitize. -p. bleach sanitizer in spray bottles used for fcs between 0 - 10ppm. cdi - corrected to 50ppm. |
| 2018-07-23 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf. no paper towels at kitchen handsink. cdi: paper towels provided. |
| 2018-02-12 |
4 |
repeat: 2 pts -2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee drink on sandwich prep cooler and one on prep table on cook line; drink observed at back prep area above can rack. cdi: drinks relocate |
| 2018-02-12 |
21 |
general comment: 0 pts -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 no date on slaw mix inside reach-in that was made on friday and ranch dressing that was made on thursday. |
| 2018-02-12 |
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 - 1.5 pts - observed employee handle tortilla with bare hands. cdi: education provided; gloves/utensils used. |
| 2018-02-12 |
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. 0.5 pts - observed chicken salad that was just made and cooling in large container |
| 2017-10-27 |
53 |
repeat: 0.5 pts.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 build-up/splatter on walls at ba |
| 2017-10-27 |
47 |
general comment: 0 pts.4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed outside of plastic pans with sticker residue. observed build-up at inside bottom of cookie baking oven. |
| 2017-10-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p. 1.5 pts. observed lettuce and tomato inside prep cooler and sliced cheese stacked in pan too high all above 45f (see temp chart for details). cdi: top stack of cheese removed and stored |
| 2017-10-27 |
19 |
general comment: 0 pts.3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p. observed chili in steam table at 130f. cdi: reheated on grill to 177f. |
| 2017-10-27 |
13 |
general comment: 0 pts.3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p. observed employee crack raw eggs then handle ready to eat foods including lettuce and cheese without changing gloves and washing hands. |
| 2017-10-27 |
4 |
repeat: 2 pts.2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed several employee drinks stored improperly in kitchen; one drink stored on front line on top of microwave, drinks stored on back table and on top |
| 2017-04-19 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils.observed 2 employee drinks on counter when entering kitchen. observed one drink on counter above bread at back area. cdi: all drinks removed and relocated. |
| 2017-04-19 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-pobserved bleach sanitizer spray bottle at back of kitchen below 50ppm. cdi - corrected to 50ppm during inspection. |
| 2017-04-19 |
31 |
repeat: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. -pfobserved a container of lettuce and chicken salad cooling inside top of flip |
| 2017-04-19 |
21 |
repeat:3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved bbq in flip top taken from freezer on monday not dated, container of slaw prepared yesterday inside sliding glass door cooler |
| 2017-04-19 |
53 |
general comment: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 stained ceiling tiles at back are |
| 2017-04-19 |
45 |
general comment:4-501.12 resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.observed gouged cutting boards stored.,4-501.11 maintain equipment in good repair.observed torn gaskets on 2-door reach-in cooler and do |
| 2017-01-18 |
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 food debris in bottom of utensil bin stored on front cook line. |
| 2017-01-18 |
35 |
general comment: 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.observed unclear labels on dry good bins. relabel.observed flour bin not labeled. |
| 2017-01-18 |
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. -pfobserved diced tomatoes cooling in top of prep cooler at 52f and covered. cdi: moved |
| 2017-01-18 |
21 |
general comment: 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pfobserved sliced deli meats stored in reach-in cooler 2-door cooler on front line not dated; pizza sauce and meatballs stored |
| 2017-01-18 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved gravy at 106f and grits at 128f in steam table. cdi: gravy reheated to 165f and grits were discarded. |
| 2016-08-02 |
13 |
3-302.11(a)(2) separate different types of raw animal foods from other raw animal foods. -p observed raw chicken stored on top of raw beef in reach in freezer. cdi- raw chicken moved to bottom of the shelf. |
| 2016-08-02 |
39 |
3-304.14(d) maintain dry wiping cloths and sanitizing rags free of visible debris and soil; maintain sanitizer containers for in-use cloths free of visible debris and soil. observed a couple of dirty wiping cloths. |
| 2016-08-02 |
21 |
3-501.17(b) commercially prepared and packaged time/temperature control for safety (tcs) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -pf container of commerci |
| 2016-08-02 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer in spray bottle recorded at 0ppm chlorine. cdi- bottle emptied and re-filled to proper concentration. |
| 2016-04-19 |
21 |
3-501.17 date mark/label all ready-to-eat tcs foods that have been prepared and held more than 24hours in the establishment. -pf observed cooked mac and cheese and an open container of milk with no date mark. cdi- pic labeled mac and cheese and voluntaril |
| 2016-04-19 |
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 observed sliced tomatos in reach in unit with cover on. tomatos were recorded at 60f. p |
| 2016-04-19 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of metal containers. |
| 2016-04-19 |
50 |
5-402.11 prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -p observed drain from ice machine drain directly into sewer drain with no air gap. provide air gap. vr. |
| 2016-04-19 |
45 |
4-501.11 maintain equipment in good repair. observed a damaged gasket in reach in unit. |
| 2016-01-25 |
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 many items such as two containers of tomatos, cooked chicken, and lettuc |
| 2016-01-25 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed various personal items such as personal drinks, phones, phone chargers, and a purse stored on prep tables and in fridge |
| 2016-01-25 |
43 |
4-904.11 display and handle single-use and single-service articles to prevent contamination. observed to-go cups not protected from contamintion. |
| 2016-01-25 |
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 at facility. will return to verify facility obtains one. |
| 2016-01-25 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed frozen raw chicken stored on bottom shelf of cooler and in direct contact (touching each other) with raw ground beef. cdi- raw chicken moved so it was not contacting raw beef. |
| 2015-09-23 |
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 pic touch ready to eat lettuce with bare hands. cdi - lettuce was discarded. |
| 2015-09-23 |
14 |
general comment 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed the slicer stored with food debris. pic stated the last time it was used was monday. make sure to clean the slicer at least every 4 |
| 2015-09-23 |
21 |
repeat violation 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 salad and cole slaw without dates. pic stated they were made on monday, 9/21/2015. |
| 2015-09-23 |
47 |
general comment 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 tracks of the display case and in gaskets. clean in the tracks and gaskets. |
| 2015-04-21 |
39 |
3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed visibly soiled wiping cloths stored on the prep table cutting board. |
| 2015-04-21 |
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 working containers of seasonings, and squeeze bottles not labeled. relabel large flour container. |
| 2015-04-21 |
31 |
4-301.11 provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -pf. observed diced tomatoes and breakfast sausage patties cooling to the top of the flip top cooler at 64f. cdi by moving into the reach in |
| 2015-04-21 |
26 |
7-201.11 store toxic materials to avoid contamination. -p. observed spray bottles of sanitizer stored with a bag of bread. cdi by moving the spray bottles to an approved location. |
| 2015-04-21 |
23 |
3-603.11 provide consumer advisory for animal foods served raw or under-cooked. consumer advisory must include disclosure and reminder.-pf. observed no consumer advisory for eggs served cooked to order and according to the pic served runny at the consum |
| 2015-04-21 |
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 in house made ranch, sliced cheese and deli meat not date labeled. cdi labeled while onsite. explained that items can be stored fo |
| 2015-04-21 |
16 |
3-401.11 cook raw animal foods to required temperatures. do not interrupt the cooking process without approved procedures. -p. according to the pic breakfast sausage patties and grilled chicken is partially cooked and then stored for fully cooking later. |
| 2015-04-21 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p. observed a spray bottle of sanitizer at 0ppm. cdi by discarding and advised using the other bottle correctly prepared at 50ppm. |
| 2014-10-28 |
33 |
3-501.13 thawing - c(b) completely submerged under running water: (1) at a water temperature of 21°c (70°f) or below, (2) with sufficient water velocity to agitate and float off loose particles in an overflow,(3) such that for ready-to-eat food, the tempe |
| 2014-10-28 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. general commentobserved a container of grits and a container of cinnamon & sugar mix, unlabeled.cdi by instructing staff to label |
| 2014-10-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some food debris in the bottom interior of reach-in freezer next to stove top. clean |
| 2014-10-28 |
53 |
6-201.11 floors, walls and ceilings-cleanability - cobserved beeter cleaning of floors needed, at kitchen entrance and under & behind equipment in hard-to-reach areas. |
| 2014-02-24 |
53 |
6-501.12 cleaning, frequency and restrictions(a) physical facilities shall be cleaned as often as necessary to keep them clean. observed kitchen floors in needof better cleaning. in hard-to-reach areas; under and behind equipment. |
| 2014-02-24 |
47 |
4-602.13 nonfood contact surfacesnonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.observed some food debris collecting on several refrigeration gaskets. clean |
| 2014-02-24 |
45 |
4-101.19 nonfood-contact surfaces4-202.16 nonfood-contact surfaces4-501.11 good repair and proper adjustment-equipmentgeneral commentmaintain utensils and equipment in good repair. observed a couple of torn/split refrigeration gaskets. replaceobserved som |
| 2014-02-24 |
42 |
4-901.11 equipment and utensils, air-drying requiredair dry utensils and equipment completely before tight stacking. observed staff of plastic containers above 3 comp sink stacked tight while wet. |
| 2014-02-24 |
37 |
6-404.11 segregation and location-distressed merchandiseproducts that are held by the permit holder for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that |
| 2014-02-24 |
31 |
3-501.15 cooling methodscool foods using ice baths, cooling refrigeration equipment, ice wands, seperating in small portions and by loosely covering or uncovering product.observed diced tomatoes (recently prepped) in heavy volume in flip top unit at 53-45 |
| 2013-10-15 |
1 |
general comment(a) 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. obtain servsafe before 1/1/2014 to avoid 2pt dedu |
| 2013-10-15 |
7 |
general comment3-301.11 preventing contamination from hands***reference the rule listed above to gain understanding of no bare-hand contact rule, as well as all other rules regulated by the health department in regards to food facility's holding a .2600 n |
| 2013-10-15 |
31 |
3-501.15 cooling methods - see rule (food code manual)observed sausage patties cooling in open air flip top unit at 64f. observed food pan of marinara sauce in reach-in unit at 54f, while tightly covered. cdi by relocating sausage patties to prep unit and |
| 2013-10-15 |
47 |
4-602.13 nonfood contact surfaces - see rule (food code manual)nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed food debris on refrigeration gaskets. observed dust accumula |
| 2013-10-15 |
53 |
6-201.11 floors, walls and ceilings-cleanability - see rule (food code manual)(a) physical facilities shall be cleaned as often as necessary to keep them clean. observed kitchen floors in need of better cleaning. in hard-to-reach areas; under and behind e |
| 2013-10-15 |
45 |
general comment4-101.19 nonfood-contact surfaces - see rule (food code manual)4-501.11 good repair and proper adjustment-equipment - see rule (food code manual)observed some refrigeration shelving racks beginning to peel and show rust. replace or profess |
| 2013-06-03 |
53 |
(a) physical facilities shall be cleaned as often as necessary to keep them clean. observed kitchen floors in need of better cleaning. in hard-to-reach areas; under and behind equipment. |
| 2013-06-03 |
47 |
nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. observed food debris on refrigeration gaskets. observed dust accumulating on shelving throughout kitchen. clean all items |
| 2013-06-03 |
26 |
chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 40 cfr 180.940 tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surfac |
| 2013-06-03 |
21 |
|
| 2013-06-03 |
14 |
(a) equipment food-contact surfaces and utensils shall be clean to sight and touch. pf observed heavy pink and black slime buildup on interior of ice machine. vr - to ensure ice machine is clean |
| 2013-06-03 |
11 |
food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. pf observed 2 cans of beans with heavy dents along top seams. cdi by separating cans for discard |
| 2013-06-03 |
1 |
general comment(a) 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 |
| 2012-11-01 |
7 |
observed no use of gloves and bare hand contact with ready to eat foods such as pickles. except when washing fruits and vegetables as specified under section 3-302.15 or as specified in paragraphs (d) and (e) of this section; food employees may not contac |
| 2012-11-01 |
7 |
observed the wiping of hands on apron. food employees shall wash their hands as specified under § 2-301.12. |
| 2012-11-01 |
13 |
observed raw frozen animal foods co-mingled with each other (chicken & ground beef)in the upright freezer. food shall be protected from cross contamination by separating types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry |
| 2012-11-01 |
14 |
observed the wiping down of cutting boards and prep areas with wet wiping cloths with 0 ppm sanitizer. corrected by instruction. utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. |
| 2012-11-01 |
18 |
observed several items throughout the establishment not cooling properly in extra large and large containers such as the marinating raw chicken and the chiken salad in the upright cooler or the cut lettuce that was put in the flip top cooler to cool. cook |
| 2012-11-01 |
50 |
observed grease and other meat products being dumped down the mop sink. sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system. |
| 2012-11-01 |
39 |
observed wet wiping cloths used and not stored in sanitizing solution. cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under § 4 501.114. |
| 2012-11-01 |
47 |
observed the counter space under the slicer; the bottom shelf of the refrigeration units; the tracks of the display cooler; and the surfaces of the drink machine either collecting old food debris or soiled with juice residue. nonfood-contact surfaces of e |
| 2012-11-01 |
21 |
observed no date marking for ready to eat foods. except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12; and except as specified in paragraphs (d) and (e) of this section; refrigerated; ready-to-eat; potenti |
| 2012-11-01 |
1 |
observed no certified food protection manager on-site. 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 |